Soft cannoli-flavored cookies

These cannoli cookies capture all the beloved flavors of traditional Italian cannoli in a convenient, easy-to-make cookie form. With a soft, cake-like texture and rich ingredients like ricotta cheese, orange zest, chocolate chips, and pistachios, each bite delivers the authentic taste of cannoli filling without the fuss of making the classic Italian pastry.

I first made these for my Italian-American family's Christmas gathering last year and they quickly became the most requested dessert. Even my grandmother, who is typically loyal to traditional cannoli, asked for the recipe after her second cookie!

Essential Ingredients

• For the Cookie Base:
• 2 cups all-purpose flour: Creates the perfect structure while maintaining tenderness
• 1 cup ricotta cheese: The key ingredient for authentic cannoli flavor and unique texture
• ½ cup unsalted butter: Provides richness and proper cookie structure
• ¾ cup granulated sugar: Balances the tangy ricotta with just the right sweetness
• 1 large egg: Binds ingredients and adds moisture
• For the Cannoli Flavors:
• 1 teaspoon vanilla extract: Enhances overall flavor with warmth
• 1 tablespoon orange zest: Provides the distinctive citrus note found in traditional cannoli
• ½ teaspoon ground cinnamon: Adds subtle warmth and authentic spice
• ¼ teaspoon ground nutmeg: Complements the cinnamon with deeper complexity
• ½ cup mini chocolate chips: Distributed throughout for authentic cannoli texture
• ¼ cup chopped pistachios: Adds color, crunch, and traditional flavor

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Detailed Cooking Instructions

Step 1: Create the Perfect Butter-Sugar Base

In a large bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes. This step is crucial for incorporating air into the dough, which helps create that soft, cake-like texture. Be sure your butter is at room temperature but not melted for optimal creaming.

Step 2: Add the Wet Ingredients

Add the egg, vanilla extract, ricotta cheese, orange zest, cinnamon, and nutmeg to the creamed butter mixture. Beat until well combined, scraping down the sides of the bowl as needed. The ricotta may look slightly curdled at first - this is normal and will smooth out as you continue mixing.

Step 3: Incorporate Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and baking powder to ensure even distribution of leavening agents. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing at this stage can develop gluten and lead to tougher cookies.

Step 4: Fold in the Signature Add-ins

Gently fold in the mini chocolate chips and chopped pistachios using a rubber spatula. This ensures even distribution throughout the dough without overworking it. The dough will be softer and stickier than traditional cookie dough - this is exactly what you want.

Step 5: Chill for Best Results

Cover the dough and refrigerate for at least 30 minutes, though an hour is better. This crucial chilling time allows the flour to fully hydrate, the flavors to meld, and the dough to firm up, which prevents excessive spreading during baking.

Step 6: Bake with Precision

Preheat your oven to 325°F and line baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the chilled dough onto the prepared sheets, spacing cookies about 2 inches apart. Bake for 12 minutes, or until the edges are just barely turning golden. These cookies should not brown significantly.

I've found that using whole milk ricotta produces the most authentic cannoli flavor profile, but part-skim works well if you're looking to reduce the fat content slightly. The texture remains wonderfully tender either way.

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The Science Behind the Softness

The high moisture content from the ricotta cheese creates a uniquely soft texture that's different from most cookies. The ricotta also adds protein which helps create structure without toughness, resulting in that perfect cake-like consistency that melts in your mouth.

After making these cookies countless times, I've discovered that the key to their success lies in embracing their unique properties. Unlike typical cookies that need to spread and develop crisp edges, these are meant to remain tender, soft, and slightly domed - much like the creamy filling of a cannoli itself. This makes them the perfect addition to your holiday cookie tray or anytime you're craving the flavors of this classic Italian dessert.

Frequently Asked Questions

→ Can I make these cookies ahead of time?

Yes! You can make the dough up to 2 days ahead and keep it refrigerated. Or bake the cookies and store them in an airtight container for up to 4 days.

→ Can I freeze cannoli cookies?

Absolutely! Once completely cooled, place in a freezer-safe container with parchment between layers. They'll keep for up to 3 months. Thaw at room temperature.

→ What if I don't have ricotta cheese?

Mascarpone cheese works as a substitute, though the texture will be slightly different. In a pinch, full-fat cottage cheese blended until smooth can work too.

→ Can I leave out the pistachios?

Yes! You can omit the pistachios or replace them with chopped walnuts or even more chocolate chips if you prefer.

→ Why do I need to chill the dough?

Chilling the dough helps the cookies hold their shape better during baking and enhances the flavor. Don't skip this step for best results!