

Ricotta Pistachio Pillow Cookies
These cookies are soft, pillowy, and beautifully balanced with the richness of ricotta and the crunch of roasted pistachios, making them a delightful treat for any occasion.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the ricotta cheese, granulated sugar, vanilla extract, almond extract, and salt until creamy and smooth (about 2 minutes).
- 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.
- 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!
Baking
- 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.
- Bake for 13–15 minutes, or until bottoms are lightly golden and tops look just set.
- Cool completely on a wire rack. Dust generously with powdered sugar right before serving.
Nutrition
Notes
Store in an airtight container for up to 3 days at room temperature or up to 6 in the fridge. Freeze baked cookies for up to 2 months.