Cannoli Cookies Recipe

Introduction

Cannoli cookies bring the beloved flavors of traditional Italian cannoli into a delightful, handheld treat. These cookies feature a tender ricotta dough filled with a sweet and nutty chocolate and pistachio mixture, perfect for any occasion.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
3. Step 3: In a separate bowl, mix ricotta, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually stir the flour mixture into the wet ingredients until a soft dough forms.
5. Step 5: Cover the dough and let it rest for 30 minutes.
6. Step 6: Line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and roll the dough to about ¼ inch thick.
8. Step 8: Cut the dough into rectangles or squares roughly 2×3 inches in size.
9. Step 9: In a small bowl, mix ricotta, mini chocolate chips, and chopped pistachios for the filling.
10. Step 10: Place a spoonful of filling in the center of each dough piece and fold to seal the edges.
11. Step 11: Bake the filled cookies for 15-18 minutes until they turn golden brown.
12. Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Step 13: Dust the cooled cookies with powdered sugar before serving.

Tips & Variations

• Sift the flour twice before measuring for a lighter, more delicate cookie texture.
• Drain ricotta cheese for 30 minutes using a fine sieve or cheesecloth to prevent soggy filling.
• For a different nutty flavor, try substituting pistachios with toasted almonds or hazelnuts.
• Add a pinch of cinnamon or a splash of orange blossom water to the filling for a fragrant twist.

Storage

Store the cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat gently in a low oven if you prefer them warm, but be careful not to soften the crisp edges too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for these cookies?

Yes, you can use low-fat ricotta, but full-fat ricotta gives a richer flavor and better texture for the filling.

How do I prevent the cookies from becoming soggy?

Draining the ricotta to remove excess moisture and baking the cookies until golden brown help keep them crisp and delicious.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Delight in these homemade Cannoli Cookies, featuring a tender ricotta-infused dough filled with a luscious mixture of ricotta, mini chocolate chips, and chopped pistachios. Lightly dusted with powdered sugar, these cookies offer the classic cannoli flavors in a convenient, hand-held treat perfect for any occasion.

• Author: Hannah
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 3 minutes
• Yield: About 16–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Garnish

• 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 thoroughly combined to create the dry mixture.
3. Combine Wet Ingredients: In a separate bowl, beat together ricotta cheese, egg, vanilla extract, and lemon zest until smooth and well blended.
4. Form Dough: Gradually add the dry flour mixture into the wet ingredients, stirring continuously until a soft dough forms. Ensure the dough is well mixed but not overworked.
5. Rest Dough: Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes to allow the gluten to relax and the dough to firm up slightly.
6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
7. Roll Dough: Lightly dust your work surface with flour, then roll the dough out evenly to about ¼ inch thickness.
8. Cut Shapes: Using a knife or cookie cutter, cut the dough into rectangles or squares approximately 2 by 3 inches in size.
9. Prepare Filling: In a small bowl, mix together the ricotta cheese, mini chocolate chips, and chopped pistachios until evenly combined.
10. Fill and Seal: Place a spoonful of the ricotta filling in the center of each dough rectangle. Fold the rectangles over or seal the edges to encase the filling securely.
11. Bake Cookies: Place the filled cookies on the prepared baking sheets and bake in the preheated oven for 15 to 18 minutes or until the cookies are golden brown around the edges.
12. Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving for a classic cannoli touch.

Notes

• Sifting the flour twice leads to a lighter dough texture, and helps create a delicate crumb.
• Ensure the ricotta cheese is well-drained before using in the filling to prevent soggy cookies.
• Chill the dough if it feels too soft before rolling out to ease handling.
• The lemon zest enhances the bright flavor, but can be omitted if desired.
• Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: cannoli cookies, ricotta cookies, Italian dessert, chocolate chip cookies, pistachio cookies, homemade cookies, Italian pastries