Easy Cannoli Cookies
Soft, chewy cookies infused with ricotta, chocolate chips, and a hint of orange zest offer an Italian-inspired twist on classic cannoli flavors.
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.