Name: Cannoli Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 1 h 3 min
Cuisine: Italian
Ingredients: 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; ½ cup (120 g) ricotta cheese (additional); ½ cup (75 g) mini chocolate chips; ½ cup (75 g) chopped pistachios; Powdered sugar, for dusting

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Introduction

Cannoli cookies bring together the rich flavors of classic Italian cannoli in a convenient, handheld form. These cookies feature a tender ricotta dough filled with chocolate chips and pistachios, making them a delightful treat for any occasion.

A close-up image of five soft, thick cookies stacked on a round white plate, each cookie showing a golden yellow base with small dark chocolate chunks scattered throughout. The cookies are topped with a dusting of white powdered sugar and drizzled with thin dark brown chocolate lines running diagonally across the surface. The background is a soft-focus, warm brownish tone, and the white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) of all-purpose flour
½ cup (100 g) of granulated sugar
½ cup (120 g) of ricotta cheese
1 large egg
1 tsp of vanilla extract
1 tsp of lemon zest
½ cup (75 g) of mini chocolate chips
½ cup (75 g) of chopped pistachios
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the flour and sugar until well blended.
Step 3: In a separate bowl, mix the ricotta, egg, vanilla extract, and lemon zest until smooth.
Step 4: Gradually stir the flour mixture into the ricotta mixture until a soft dough forms.
Step 5: Cover the dough and let it rest for 30 minutes.
Step 6: Line baking sheets with parchment paper.
Step 7: Dust your work surface with flour and roll the dough to about ¼ inch thick.
Step 8: Cut the dough into rectangles or squares, approximately 2×3 inches.
Step 9: In a small bowl, mix ricotta, mini chocolate chips, and chopped pistachios for the filling.
Step 10: Place a spoonful of the filling in the center of each dough piece and fold to seal.
Step 11: Bake the cookies for 15-18 minutes, or until golden brown.
Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, use whole-milk ricotta and ensure it’s well-drained.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
Swap pistachios with chopped walnuts or almonds for a different texture and flavor.
Dust the cooled cookies lightly with powdered sugar for a classic finish.

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 a week. Reheat gently in a low oven or let them come to room temperature before serving to retain their texture and flavor.

How to Serve

A stack of soft, round chocolate chip cookies sits on a white plate with a slightly rustic edge, each cookie topped with thin, dark brown chocolate drizzle in wavy lines and sprinkled with fine white powdered sugar. The cookies are golden-brown with visible chocolate chips embedded in them, and the pile forms a small mound of roughly six cookies layered naturally. The background shows a subtle blurry white marbled texture with warm yellow bokeh lights, giving a cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta cheese straight from the container?

It’s best to use well-drained ricotta to prevent soggy dough. If your ricotta is watery, place it in a fine mesh strainer or cheesecloth and let it drain for at least 30 minutes before using.

Can I freeze these cookies?

Yes, you can freeze baked cannoli cookies in an airtight container for up to 2 months. Thaw them at room temperature and, if desired, reheat briefly in the oven to refresh their texture.