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–+ servings
Cannoli Cookies

Cannoli Cookies That Bring Joy in Every Bite

These Cannoli Cookies delight with a creamy filling and crisp edges, making them a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking powder helps the cookies rise
  • pinch salt enhances flavor
  • ½ cup unsalted butter can be replaced with margarine for dairy-free cookies
  • 1 cup granulated sugar reducing the amount can result in less sweetness
  • 2 large eggs for a vegan version, consider flaxseed meal or applesauce
  • 1 teaspoon vanilla extract can be replaced with almond extract for a different flavor
For the Creamy Filling
  • 1 cup ricotta cheese use part-skim ricotta for a lower-fat option
  • ½ cup mini chocolate chips substitute with chopped nuts or omit for simpler cookies
  • ¼ cup chopped pistachios can be replaced with walnuts or pecans
For Finishing Touch
  • powdered sugar for dusting optional based on your preference

Equipment

  • Mixing Bowls
  • Electric Mixer
  • baking sheets
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions for Cannoli Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a separate mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in 1 teaspoon of vanilla extract.
  5. Gently stir in 1 cup of ricotta cheese until fully combined.
  6. Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined.
  7. Fold in ½ cup of mini chocolate chips and ¼ cup of chopped pistachios.
  8. Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake for 12-15 minutes.
  9. Allow the cookies to cool for about 5 minutes before transferring to wire racks and dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 60mgSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store Cannoli Cookies in an airtight container at room temperature for up to 5 days; refrigerate for up to 1 week.

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