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Cannoli Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/cannoli-cookies-recipe/