Cannoli Cookies – Cannoli Cookies are a delightful fusion of traditional Italian flavors. And classic cookie goodness. Made with ricotta cheese. With orange zest, and mini chocolate chips. This dessert offers a perfect balance of sweetness. And texture. Whether you’re hosting a gathering. Or just want a sweet treat. For the family. These cookies will not disappoint!
The first time I made this recipe. My husband and child. Couldn’t get enough of these cookies! They loved how the combination of soft ricotta, crunchy pistachios, and sweet chocolate chips. Blended together in every bite. It was supposed to be a batch. For a small family party. But half of them were gone. Before I could even pack them up! Now, it’s a must-have treat. For our weekend baking.
What makes this Cannoli Cookies truly unique?
These Cannoli Cookies are unique. Because they bring the rich, creamy flavors of a classic Italian cannoli. Into cookie form. The ricotta makes the cookies irresistibly soft. While the orange zest. Adds a refreshing burst of flavor. The crunch from the pistachios. Complements the creamy richness. And the drizzle of melted chocolate. Ties everything together. In a delightful way. Plus, they are quick. And easy to whip up. Making them perfect. For both special occasions. And everyday indulgence.
What You Need To Make This Cannoli Cookies Recipe?
Ricotta Cheese: This is the star ingredient! It gives the cookies their signature softness. And moisture. Making every bite. Melt in your mouth.
Orange Zest: Don’t skip this! The fresh zest adds a burst of citrus. That balances the sweetness of the chocolate chips. And makes the cookies more refreshing.
Pistachios: These little gems. Add a delightful crunch. And nuttiness to each bite. Making the texture of the cookie more exciting.
Mini Chocolate Chips: Perfect for spreading that chocolate flavor throughout each cookie. Without overpowering the other ingredients.
Steps To Make Cannoli Cookies:
Step 1: Start by creaming together your softened butter. And sugar in a large mixing bowl. Until it’s light, fluffy, and irresistible. Next, beat in the eggs. One at a time. Followed by the ricotta cheese. Vanilla extract, cinnamon, and fresh orange zest. This mixture is going to smell heavenly!
Step 2: In a separate bowl. Whisk together the baking powder, baking soda, and salt. Gradually add this to the wet ingredients. Mixing until just combined—don’t overdo it! Stir in 1 cup of mini chocolate chips. And the pistachios. For that perfect crunch.
Step 3: Cover your dough. And let it chill in the fridge. For at least one hour. This step ensures your cookies. Have the right texture.
Step 4: Preheat your oven to 375°F. And prepare your baking sheets. With parchment paper.
Step 5: Using a medium cookie scoop. Or spoon. Drop about 1 1/2 tablespoons of cookie dough. Per cookie. Onto the baking sheets. Leaving space between them.
Step 6: Bake for 8-11 minutes. Until the edges turn golden brown. Once baked. Transfer the cookies. To a wire rack to cool.
Step 7: Melt the remaining chocolate chips. In the microwave. Stirring every 20 seconds. Until smooth. Transfer the melted chocolate. To a small resealable bag. Snip a corner. And drizzle over the cookies. Let the chocolate set. Before serving.
Tip:
When melting the chocolate for the drizzle. Be sure to melt it in short bursts. In the microwave. Stirring between each interval. This helps avoid overheating. Which can make the chocolate seize up. And turn grainy. For an extra decadent touch. Try adding a tiny bit of heavy cream. To the melted chocolate. For a smoother drizzle. And don’t forget. To chill the dough before baking—this helps the cookies. Maintain their shape. And prevents spreading while baking.
Frequently Asked Questions:
Can I freeze the dough?
Yes! You can freeze the dough. For up to 3 months. Just scoop it into balls. And freeze on a baking sheet. Once frozen, transfer to a bag. And bake straight from frozen. When ready to use—just add a couple of minutes. To the baking time.
What if I don’t have ricotta cheese?
You can substitute ricotta. With mascarpone or even cream cheese. Though the texture and flavor. Will vary slightly. Ricotta gives the cookies a unique creamy texture. So it’s worth using if possible!
Can I use a different type of nut?
Absolutely! If you’re not a fan of pistachios. Almonds or hazelnuts work great as substitutes. Just be sure to chop them finely. For a nice, even texture.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Cannoli Cookies Recipe
Ingredients
- 1 c of softened unsalted butter
- 1 c of white granulated sugar
- 2 large eggs
- 1/2 c of ricotta cheese
- 1 tsp of vanilla extract
- 3/4 tsp of ground cinnamon
- 1 tsp of freshly grated orange zest
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 2 c of all-purpose flour
- 10 oz. of mini chocolate chips divided
- 1 c of chopped pistachios
Instructions
- In a large bowl. Cream the softened butter. And sugar. Using an electric mixer. Until the mixture is light. And fluffy. Add the eggs one at a time. Followed by the ricotta cheese. Blending until smooth. Stir in the vanilla extract. Cinnamon, and orange zest. Making sure everything. Is well incorporated.
- Next, fold in the baking powder, baking soda, and salt. Gradually add the flour. Mixing just until combined. Gently stir in. 1 cup of mini chocolate chips. And the chopped pistachios. Cover the dough. And refrigerate. For at least an hour.
- Preheat your oven to 375°F. And line baking sheets. With parchment paper. Or lightly grease them. Scoop approximately 1 1/2 tablespoons of dough. Per cookie. Spacing them about 2 inches apart. On the baking sheet.
- Bake for 8-11 minutes. Or until the edges are golden brown. Allow the cookies to cool slightly. Before transferring them. To a wire rack. To cool completely.
- For the drizzle. Microwave the remaining chocolate chips. In a microwave-safe bowl. In 20-second bursts. Stirring in between. Until melted. And smooth. Transfer the melted chocolate. To a small resealable bag. Snip the corner. And drizzle over the cooled cookies. Allow the chocolate to set. Before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
