Go Back
Cannoli Cookies

Cannoli Cookies

Patricia
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 180 kcal

Ingredients
  

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional, but adds great flavor!
  • ½ cup ricotta cheese whole milk ricotta recommended for the best texture
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup mini chocolate chips
  • ¼ cup chopped pistachios optional, for a crunchy texture
  • Powdered sugar for dusting

Instructions
 

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.

Notes

  1. Use Whole Milk Ricotta: It provides a rich, creamy texture—low-fat ricotta may result in a drier cookie.
  2. For Extra Flavor: Add 1 teaspoon of orange zest to the dough for a citrusy twist that complements the chocolate and cinnamon.
  3. Don’t Overbake: These cookies should remain soft and tender. Remove them from the oven when the edges are lightly golden.
  4. Pistachios for Crunch: If you love the nutty flavor of classic cannoli, sprinkle chopped pistachios on top before baking.
  5. Make Mini Cookies: Use a teaspoon instead of a tablespoon for bite-sized cannoli cookies—perfect for parties!