Cannoli Cookies Recipe

Introduction

Cannoli cookies capture the delightful flavors of the classic Italian dessert in a simple, bite-sized treat. These cookies are tender, ricotta-infused, and studded with mini chocolate chips and pistachios for a delightful texture and taste. Perfect for sharing or enjoying with a cup of coffee.

Ingredients

• 1 cup (240 ml) of all-purpose flour
• ½ cup (100 g) of granulated sugar
• ½ cup (120 g) of ricotta cheese
• 1 large egg
• 1 tsp of vanilla extract
• 1 tsp of lemon zest
• ½ cup (75 g) of mini chocolate chips
• ½ cup (75 g) of chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine the all-purpose flour and granulated sugar.
3. Step 3: Add the ricotta cheese, egg, vanilla extract, and lemon zest to the dry ingredients and mix until a soft dough forms.
4. Step 4: Fold in the mini chocolate chips and chopped pistachios evenly throughout the dough.
5. Step 5: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Step 6: Bake for 12-15 minutes, or until the edges are lightly golden.
7. Step 7: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Once cooled, dust the cookies lightly with powdered sugar before serving.

Tips & Variations

• For a richer flavor, use whole-milk ricotta and make sure to drain any excess liquid before measuring.
• Try substituting the pistachios with chopped almonds or walnuts for a different nutty crunch.
• Add a pinch of cinnamon for extra warmth and depth.
• Press a few extra chocolate chips or pistachio pieces on top of each cookie before baking for a decorative finish.

Storage

Store the cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 1 month. To reheat, let the cookies come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta cheese straight from the container?

Yes, but it’s best to drain any excess moisture using a fine mesh strainer or cheesecloth to ensure the dough isn’t too wet.

Are these cookies similar to traditional cannoli shells?

No, these cannoli cookies are softer and incorporate the signature ricotta and flavors of cannoli filling, but they do not have the crisp, fried texture of traditional cannoli shells.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

These Cannoli Cookies are a delightful twist on the classic Italian cannoli dessert, featuring tender cookies infused with ricotta cheese, lemon zest, and vanilla. Packed with mini chocolate chips and crunchy pistachios, these cookies offer a perfect balance of creamy, sweet, and nutty flavors, finished with a light dusting of powdered sugar for an irresistible treat.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar

Wet Ingredients

• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Mix-ins and Toppings

• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and granulated sugar until combined.
3. Combine wet ingredients: In another bowl, beat the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and well incorporated.
4. Form cookie dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix to avoid tough cookies.
5. Add mix-ins: Fold in the mini chocolate chips and chopped pistachios evenly throughout the dough.
6. Shape and place cookies: Using a spoon or cookie scoop, drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
7. Bake cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden and the centers are set but still soft.
8. Cool and dust cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.

Notes

• Use whole milk ricotta cheese for the creamiest texture and best flavor.
• Make sure to zest only the yellow part of the lemon to avoid bitterness from the white pith.
• For a nut-free version, omit the pistachios and consider adding extra chocolate chips or chopped dried fruit.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• If dough feels too sticky, chill it in the refrigerator for 20 minutes before shaping.

Keywords: Cannoli cookies, ricotta cookies, Italian cookies, chocolate chip cookies, pistachio cookies, lemon zest cookies, homemade cookies, dessert recipes