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Cannoli Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: Emma
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

Delight in these classic Italian-inspired Cannoli Cookies, featuring a soft ricotta and lemon-infused dough filled with a luscious mix of ricotta, mini chocolate chips, and chopped pistachios. Baked to golden perfection and dusted with powdered sugar, these cookies offer the perfect balance of creamy, crunchy, and sweet in every bite.

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 (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios
  • ½ cup (120 g) ricotta cheese (reserved from dough mixing)

To Finish

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until fully combined and smooth.
  3. Prepare Wet Ingredients: In a separate bowl, combine the ricotta cheese, egg, vanilla extract, and lemon zest, whisking until the mixture is smooth and homogeneous.
  4. Form Dough: Gradually add the dry flour mixture into the wet ingredient bowl, stirring until a soft dough forms. The dough should be pliable but not sticky.
  5. Rest Dough: Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
  6. Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
  7. Roll Dough: Lightly flour your work surface and roll the dough out to approximately ¼ inch thickness for the ideal cookie texture.
  8. Cut Shapes: Using a knife or cookie cutter, cut the dough into rectangles or squares about 2×3 inches in size, the perfect shape to fold and seal.
  9. Mix Filling: In a small bowl, gently combine the ricotta cheese, mini chocolate chips, and chopped pistachios to create a creamy and crunchy filling.
  10. Fill Cookies: Place a spoonful of the ricotta-chocolate-pistachio filling in the center of each dough rectangle, then fold the dough over and seal the edges securely.
  11. Bake Cookies: Arrange the filled cookies on the prepared baking sheets and bake in the preheated oven for 15-18 minutes, or until they turn golden brown around the edges.
  12. Cool and Finish: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust generously with powdered sugar before serving.

Notes

  • Ensure the ricotta cheese is well drained to avoid excess moisture in the dough and filling.
  • For extra flavor, try adding a pinch of cinnamon or nutmeg to the filling mixture.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Freezing the dough before rolling can make handling easier if it feels too sticky.
  • Substitute mini chocolate chips with finely chopped dark chocolate for a richer taste.

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