Cannoli cookies are a delightful twist on the classic Italian dessert, combining the creamy richness of ricotta cheese with the warm flavors of cinnamon, nutmeg, and orange zest. Studded with chopped pistachios and mini chocolate chips, these cookies are soft, tender, and bursting with flavor. Perfect for dessert tables, holiday baking, or a sweet treat any time of the year, these cookies are easy to make and even easier to enjoy. Finish them with a drizzle of melted chocolate or a dusting of powdered sugar for an extra touch of elegance.
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1-2 teaspoons orange zest
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup pistachios, roughly chopped
- ½ cup mini chocolate chips
Instructions
- In a large bowl, cream together the softened butter and sugar using an electric hand mixer or stand mixer until light and fluffy.
- Add the egg, vanilla extract, ricotta cheese, orange zest, cinnamon, and nutmeg. Mix until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chopped pistachios and mini chocolate chips until evenly distributed throughout the dough. The dough will be slightly wet and sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm up.
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Using a mini ice cream scoop or a tablespoon, portion the dough into small balls and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 12 minutes, or until the edges are lightly golden brown. The centers will still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with melted chocolate or dust with powdered sugar, if desired. Serve and enjoy!
Notes and Tips
Butter Tip: Make sure the butter is softened but not melted for the best texture. If using unsalted butter, add a pinch of salt to the dough.
Ricotta Cheese: Whole milk ricotta provides the richest flavor, but low-fat ricotta can be used if preferred.
Orange Zest: Freshly grated orange zest adds the best flavor. Adjust the amount to suit your taste.
Chilling the Dough: Chilling the dough is essential to prevent the cookies from spreading too much during baking.
Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Customization: Swap pistachios for walnuts or almonds, or use white chocolate chips instead of mini chocolate chips for a different twist.
Presentation: For a festive touch, drizzle melted white or dark chocolate over the cookies or sprinkle with additional chopped pistachios before the chocolate sets.
These cannoli cookies are a perfect blend of creamy, nutty, and sweet flavors, making them a crowd-pleaser for any occasion!
