Description
Delight in these Cannoli Cookies that bring together the creamy richness of ricotta cheese, fragrant hints of cinnamon and nutmeg, and the crunchy texture of pistachios and mini chocolate chips. Soft, slightly sticky dough is chilled to perfection, baked to a light golden crisp, and optionally adorned with a drizzle of melted chocolate or a dusting of powdered sugar, making these cookies an irresistible treat inspired by the classic Italian dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup ricotta cheese (whole milk)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons orange zest
Spices
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
Add-ins
- 1/3 cup pistachios, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture becomes soft and fluffy, creating a smooth base for the dough.
- Combine Wet Ingredients: Add the egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg to the butter and sugar mixture. Continue mixing until the ingredients are fully combined, making sure to scrape down the sides of the bowl with a rubber spatula to incorporate everything evenly.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. This helps to evenly distribute the leavening agents throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix just until combined to avoid overworking the dough. Then fold in the roughly chopped pistachios and mini chocolate chips until dough forms. The dough will be somewhat wet and sticky.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. This chilling step firms up the dough, making it easier to handle and improving the texture of the baked cookies.
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats (Silpat) to prevent sticking and ensure even baking.
- Shape Cookies: Using a mini ice cream scoop, portion the dough into small balls and place them spaced evenly on the prepared baking sheets. This helps the cookies bake uniformly and maintain their shape.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges turn a light golden brown. Keep a close eye to avoid overbaking, as the cookies should remain soft inside.
- Cool and Finish: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. Once cool, optionally drizzle melted chocolate on top or dust with powdered sugar for an elegant finish. Enjoy your delicious Cannoli Cookies!
Notes
- Chilling the dough is essential for better handling and to achieve the perfect texture.
- Be careful not to overmix the dough when adding dry ingredients to keep the cookies tender.
- You can substitute pistachios with walnuts or almonds if preferred.
- For an extra touch, drizzle melted dark or white chocolate after cooling for decoration and flavor.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
