Cannoli Cookies Recipe
Introduction
Cannoli cookies bring the delightful flavors of traditional Italian cannoli into a crispy, bite-sized treat. Filled with a creamy ricotta mixture and studded with chocolate chips and pistachios, these cookies are perfect for a sophisticated snack or dessert.
Ingredients
- 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
- ½ cup (75 g) mini chocolate chips
- ½ cup (75 g) chopped pistachios
- Powdered sugar for dusting
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
- Step 3: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
- Step 4: Gradually stir the flour mixture into the wet ingredients until a soft dough forms.
- Step 5: Cover the dough and let it rest for 30 minutes.
- Step 6: Line baking sheets with parchment paper.
- Step 7: Dust your work surface with flour and roll the dough to about ¼ inch thick.
- Step 8: Cut the dough into rectangles or squares, approximately 2×3 inches in size.
- Step 9: In a small bowl, mix the ricotta, mini chocolate chips, and chopped pistachios to create the filling.
- Step 10: Place a spoonful of the filling in the center of each dough rectangle and fold to seal.
- Step 11: Bake the cookies for 15-18 minutes until they turn golden brown.
- Step 12: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips & Variations
- For a richer filling, use whole-milk ricotta and drain excess moisture before mixing.
- Substitute pistachios with chopped almonds or walnuts for a different nutty flavor.
- Add a pinch of cinnamon or nutmeg to the filling for extra warmth and spice.
- Use mini white chocolate chips instead of regular chocolate chips for a sweeter contrast.
Storage
Store the cannoli cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to one week, but allow cookies to come to room temperature before serving. These cookies are best enjoyed fresh, as the filling can soften the dough over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought ricotta cheese for these cookies?
Yes, store-bought ricotta works well. For best results, choose a whole-milk ricotta and drain any excess liquid by letting it sit in a fine sieve or cheesecloth before use.
Can I freeze cannoli cookies?
Yes, you can freeze these cookies after baking and cooling. Place them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving. Avoid freezing with the filling unbaked, as the texture may change.
Print
Cannoli Cookies Recipe
- Total Time: 1 hour
- Yield: About 18–20 cookies 1x
Description
Delightful Cannoli Cookies inspired by the classic Italian dessert, featuring a soft ricotta-based dough filled with a luscious mixture of ricotta, mini chocolate chips, and chopped pistachios. These cookies are baked to golden perfection and dusted with powdered sugar for an elegant finish.
Ingredients
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
- ½ cup (120 g) ricotta cheese
Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, blend the ricotta cheese, large egg, vanilla extract, and lemon zest until the mixture is smooth and creamy.
- Form Dough: Gradually incorporate the dry flour mixture into the wet ingredients, stirring until a soft dough forms. Be careful not to overmix to maintain tenderness.
- Rest Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes. This helps the dough hydrate and makes it easier to roll out.
- Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Roll Dough: Dust your work surface lightly with flour and roll the dough out to about ¼ inch thickness for an ideal texture in the cookies.
- Cut Shapes: Cut the rolled dough into rectangles or squares approximately 2×3 inches in size, which will be perfect for folding around the filling.
- Prepare Filling: In a small bowl, mix together ricotta cheese, mini chocolate chips, and chopped pistachios to create a flavorful filling.
- Fill and Seal: Place a spoonful of the filling mixture in the center of each dough rectangle, then fold over the dough to enclose the filling, sealing edges gently.
- Bake: Place the prepared cookies on the parchment-lined baking sheets and bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
- Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
Notes
- Resting the dough is key for easier handling and better texture.
- Use fresh ricotta cheese for best flavor and consistency.
- Ensure cookies are sealed well to prevent filling leakage during baking.
- For a nut-free version, omit pistachios or replace with chopped dried fruit.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Cannoli Cookies, Italian Cookies, Ricotta Cookies, Chocolate Chip Cookies, Pistachio Cookies, Baked Cookies, Dessert Recipes
