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Cannoli Cookies

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Soft, chewy Cannoli Cookies infused with ricotta, orange zest, and mini chocolate chips — a simple yet elegant twist on the classic Italian dessert, no frying required.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup whole milk ricotta cheese, well-drained
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 cup mini chocolate chips
  • Powdered sugar, for dusting (optional)
  • Crushed pistachios, for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add ricotta, egg, vanilla extract, and orange zest. Beat until smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  6. Fold in mini chocolate chips until evenly distributed.
  7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 11–13 minutes, until the edges are lightly golden and centers are set.
  9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar and sprinkle with crushed pistachios before serving, if desired.

Notes

  • Drain ricotta thoroughly to prevent cookies from becoming too soft.
  • For a richer flavor, substitute mascarpone for ricotta.
  • Don’t overmix the dough — this helps maintain a tender texture.
  • Store cookies with a slice of bread to keep them soft longer.

Nutrition

Find it online: https://thefamilycooking.com/cannoli-cookies/