Cannoli Cookies Recipe

Introduction

Cannoli Cookies bring the flavors of classic Italian cannoli into a delightful handheld treat. These cookies combine a tender ricotta-infused dough with a sweet, nutty filling for a perfect balance of creamy and crunchy textures.

Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¼ cup (60 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 sugar until well blended.
3. Step 3: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring gently to combine.
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 turn out the dough.
8. Step 8: Roll the dough to about ¼ inch thick and cut into 2×3 inch rectangles.
9. Step 9: For the filling, mix ricotta cheese, mini chocolate chips, and chopped pistachios together.
10. Step 10: Place a spoonful of filling on each rectangle, fold the dough over, and pinch the edges to seal.
11. Step 11: Bake for 15-18 minutes, or until the cookies are golden brown.
12. Step 12: Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a splash of orange blossom water to the filling mixture.
• Substitute chopped almonds or walnuts for pistachios if preferred.
• Dust the cooled cookies lightly with powdered sugar for a classic finishing touch.

Storage

Store cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of ricotta?

Ricotta is preferred for its light and creamy texture, but you can substitute cream cheese. Keep in mind the flavor and consistency will be richer and denser.

Is it possible to make these cookies dairy-free?

Yes, you can try using a dairy-free ricotta alternative and egg substitute to make these cookies dairy-free, though texture and flavor may vary slightly.

Cannoli Cookies Recipe

Print Recipe

★★★★★

5 from 523 reviews

Delight in these homemade Cannoli Cookies, a delightful twist on the classic Italian dessert. With a tender ricotta-infused dough filled with creamy ricotta, mini chocolate chips, and crunchy pistachios, these cookies offer a perfect balance of textures and flavors. Perfect for any occasion, they are dusted with powdered sugar for an elegant finish.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 50 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¼ cup (60 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling Ingredients

• ¼ cup (60 g) ricotta cheese
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios

Finishing

• Powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well blended to create the dry base for the dough.
3. Combine Wet Ingredients: In a separate bowl, mix together the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and well incorporated.
4. Form Dough: Gradually add the flour mixture to the wet ingredients, stirring gently to form a cohesive dough without overmixing.
5. Rest Dough: Cover the dough and let it rest at room temperature for 30 minutes to allow the flavors to meld and 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: Dust your work surface with flour, turn out the dough, and roll it to about ¼ inch thick for optimal cookie thickness.
8. Cut Cookies: Cut the rolled dough into 2×3 inch rectangles as the base for each cannoli cookie.
9. Prepare Filling: In a bowl, mix ricotta cheese, mini chocolate chips, and chopped pistachios to create the creamy, crunchy filling.
10. Fill Cookies: Place a spoonful of the filling onto each dough rectangle, then fold and pinch the edges firmly to seal in the filling.
11. Bake Cookies: Bake the filled cookies in the preheated oven for 15-18 minutes, or until they turn golden brown.
12. Cool and Finish: Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack. Once cooled, dust generously with powdered sugar before serving.

Notes

• Ensure the ricotta cheese used is well-drained to prevent excess moisture in dough and filling.
• Resting the dough helps improve texture by allowing the flour to hydrate fully.
• You can substitute pistachios with walnuts or almonds based on preference.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a richer flavor, try adding a splash of orange blossom water to the filling mixture.

Keywords: Cannoli Cookies, Italian Dessert Cookies, Ricotta Cookies, Chocolate Chip Cookies, Pistachio Cookies, Homemade Cookies