Before we dive into the sweet, nutty heaven of today’s recipe, I just want to take a moment to say thank you. Thank you for being here, for your love of baking, and for trusting me with your time in the kitchen. It means the world! This recipe is one of those tender, soul-soothing cookies that makes me want to pour a cup of tea and slow down for a few minutes — and I can’t wait for you to experience it too. 💚
These Ricotta Pistachio Pillow Cookies are everything the name promises: soft, pillowy, and beautifully balanced with the richness of ricotta and the crunch of roasted pistachios. There’s a subtle almond-kissed sweetness and a finish of powdered sugar that makes them look like little clouds of bliss. I promised you versatile, and here’s proof!
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Why You’ll Love These Cookies
Tender and airy inside – thanks to full-fat ricotta and a touch of baking soda for lift.
Nuttiness in every bite – pistachios bring a rich, toasty crunch.
Elegant yet simple – they look fancy but are super easy to whip up.
Not too sweet – the balance of sugar and almond extract keeps these cookies sophisticated.
What Do Ricotta Pistachio Cookies Taste Like?
Think soft vanilla-almond shortbread meets creamy cheesecake — but in cookie form. The ricotta keeps things moist and lush, while the pistachios add bursts of flavor and crunch. These are not your average cookies… they’re anything but boring!!
Benefits of This Recipe
Naturally soft and fluffy – no chilling required
Easily customizable with different nuts or flavor extracts
Kid-friendly but grown-up approved
Great for gifting or serving at brunches, showers, or afternoon coffee dates
📝 Ingredients
1 cup full-fat ricotta cheese (drain if very wet)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups all-purpose flour (slightly increased for extra thickness)
1/2 teaspoon baking powder
1/4 teaspoon baking soda (for extra lift!)
1/2 cup roughly chopped pistachios (plus extra for topping)
1/3 cup powdered sugar (for dusting)
🛠️ Tools You’ll Need
Mixing bowls (2)
Hand or stand mixer
Measuring cups & spoons
Rubber spatula
Cookie scoop (about 1.5 tbsp)
Baking sheet + parchment paper
Wire cooling rack
Fine mesh sieve (for powdered sugar dusting)
🍪 Optional Add-Ins & Substitutions
Swap pistachios for chopped almonds or hazelnuts.
Add a lemon zest for a citrusy brightness.
For a gluten-free version, use a 1:1 GF flour blend.
Want them extra sweet? Add white chocolate chips or a drizzle after baking.
👨🍳 How to Make Soft Ricotta Pistachio Pillow Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make Ricotta Mixture
In a large bowl, beat the ricotta cheese, granulated sugar, vanilla extract, almond extract, and salt until creamy and smooth (about 2 minutes).
Step 3: Cream the Butter
In a separate bowl, beat the softened butter until light and fluffy (2–3 minutes). Gradually add in the ricotta mixture and beat until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and baking soda. Slowly add the dry mix to the wet mix. Stir until just combined. Fold in the chopped pistachios gently — don’t overmix!
Step 5: Shape the Cookies
Use a cookie scoop to portion the dough (about 1.5 tablespoons per cookie). Roll each into a soft ball but do not flatten — they should stay puffy. Top each one with extra pistachio bits and press lightly so they stick.
Step 6: Bake
Bake for 13–15 minutes, or until bottoms are lightly golden and tops look just set (they’ll continue firming as they cool).
Step 7: Cool and Finish
Cool completely on a wire rack. Dust generously with powdered sugar right before serving. ✨
🍽️ What to Serve With These Cookies
A cup of strong espresso or cappuccino ☕
Sweet dessert wine or limoncello
Vanilla ice cream or a fruit compote for a plated dessert
Serve alongside biscotti or amaretti for a cookie platter
💡 Tips for Perfect Cookies
Drain your ricotta if it’s very wet — 30 mins in a sieve should do it.
Use chunky chopped pistachios for texture and a rustic look.
Don’t flatten the cookies! Let them bake up into soft, thick domes.
Do not overbake — they should feel soft and almost underdone on top.
🧊 Storage Instructions
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps well in the fridge for up to 6 days (bring to room temp before serving).
Freezer: Freeze baked cookies in a single layer, then transfer to a zip-top bag. Freeze up to 2 months.
ℹ️ General Info
Yield: 22–24 cookies
Prep Time: 15 minutes
Bake Time: 13–15 minutes
Calories: ~140 per cookie
❓ Frequently Asked Questions
Can I make these without almond extract?
Absolutely. Just add a touch more vanilla, or substitute with lemon or orange zest.
Can I make these ahead of time?
Yes! You can make the dough up to 2 days ahead and chill it. Let it sit out 10–15 minutes before scooping.
Are they overly sweet?
Not at all! The ricotta mellows out the sweetness, making them balanced and lightly sweet.
🥰 Final Thoughts
These Soft Ricotta Pistachio Pillow Cookies are one of those recipes you’ll come back to again and again. They’re just that good — tender, buttery, nutty, and almost too pretty to eat (but you will, and you’ll be glad you did). Whether you’re baking for friends, gifting, or indulging solo, these cookies make moments feel just a little more special. 💫
If you love these, don’t miss out on these other cozy cookie favorites:
🍑 Peach Shortbread Crumble Cookies
🍑 Brown Butter Peach Thumbprints
🍑 Peach Ricotta Bars with Almond Crust
📸 Let’s Get Social!
Tried this recipe? Leave a review below!
Share your cookie pics on Pinterest and tag me — I love seeing your creations! 💕
🔢 Nutritional Info (Per Cookie)
Calories: 140
Fat: 8g
Carbs: 16g
Protein: 3g
Sugar: 7g
Thanks again for being here. Now go make these little clouds of joy — your taste buds (and everyone you share with) will thank you! 💚
