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Cannoli Cookies

Cannoli Cookies: Irresistibly Creamy Italian Treats You’ll Love

Cannoli Cookies bring a taste of Italy to your kitchen, combining rich ricotta and crunchy chocolate in a cookie that's easy to make.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Ricotta Cheese Well-drained
  • 0.5 cup Unsalted Butter Softened
  • 1 cup Sugar
  • 2 large Eggs Room temperature
  • 2 cups All-Purpose Flour Measured accurately
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg Adjust to taste
For the Mix-Ins
  • 1 cup Mini Chocolate Chips Distribute better than regular chips
  • 0.33 cup Chopped Pistachios Can swap with other nuts

Equipment

  • Mixing Bowl
  • Electric mixer
  • fine mesh strainer
  • Cookie Scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Drain ricotta cheese in a fine-mesh strainer for 30 minutes.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, blending well. Stir in ricotta, vanilla extract, and orange zest.
  5. Gradually add dry ingredients to wet ingredients, mixing on low just until combined.
  6. Fold in chocolate chips and pistachios until evenly distributed.
  7. Preheat oven to 350°F (175°C). Drop rounded balls of dough onto lined baking sheets.
  8. Bake for 12-14 minutes until edges are golden and centers are slightly underdone.
  9. Cool on sheets for 5 minutes before transferring to wire racks. Decorate with melted chocolate and powdered sugar.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Drain the ricotta thoroughly for best results. Use room temperature ingredients for better texture. Store cookies in an airtight container for up to a week.

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