Description
These Cannoli Cookies are a delightful treat inspired by the classic Italian dessert. Soft and slightly sticky cookie dough blends ricotta cheese, aromatic spices, orange zest, chopped pistachios, and mini chocolate chips for a unique, flavorful cookie. Chilled and baked until golden, these cookies offer a tender texture with crunchy pistachio bits and melty chocolate chips, perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons orange zest
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Add-ins
- 1/3 cup pistachios, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer until the mixture is soft and fluffy, which helps create a light cookie texture.
- Mix Wet Ingredients: Add the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg to the creamed butter and sugar. Continue mixing until all ingredients are fully combined, scraping down the sides of the bowl with a spatula to ensure even mixing.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the chopped pistachios and mini chocolate chips until the dough forms. The dough will be slightly wet and sticky at this stage.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm it up, making it easier to scoop and helping develop flavors.
- Prepare for Baking: Preheat your oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Bake: Use a mini ice cream scoop to portion out cookie dough balls and place them evenly spaced on the prepared baking sheets. Bake in the preheated oven for 12 minutes or until the edges turn a light golden brown.
- Cool and Finish: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely. Optionally, drizzle melted chocolate on top or dust with powdered sugar for an extra touch of sweetness before serving. Enjoy your delicious Cannoli Cookies!
Notes
- Chilling the dough is important to prevent spreading and maintain the cookie’s shape.
- If you prefer, substitute pistachios with walnuts or almonds for a different nutty flavor.
- For a richer chocolate drizzle, use dark or semi-sweet chocolate with a tablespoon of heavy cream melted together.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure butter is softened but not melted to get the best creaming results.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
