Italian Cannoli Cookies

Cannoli Cookies

A delightful, cake-like cookie filled with ricotta, chocolate, citrus, and pistachio—taste classic cannoli in every bite!

Prep Time: 10 min | Cook Time: 12 min | Total Time: 1 hr (includes chilling)

Ingredients

• ½ cup salted butter, softened
• ½ cup granulated sugar
• 1 large egg
• ½ cup whole milk ricotta cheese
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1–2 tsp orange zest
• 1¼ cups all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ⅓ cup pistachios, roughly chopped
• ½ cup mini chocolate chips

Step-by-Step Instructions

1. Cream butter and sugar until fluffy.
2. Mix in egg, ricotta, vanilla, cinnamon, nutmeg, and orange zest.
3. In a separate bowl, whisk flour, baking soda, baking powder.
4. Stir dry ingredients into wet until just combined. Add pistachios and chips.
5. Cover and chill dough 30–60 min.
6. Preheat oven to 325°F (165°C), scoop dough onto lined sheets.
7. Bake 12 min until edges are golden. Cool, then dust with powdered sugar or drizzle with chocolate.

Pro Tips

• Drain ricotta before using for best cookie texture.
• Dough is sticky—chill well before shaping.
• Store cookies airtight; dust with sugar just before serving.

Disclaimer: Nutrition facts are estimated. Consult a nutritionist for precise advice.

Cannoli Cookies

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• Author: carlosramirez
• Total Time: 60 minutes
• Yield: 24 servings
• Diet: Vegetarian

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Description

A delightful, cake-like cookie filled with ricotta, chocolate, citrus, and pistachio—taste classic cannoli in every bite!

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Ingredients

• ½ cup salted butter, softened
• ½ cup granulated sugar
• 1 large egg
• ½ cup whole milk ricotta cheese
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1–2 tsp orange zest
• 1¼ cups all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ⅓ cup pistachios, roughly chopped
• ½ cup mini chocolate chips

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Instructions

1. Cream butter and sugar until fluffy.
2. Mix in egg, ricotta, vanilla, cinnamon, nutmeg, and orange zest.
3. In a separate bowl, whisk flour, baking soda, baking powder.
4. Stir dry ingredients into wet until just combined. Add pistachios and chips.
5. Cover and chill dough for 30–60 minutes.
6. Preheat oven to 325°F (165°C), scoop dough onto lined sheets.
7. Bake for 12 minutes until edges are golden. Cool, then dust with powdered sugar or drizzle with chocolate.

Notes

Drain ricotta before using for best cookie texture. Dough is sticky—chill well before shaping. Store cookies airtight; dust with sugar just before serving.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian