Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, featuring a soft ricotta-infused dough studded with mini chocolate chips and optional chopped pistachios. Baked to golden perfection and dusted with powdered sugar, these cookies offer the rich flavors of a traditional cannoli in an easy-to-make cookie form, perfect for any occasion or as a delicious treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet 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)
- 1/2 cup whole milk ricotta cheese, well drained
Add-ins & Toppings
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract (if using) into the butter-sugar mixture, mixing until fully blended.
- Blend in Ricotta Cheese: Beat in the well-drained whole milk ricotta cheese until the mixture is smooth and creamy, ensuring no lumps remain.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft dough forms without overmixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the mini chocolate chips and chopped pistachios (if using) to evenly distribute throughout the dough.
- Portion the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once fully cooled, lightly dust the tops of the cookies with powdered sugar to give them a classic cannoli-inspired finish. Serve and enjoy.
Notes
- Ensure the ricotta cheese is well drained to avoid excess moisture that can affect the dough consistency.
- Chopped almonds can substitute the pistachios or omit nuts altogether if preferred.
- Store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
