Imagine biting into a soft, chewy cookie that perfectly encapsulates the classic flavors of a traditional Italian cannoli. These Cannoli Cookies combine the creamy richness of ricotta with sweet bursts of mini chocolate chips and the bright, zesty hint of orange, creating a delightful treat that feels both familiar and unique. Whether you’re craving a comforting homemade dessert or a sophisticated cookie to impress guests, these cookies strike the perfect balance of flavor and texture.
Inspired by one of Italy’s most beloved desserts, this recipe offers an easy way to bring a slice of Sicilian charm to your kitchen. The addition of crushed pistachios provides a lovely crunch and nutty aroma, elevating these cookies into an extraordinary indulgence.
- Soft, chewy texture that melts in your mouth, unlike typical crisp cookies.
- Ricotta cheese adds moisture and a subtle tang, enhancing the classic cannoli flavor.
- Mini chocolate chips and orange zest bring bright, delightful bursts of flavor.
- Simple ingredients and quick preparation make it perfect for any skill level.
Ingredients
- All-purpose flour: Provides the structure for the cookies, ensuring they are soft yet hold their shape well.
- Baking powder: A leavening agent that helps the cookies rise slightly for a tender crumb.
- Salt: Enhances and balances the sweetness while deepening overall flavors.
- Unsalted butter: Softened butter creates a rich base contributing to moistness and chewiness.
- Granulated sugar: Adds sweetness and helps with the slight crispness on cookie edges.
- Large eggs: Bind all ingredients together and provide structure and richness.
- Full-fat ricotta cheese: Adds moisture, a creamy texture, and the traditional cannoli tang.
- Pure vanilla extract: Imparts a warm, aromatic sweetness that complements ricotta beautifully.
- Mini chocolate chips: Offer little pockets of melty, sweet chocolate in every bite.
- Orange zest (optional): Provides a refreshing citrus lift that balances the rich ricotta and chocolate.
- Pistachios (optional, roughly chopped): Adds a delightful crunch and nutty flavor, reminiscent of classic cannoli fillings.
Instructions
- Preheat and Prepare Your Baking Surface
Set your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even baking.
- Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first ensures they’re evenly distributed throughout the dough for consistent flavor and texture.
- Cream Butter and Sugar
Using a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This aerates the butter, resulting in a tender cookie.
- Incorporate Eggs, Ricotta, and Flavorings
Beat in the eggs one at a time until fully combined to maintain a smooth texture. Stir in the ricotta, vanilla extract, and orange zest if using, creating a rich and aromatic base.
- Add Dry Ingredients to Wet Mixture
Gradually sift the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to prevent tough cookies and to keep the texture soft and chewy.
- Fold in Chocolate Chips and Pistachios
Gently stir in the mini chocolate chips and chopped pistachios, ensuring they are evenly distributed within the dough for balanced flavor in every bite.
- Scoop Onto Baking Sheet
Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart. This spacing allows cookies to spread without merging during baking.
- Bake Until Golden Edges
Bake for 12-15 minutes until edges turn lightly golden. Cookie tops may look slightly underdone but will set as they cool, preserving softness.
- Cool Before Serving
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling on the sheet helps them finish cooking and avoids breakage.
- If ricotta seems watery, drain it well for less sticky dough and better cookie texture.
- Chilling the dough for 30 minutes before baking can help cookies hold their shape and prevent excessive spreading.
- To enhance pistachio flavor, toast them lightly in a dry skillet before folding into the dough.
- Feel free to experiment by adding chopped almonds, dried cherries, or white chocolate for creative variations.
Storage Tips
Store Cannoli Cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed container for up to 2 months and thaw at room temperature before serving.
Serving Suggestions
These cookies pair wonderfully with a rich espresso or a cup of hot tea to complement their sweet and citrusy notes. Garnish with a dusting of powdered sugar or a drizzle of melted chocolate for extra elegance when serving to guests.
- For best results, ensure butter is softened to room temperature but not melted, helping achieve the ideal cookie texture.
- Use full-fat ricotta for creaminess; low-fat versions may result in drier cookies.
- A rubber spatula works well for folding delicate mix-ins into the dough without overmixing.
- If you prefer crispier cookies, bake an extra 1-2 minutes but watch closely to avoid overbaking.
FAQs
- Can I use part-skim ricotta instead of full-fat?
While you can substitute part-skim ricotta, full-fat produces a moister and richer cookie. Lower-fat ricotta may result in a drier texture.
- How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or freeze up to 2 months for longer storage.
- Can I make the dough ahead of time?
Yes, chilling the dough for 30 minutes to an hour before baking improves shape and flavor, and you can refrigerate overnight.
- What if I don’t have mini chocolate chips?
Use regular chocolate chips or chop a chocolate bar into small chunks. Adjust quantity to your preference.
- Can I omit the pistachios?
Absolutely, pistachios are optional and add crunch and flavor, but the cookies are delicious without them.
- Can I add other flavorings?
Yes, try almond extract or swap orange zest for lemon zest for a different citrus note.
- Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. You can experiment with gluten-free flour blends but expect slight texture differences.
Easy Cannoli Cookies
Equipment
- 1 mixing bowl
- 1 cookie sheet lined with parchment paper or silicone baking mat
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup full-fat ricotta cheese
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips
- 1 teaspoon orange zest optional
- ⅓ cup pistachios roughly chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare a cookie sheet with parchment paper or silicone baking mat.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing until fully combined.
- Stir in ricotta, vanilla extract, and orange zest if using.
- Gradually fold dry ingredients into the wet mixture, mixing just until combined; avoid overmixing.
- Gently fold in mini chocolate chips and pistachios, distributing evenly.
- Drop dough by cookie scoop or tablespoon onto prepared sheet, spacing 2 inches apart.
- Bake 12 to 15 minutes until edges are lightly golden; tops may appear slightly underdone but will set.
- Cool cookies on baking sheet 5 minutes before transferring to a cooling rack.
Notes
- Drain ricotta if very wet to prevent sticky dough.
- Chill dough 30 minutes for well-shaped cookies.
- Toast pistachios in a dry skillet to enhance flavor.
- Try mix-ins like almonds, dried cherries, or white chocolate.
