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Cannoli Cookies Recipe

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3.8 from 69 reviews

  • Author: Diane
  • Total Time: 1 hour 26 minutes
  • Yield: 30 servings
  • Diet: Vegetarian

Description

These Cannoli Cookies capture the classic Italian dessert flavors in a delightful cookie form. Featuring a tender dough enriched with ricotta cheese, studded with dark chocolate chunks and pistachios, and finished with a drizzle of melted dark chocolate, these cookies offer a perfect balance of creamy, nutty, and sweet tastes. Ideal for dessert lovers seeking a unique twist on traditional cannoli flavors.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (260 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 1 cup sugar
  • ½ cup unsalted butter, room temperature (one stick)
  • 1 teaspoon orange zest
  • 1 cup whole milk ricotta cheese, drained
  • 1 large egg

Add-Ins and Toppings

  • ½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too)
  • ½ cup shelled pistachios, lightly chopped
  • 2 tablespoons dark chocolate, melted (for drizzling)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside to ensure even distribution of spices and leavening agents.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to combine the sugar, butter, and orange zest until the mixture is light and fluffy, about 2 minutes. This incorporates air into the mixture for a tender texture.
  3. Add Ricotta and Egg: Mix in the drained ricotta cheese and egg until just combined, being careful not to overmix to maintain the cookie’s delicate texture.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix until just incorporated. Then gently fold in the chopped dark chocolate and pistachios to evenly distribute without overworking the dough.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours to firm up the dough, which helps prevent spreading during baking and enhances flavors.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to measure about 1½ tablespoons of dough, rolling it into a ball. Place cookies on the prepared sheet leaving about 2 inches between each to allow for slight spreading.
  7. Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the bottoms begin to brown slightly. The cookies won’t change color much on top, so watch the bottoms closely. This gentle baking ensures a soft, tender cookie.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely to avoid breaking.
  9. Decorate: Once completely cooled, drizzle the melted dark chocolate over the cookies or optionally dust them with powdered sugar for a classic look and extra sweetness.

Notes

  • Ensure the ricotta cheese is well drained to avoid excess moisture in the dough.
  • Chilling the dough is essential for the best texture and to prevent the cookies from spreading too much while baking.
  • You can substitute mini chocolate chips for the chopped chocolate chunks if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a nut-free version, omit pistachios and add more chocolate chunks or chopped dried fruit.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

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