Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 cup
- Whole milk ricotta cheese: 1 cup, drained
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Pistachios, finely chopped: 1/2 cup (for garnish)
- Powdered sugar: for dusting
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the ricotta cheese until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and sprinkle with chopped pistachios before serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To gently warm cookies, microwave them for 5-10 seconds to soften them slightly.
- These cookies are delightful served with a scoop of vanilla ice cream or alongside a cup of tea or coffee.
- For extra pistachio flavor, toast the chopped pistachios lightly before using them as a garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American