Description
These Cannoli Cookies combine the creamy richness of ricotta cheese with the crunch of pistachios and the sweetness of mini chocolate chips, offering a delightful twist on the classic Italian cannoli in cookie form. Soft, slightly chewy, and bursting with flavors of orange zest, cinnamon, and nutmeg, they are perfect for sharing or enjoying with a cup of coffee.
Ingredients
Scale
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
- 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.
- Add wet ingredients and spices: Add the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg to the creamed butter and sugar. Continue mixing until all ingredients are well combined, scraping the sides of the bowl with a rubber spatula as needed.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly mixed.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Then fold in the roughly chopped pistachios and mini chocolate chips until the dough forms; it will be slightly wet and sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm up for easier handling.
- Prepare to bake: Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats. Use a mini ice cream scoop to portion dough balls and place them evenly spaced on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 12 minutes, or until the edges turn a light golden brown.
- 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 delicious cannoli cookies!
Notes
- Make sure the butter is softened to room temperature to achieve a fluffy creamed texture.
- For an extra citrusy touch, zest more orange or try adding lemon zest.
- Chilling the dough helps prevent spreading and makes it easier to scoop.
- You can substitute pistachios with chopped walnuts or almonds if preferred.
- If you want a dairy-free option, try substituting ricotta with a plant-based ricotta alternative.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
