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Cannoli Cookies Recipe

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4 from 6 reviews

These Cannoli Cookies offer a delightful twist on the classic Italian dessert, combining the creamy flavors of ricotta and hints of citrus zest with crunchy pistachios and sweet chocolate chips. Soft and slightly chewy with a subtle spice from cinnamon and nutmeg, these cookies are perfect for any occasion and easy to make at home.

Ingredients

Wet Ingredients

  • 1/2 cup salted butter (softened)
  • 1/2 cup granulated sugar
  • 1 whole large egg
  • 1/2 cup ricotta cheese (whole milk)
  • 1 teaspoon pure vanilla extract
  • 1–2 teaspoons orange zest

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Add-ins

  • 1/3 cup pistachios (roughly chopped)
  • 1/2 cup mini chocolate chips

Instructions

  1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer until the mixture is soft and fluffy, ensuring good aeration for light cookies.
  2. Combine Wet Ingredients: Add the egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg to the creamed mixture. Continue mixing until all ingredients are well incorporated, scraping down the sides of the bowl with a rubber spatula for even mixing.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Then fold in the chopped pistachios and mini chocolate chips until the dough forms. The dough will be somewhat sticky and wetter than typical cookie dough.
  5. Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes up to 1 hour to firm it up, which will help in shaping and will improve texture when baked.
  6. Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  7. Scoop and Bake: Using a mini ice cream scoop, portion out the dough balls onto the prepared baking sheets, spacing them adequately. Bake for 12 minutes or until the edges are just turning a light golden brown.
  8. Cool and Finish: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once completely cool, optionally drizzle melted chocolate over the cookies or dust them with powdered sugar for a decorative and flavorful finish. Enjoy your homemade cannoli-inspired cookies!

Notes

  • Chilling the dough is essential for handling the wetter cookie dough and helps cookies maintain shape during baking.
  • Do not overmix after adding flour to avoid tough cookies; mix just until combined.
  • For a dairy-free alternative, substitute ricotta with a vegan cream cheese and use dairy-free butter.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Feel free to experiment with different nuts, such as almonds or hazelnuts, instead of pistachios.

Find it online: https://bitezly.com/cannoli-cookies-recipe/