Cannoli Cookies
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
Italian
Servings
48
Prep Time
15 minutes
Cook Time
14 minutes
Calories
407
Cannoli Cookies are a delightful fusion of classic cannoli flavors in a soft, cake-like cookie. Made with ricotta cheese, these cookies are light, fluffy, and perfect for any occasion.
Whether you're making them for the holidays or as a sweet treat, these Cannoli Cookies are sure to be a hit.
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, room temperature (1 stick)
- 1 teaspoon orange zest
- 1 cup (240g) whole milk ricotta cheese
- 1 large egg
- ½ cup (85g) semi-sweet chocolate, chopped (or mini chocolate chips)
- ½ cup (60g) shelled pistachios, lightly chopped
- 1 tablespoon powdered sugar, for dusting (if not using glaze)
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon grated orange zest
- Additional chopped pistachios and mini chocolate chips for topping (optional)
- Baking sheet
- Parchment paper or silicone baking mat
- Medium and large mixing bowls
- Electric mixer
- Cookie scoop (tablespoon size)
- Fine mesh sieve
Orange Glaze:
Tools Needed
Directions
Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer on medium/high speed to cream together the sugar, butter, and orange zest until light and fluffy, about 2 minutes.
Incorporate Wet Ingredients: Beat in the ricotta cheese and egg until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped chocolate and pistachios.
Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours (up to 24 hours).
Preheat Oven: Preheat the oven to 350°F (175°C).
Form Cookies: Remove the cookie dough from the refrigerator. Use a cookie scoop to measure out about a tablespoon of dough, roll into a ball, and place on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake: Bake the cookies for 12-14 minutes, or until the bottoms turn slightly golden. Note that the cookies will not change color much on top.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Finish Cookies: Once the cookies are completely cool, dust them with powdered sugar using a fine mesh sieve or dip them in the orange glaze.
Orange Glaze: For the glaze, whisk together the powdered sugar, milk, and orange zest in a small bowl. Dip the tops of the cookies in the glaze and top with additional pistachios and chocolate chips if desired.
Recipe Note
Storage Tips
Refrigeration: Store the baked cookies in an airtight container in the refrigerator for up to 1 week.Freezing: The cookies can be frozen for up to 1 month. Allow them to come to room temperature before serving.Make-Ahead: The dough can be prepared in advance and refrigerated for up to 2 days or frozen for up to 1 month. Thaw in the refrigerator before baking.
Summary
These Cannoli Cookies are a simplified take on the traditional Italian dessert, offering all the beloved flavors of cannoli in an easy-to-make cookie.
Perfect for any occasion, they’re sure to become a favorite in your baking repertoire.
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 407
- Carbs
- 56 grams
- 41%
- Protein
- 5 grams
- 8%
- Fat
- 17 grams
- 25%
- Sugar
- 32 grams
- 42%
- Fiber
- 2 grams
- 26%
