Cannoli Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but adds great flavor!)
1/2 cup ricotta cheese (whole milk ricotta recommended for the best texture)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional, for a crunchy texture)
Powdered sugar for dusting
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Directions: |
Directions:Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat butter and granulated sugar together until light and fluffy (about 2 minutes).
Add the egg, vanilla extract, almond extract (if using), and ricotta cheese. Mix until smooth and fully combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Step 4: Fold in the Mix-Ins
Gently fold in the mini chocolate chips and chopped pistachios (if using).
The dough will be soft and slightly sticky—this is normal!
Step 5: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Step 6: Cool and Dust with Powdered Sugar
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust with powdered sugar for the perfect finishing touch. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: How to Serve:
These cookies taste best when freshly dusted with powdered sugar.
Pair them with a cup of espresso, cappuccino, or hot chocolate for an Italian-inspired treat.
Serve them at holiday cookie swaps, parties, or as an after-dinner dessert.
How to Store:
Store cookies in an airtight container at room temperature for up to 5 days.
To keep them extra fresh, place a sheet of parchment paper between layers to prevent sticking.
Freezing Option: These cookies freeze beautifully! Store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Helpful Notes
Use Whole Milk Ricotta: It provides a rich, creamy texture—low-fat ricotta may result in a drier cookie.
For Extra Flavor: Add 1 teaspoon of orange zest to the dough for a citrusy twist that complements the chocolate and cinnamon.
Don’t Overbake: These cookies should remain soft and tender. Remove them from the oven when the edges are lightly golden.
Pistachios for Crunch: If you love the nutty flavor of classic cannoli, sprinkle chopped pistachios on top before baking.
Make Mini Cookies: Use a teaspoon instead of a tablespoon for bite-sized cannoli cookies—perfect for parties!
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