Description
These Cannoli Cookies take all the beloved flavors of the classic Italian pastry and transform them into a soft, cake-like treat. Infused with creamy ricotta, bright orange zest, and warm cinnamon, they offer the authentic taste of a cannoli without the need for frying shells or piping filling. Loaded with crunchy pistachios and mini chocolate chips, then finished with a decadent chocolate drizzle, these cookies are a beautiful and delicious addition to any dessert table.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese (whole milk is best)
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces mini chocolate chips, divided (use approx. 1 cup for the dough, reserve the rest for drizzle)
- 1 cup chopped pistachios
Instructions
Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add Wet Ingredients
Mix in the eggs one at a time, followed by the ricotta cheese. Mix until well combined. Then, beat in the vanilla extract, ground cinnamon, and fresh orange zest.
Add Dry Ingredients
Add the baking powder, baking soda, and salt. Mix until combined. Add the all-purpose flour and mix just until incorporated do not overmix.
Fold in Mix-ins
Gently stir in 1 cup of the mini chocolate chips and the chopped pistachios.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is crucial for the texture and handling of the dough.
Prep
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
Scoop
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake
Bake for 8 to 11 minutes, or until the edges are golden brown. The centers may still look soft.
Cool
Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to wire racks to cool completely.
Drizzle
Place the remaining chocolate chips in a microwave-safe bowl. Microwave on high in 20-second intervals, stirring in between, until melted and smooth. Transfer to a small zip-top bag, snip the corner, and drizzle over the cooled cookies. Allow the chocolate to set before serving.
Notes
The Chill Step: Do not skip chilling the dough! Ricotta dough is naturally sticky and soft. Refrigerating it solidifies the butter and hydrates the flour, ensuring the cookies bake up soft and pillowy rather than spreading into flat puddles.
Ricotta Type: Use full-fat (whole milk) ricotta for the richest flavor and texture. Low-fat versions can lead to a rubbery cookie.
Texture: These are intended to be soft and cake-like (similar to a muffin top) rather than chewy or crispy. This mimics the creamy filling of a traditional cannoli.
Storage: Because of the ricotta content, these cookies stay freshest when stored in an airtight container in the refrigerator (up to 3-4 days). They taste delicious chilled!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Cookie
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cannoli cookies, ricotta cookies, pistachio chocolate chip cookies, italian christmas cookies, orange zest dessert, soft batch cookies, holiday baking