Cannoli Cookies
Delightful cookies combining the rich flavors of sweet ricotta with a satisfying crunch, perfect for any occasion.
Ingredients
For the cookie dough
- 2 cups all-purpose flour Spoon and level for best results.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Use room temperature.
- 1 cup sugar
- 1 large egg Use room temperature.
- 1 teaspoon vanilla extract
For the filling
- 1 cup ricotta cheese
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup finely grated citrus zest e.g., orange or lemon.
- Powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- In another bowl, mix together the ricotta cheese, cinnamon, chocolate chips, and citrus zest.
- Gently fold this filling into the cookie dough until evenly distributed.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for about 12-15 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a beautiful finish.
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Notes
For storage, keep them in an airtight container for up to 3-5 days at room temperature or freeze for up to 3 months. Try adding nuts or different fillings for variations.