Description
Cannoli Cookies: Irresistible Sicilian treats with ricotta, chocolate chips, and pistachios. Quick, comforting, and crowd-pleasing dessert!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 8 oz (226g) whole milk ricotta cheese, drained if very wet
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon orange zest (from approximately 1 medium orange)
- 3/4 cup (128g) mini chocolate chips, plus extra for topping
- 1/4 cup (35g) pistachios, finely chopped (optional)
- Powdered sugar for dusting
Instructions
- Step 1: Prepare the dough In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the drained ricotta cheese and mix until just incorporated. Beat in the egg, vanilla extract, almond extract (if using), and orange zest until well combined, scraping down the sides of the bowl as needed.’
- Step 2: Add dry ingredients Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. The dough will be somewhat soft and sticky. Gently fold in the mini chocolate chips and chopped pistachios (if using) with a rubber spatula until evenly distributed. Be careful not to overmix.’
- Step 3: Chill the dough Cover the cookie dough with plastic wrap, pressing it directly onto the surface of the dough. Refrigerate for at least 2 hours or up to 24 hours. This crucial step allows the flavors to develop and makes the dough easier to handle.’
- Step 4: Prepare for baking When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften, making it easier to scoop.’
- Step 5: Shape and bake Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. For the authentic Cannoli Cookie appearance, roll each portion into a ball and then slightly flatten the top. Press a few extra mini chocolate chips on top of each cookie. Bake for 10-12 minutes, or until the edges are just turning golden but the centers still look slightly soft. Be careful not to overbake; these cookies should remain pale with just a hint of gold around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.’
- Step 6: Finish and serve Once the Cannoli Cookies are completely cooled, dust them lightly with powdered sugar just before serving. This finishing touch adds the perfect sweet finish and visual appeal reminiscent of traditional cannoli.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg