Imagine biting into a cookie that perfectly encapsulates the essence of a classic Italian cannoli. These Easy Cannoli Cookies offer just that – a delightful fusion of creamy ricotta, bright citrus notes, and the satisfying crunch of chocolate chips, all baked into a soft, pillowy cookie. This recipe reimagines the traditional cannoli filling into a convenient and irresistible treat, perfect for any occasion.
Why You Will Love This Recipe
These Cannoli Cookies are more than just a dessert; they are an experience. You’ll love this recipe because:
- Authentic Flavor: The combination of ricotta cheese, vanilla, almond extract, and citrus zest creates the distinctive cannoli flavor that you crave.
- Simple and Quick: Unlike traditional cannoli, which requires deep-frying and intricate assembly, these cookies are incredibly easy to make and require no special equipment.
- Perfectly Soft Texture: The ricotta cheese not only contributes to the authentic flavor but also ensures a soft, moist, and almost melt-in-your-mouth texture.
- Customizable: Easily adaptable to your preferences, you can adjust the level of sweetness, add different extracts, or experiment with various toppings and garnishes.
- Impressive Presentation: These cookies look beautiful with a dusting of powdered sugar and a sprinkle of mini chocolate chips or chopped pistachios, making them perfect for gifting or serving at gatherings.
Ingredients:
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113 g)
- 1 cup ricotta cheese, drained (whole milk preferred)
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 teaspoon orange zest or lemon zest
- ¾ cup mini chocolate chips
- Powdered sugar, for dusting (optional)
- Extra mini chocolate chips or chopped pistachios for garnish (optional)
Preparation:
Step 1: Preheat the Oven and Prepare Baking Sheets
Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when the cookies are ready to bake, allowing them to cook evenly. Line your baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets, making them easier to remove and clean up.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking these ingredients ensures that they are evenly distributed, which is crucial for the cookies to rise properly and have a consistent texture. Baking powder acts as a leavening agent, helping the cookies to become light and airy.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer (or a sturdy whisk and some elbow grease) to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process, known as creaming, incorporates air into the butter and sugar, which contributes to the cookies’ soft texture.
Step 4: Incorporate Ricotta and Flavorings
Add the drained ricotta cheese to the butter and sugar mixture. Beat until smooth. Ricotta cheese adds moisture and a creamy texture to the cookies, giving them an authentic cannoli flavor. Mix in the egg, vanilla extract, almond extract (if using), and citrus zest. The egg helps to bind the ingredients together, while the extracts and zest add depth of flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until the flour is just incorporated and no streaks of flour remain.
Step 6: Fold in Chocolate Chips
Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough. Mini chocolate chips are perfect for these cookies because they provide bursts of chocolate flavor without overpowering the other ingredients.
Step 7: Bake the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows the cookies enough room to spread as they bake. Bake for 10–12 minutes, or until the edges are lightly golden brown.
Step 8: Cool and Finish
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar for a classic cannoli look. You can also garnish them with extra mini chocolate chips or chopped pistachios for added visual appeal and flavor.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these Cannoli Cookies with a cup of coffee or tea for a delightful afternoon treat.
- Pack them in a lunchbox for a special surprise.
- Offer them as a dessert at your next dinner party or gathering.
- Create a cannoli-themed dessert platter with mini cannoli and these cookies for a cohesive and impressive spread.
- Pair them with a glass of sweet dessert wine, such as Vin Santo, for an authentic Italian experience.
Tips:
- Drain the Ricotta: Proper drainage of the ricotta cheese is crucial to prevent the cookies from becoming too wet. Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain in the refrigerator for at least 2 hours, or preferably overnight.
- Soften the Butter: Ensure that the butter is properly softened before creaming it with the sugar. The butter should be soft enough to easily incorporate air but not melted.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined, and be gentle when folding in the chocolate chips.
- Use Fresh Ingredients: Using fresh, high-quality ingredients, especially ricotta cheese and citrus zest, will enhance the flavor of the cookies.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutritional Information: (per cookie, approximate)
Calories: 120 kcal
Protein: 2 g
Sodium: 50 mg
Conclusion:
These Easy Cannoli Cookies offer a delicious and convenient way to enjoy the flavors of a classic Italian cannoli. With their soft texture, creamy filling, and bursts of chocolate chips, they are sure to be a hit with family and friends. Whether you’re looking for a simple dessert to satisfy your sweet tooth or a unique treat to impress your guests, this recipe is a perfect choice. So, gather your ingredients, preheat your oven, and get ready to indulge in these delightful Italian-inspired cookies!
Q&A:
Q1: Can I use part-skim ricotta cheese for this recipe?
A: While you can use part-skim ricotta cheese, whole milk ricotta is highly recommended for the best flavor and texture. Whole milk ricotta provides a richer, creamier consistency that contributes significantly to the overall taste of the cookies. If you opt for part-skim, make sure to drain it very well to prevent the cookies from becoming too moist.
Q2: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake the cookies, simply bring the dough to room temperature for about 15-20 minutes to make it easier to scoop and bake as directed. Baked cookies can be stored in an airtight container at room temperature for up to 3 days.
Q3: Can I add different flavorings or extracts to the dough?
A: Absolutely! One of the great things about this recipe is its versatility. Feel free to experiment with different extracts, such as lemon extract, orange extract, or even a hint of anise extract for a more traditional cannoli flavor. You can also add other flavorings, such as cinnamon or nutmeg, to complement the ricotta and chocolate chips.
Q4: What can I use if I don’t have almond extract?
A: If you don’t have almond extract, you can simply omit it from the recipe. The cookies will still taste delicious with the vanilla extract and citrus zest. Alternatively, you can substitute it with a small amount (about ¼ teaspoon) of amaretto liqueur for a similar flavor profile.
Q5: Can I freeze these Cannoli Cookies?
A: Yes, you can freeze these cookies for longer storage. Allow the cookies to cool completely, then place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once they are frozen solid, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to serve them, thaw them at room temperature for about 30 minutes, and dust with powdered sugar before serving.
