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Cannoli Cookies Recipe

★★★★★

4.6 from 133 reviews
  • Author: Gabriel
  • Total Time: 1 hour
  • Yield: Approximately 24 cookies 1x

Description

These Cannoli Cookies combine the tender texture of ricotta cheese with warm spices and crunchy mix-ins like mini chocolate chips and pistachios, inspired by traditional Italian cannoli filling. Perfectly balanced flavors, a soft cake-like crumb, and a beautiful finish of melted dark chocolate and powdered sugar make these cookies a delightful treat that captures the essence of cannoli in cookie form.

Ingredients

Scale

Cookie Base

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup whole milk ricotta cheese, drained
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest

Mix-Ins

  • 3/4 cup mini chocolate chips
  • 1/2 cup shelled pistachios, chopped

Finishing

  • 1/2 cup dark chocolate, melted
  • Powdered sugar for dusting
  • Additional chopped pistachios for garnish

Instructions

  1. Prepare the Ricotta: Drain the whole milk ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels for 30 minutes to remove excess moisture. Press gently with a spatula to extract liquid, ensuring the ricotta achieves a thick, almost paste-like consistency. This step is critical to prevent cookie spreading during baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed. Set aside to streamline the mixing process later.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl periodically to ensure even mixing and incorporate air for tender cookies.
  4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition to create a stable emulsion. Then add the drained ricotta, vanilla extract, and orange zest, mixing just until combined. Expect the batter to appear slightly curdled due to the ricotta’s texture.
  5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions on low speed, mixing only until just combined. Stop when a few flour streaks remain to prevent over-mixing, which can toughen the cookies.
  6. Fold in Mix-Ins: Gently fold in the mini chocolate chips and chopped pistachios with a spatula, reserving a few of each to press into the tops of cookies before baking. This ensures even distribution and an attractive final appearance.
  7. Shape and Bake: Using a tablespoon-sized cookie scoop, portion the dough onto parchment-lined baking sheets spaced 2 inches apart. Press some reserved chocolate chips and pistachios onto the tops. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until edges are lightly golden but centers remain slightly underdone for a soft texture.
  8. Cool and Finish: Allow the cookies to cool on the baking sheets for 5 minutes to set their structure, then transfer to wire racks to cool completely. Drizzle melted dark chocolate decoratively over the cooled cookies using a fork, dust with powdered sugar, and sprinkle extra chopped pistachios for a bakery-worthy finish.

Notes

  • Ensure ricotta is well-drained to prevent cookie spreading and maintain the domed shape.
  • Bring eggs and other dairy ingredients to room temperature before mixing for better emulsification.
  • Use mini chocolate chips rather than regular size for better distribution and texture balance.
  • A stand mixer with paddle attachment provides the best creaming results, but hand mixing can be adapted with extra effort.
  • The cookies should be slightly underbaked when removed from the oven to keep them tender and soft.
  • Press reserved mix-ins on cookie tops before baking for decorative appearance.
  • Sifting the flour is optional but recommended for an extra tender crumb.
  • Prep Time: 45 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: cannoli cookies, ricotta cookies, Italian cookies, chocolate chip pistachio cookies, spiced cookies, holiday cookies

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