Description

Delight in these soft and flavorful Cannoli Cookies, blending the creamy richness of ricotta cheese with the citrusy brightness of orange zest, warm spices, and crunchy pistachios. Finished with mini chocolate chips and optionally drizzled with melted chocolate or dusted with powdered sugar, these cookies offer a unique twist on the classic Italian cannoli filling in cookie form.

Ingredients

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

Spices

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Dry Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder

Add-ins

1/3 cup pistachios roughly chopped
1/2 cup mini chocolate chips

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Instructions

Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer until the mixture is soft and fluffy, creating a light base for your cookie dough.
Add wet flavorings: Mix in the whole egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg. Continue mixing until fully combined, scraping the sides of the bowl with a rubber spatula to ensure everything is incorporated evenly.
Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents throughout the flour.
Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture and mix just until combined. Then fold in the roughly chopped pistachios and mini chocolate chips, mixing gently until the dough forms. The dough will be wetter and a bit sticky, which is expected.
Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm up and make it easier to handle during baking.
Prepare for baking: Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper or silpat mats to prevent sticking and ensure even baking.
Scoop and bake: Use a mini ice cream scoop to portion out cookie dough balls onto the prepared baking sheets, spacing them appropriately. Bake the cookies for 12 minutes or until the edges turn a light golden brown.
Cool and finish: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire cooling rack to cool completely. Optionally, drizzle melted chocolate over the cooled cookies or dust them with powdered sugar for an elegant touch before serving. Enjoy!

Notes

For softer cookies, avoid overmixing the dough once the flour is added.
Chilling the dough is important to reduce spread during baking and enhance flavor development.
You can substitute pistachios with chopped almonds or walnuts if preferred.
If you like, add a teaspoon of orange liqueur for intensified citrus flavor.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 8 g
Sodium: 70 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: 30 mg