Description
A playful cookie twist on the classic Italian cannoli — soft, chewy cookies infused with ricotta, citrus zest, mini chocolate chips, and topped with a touch of powdered sugar.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- Chopped pistachios (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, ricotta, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla, and orange zest until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet until just combined. Stir in mini chocolate chips (and pistachios, if using).
- Scoop dough by rounded tablespoons onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 12–14 minutes or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
- Dust with powdered sugar before serving.
Notes
- Use full-fat ricotta for best texture and richness.
- Chill dough for 30 minutes for thicker cookies if desired.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg