Description
Delight in these soft and chewy Cannoli Cookies, inspired by the classic Italian dessert. Made with creamy ricotta cheese, mini chocolate chips, and crunchy pistachios, these cookies offer a perfect blend of flavors and textures. Lightly dusted with powdered sugar, they make a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup ricotta cheese
Add-ins and Toppings
- 1 cup mini chocolate chips
- 1/2 cup chopped pistachios
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. This ensures even distribution of leavening and spices throughout the dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial to create a tender cookie texture.
- Add Eggs and Extracts: Beat in the eggs, followed by the vanilla and almond extracts, mixing well after each addition to incorporate fully and develop flavor.
- Incorporate Ricotta Cheese: Add the ricotta cheese to the wet ingredients and beat until the mixture is smooth. Ricotta adds moisture and a creamy texture to the cookies.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips and Pistachios: Gently fold the mini chocolate chips and chopped pistachios into the dough, distributing them evenly without breaking down the mix-ins.
- Portion the Dough: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set up, then transfer them to a wire rack to cool completely. Before serving, dust generously with powdered sugar for a classic finish.
Notes
- For extra crunch and enhanced flavor, toast the chopped pistachios lightly in a dry skillet before adding to the dough.
- Store these cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
- The dough is sticky due to ricotta; using a cookie scoop helps with portioning and keeps your hands clean.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
