Inspired by the classic Italian pastry, these Cannoli Cookies are soft, cake-like treats infused with ricotta cheese, mini chocolate chips, and pistachios. While they don’t taste exactly like traditional cannoli, they capture the delightful flavors in a convenient cookie form.
Ingredients:
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup ricotta cheese
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– ½ teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 cups all-purpose flour
– 1 cup mini chocolate chips
– ½ cup chopped pistachios
Directions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the ricotta cheese, vanilla extract, and ground cinnamon until well combined.
5. In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the mini chocolate chips and chopped pistachios.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-14 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12-14 minutes | Total Time: 30 minutes
Kcal: 120 kcal per cookie | Servings: 36 cookies
Cannoli Cookies
- Total Time: 30 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Cannoli Cookies are soft, cake-like treats inspired by the classic Italian pastry. Infused with ricotta cheese, mini chocolate chips, and pistachios, these cookies bring the flavors of traditional cannoli into an easy-to-make dessert that’s perfect for any occasion.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- ½ cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in ricotta cheese, vanilla extract, and ground cinnamon until fully combined.
- In a separate bowl, whisk together baking powder, baking soda, salt, and flour.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mini chocolate chips and chopped pistachios.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, or until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a more traditional cannoli flavor, add a touch of orange zest or a dash of almond extract.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Dust cooled cookies with powdered sugar for extra sweetness and presentation.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired