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Cannoli Cookies Recipe

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★★★★★

4.6 from 63 reviews

Delight in these tender Cannoli Cookies inspired by the classic Italian dessert, featuring a moist ricotta-infused cookie base studded with mini chocolate chips and pistachios. Finished with a drizzle of rich dark chocolate and a sprinkle of powdered sugar, they offer a perfect balance of creamy, nutty, and sweet flavors in every bite.

Ingredients

Scale

For the 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

For Mix-Ins:

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

For Finishing:

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

Instructions

  1. Prepare the Ricotta: Drain the 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 ensure the ricotta achieves a thick, paste-like consistency, which is vital for cookies that hold their shape and avoid spreading too much.
  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 with wet ingredients.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat softened unsalted butter and granulated sugar for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the bowl sides periodically to ensure uniform blending.
  4. Add Wet Ingredients: Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in the drained ricotta cheese, vanilla extract, and orange zest, blending just until combined. The batter may look slightly curdled due to the ricotta’s texture, which is normal.
  5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions on low speed, mixing only until just combined with a few flour streaks remaining to avoid over-mixing, which could make the cookies tough.
  6. Fold in Mix-Ins: Gently fold in the mini chocolate chips and chopped pistachios with a spatula, distributing them evenly throughout the dough. Reserve a few for pressing on top of the cookies before baking for a decorative finish.
  7. Shape and Bake: Using a cookie scoop, portion tablespoon-sized dough balls onto parchment-lined baking sheets, spacing them about 2 inches apart. Press a few reserved chocolate chips and pistachios onto the tops. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, until the edges are lightly golden and the centers are slightly underdone.
  8. Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes to set their structure before transferring them to wire racks. Once fully cooled, drizzle melted dark chocolate over the cookies, dust with powdered sugar, and garnish with additional chopped pistachios for an elegant bakery-worthy presentation.

Notes

  • Draining the ricotta cheese thoroughly is crucial to prevent cookies from spreading too much during baking.
  • Using mini chocolate chips ensures better distribution throughout the tender cookies compared to regular-sized chips.
  • Room temperature eggs help maintain the creamed butter’s fluffiness and ensure smooth incorporation.
  • Do not overmix once the flour is added to avoid developing gluten that toughens the cookies.
  • Cookie centers should remain slightly underbaked for a soft and cake-like texture after cooling.
  • Pressing some mix-ins on top before baking enhances the visual appeal and texture.

Keywords: Cannoli cookies, ricotta cookies, Italian cookies, pistachio chocolate chip cookies, creamy cookies, baked cookies, dessert cookies

Find it online: https://spatulaqueen.com/cannoli-cookies-recipe-2/