Cannoli Cookies With Ricotta and Orange Zest
Soft Cannoli Cookies made with ricotta, orange zest, cinnamon, and mini chocolate chips. These cookies capture the bright, creamy flavors of a classic cannoli in an easy drop cookie that feels fresh and Mediterranean. Simple to make and perfect for holiday trays or an everyday sweet treat.
Servings: 22 cookies
Calories: 167kcal
Equipment
- 2 baking sheets
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese drained
- 1 teaspoon vanilla extract
- 1 orange zested
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips plus more for drizzle (optional)
- ½ cup pistachios toasted, finely chopped, optional for garnish
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the egg and beat until incorporated.1 large egg
- Mix in the ricotta, vanilla, and orange zest. Mix until smooth.1 cup ricotta cheese, 1 teaspoon vanilla extract, 1 orange
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
- Gradually add the flour mixture to the butter mixture until just combined.
- Fold in the chocolate chips.½ cup mini chocolate chips
- Drop rounded tablespoons of dough onto prepared sheets (or use a 2 tablespoon cookie scoop), spacing about 2 inches apart.
- Bake 12-14 minutes or until the cookies are set but still soft (they won't brown much). Let cool completely on the baking sheet.
- Melt the extra chocolate in the microwave. Using a piping bag, plastic bag, or a spoon, drizzle the chocolate over the cookies and garnish with the pistachios, if using, powdered sugar, more orange zest, or leave as is.½ cup pistachios
Notes
Use full-fat ricotta for the best texture.
Make sure the butter is softened so it creams properly with the sugar.
The dough will be soft and slightly sticky, which is exactly how it should be.
Mini chocolate chips distribute the chocolate evenly and keep the flavor balanced with the citrus and cinnamon.
Let the cookies cool fully on the baking sheet before moving them so they stay tender and intact.
The cookies keep well at room temperature for several days and also freeze beautifully for up to 2 months. Freeze them in a single layer, then add powdered sugar after thawing at room temperature for the freshest finish.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 113mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
