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Cannoli Cookies

These delightful Cannoli Cookies are a delicious twist on the classic Italian treat, featuring a rich ricotta filling and a crunchy pistachio finish.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Servings: 30

Ingredients

Cookie Base

  • 1/2 cup softened unsalted butter
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 cup well-drained ricotta cheese
  • 1 tsp pure vanilla extract
  • 1 tbsp finely grated orange zest
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup mini chocolate chips
  • 1/3 cup finely chopped pistachios

Glaze and Topping

  • 1 cup sifted confectioners' sugar
  • 2 tbsp fresh orange juice adjust for desired consistency
  • 1/2 tsp vanilla extract
  • 2 tbsp chopped pistachios for garnish
  • 2 tbsp mini chocolate chips for garnish

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper.
  • In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg while mixing, followed by the ricotta, vanilla, and orange zest. Blend until well-mixed and smooth.
  • In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix gently to combine. Fold in the mini chocolate chips and the chopped pistachios.
  • Scoop tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart. If the dough appears too soft, refrigerate it for about 15 minutes to firm it up.
  • Bake for 10-12 minutes, or until the edges are light golden brown, and the tops appear set. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
  • To prepare the glaze, whisk together the confectioners' sugar, orange juice, and vanilla extract until the mixture is smooth and slightly thick. Adjust with additional orange juice or sugar for desired consistency.
  • Once the cookies have cooled, drizzle the glaze over them and immediately sprinkle with the extra chopped pistachios and mini chocolate chips. Allow the glaze to set before enjoying.

Notes

These cookies are best served fresh but can be stored in an airtight container for up to a week. For a touch of extra flavor, consider adding a pinch of nutmeg to the dough.
This recipe is an original creation inspired by classic Cannoli Cookies flavors. All ingredient ratios and instructions are independently developed.