Description

Delight in these tender and flavorful Cannoli Cookies, inspired by the classic Italian dessert. Featuring a soft ricotta-infused cookie base with fragrant hints of cinnamon, nutmeg, and orange zest, these cookies are studded with mini chocolate chips and crunchy pistachios. Finished with a drizzle of dark chocolate and a dusting of powdered sugar, they are perfect for a sophisticated sweet treat that balances creamy, nutty, and citrus notes.

Ingredients

Scale

For the Cookie Base:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese, drained
2 teaspoons vanilla extract
1 tablespoon orange zest

For Mix-Ins:

3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped

For Finishing:

1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Prepare the Ricotta: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels set over a bowl for 30 minutes. Press gently with a spatula to remove excess moisture, ensuring the ricotta has a thick, paste-like consistency essential to prevent spreading and achieve the ideal cookie texture.
Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed. For extra tenderness, sift the flour before mixing to aerate it and remove lumps.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar for 3-4 minutes until the mixture turns pale and fluffy. Scrape down the bowl sides frequently for uniform creaming, which is crucial for tender cookies.
Add Wet Ingredients: Beat in eggs one at a time, mixing well after each. Then add the drained ricotta, vanilla extract, and orange zest, mixing just until combined. The batter may look curdled at this stage due to the ricotta’s texture.
Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three parts, mixing on low speed just until a few flour streaks remain. Over-mixing can result in tough cookies; the dough should be soft and slightly sticky.
Fold in Mix-Ins: Gently fold in mini chocolate chips and chopped pistachios using a spatula, reserving some to press onto cookie tops before baking for a decorative finish.
Shape and Bake: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets spaced 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12-14 minutes until edges are lightly golden but centers remain slightly underdone to avoid dryness.
Cool and Finish: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle melted dark chocolate over cookies using a fork to create decorative patterns, dust with powdered sugar, and garnish with extra chopped pistachios for a bakery-worthy presentation.

Notes

Draining ricotta thoroughly is crucial to prevent cookies from spreading too much and losing their shape.
Sifting the flour helps achieve a tender crumb texture in the cookies.
Use room temperature eggs to maintain batter consistency and prevent butter from stiffening.
Do not over-mix the dough; mix until just combined to avoid tough cookies.
Press mix-ins onto tops of cookies before baking for a visually appealing finish.
Allow cookies to cool completely before drizzling chocolate to prevent melting and smudging.
Use mini chocolate chips to ensure even distribution in the soft cookie dough.

Prep Time: 45 minutes (includes ricotta draining time)
Cook Time: 12-14 minutes per batch
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Cannoli Cookies, Ricotta Cookies, Italian Dessert Cookies, Chocolate Chip Pistachio Cookies, Soft Cookies, Orange Zest Cookies