why make this recipe
Soft Creamy Pistachio Ricotta Cookies with Almond Glaze are a delightful treat that will impress your family and friends. These cookies are soft, chewy, and packed with the nutty flavor of pistachios and the creaminess of ricotta cheese. The almond glaze adds a sweet touch that makes them even more irresistible. They are perfect for special occasions, holiday gatherings, or simply as a sweet snack.
how to make Soft Creamy Pistachio Ricotta Cookies with Almond Glaze
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- 1/2 cup finely chopped pistachios (plus extra for topping)
- Zest of 1 lemon
For the Almond Glaze:
- 1 cup powdered sugar
- 2 tbsp almond milk (or regular milk)
- 1/2 tsp almond extract
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the ricotta cheese and lemon zest to the mixture, stirring until smooth and creamy.
- Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the almond glaze by whisking together the powdered sugar, almond milk, and almond extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Drizzle the almond glaze over the cooled cookies and sprinkle with additional chopped pistachios for garnish.
how to serve Soft Creamy Pistachio Ricotta Cookies with Almond Glaze
Serve these cookies on a platter, and they will make a lovely addition to any dessert table. Pair them with a cup of coffee or tea for a delightful afternoon treat. You can also serve them with fruit salad for a light dessert option.
how to store Soft Creamy Pistachio Ricotta Cookies with Almond Glaze
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, you can refrigerate them for up to two weeks. Make sure they are completely cool before placing them in the container.
tips to make Soft Creamy Pistachio Ricotta Cookies with Almond Glaze
- Ensure your butter is softened to room temperature for better mixing.
- Take care not to overmix once you add the dry ingredients; this keeps the cookies soft.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.
- You can use different nuts like almonds or walnuts if you prefer.
variation
Feel free to experiment with different flavors for the glaze. A lemon or orange glaze can add a nice citrus twist to the cookies. You can also use mascarpone cheese instead of ricotta for a richer texture.
FAQs
Q: Can I freeze these cookies?
A: Yes, you can freeze the cookies after baking. Place them in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Q: What can I use if I don’t have almond extract?
A: If you don’t have almond extract, you can use vanilla extract or omit it altogether. The cookies will still be delicious!
Q: Are these cookies suitable for gluten-free diets?
A: To make these cookies gluten-free, use a gluten-free flour blend in place of all-purpose flour. Be sure to check that other ingredients are also gluten-free.
Soft Creamy Pistachio Ricotta Cookies with Almond Glaze
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies packed with pistachio flavor and a creamy ricotta base, finished with a sweet almond glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- 1/2 cup finely chopped pistachios (plus extra for topping)
- Zest of 1 lemon
- 1 cup powdered sugar (for the almond glaze)
- 2 tbsp almond milk (or regular milk)
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the ricotta cheese and lemon zest to the mixture, stirring until smooth and creamy.
- Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the almond glaze by whisking together the powdered sugar, almond milk, and almond extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Drizzle the almond glaze over the cooled cookies and sprinkle with additional chopped pistachios for garnish.
Notes
Ensure butter is softened before mixing. Store cookies in an airtight container for up to a week at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American