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Cannoli Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/cannoli-cookies-recipe/