Description
These Cannoli Cookies are soft, chewy treats inspired by the classic Italian dessert. Made with ricotta cheese for a tender texture and flavored with orange zest, cinnamon, and nutmeg, they are studded with pistachios and mini chocolate chips for added crunch and sweetness. Perfect for dessert or an indulgent snack, these cookies bring the beloved cannoli flavors into cookie form.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup whole milk ricotta cheese
- 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
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is soft, fluffy, and pale in color.
- Add Wet Ingredients: Beat in the whole egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg, mixing well until everything is fully combined. Scrape down the sides of the bowl with a rubber spatula as needed to incorporate all ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly mixed.
- Form Dough: Gradually add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped pistachios and mini chocolate chips gently. The dough will be slightly sticky and wet.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm up and improve texture for baking.
- Prepare for Baking: Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop Cookies: Using a mini ice cream scoop, portion out balls of dough onto the prepared baking sheets, spacing them evenly apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges turn a light golden brown, ensuring the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally drizzle melted chocolate on top or dust with powdered sugar before serving. Enjoy your cannoli-inspired cookies!
Notes
- Chilling the dough is essential to prevent spreading and helps develop flavor.
- If ricotta is watery, drain it through a fine sieve or cheesecloth before adding to avoid overly wet dough.
- Use a mini ice cream scoop for uniform cookie sizes and even baking.
- Substitute pistachios with chopped almonds or walnuts if preferred.
- For a dairy-free option, swap ricotta with a vegan cream cheese alternative and use dairy-free butter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
