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Cannoli Cookies Recipe

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★★★★★

4.2 from 86 reviews

These delicious Cannoli Cookies combine the creamy richness of ricotta cheese with the crunchy texture of pistachios and mini chocolate chips, all wrapped in a tender, buttery dough. Inspired by traditional Italian cannoli flavors, these cookies are perfect for a sweet treat or festive dessert and feature a delightful filling that makes each bite irresistible.

Ingredients

Scale

Cookie Dough

  • 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

  • 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 reaches the correct temperature for baking the cookies evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined, creating a uniform dry base for the dough.
  3. Prepare Wet Mixture: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth and homogenous, enhancing the dough’s flavor and texture.
  4. Combine Mixtures: Gradually add the flour and sugar mixture to the wet ingredients, stirring gently to form a cohesive dough without overworking it.
  5. Rest the Dough: Cover the dough and let it rest for 30 minutes to allow the ingredients to meld together and the dough to firm up slightly for easier handling.
  6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and facilitate clean removal of the cookies after baking.
  7. Roll Out Dough: Dust your work surface with flour, turn out the rested dough, and roll it to about ¼ inch thickness for the ideal cookie texture.
  8. Cut Dough Rectangles: Cut the rolled dough into 2×3 inch rectangles, which will serve as the cookie base to hold the filling.
  9. Make Filling: In a bowl, combine the ricotta cheese, mini chocolate chips, and chopped pistachios to create the flavorful filling.
  10. Assemble Cookies: Place a spoonful of the filling onto each dough rectangle, then fold them over and pinch the edges securely to seal in the filling.
  11. Bake Cookies: Bake the filled cookies for 15-18 minutes or until they turn a golden brown, indicating they are fully cooked and ready.
  12. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving for a classic finish.

Notes

  • Resting the dough helps improve the texture and makes it easier to handle during rolling and cutting.
  • You can substitute mini chocolate chips with finely chopped dark chocolate if preferred.
  • Make sure to seal the edges of the cookies well to prevent the filling from leaking during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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

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