Cannoli Cookies
Cannoli Cookies are packed with the same flavors in a classic Italian cannoli in a cookie form. Soft, fluffy, and have a cake-like texture. Perfect for dessert, snacking, or dunking in coffee.
Servings: 23 cookies
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
- 1/4 teaspoon ground cinnamon
- 1/8 teaaspoon ground nutmeg
- 1-2 teaspoons orange zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup pistachios roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- In a large bowl, cream together butter and sugar with an electric hand mixer or a stand mixer until soft and fluffy.
- Add egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon and nutmeg. Continue mixing until combined, be sure to scrape the sides of the bowl with a rubber spatula.
- In a medium mixing bowl, whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and mix just until combined. Add in the pistachios and chocolate chips and mix again until dough has formed. The dough will be on the wetter side and look a little sticky.
- Cover bowl with plastic wrap and place in the refrigerator to chill for 30 minutes to 1 hour.
- Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat mats. Use a mini ice cream scoop to scoop cookie dough balls and place on prepared baking sheets.
- Bake cookies for 12 minutes or just until the edges are a light golden brown. Let cookies cool for a few minutes before transferring to a wire cooling rack. Once cookies are cool, drizzle melted chocolate on top or dust with powdered sugar(optional). Enjoy!