This recipe provides instructions for making delightful Cannoli Cookies, a unique and flavorful treat inspired by the classic Italian dessert, cannoli. These cookies capture the essence of cannoli – the creamy ricotta filling, the hint of citrus, and often the addition of chocolate – in a soft and slightly chewy cookie form. Instead of a fried pastry shell filled with ricotta cream, these cookies incorporate ricotta cheese directly into the dough, resulting in a tender crumb with a subtle tanginess reminiscent of the traditional filling. The dough is typically made with ricotta cheese, softened butter, sugar, eggs, flour, and often a touch of vanilla extract and citrus zest (like lemon or orange) to echo the flavors found in cannoli cream. Small chocolate chips are frequently added to the dough, mimicking the candied fruit or chocolate pieces often mixed into the ricotta filling of cannoli. Once baked to a light golden brown, these cookies are often finished with a dusting of powdered sugar and a drizzle of melted chocolate, further evoking the look and taste of a cannoli. Some variations might include a sprinkle of chopped pistachios or candied citrus peel as a final garnish. Cannoli Cookies offer a less messy and more portable way to enjoy the beloved flavors of cannoli. They have a soft, almost cake-like texture with a subtle richness from the ricotta and butter, punctuated by the sweetness of sugar and the occasional burst of chocolate. The hint of citrus adds a refreshing note that balances the richness. These cookies are perfect for those who love the taste of cannoli but prefer a cookie format. They are great for parties, bake sales, or simply as a special homemade treat. The image shows a close-up of several Cannoli Cookies piled on top of each other. The cookies are round and have a light, slightly golden-brown exterior dusted with powdered sugar. They are studded with small chocolate chips and drizzled with thin lines of dark chocolate. Specks of orange zest are also visible on some of the cookies, adding a touch of color and aroma.
The texture of Cannoli Cookies is soft, tender, and slightly chewy, with a delicate crumb due to the ricotta cheese in the dough. The powdered sugar dusting adds a melt-in-your-mouth feel, and the chocolate drizzle provides a smooth contrast.
The flavor profile is a delightful blend of the creamy, slightly tangy taste of ricotta cheese, the sweetness of sugar, the richness of butter, the subtle bitterness of chocolate chips and drizzle, and a bright, aromatic hint of citrus (usually lemon or orange zest).
Cannoli Cookies are soft and tender cookies inspired by the flavors of traditional Italian cannoli, featuring ricotta cheese in the dough, chocolate chips, a hint of citrus, and often finished with powdered sugar and a chocolate drizzle.
The preparation involves creaming butter and sugar, mixing in ricotta, eggs, vanilla, and citrus zest, folding in flour and chocolate chips, baking until lightly golden, and then decorating with powdered sugar and a chocolate drizzle.
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup ricotta cheese (whole milk ricotta, well-drained)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of ½ lemon or orange (about 1 teaspoon)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup mini chocolate chips
For Decoration:
- Powdered sugar, for dusting
- 2 ounces semi-sweet or dark chocolate chips, melted (for drizzling)
- Optional: Chopped pistachios or candied citrus peel, for garnish
Equipment:
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small microwave-safe bowl or double boiler (for melting chocolate)
- Fork or piping bag (for drizzling chocolate)
Instructions:
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add Ricotta Cheese: Beat in the ricotta cheese until well combined and smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
- Mix in Egg, Vanilla, and Zest: Beat in the egg until just combined. Stir in the vanilla extract and the lemon or orange zest.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips into the cookie dough using a rubber spatula.
- Scoop and Arrange Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the centers are set. The cookies will still look slightly soft when they come out of the oven but will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate the Cookies: Once the cookies are completely cool, it’s time to decorate them.
- Dust with Powdered Sugar: Generously dust the tops of the cooled cookies with powdered sugar using a fine-mesh sieve.
- Drizzle with Melted Chocolate: Melt the semi-sweet or dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Alternatively, you can melt the chocolate over a double boiler. Once melted and smooth, transfer the chocolate to a small piping bag or a zip-top bag with a small corner snipped off, or simply drizzle it over the cookies using a fork. Create thin, decorative lines across the tops of the cookies.
- Optional Garnish: If desired, sprinkle chopped pistachios or small pieces of candied citrus peel over the melted chocolate before it sets.
- Let Chocolate Set: Allow the melted chocolate drizzle to set completely before serving or storing the cookies.
- Serve and Store: Serve the Cannoli Cookies and enjoy! Store them in an airtight container at room temperature for up to 3-4 days.
Tips for Success:
- Drain the Ricotta: Ensure your ricotta cheese is well-drained to prevent the cookie dough from being too wet. You can place the ricotta in a cheesecloth-lined sieve over a bowl and let it drain in the refrigerator for at least 30 minutes.
- Don’t Overmix: Overmixing the dough can develop the gluten in the flour too much, resulting in tougher cookies. Mix just until the ingredients are combined.
- Soft Dough: The dough will be quite soft, which contributes to the tender texture of the cookies.
- Cool Completely: Make sure the cookies are completely cool before decorating with powdered sugar and chocolate, otherwise the powdered sugar may melt and the chocolate may not set properly.
- Melting Chocolate: Melt the chocolate slowly and stir frequently to prevent it from burning.
Enjoy these delightful Cannoli Cookies that capture the essence of the classic Italian dessert in a fun and easy-to-eat cookie form!