Description
These Cannoli Cookies capture all the flavors of the classic Italian dessert in a soft, cake-like cookie with ricotta, orange zest, chocolate chips, and a touch of cinnamon.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup mini chocolate chips
- Powdered sugar (for dusting, optional)
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.
- Add the ricotta, egg, vanilla extract, and orange zest. Mix until well combined.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in the mini chocolate chips.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Drain ricotta slightly if it’s very wet.
- Store in an airtight container in the fridge for up to 5 days.
- Great for holiday cookie trays or Italian dessert platters.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cannoli cookies, ricotta cookies, Italian cookies, chocolate chip ricotta cookies, holiday baking