Description

Delightfully tender and flavorful, these Cannoli Cookies capture the essence of the classic Italian dessert in cookie form. Featuring a soft ricotta-infused base, aromatic spices, mini chocolate chips, and chopped pistachios, each bite offers a luscious mix of texture and taste. Finished with a drizzle of dark chocolate and a dusting of powdered sugar, these cookies are perfect for special occasions or everyday indulgence.

Ingredients

Scale

For the Cookie Base:

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

For Mix-Ins:

3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped

For Finishing:

1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Prepare the Ricotta: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels over a bowl for 30 minutes to remove excess moisture. Gently press with a spatula to extract additional liquid. This step ensures the ricotta is thick and won’t cause the cookies to spread excessively.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. For extra tender cookies, sift the flour before measuring. Set aside to keep dry components separate for better mixing.
Cream Butter and Sugar: Beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is pale, fluffy, and increased in volume. Use a stand mixer with paddle attachment for best results, scraping the bowl sides frequently to achieve even texture.
Add Wet Ingredients: Beat in eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the drained ricotta, vanilla extract, and orange zest until just combined. Expect a slightly curdled appearance due to the texture of the ricotta.
Incorporate Dry Ingredients: Add the dry ingredient mixture in three additions, mixing on low speed just until combined each time. Stop mixing when a few flour streaks remain to avoid toughening the dough. The dough should be soft and slightly sticky.
Fold in Mix-Ins: Gently fold in mini chocolate chips and chopped pistachios evenly using a spatula. Reserve some of each to press on top of the cookies before baking for an attractive finish.
Shape and Bake: Scoop the dough into tablespoon-sized portions using a cookie scoop and place them 2 inches apart on parchment-lined baking sheets. Lightly press reserved chocolate chips and pistachios on top. Bake in a preheated 350°F oven for 12-14 minutes or until edges are lightly golden and centers appear slightly underdone.
Cool and Finish: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle melted dark chocolate using a fork for decorative pattern and dust with powdered sugar. Garnish with additional chopped pistachios if desired.

Notes

Properly draining the ricotta is essential to prevent cookies from spreading too thin and losing their shape.
Using mini chocolate chips improves even distribution and texture compared to regular chips.
Do not over-mix after adding flour to keep cookies tender and cakey.
Room temperature eggs blend more easily into the creamed butter-sugar mixture for a stable batter.
Residual heat continues to bake the cookies after removal from the oven, so slightly underbaking the centers ensures a soft texture.
Using a cookie scoop ensures uniform cookie size and consistent baking results.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian American

Keywords: Cannoli cookies, ricotta cookies, Italian cookies, chocolate chip pistachio cookies, soft cookies, baked cookies