Cannoli Cookies Recipe

Introduction

Cannoli cookies bring the delightful flavors of the classic Italian dessert into a handheld treat. With a tender ricotta-infused dough and a rich filling of chocolate chips and pistachios, these cookies are perfect for any occasion.

Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and sugar until well blended.
3. Step 3: In a separate bowl, mix the ricotta, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually stir the flour mixture into the wet ingredients until a soft dough forms.
5. Step 5: Cover the dough and let it rest for 30 minutes.
6. Step 6: Line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and roll the dough to ¼ inch thick.
8. Step 8: Cut the dough into rectangles or squares approximately 2×3 inches.
9. Step 9: Mix ricotta, chocolate chips, and pistachios in a small bowl for the filling.
10. Step 10: Place a spoonful of filling in the center of each rectangle and fold to seal.
11. Step 11: Bake for 15-18 minutes until golden brown.
12. Step 12: Cool on baking sheets for a few minutes before transferring to a wire rack.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or orange zest to the dough.
• Substitute chopped almonds or walnuts for pistachios if preferred.
• Dust with powdered sugar just before serving for an elegant touch.
• If you prefer a smoother filling, strain the ricotta before mixing.

Storage

Store cooled cannoli cookies in an airtight container at room temperature for up to 3 days. To keep them crisp longer, separate layers with parchment paper. Rewarm briefly in a low oven if desired, but these cookies are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this recipe?

Yes, part-skim ricotta works well and will result in a lighter filling, though whole milk ricotta gives a creamier texture.

How do I prevent the cookies from becoming soggy?

Be sure to let the cookies cool completely on a wire rack and store them in a dry, airtight container. Adding the filling just before baking also helps maintain texture.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

These delightful Cannoli Cookies combine the creamy ricotta filling and crisp texture of traditional cannoli into a delicious, easy-to-make cookie. Each cookie is filled with a sweet ricotta mixture studded with mini chocolate chips and chopped pistachios, then baked to golden perfection and dusted lightly with powdered sugar for a perfect Italian-inspired treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 50 minutes
• Yield: Approximately 18–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling

• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Additional ½ cup ricotta cheese (from the total) mixed with chocolate chips and pistachios

Finishing

• Powdered sugar for dusting

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the dough.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly combined.
3. Prepare Wet Ingredients: In a separate bowl, thoroughly mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth and uniform.
4. Form Dough: Gradually add the dry flour and sugar mixture to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing.
5. Rest Dough: Cover the dough with plastic wrap or a clean towel and let it rest at room temperature for 30 minutes to hydrate.
6. Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
7. Roll Out Dough: Lightly dust your work surface with flour, then roll the dough out to about ¼ inch thickness for even baking.
8. Cut Shapes: Using a knife or a cookie cutter, cut the dough into rectangles or squares roughly 2 by 3 inches in size.
9. Make Filling: In a small bowl, mix ricotta cheese with mini chocolate chips and chopped pistachios to create the flavorful filling.
10. Fill Cookies: Place a spoonful of the ricotta-chocolate-pistachio mixture in the center of each dough rectangle, then fold the dough over and seal the edges by pressing gently.
11. Bake: Arrange the filled cookies on the prepared baking sheets, spacing them adequately, and bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
12. Cool and Finish: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, dust the cookies lightly with powdered sugar before serving.

Notes

• Ensure the ricotta cheese is well drained to avoid excess moisture in the dough and filling.
• Resting the dough helps improve texture, so do not skip this step.
• Folding and sealing cookies carefully will prevent the filling from leaking during baking.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a nut-free version, omit pistachios or substitute with seeds.

Keywords: Cannoli Cookies, ricotta cookies, Italian dessert, chocolate chip cookies, pistachio cookies, baked ricotta dessert