Description
Cannoli Cookies are soft, cake-like Italian-American dessert treats inspired by traditional cannoli pastries. Made with creamy ricotta cheese, mini semisweet chocolate chips, and a hint of orange zest, these cookies are tender and flavorful, finished with a dusting of powdered sugar for a delightful touch perfect for holiday gatherings or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 cup ricotta cheese (well-drained)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins and Topping
- 1 cup mini semisweet chocolate chips
- ½ cup chopped pistachios (optional)
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Eggs, Vanilla, and Orange Zest: Incorporate the eggs one at a time, then mix in the vanilla extract and orange zest for flavor and aroma.
- Mix in Ricotta Cheese: Stir the well-drained ricotta cheese into the wet ingredients until the batter is smooth and creamy, adding moisture and richness to the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ricotta mixture, mixing just until combined to avoid overworking the dough and ensure a soft texture.
- Fold in Chocolate Chips and Pistachios: Gently fold in the mini chocolate chips and chopped pistachios if using, distributing them evenly throughout the dough.
- Shape Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 to 14 minutes or until the edges are lightly golden, signaling they are perfectly baked yet tender inside.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Once cooled, dust the cookies lightly with powdered sugar before serving for a sweet finishing touch.
Notes
- Ensure the ricotta cheese is well-drained to avoid excess moisture, which can affect the cookie texture.
- These cookies have a soft, cake-like texture reminiscent of traditional Italian pastries.
- Chocolate chips can be replaced with candied orange peel for a different flavor profile.
- For an elegant touch, dip the bottoms of the cookies in melted chocolate once cooled.
