Description
These delightful Cannoli Cookies combine the creamy richness of ricotta cheese with the sweet crunch of pistachios and a touch of chocolate chips. Infused with orange zest and warm spices like cinnamon and nutmeg, these cookies offer a unique twist on the classic cannoli flavor in an easy-to-make, soft, and chewy treat perfect for any occasion.
Ingredients
Units
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Wet Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup whole milk ricotta cheese
- 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, which will give the cookies a tender texture.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg into the creamed butter and sugar, mixing thoroughly. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents and spices.
- Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in the chopped pistachios and mini chocolate chips, mixing again until the dough comes together. The dough will be wetter and a bit sticky.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes up to 1 hour to firm up the dough, which helps in shaping and prevents spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Bake: Using a mini ice cream scoop, portion out the dough into small balls and place them evenly spaced on the prepared baking sheets. Bake the cookies for about 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 before transferring them to a wire rack to cool completely. For an optional finishing touch, drizzle melted chocolate on top or dust with powdered sugar before serving.
Notes
- Chilling the dough is important to prevent cookies from spreading too much and to develop flavor.
- You can substitute pistachios with chopped walnuts or almonds if preferred.
- For extra indulgence, drizzle melted dark or white chocolate over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ricotta cheese adds moisture and a subtle tang, making these cookies uniquely soft compared to traditional recipes.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
