Cannoli Cookies Recipe

Introduction

Cannoli cookies capture the beloved flavors of traditional cannoli in a crisp, handheld treat. These delightful pastries combine creamy ricotta, chocolate chips, and pistachios wrapped in a tender, slightly lemony dough. Perfect for sharing and impressing guests with an Italian-inspired dessert.

Ingredients

• 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
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
3. Step 3: In a separate bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring gently until combined.
5. Step 5: Cover the dough and let it rest for 30 minutes to allow flavors to meld and dough to firm up.
6. Step 6: While the dough rests, line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and roll out the dough to about ¼ inch thick.
8. Step 8: Using a sharp knife, cut the dough into 2×3 inch rectangles.
9. Step 9: In a small bowl, combine ricotta, mini chocolate chips, and chopped pistachios for the filling.
10. Step 10: Place a spoonful of the filling in the center of each rectangle, then fold the dough over to enclose the filling.
11. Step 11: Pinch the edges tightly to seal the cookies and prevent filling from leaking.
12. Step 12: Bake for 15-18 minutes or until golden brown. Allow to cool on a wire rack before dusting with powdered sugar and serving.

Tips & Variations

• For a richer filling, drain excess moisture from the ricotta before mixing to prevent soggy cookies.
• Swap pistachios for chopped almonds or walnuts if preferred.
• Add a dash of cinnamon or orange zest to the filling for an extra flavor dimension.
• Use a serrated knife to cut dough rectangles evenly without tearing.

Storage

Store cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in a low oven if you prefer them warm, but they are delicious served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mascarpone instead of ricotta for the filling?

Yes, mascarpone can be used as a substitute for ricotta and will create a creamier texture. You may want to adjust the sweetness slightly since mascarpone is richer.

How do I prevent the cookies from becoming soggy?

Make sure to drain any excess liquid from the ricotta cheese before mixing the filling. Sealing the edges tightly and baking until golden brown also helps keep the cookies crisp.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

Delight in these Cannoli Cookies that capture the essence of classic Italian cannoli with a tender ricotta-filled pastry, enhanced with mini chocolate chips and chopped pistachios. Perfectly baked to a golden brown, these cookies offer a wonderful combination of creamy, crunchy, and sweet flavors, finished with a light dusting of powdered sugar for an elegant touch.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 50 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• Powdered sugar for dusting

Wet Ingredients

• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling

• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• ½ cup (120 g) ricotta cheese (additional, mixed with chocolate chips and pistachios)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until combined and uniform.
3. Prepare Wet Mixture: In a separate bowl, blend the ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth and homogenous.
4. Combine Dry and Wet: Gradually incorporate the flour mixture into the wet ingredients, stirring gently to form a dough without overmixing.
5. Rest the Dough: Cover the dough and let it rest for 30 minutes, allowing flavors to meld and texture to firm.
6. Prepare Baking Sheets: While the dough rests, line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
7. Roll Out Dough: Lightly dust your work surface with flour, then roll the dough out to approximately ¼ inch thickness.
8. Cut Dough: Cut the rolled dough into 2 by 3 inch rectangles using a sharp knife for even-sized cookies.
9. Make Filling: In a small bowl, mix together ricotta cheese, mini chocolate chips, and chopped pistachios to create the delicious filling.
10. Assemble Cookies: Place a spoonful of the filling in the center of each dough rectangle, then fold the dough over the filling.
11. Seal Edges: Pinch the edges of the dough tightly to seal the filling inside, preventing leakage during baking.
12. Bake Cookies: Place the sealed cookies on the prepared baking sheets and bake in the preheated oven for 15-18 minutes or until golden brown. Remove and cool on a wire rack.

Notes

• Use whole milk ricotta cheese for the creamiest filling and best texture.
• Letting the dough rest helps improve dough elasticity and flavor development.
• Ensure edges are well sealed to avoid filling leakage during baking.
• Optional: dust cookies with powdered sugar once cooled for added sweetness and presentation.
• Store cookies in an airtight container for up to 3 days to maintain freshness.

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