These Cannoli Cookies combine the creamy richness of ricotta with the crunch of pistachios and sweetness of mini chocolate chips, delivering the perfect treat inspired by the classic Italian cannoli dessert. Soft, slightly sticky dough baked to golden perfection and finished with a drizzle of chocolate or a dusting of powdered sugar.
Total Time:1 hour 32 minutes
Yield:24 cookies
Ingredients
Wet Ingredients
1/2 cup salted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup whole milk ricotta cheese
1 teaspoon pure vanilla extract
1–2 teaspoons orange zest
Spices
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dry Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Add-ins
1/3 cup pistachios, roughly chopped
1/2 cup mini chocolate chips
Instructions
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, ricotta cheese, vanilla extract, orange zest, cinnamon, and nutmeg. Mix until fully combined, scraping down the sides of the bowl as needed.
Add the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pistachios and mini chocolate chips. The dough will be soft and slightly sticky.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up, which helps maintain cookie shape during baking.
Bake: Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. Scoop the cookie dough using a mini ice cream scoop and place evenly spaced onto the prepared baking sheets. Bake for 12 minutes or until the edges turn lightly golden. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Finish & Serve: Once the cookies are fully cooled, drizzle melted chocolate over the tops or dust them with powdered sugar if desired. Serve and enjoy these delightful cannoli-inspired cookies.
Notes
Refrigerating the dough allows the butter to solidify again, which prevents cookies from spreading too much while baking.
Use a mini ice cream scoop to ensure uniformly sized cookies that bake evenly.
For added flavor, try substituting orange zest with lemon zest or adding a bit of almond extract.
If you prefer nut-free, omit the pistachios or substitute with toasted sunflower seeds.
Storing cookies in an airtight container at room temperature preserves freshness for up to 3 days.
