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Easy Soft Cannoli Cookies with Creamy Ricotta Filling

A delicious stack of soft cannoli cookies dusted heavily with powdered sugar and studded with mini chocolate chips.
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Make these soft and chewy cannoli cookies that capture the authentic Italian flavor of traditional cannoli filling without the work of frying shells. They feature a creamy ricotta base, mini chocolate chips, and a hint of citrus zest.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup full-fat ricotta cheese, well drained
  • 2 teaspoons pure vanilla extract
  • ¾ cup mini chocolate chips
  • 1 teaspoon orange zest (optional)
  • ⅓ cup pistachios, roughly chopped (optional, for topping)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the well-drained ricotta cheese, vanilla extract, and orange zest until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
  7. Fold in the mini chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, dust generously with powdered sugar before serving. Add chopped pistachios if desired.

Notes

  • You must drain the ricotta cheese well; excess liquid will make your cookie dough too wet to handle. Press it in a fine-mesh sieve lined with cheesecloth for at least one hour.
  • For a firmer cookie texture, chill the dough for 30 minutes before scooping.
  • If you skip the orange zest, add a small amount of almond extract for a different classic Italian flavor note.

Nutrition

Find it online: https://alchemychef.com/easy-cannoli-cookies-ricotta-recipe/