Description
Soft and tender Cannoli Cookies inspired by the classic Italian dessert, made with creamy ricotta, warm cinnamon, and mini chocolate chips, then finished with a light dusting of powdered sugar.
Ingredients
1/2 cup (115 g) unsalted butter, softened
1 cup ricotta cheese, drained
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp orange zest (optional)
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup mini chocolate chips
Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, ricotta cheese, and sugar until light and fluffy.
- Add the egg, vanilla extract, cinnamon, and optional orange zest. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
- Fold in the mini chocolate chips evenly throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust generously with powdered sugar before serving.
Notes
Drain the ricotta well to prevent excess moisture in the dough.
For added crunch, mix in finely chopped pistachios.
Dip half of each cooled cookie in melted chocolate for a decorative finish.
Dough can be refrigerated for up to 24 hours before baking.
Freeze baked cookies for up to 2 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg
