Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, combining soft, ricotta-infused cookies with crunchy pistachios and mini chocolate chips. They offer rich flavors of cinnamon, nutmeg, and orange zest, perfect for a sweet treat that is both tender and flavorful.
Ingredients
Scale
Cookies
- 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
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-2 teaspoons orange zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup pistachios roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar with an electric hand mixer or stand mixer until the mixture is soft and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg until thoroughly combined, making sure to scrape down the sides of the bowl with a rubber spatula.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and baking powder.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the pistachios and mini chocolate chips until dough forms. The dough will be slightly wet and sticky.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or Silpat mats.
- Scoop and Bake: Use a mini ice cream scoop to portion dough balls onto the prepared baking sheets. Bake cookies for 12 minutes or until edges turn a light golden brown.
- Cool and Finish: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire cooling rack. Once cooled, optionally drizzle melted chocolate or dust with powdered sugar before serving. Enjoy!
Notes
- For a stronger orange flavor, zest up to 2 teaspoons of fresh orange peel.
- Use whole milk ricotta cheese for the best texture and flavor.
- Chilling the dough is essential to help the cookies hold their shape and improve texture.
- If mini chocolate chips are unavailable, finely chop chocolate chips or use chocolate chunks as a substitute.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free baking flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
