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Cannoli Cookies
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Cannoli Cookies

Soft, chewy cookies inspired by classic Italian cannoli, filled with ricotta, chocolate chips, and pistachios.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: Italian-American
Keyword: cannoli cookies, holiday baking, italian cookies, ricotta cookies
Servings: 24 cookies
Calories: 160kcal
Author: Michonne Zendaya
Cost: 9

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • whisk
  • spatula
  • wire cooling rack

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup ricotta cheese, drained
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios
  • 1/4 tsp cinnamon
  • powdered sugar for dusting

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
  • Mix in ricotta cheese until smooth. Gradually add dry ingredients and stir until just combined.
  • Fold in mini chocolate chips and pistachios.
  • Scoop dough onto prepared baking sheet. Bake 11–12 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
  • Dust cooled cookies with powdered sugar before serving.

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.