Cannoli Cookies
Bakery-style cannoli cookies with ricotta, pistachio, and chocolate chips—soft, chewy, and easy. No shells needed. Perfect for Christmas cookie trays!
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Servings: 30 cookies
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Medium bowl
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
- Microplane or zester
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese, well-drained
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 3/4 cup mini chocolate chips
- 1/2 cup pistachios, finely chopped
Glaze
- 1 1/2 cups confectioners' sugar sift if lumpy
- 3 tbsp orange juice more or less for consistency
- 1/2 tsp vanilla extract
Finishing
- 2 tbsp pistachios, finely chopped for sprinkling
- 2 tbsp mini chocolate chips for sprinkling
Instructions
- Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, 2 to 3 minutes. Mix in the egg, then beat in the ricotta, vanilla, and orange zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry mixture to the wet ingredients and mix on low just until combined. Fold in the mini chocolate chips and chopped pistachios. If the dough feels very soft, chill for 20 minutes to firm slightly.
- Using a tablespoon or small cookie scoop, portion the dough onto the prepared sheets, spacing about 2 inches apart.
- Bake 12 to 14 minutes, until the edges are set and the bottoms are light golden. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- For the glaze, whisk confectioners' sugar, orange juice, and vanilla in a small bowl until smooth and slightly thick but pourable. Adjust with a few drops more juice or a spoonful of sugar as needed.
- Drizzle or spoon glaze over cooled cookies. Immediately sprinkle with extra chopped pistachios and mini chocolate chips. Allow the glaze to set before serving.
Notes
Drain ricotta if watery by placing it in a fine mesh strainer over a bowl for 30 minutes. For neat rounds, briefly chill the dough before scooping. Store cookies airtight at room temperature for up to 3 days, or refrigerate for 5 days. Unglazed cookies freeze well (up to 2 months); thaw and glaze before serving.
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