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–+ servings
Cannoli Cookies

Crispy Cannoli Cookies That Will Melt in Your Mouth

These Cannoli Cookies beautifully capture the festive Italian cannoli flavors in a quick and easy cookie form.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Ricotta Cheese Drain for 30 minutes to remove excess liquid
  • ½ cup Butter Use unsalted butter for controlled salt levels
  • 1 cup Sugar Light brown sugar enhances flavor with a hint of molasses
  • 2 Eggs Bring to room temperature before use
  • 2 cups Flour Measure properly for ideal texture
  • 1 teaspoon Baking Powder Leavening agent for rising
  • ½ teaspoon Salt Balances sweetness
  • 1 teaspoon Cinnamon Adds warmth
  • ½ teaspoon Nutmeg Adds depth
  • 1 cup Mini Chocolate Chips Provides sweet bursts
  • ½ cup Pistachios Can be omitted if not available
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 tablespoon Orange Zest Infuses a fresh note
Optional Toppings
  • Melted Chocolate Drizzle for added sweetness
  • Powdered Sugar Dust on top before serving

Equipment

  • Oven
  • Mixing bowl
  • Stand Mixer
  • Spatula
  • baking sheet
  • fine-mesh strainer

Method
 

Step-by-Step Instructions for Cannoli Cookies
  1. Start by draining your ricotta cheese in a fine-mesh strainer over a bowl for 30 minutes.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
  3. Using a stand mixer or hand mixer, beat ½ cup of softened unsalted butter and 1 cup of light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add 2 room temperature eggs one at a time, mixing well after each addition.
  5. Gently blend in the drained ricotta, 1 teaspoon of vanilla extract, and zest of one orange.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated.
  7. Fold in 1 cup of mini chocolate chips and ½ cup of chopped pistachios with a spatula.
  8. Scoop the dough into tablespoon-sized portions, placing them 2 inches apart on parchment-lined baking sheets.
  9. Preheat your oven to 350°F (175°C) and bake for 12-14 minutes.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks.
  11. Drizzle with melted chocolate and dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 65mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure ricotta is drained thoroughly and use room temperature eggs for the best results. Measure flour accurately to maintain moisture.

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