Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, featuring a rich blend of creamy ricotta, pistachios, and mini chocolate chips folded into a soft, flavorful cookie dough. Lightly spiced with cinnamon, nutmeg, and a hint of orange zest, these cookies bake into tender golden treats perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup ricotta cheese (whole milk)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons orange zest
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Add-ins
- 1/3 cup pistachios, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is soft and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients and Spices: To the butter-sugar mixture, add the whole egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg. Mix until all ingredients are thoroughly combined, making sure to scrape down the sides of the bowl with a rubber spatula for even incorporation.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to ensure these leavening agents and flour are evenly distributed throughout the dough.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients and mix just until combined. Then fold in the chopped pistachios and mini chocolate chips until evenly dispersed. The resulting dough will be slightly wet and sticky, which is perfect for creating soft cookies.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. This helps the dough firm up, making it easier to scoop and enhances the cookie texture.
- Preheat and Prepare for Baking: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Scoop and Bake: Using a mini ice cream scoop, form small balls of dough and place them evenly spaced on the prepared baking sheets. Bake in the preheated oven for about 12 minutes or until the edges turn a light golden brown.
- Cool and Optional Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle melted chocolate over the cookies or dust them with powdered sugar for an optional decorative touch and added flavor. Enjoy your delicious Cannoli Cookies!
Notes
- For best texture, be careful not to overmix the dough once the dry ingredients are added to avoid tough cookies.
- Chilling the dough is important for easier handling and better shape retention during baking.
- You can substitute pistachios with chopped walnuts or almonds if preferred.
- Optional toppings like melted chocolate drizzle or powdered sugar add extra sweetness and a beautiful finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
