Add the sugar, softened butter, and orange zest to a large bowl. Mix with an electric mixer until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Stir in the ricotta, egg, and vanilla extract into the butter sugar mixture, then slowly stir in the dry ingredients until just combined.

Mix in the mini chocolate chips and pistachios.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours.

When ready to bake, preheat your oven to 350 degrees F.

Using a cookie scoop, add the dough to a silicone-lined cookie sheet.

Bake for 10-13 minutes, or until the bottom of the cookies are lightly browned.

Cool on the cookie sheet for 5 minutes, then move to a rack to cool completely.

When completely cooled, use a dusting wand to lightly dust the cookies with powdered sugar.