Name: Cannoli Cookies Recipe
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Cuisine: Italian-American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 cup whole milk ricotta cheese, well drained; 2 teaspoons vanilla extract; 1 tablespoon orange zest; 3/4 cup mini chocolate chips; 1/2 cup shelled pistachios, chopped; 1/2 cup dark chocolate, melted; Powdered sugar for dusting; Additional chopped pistachios for garnish

Introduction

Cannoli Cookies capture the essence of the classic Italian dessert in a tender, spiced cookie form. They boast a delicate ricotta-based dough, studded with chocolate chips and pistachios, and finished with a drizzle of dark chocolate and powdered sugar. Perfect for a cozy treat or sharing with loved ones.

A white plate stacked with five thick, soft cookies, each cookie pale golden with a rough texture and studded with dark brown chocolate chips. The cookies are drizzled with dark chocolate in thin, irregular stripes and lightly dusted with white powdered sugar, giving a snowy look. The cookies are arranged in a small, uneven pile, showing the fluffy inside and crisp edges. The background has warm, blurred lights creating a cozy atmosphere on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

1 cup whole milk ricotta cheese, drained

2 teaspoons vanilla extract

1 tablespoon orange zest

3/4 cup mini chocolate chips

1/2 cup shelled pistachios, chopped

1/2 cup dark chocolate, melted

Powdered sugar for dusting

Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese by placing it in a fine-mesh strainer lined with cheesecloth or paper towels over a bowl. Let it drain for 30 minutes, pressing gently with a spatula to remove excess moisture.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.

Step 3: Beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the drained ricotta, vanilla extract, and orange zest until just combined. The batter may look slightly curdled, which is normal.

Step 5: Add the dry ingredients in three additions, mixing on low speed until just combined. Stop when a few flour streaks remain to avoid over-mixing.

Step 6: Gently fold in the mini chocolate chips and chopped pistachios with a spatula, reserving some for topping.

Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Press a few reserved chocolate chips and pistachios onto the tops. Bake in a preheated 350°F oven for 12-14 minutes, until edges are lightly golden.

Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle with melted dark chocolate and dust with powdered sugar before serving.

Tips & Variations

Drain the ricotta well to prevent the cookies from spreading too much and losing their dome shape.

Use mini chocolate chips for even chocolate distribution without overpowering the delicate cookie texture.

Add a teaspoon of lemon zest along with orange zest for a brighter citrus flavor.

For a nut-free version, omit pistachios and add more mini chocolate chips or chopped dried fruit instead.

FAQs

Can I use ricotta cheese straight from the container?

It’s important to drain the ricotta to remove excess moisture; using it straight can cause the cookies to spread too much and become flat. Lining a strainer with cheesecloth helps achieve the best results.

Why do the cookies look slightly underdone when I take them out of the oven?

These cookies continue to cook from residual heat while cooling, which keeps them soft and tender. Removing them when the edges are lightly golden and the centers seem just set ensures they don’t become dry or overbaked.