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–+ servings
Cannoli Cookies

Cannoli Cookies: Irresistibly Creamy and Crisp Delights

These Cannoli Cookies combine the classic flavors of cannoli into delightful, bite-sized treats that are easy to make and customizable.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking powder Helps cookies rise and become fluffy.
  • 1 pinch salt Enhances flavor and balances out the sweetness.
  • 1 stick unsalted butter Use coconut oil for a dairy-free option.
  • 1 cup granulated sugar Sweetens the dough.
  • 2 large eggs Binds ingredients and contributes to texture.
  • 1 teaspoon vanilla extract Swap for almond extract for a different twist.
For the Ricotta Filling
  • 1 cup ricotta cheese Offers the unique cannoli flavor.
  • ½ cup mini chocolate chips Opt for dried fruits or nuts for a twist.
For the Topping
  • ½ cup chopped pistachios Can substitute with chopped almonds or walnuts.
  • powdered sugar for dusting Adds aesthetics and a touch of sweetness.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a large bowl, cream together 1 stick of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add 2 large eggs, one at a time, and mix in 1 teaspoon of vanilla extract until smooth.
  5. Fold in 1 cup of ricotta cheese until fully incorporated.
  6. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  7. Carefully fold in ½ cup of mini chocolate chips and ½ cup of chopped pistachios.
  8. Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 12-15 minutes or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks. Dust with powdered sugar.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 5gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure butter is truly softened for optimal creaming and avoid overmixing to prevent tough cookies. Store in an airtight container for freshness.

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