Cannoli Cookies
Soft, chewy cookies inspired by the flavors of traditional Italian cannoli — packed with ricotta cheese, chocolate chips, pistachios, and a hint of citrus. A fun twist on the classic dessert that’s perfect for holidays or special gatherings.
Equipment
- mixing bowls
- whisk
- electric mixer
- parchment-lined baking sheets
- wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup whole milk ricotta cheese, drained
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pistachios
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg, ricotta, vanilla, and orange zest until smooth.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the mini chocolate chips and pistachios.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden. Allow cookies to cool on a wire rack.
- Dust cooled cookies with powdered sugar before serving.
Notes
For best texture, drain excess liquid from ricotta before using. You can substitute mini chocolate chips for regular or add candied orange peel for extra flavor. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep them longer.