Description
These Cannoli Cookies bring the classic Italian dessert to cookie form, combining a tender, spiced dough with creamy ricotta, chocolate chunks, and pistachios. Perfectly soft with a slight crunch from nuts and chocolate, they are finished with a drizzle of dark chocolate or a dusting of powdered sugar for an elegant treat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (260 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- 1 cup sugar
- ½ cup butter, room temperature (one stick)
- 1 teaspoon orange zest
- 1 cup whole milk ricotta cheese (drained)
- 1 large egg
Add-ins
- ½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too)
- ½ cup shelled pistachios, lightly chopped
For Decoration
- 2 tablespoons dark chocolate, melted (for drizzling)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside to ensure even distribution of leavening and spices.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to blend the sugar, butter, and orange zest until the mixture is light and fluffy, about 2 minutes. This creates a creamy base for the dough.
- Add Ricotta and Egg: Mix in the drained ricotta cheese and egg until fully combined. This adds moisture and richness to the cookie dough.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in the chopped dark chocolate and pistachios evenly throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least one hour or up to 24 hours. This helps the dough firm up for easier handling and enhances flavors.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Scoop and Form Cookies: Use a cookie scoop to portion about 1 ½ tablespoons of dough per cookie, rolling each into a ball. Place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 12 to 14 minutes, until the bottom edges start to brown slightly. The cookies won’t change color much on top but will be set and lightly golden underneath.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, which helps them set properly.
- Decorate: Once cooled, drizzle the melted dark chocolate over the top of the cookies. Alternatively, dust them lightly with powdered sugar for a classic look.
Notes
- Draining the ricotta well removes excess moisture, which is key to preventing overly soft dough.
- Chilling the dough for at least an hour helps the cookies hold their shape better during baking.
- Use mini chocolate chips if chocolate chunks are unavailable for easier folding.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free option, omit pistachios or substitute with chopped chocolate only.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
