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Cannoli Cookies Recipe

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4.1 from 287 reviews

This delightful Cannoli Cookies recipe brings the classic Italian cannoli flavors into a bite-sized, chewy cookie form. Featuring creamy ricotta, a hint of lemon zest, vanilla, mini chocolate chips, and crunchy pistachios, these cookies are perfect for sharing at any gathering or enjoying as a special treat with your favorite cup of coffee or tea.

Ingredients

Dry Ingredients

  • 1 cup (240 ml) all-purpose flour
  • ½ cup (100 g) granulated sugar

Wet Ingredients

  • ½ cup (120 g) ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Add-ins

  • ½ cup (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your dough is ready.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour and granulated sugar for even texture and to remove lumps.
  3. Combine wet ingredients: In a separate large bowl, whisk the ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth and well incorporated.
  4. Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet ricotta mixture, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
  5. Add chocolate chips and pistachios: Fold in the mini chocolate chips and chopped pistachios evenly throughout the dough for bursts of chocolate and crunch.
  6. Shape the cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers still soft to touch.
  8. Cool and dust: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, dust lightly with powdered sugar for a classic cannoli look and added sweetness.

Notes

  • If you prefer a nut-free version, omit the pistachios or substitute with additional chocolate chips.
  • Ricotta cheese should be well-drained to avoid excess moisture that can affect cookie texture.
  • For extra lemon flavor, add an additional ½ tsp of lemon zest or a few drops of lemon juice to the dough.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • These cookies pair beautifully with espresso or a glass of cold milk.

Find it online: https://justsosavory.com/cannoli-cookies-recipe/