Description
Soft, cake-like Cannoli Cookies inspired by traditional Sicilian pastries. Made with ricotta cheese, chocolate chips, and pistachios, they’re a cozy treat perfect for the holidays or year-round indulgence.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy.
- Mix in ricotta, egg, vanilla, and almond extract until well combined.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually combine dry ingredients with the wet mixture until just combined.
- Fold in chocolate chips and pistachios.
- Scoop tablespoon-sized dough portions onto the prepared sheet, spacing 2 inches apart.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
- Chill dough for 30–60 minutes for fluffier cookies.
- Use high-quality chocolate chips for best flavor.
- Omit pistachios for a nut-free version.
- Can be frozen for up to 3 months after baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg