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- 1 cup ricotta cheese - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon lemon zest - 1/2 teaspoon ground cinnamon - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup mini chocolate chips (plus extra for topping) - 1 egg, beaten (for egg wash) - 1/4 cup chopped pistachios (for garnish) Ricotta cheese is the star of these cookies. Its creamy texture makes the dough moist and tender. Ricotta also adds a mild flavor that blends well with the sweet and zesty notes in the recipe. This cheese is a great source of protein and calcium, making your cookies a bit more nourishing. You can find ricotta in most grocery stores. Look for whole milk ricotta for the best taste and texture. If you need to convert the ingredients, here are some quick tips: - 1 cup is equal to 16 tablespoons. - 1/2 cup equals 8 tablespoons. - 1 teaspoon equals 5 milliliters. - 1/2 teaspoon equals 2.5 milliliters. These conversions can help you adjust the recipe to make more or fewer cookies. Happy baking! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This is important for even baking. Next, line two baking sheets with parchment paper. This step keeps the cookies from sticking. In a large bowl, mix together 1 cup of ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, and 1/2 teaspoon of ground cinnamon. Stir until the mixture is smooth and creamy. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Now, slowly add the dry mix to the ricotta blend. Stir gently until just combined. Be careful not to overmix. Finally, fold in 1/2 cup of mini chocolate chips. This adds a sweet surprise in each bite. Use a tablespoon to scoop small balls of dough. Place them on the prepared baking sheets, leaving space between each. Press down each ball slightly to flatten. Brush the tops with a beaten egg for a shiny, golden finish. For extra sweetness, sprinkle a few more mini chocolate chips on top. Bake the cookies in your preheated oven for 12 to 15 minutes. Keep an eye on them; they should be lightly golden at the edges. Once baked, carefully remove the cookies from the oven. Let them cool on a wire rack. This step helps them firm up. Just before serving, sprinkle chopped pistachios on top for a crunchy touch. Enjoy your easy cannoli cookies with a cup of coffee or tea. They are perfect for sharing or enjoying alone! To make perfect cannoli cookies, use fresh ricotta cheese. It adds a creamy texture and rich flavor. Make sure to mix the ricotta with powdered sugar, vanilla, lemon zest, and cinnamon until smooth. This blend creates a delightful filling. When you add the flour, do it slowly. Stir gently to keep the dough light and airy. When folding in chocolate chips, do so with care. This helps keep them evenly distributed. One common mistake is overmixing the dough. This may lead to tough cookies. Another is not flattening the cookie balls enough. Flat cookies bake more evenly and look nicer. Also, don’t skip the egg wash on top. It gives the cookies a nice, golden color. Lastly, keep an eye on baking time. Too long in the oven can dry them out. These cannoli cookies shine when served warm. Try pairing them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a fun twist, serve with a side of espresso or coffee. You can also add a sprinkle of powdered sugar for extra sweetness. If you want a crunch, top each cookie with chopped pistachios before serving. Pro Tips Use Fresh Ricotta: For the best flavor and texture, use fresh ricotta cheese. It will make your cookies creamier and more delicious. Don't Overmix: When combining the dry ingredients with the ricotta mixture, mix just until combined. Overmixing can lead to dense cookies. Chill the Dough: If you find the dough too sticky, chill it in the refrigerator for 15-20 minutes. This will make it easier to scoop and shape. Experiment with Flavors: Feel free to add different flavorings such as almond extract or orange zest for a unique twist on these cookies. {{image_2}} You can easily change the flavor of your cannoli cookies. For chocolate lovers, add cocoa powder to the dough. Use 2 tablespoons of unsweetened cocoa powder with the dry ingredients. This gives a rich chocolate taste. If you prefer a lighter flavor, try using almond extract instead of vanilla. Just one teaspoon adds a wonderful twist. You can also mix in different extracts, like hazelnut, for even more fun. Want to make these cookies gluten-free? Swap the all-purpose flour for a gluten-free blend. Make sure it contains xanthan gum for the best texture. If you need a dairy-free option, use a dairy-free ricotta. There are many brands that offer good substitutes. Also, check the chocolate chips. Choose dairy-free ones to keep it fully dairy-free. These simple swaps make it easy for everyone to enjoy! Decorating your cannoli cookies is easy and fun. Besides chocolate chips, you can use crushed nuts, like almonds or walnuts. The crunch adds great texture. Drizzle melted chocolate over the cooled cookies for a fancy touch. You can also sprinkle powdered sugar on top for a sweet finish. For a burst of color, add colorful sprinkles or edible glitter. Let your creativity shine with these tasty options! To keep your cannoli cookies fresh, place them in an airtight container. Make sure they cool completely before storing. This prevents moisture from making them soggy. If you use a paper towel at the bottom, it helps absorb extra moisture. Store them at room temperature for best taste. You can freeze cannoli cookies for later enjoyment. First, let them cool completely. Then, place each cookie in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. This helps avoid sticking together. They can last in the freezer for up to three months. Cannoli cookies taste best within a week. After that, they may lose their charm. Keep them in a cool, dry place. If you see any signs of moisture or change in texture, it is best to discard them. Always check for freshness before eating. This way, you can enjoy every bite! To keep your cannoli cookies fresh, store them in an airtight container. This helps prevent them from getting dry. Place a piece of bread inside the container. The bread keeps the cookies soft. You can also put parchment paper between layers. This way, the cookies won't stick together. Keep them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Yes, you can use mascarpone cheese. It has a similar texture and taste. Cream cheese is another option, but it may change the flavor slightly. If you want a lighter taste, use cottage cheese. Just make sure to blend it well. You can also mix cheeses for a unique flavor. Each option brings a different twist to your cookies. You can make the dough a day before baking. Just wrap the dough tightly in plastic wrap. Keep it in the fridge until you're ready to bake. When you are ready, scoop and shape the cookies. Bake them fresh for the best taste. If you want, you can also bake them early. Store the baked cookies in an airtight container. They will stay fresh for a few days. This article covered all you need for making delicious cannoli cookies. We discussed essential ingredients, step-by-step instructions, and helpful tips to make the best cookies. I also shared variations for flavors and dietary needs. Remember to store your cookies properly to enjoy them longer. With these tips, you can create tasty treats that impress friends and family. Enjoy baking and let your creativity shine!

Easy Cannoli Cookies

Delicious and easy-to-make cannoli-inspired cookies filled with ricotta and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 2 teaspoon baking powder
  • 1 4 teaspoon salt
  • 1 2 cup mini chocolate chips
  • 1 egg beaten (for egg wash)
  • 1 4 cup chopped pistachios (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and ground cinnamon. Mix well until smooth and creamy.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
  • Fold in the mini chocolate chips gently to distribute evenly throughout the dough.
  • Use a tablespoon to scoop out small balls of dough and place them on the prepared baking sheets, leaving space in between each cookie.
  • Lightly press down each cookie ball to flatten slightly. Brush the tops with the beaten egg for a golden finish.
  • Sprinkle a few additional mini chocolate chips on top of each cookie for decoration.
  • Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden.
  • Once done, remove from the oven and let cool on a wire rack.
  • Before serving, sprinkle the chopped pistachios on top for an extra crunch.

Notes

For an extra crunch, sprinkle chopped pistachios on top before serving.
Keyword cannoli, cookies, dessert, Italian