With Thanksgiving so late this year, I hope you’ll forgive me for sharing a Christmas cookie recipe before Black Friday; these Cannoli Cookies are too good to keep a secret!
If you’re a cannoli lover, these Cannoli Cookies are sure to impress, especially because they are quite a bit easier to make than homemade cannolis!
Cannoli Cookies are spiced ricotta cookies with chocolate chips, pistachios, and orange zest, delivering the flavors of a classic cannoli in cookie form!
Ingredients:
Cannoli Cookies:
- 1 cup sugar
- 1/2 cup butter, at room temperature
- the zest of one orange
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk ricotta
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pistachios
- Powdered sugar, for dusting
Add the sugar, softened butter, and orange zest to a large bowl.
Mix with an electric mixer until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Stir in the ricotta, egg, and vanilla extract into the butter sugar mixture, then slowly stir in the dry ingredients until just combined.
Mix in the mini chocolate chips and pistachios.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
When ready to bake, preheat your oven to 350 degrees F.
Using a cookie scoop (paid link), add the dough to a silicone-lined (paid link) cookie sheet.
Bake for 10-13 minutes, or until the bottom of the cookies are lightly browned. Cool on the cookie sheet for 5 minutes, then move to a rack to cool completely.
When completely cooled, use a dusting wand (paid link) to lightly dust the cookies with powdered sugar.
These Cannoli Cookies are wonderfully light and taste like a bite of cannoli!
The texture of the mini chocolate chips and crunch of the chopped pistachios contrasts nicely to the pillowy ricotta cookie.
And the dusting of powdered sugar gives you that extra sweetness. Yum!
Cannoli Cookies
Ingredients
- 1 cup sugar
- 1/2 cup butter at room temperature
- the zest of one orange
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk ricotta
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pistachios
- Powdered sugar for dusting
Instructions
- Add the sugar, softened butter, and orange zest to a large bowl. Mix with an electric mixer until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Stir in the ricotta, egg, and vanilla extract into the butter sugar mixture, then slowly stir in the dry ingredients until just combined.
- Mix in the mini chocolate chips and pistachios.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
- When ready to bake, preheat your oven to 350 degrees F.
- Using a cookie scoop, add the dough to a silicone-lined cookie sheet.
- Bake for 10-13 minutes, or until the bottom of the cookies are lightly browned.
- Cool on the cookie sheet for 5 minutes, then move to a rack to cool completely.
- When completely cooled, use a dusting wand to lightly dust the cookies with powdered sugar.
