Name: Cannoli Cookies Recipe
Prep time: 45 min
Cook time: 14 min
Total time: 59 min
Cuisine: Italian American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 cup whole milk ricotta cheese, drained; 2 teaspoons vanilla extract; 1 tablespoon orange zest; 3/4 cup mini chocolate chips; 1/2 cup shelled pistachios, chopped; 1/2 cup dark chocolate, melted; Powdered sugar for dusting; Additional chopped pistachios for garnish

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

1 cup whole milk ricotta cheese

2 teaspoons vanilla extract

1 tablespoon orange zest

3/4 cup mini chocolate chips

1/2 cup shelled pistachios, chopped

1/2 cup dark chocolate, melted

Powdered sugar for dusting

Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese in a fine-mesh strainer set over a bowl for 30 minutes to remove excess moisture. Press gently with a spatula to extract liquid, ensuring the ricotta becomes thick and paste-like.

Step 2: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.

Step 3: Beat the softened butter and sugar together for 3–4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the bowl sides as needed.

Step 4: Add eggs one at a time, mixing well after each addition. Then beat in the drained ricotta, vanilla extract, and orange zest until just combined.

Step 5: Add the flour mixture in three parts, mixing on low speed until just combined. Stop when a few streaks of flour remain to avoid over-mixing.

Step 6: Gently fold in the mini chocolate chips and chopped pistachios using a spatula. Reserve a few for topping the cookies before baking.

Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Press some reserved chocolate chips and pistachios into the tops. Bake at 350°F (175°C) for 12–14 minutes until edges are lightly golden but centers remain slightly soft.

Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks. Once cool, drizzle with melted dark chocolate and dust with powdered sugar. Garnish with additional chopped pistachios if desired.

Tips & Variations

Line the ricotta strainer with cheesecloth or paper towels for more effective moisture removal.

Sift the flour before mixing for an extra-tender texture in your cookies.

Use mini chocolate chips to ensure even distribution without overpowering the delicate cookie structure.

For a citrus twist, substitute orange zest with lemon or lime zest.

Try adding a teaspoon of instant espresso powder to the dough for a subtle coffee flavor that complements the chocolate.

FAQs

Can I use low-fat ricotta for these cookies?

While whole milk ricotta provides the best texture and flavor, you can use low-fat ricotta if needed. Just be sure to drain it well to avoid overly wet dough and spreading cookies.

Why do the cookies sometimes spread too much during baking?

Excess moisture in the ricotta or over-mixing the dough can cause spreading. Properly draining the ricotta and mixing only until ingredients are combined will help the cookies hold their shape.