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Cannoli Cookies Recipe

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★★★★★

4.7 from 73 reviews

These delightful Cannoli Cookies combine the classic flavors of traditional Italian cannoli into a soft, baked cookie form. Featuring a tender ricotta-infused dough filled with a luscious mixture of ricotta, mini chocolate chips, and chopped pistachios, these cookies are lightly dusted with powdered sugar for a sweet finishing touch. Perfect for a unique dessert or an elegant treat with coffee.

Ingredients

Scale

For the 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

For the Filling

  • ½ cup (120 g) ricotta cheese
  • ½ cup (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined to create the base of your dough.
  3. Mix Wet Ingredients: In a separate bowl, combine the ricotta cheese, egg, vanilla extract, and lemon zest. Stir until the mixture is smooth and uniform, adding flavor and moisture to the dough.
  4. Combine Dough: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a soft, cohesive dough forms suitable for rolling.
  5. Rest Dough: Cover the dough with plastic wrap or a cloth and let it rest at room temperature for 30 minutes, allowing the flour to hydrate and the dough to firm up slightly.
  6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Roll Dough: Lightly dust your work surface with flour, then roll out the dough to approximately ¼ inch thickness for the perfect cookie texture.
  8. Cut Shapes: Using a knife or a pizza cutter, cut the dough into rectangles or squares roughly 2×3 inches in size for individual servings.
  9. Make Filling: In a small bowl, combine ricotta cheese with mini chocolate chips and chopped pistachios, mixing well to create the cookie filling.
  10. Fill and Seal: Place a spoonful of the filling mixture in the center of each cut dough piece, then carefully fold the dough over to seal the edges, enclosing the filling inside.
  11. Bake: Arrange the filled cookies on the prepared baking sheets and bake in the preheated oven for 15 to 18 minutes, or until the cookies turn golden brown.
  12. Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar before serving.

Notes

  • For best results, use whole milk ricotta cheese to ensure creaminess in the dough and filling.
  • If the dough is sticky while rolling, lightly flour your rolling surface and rolling pin.
  • Sealing the edges properly prevents filling leakage during baking.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, omit pistachios or substitute with seeds like sunflower or pumpkin seeds.
  • Adding a pinch of salt to the dough can help balance the sweetness.

Keywords: Cannoli cookies, ricotta cookies, Italian dessert, chocolate chip cookies, pistachio cookies, baked cannoli

Find it online: https://freshrecipehub.com/cannoli-cookies-recipe/