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 by placing it in a fine-mesh strainer set over a bowl for 30 minutes. Press gently with a spatula to remove excess liquid, ensuring a thick, paste-like texture.

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 to 4 minutes until light and fluffy, scraping down the bowl sides as needed.

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

Step 5: Gradually add the dry flour mixture in three additions, mixing on low speed until barely combined. Stop when a few streaks of flour remain.

Step 6: Gently fold in the mini chocolate chips and chopped pistachios, reserving some to press on top of the cookies before baking.

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

Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle with melted dark chocolate using a fork and dust with powdered sugar. Garnish with additional chopped pistachios if desired.

Tips & Variations

Drain ricotta overnight wrapped in cheesecloth for even better moisture control and firmer cookies.

For a citrus twist, try lemon zest instead of orange zest.

Use a stand mixer with a paddle attachment for easier creaming of butter and sugar.

Mini chocolate chips work best to ensure even distribution without breaking the cookie texture.

Press reserved mix-ins on top before baking for a pretty, professional finish.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta is recommended for the best texture and flavor, but part-skim ricotta can be used if well-drained. Expect slightly drier cookies.

Why do the cookies sometimes spread too much during baking?

Excess moisture in the ricotta or over-mixing the dough can cause spreading. Make sure to drain ricotta thoroughly and mix flour in gently until just combined.