Cannoli Cookies
Delightful Cannoli Cookies combine creamy ricotta, chocolate chips, and a snowy dusting of powdered sugar for a sweet treat.
Equipment
- bowl
- Mixer
- baking sheet
- parchment paper
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese, full-fat and well-drained Always drain ricotta before using to avoid watery dough.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini chocolate chips Use mini chocolate chips for even distribution and authentic cannoli texture.
- Powdered sugar for dusting
Instructions
- Cream the softened butter with granulated sugar until light and fluffy (2–3 minutes).
- Add ricotta, egg, and vanilla extract to the butter mixture; beat until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Fold in mini chocolate chips gently with a rubber spatula.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the chilled dough onto baking sheets, spacing cookies 2 inches apart.
- Bake for 12–14 minutes or until edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once fully cooled, dust cookies generously with powdered sugar.
Notes
Don’t skip chilling the dough—this keeps the cookies thick and tender.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2.5gCholesterol: 20mgSodium: 60mgFiber: 0.5gSugar: 9g
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