Description
These Cannoli Cookies combine creamy ricotta, citrusy orange zest, and warm spices with pistachios and mini chocolate chips for a delightful twist on the classic Italian dessert. Soft and slightly chewy with a subtle hint of cinnamon and nutmeg, they are perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-2 teaspoons orange zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup pistachios roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture is soft and fluffy.
- Add Wet Ingredients and Spices: Mix in the egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg until fully combined, scraping down the sides of the bowl with a rubber spatula to incorporate all ingredients evenly.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the roughly chopped pistachios and mini chocolate chips, mixing until a slightly sticky, wetter dough forms.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the dough for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Using a mini ice cream scoop, drop balls of dough onto the prepared baking sheets spaced evenly apart. Bake for 12 minutes or until the edges turn a light golden brown.
- Cool and Garnish: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, drizzle melted chocolate over the cooled cookies or dust them with powdered sugar before serving. Enjoy!
Notes
- Chilling the dough is essential to prevent spreading and to ensure the cookies hold their shape.
- You can substitute pistachios with walnuts or almonds if preferred.
- For an extra touch, roll the cookie edges in additional chopped pistachios after baking.
- Use room temperature butter and ricotta for best mixing results.
- If you want a stronger orange flavor, increase the orange zest to 2 teaspoons.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
