Cannoli Cookies
Indulge in these delightful Cannoli Cookies that encapsulate the essence of classic Italian cannoli in a chewy cookie form.
Equipment
- mixer
- Bowls
- baking sheets
- parchment paper
- rubber spatula
- wire rack
Ingredients
Dough Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup ricotta cheese full-fat and well-drained
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- Powdered sugar for dusting
Instructions
Preparation Instructions
- Cream the softened butter with granulated sugar until light and fluffy (2–3 minutes).
- Add ricotta, egg, and vanilla extract to the butter mixture; beat until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Fold in mini chocolate chips gently with a rubber spatula.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the chilled dough onto baking sheets, spacing cookies 2 inches apart.
- Bake for 12–14 minutes or until edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once fully cooled, dust cookies generously with powdered sugar.
Notes
Make sure the ricotta cheese is well-drained to avoid soggy cookies. Chilling the dough is essential for better texture. Store cookies in an airtight container for up to a week.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 80mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!