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Cannoli Cookies Recipe

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★★★★★

4.4 from 57 reviews

Delight in these homemade Cannoli Cookies, a unique twist on the classic Italian dessert. These tender cookies are filled with a creamy ricotta mixture blended with mini chocolate chips and chopped pistachios, offering a perfect balance of sweetness and texture. Lightly dusted with powdered sugar, they’re an irresistible treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

Filling

  • ½ cup (120 g) ricotta cheese
  • ½ cup (75 g) mini chocolate chips
  • ½ cup (75 g) chopped pistachios

For Dusting

  • Powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until thoroughly combined, which will form the base of your cookie dough.
  3. Prepare Wet Ingredients: In a separate bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth to incorporate flavor and moisture.
  4. Combine Dough: Gradually add the dry flour mixture into the wet ingredients, stirring gently until a soft dough forms that will be easy to roll out later.
  5. Rest Dough: Cover the dough and let it rest for 30 minutes; this helps relax the gluten and makes rolling easier.
  6. Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
  7. Roll Dough: Dust a clean work surface with flour, then roll the dough to about ¼ inch thickness for the perfect cookie texture.
  8. Cut Dough Shapes: Using a knife or cookie cutter, cut the dough into rectangles or squares roughly 2×3 inches in size.
  9. Make Filling: In a small bowl, combine ricotta cheese, mini chocolate chips, and chopped pistachios to create the irresistible cannoli filling for the cookies.
  10. Fill Cookies: Place a spoonful of the ricotta filling in the center of each dough rectangle, then fold the dough over to seal the filling inside.
  11. Bake: Place the filled cookies on the prepared baking sheets and bake for 15-18 minutes, until the edges are golden brown and the cookies are set.
  12. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant finish.

Notes

  • Make sure the ricotta cheese is well-drained to avoid soggy dough or filling.
  • Resting the dough improves texture and eases rolling.
  • For an extra crunch, toast the pistachios lightly before adding.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Adjust the amount of lemon zest to your taste for a more pronounced citrus flavor.

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

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