Description
These Soft Cannoli-Inspired Ricotta Cookies are a rich, tender twist on the classic Italian dessert. With creamy ricotta, chocolate chips, citrus zest, and a hint of almond, they capture the beloved cannoli flavor—no frying or shells required. Perfect for holidays or everyday indulgence!
Ingredients
- Ricotta cheese (whole milk for best texture)
- Granulated sugar
- Unsalted butter, softened
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
- Almond extract
- Orange zest (or lemon zest as a variation)
- Mini chocolate chips
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in ricotta, eggs, vanilla extract, almond extract, and orange zest until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in mini chocolate chips until evenly incorporated.
- Drop tablespoon-sized scoops of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden and centers are set.
- Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optionally dust with powdered sugar before serving.
Notes
- Add pistachios: Mix in chopped pistachios for a traditional cannoli flair.
- Citrus glaze: Drizzle with a glaze made from powdered sugar and orange juice.
- Chocolate dip: Dip half the cookie in melted chocolate for a decorative touch.
- Lemon variation: Use lemon zest for a tangy twist.
- Chocolate swirl: Swirl in cocoa powder for a marbled cookie effect.
- Storage: Store in an airtight container at room temp for 4 days, refrigerate for up to a week, or freeze up to 2 months. Let thaw before serving.
