These toasted pistachio ricotta cookies have crunchy edges, chewy centers, and the perfect balance of nutty pistachios and creamy ricotta.

Scale

1 cup ricotta cheese

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup toasted pistachios, chopped

Extra granulated sugar for rolling

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

2. Beat ricotta, butter, and sugar until light and fluffy.

3. Mix in egg and vanilla.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Combine wet and dry mixtures, then fold in pistachios.

6. Roll tablespoon-sized balls in sugar and arrange on sheet.

7. Bake 12–14 minutes until edges are golden.

8. Cool on rack before serving.

For extra flair, dip cooled cookies in melted dark chocolate.

Chill dough if it feels too soft for shaping.