Description
Cannoli Cookies capture all the flavors of the classic Italian dessert in a soft, chewy cookie form. These delightful treats feature ricotta cheese, mini chocolate chips, orange zest, and a hint of cinnamon for that authentic cannoli flavor — perfect for holidays, parties, or coffee breaks.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese (whole milk)
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 3/4 cup mini chocolate chips
- Optional Glaze: 1 cup powdered sugar, 2–3 tbsp milk, 1/4 tsp vanilla extract
- Chopped pistachios for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add the egg, ricotta cheese, vanilla extract, and orange zest. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the mini chocolate chips.
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cookies and sprinkle with chopped pistachios if desired.
Notes
- Use whole milk ricotta for the creamiest texture — drain excess liquid if needed.
- These cookies stay soft and moist for several days when stored in an airtight container.
- Try adding a touch of almond extract for extra flavor.
- Freeze baked cookies (without glaze) for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American