Description

Delightfully tender and fluffy Cannoli Cookies inspired by the classic Italian dessert, featuring a ricotta-enriched dough spiced with cinnamon and nutmeg, studded with mini chocolate chips and chopped pistachios. These dome-shaped cookies combine the moist texture from perfectly drained ricotta with a balanced spice blend and finished with a drizzle of dark chocolate and a dusting of powdered sugar for an elegant, bakery-quality treat.

Ingredients

Scale

For the Cookie Base:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese, well drained
2 teaspoons vanilla extract
1 tablespoon orange zest

For Mix-Ins:

3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped

For Finishing:

1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Prepare the Ricotta: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels for 30 minutes to remove excess moisture. Press gently with a spatula to extract as much liquid as possible. The ricotta should be thick and almost paste-like to prevent cookie spreading and maintain the dome shape.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed. Sift the flour mixture if desired for extra tenderness. Set aside.
Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, pale, and fluffy. Scrape down the bowl frequently to ensure even mixing.
Add Wet Ingredients: Beat in the eggs one at a time, mixing thoroughly after each addition to form a stable emulsion. Then mix in the drained ricotta cheese, vanilla extract, and orange zest until just combined. The batter may look slightly curdled at this point but will smooth out once the flour is added.
Incorporate Dry Ingredients: Add the flour mixture gradually in three additions, mixing on low speed only until the flour is mostly combined, stopping when a few streaks remain. Avoid over-mixing to maintain a tender texture and soft, slightly sticky dough.
Fold in Mix-Ins: Gently fold in the mini chocolate chips and chopped pistachios with a spatula, distributing them evenly without crushing. Reserve a small amount of chocolate chips and pistachios for topping the cookies if desired.
Shape and Bake: Using a tablespoon-sized cookie scoop, portion the dough onto parchment-lined baking sheets, spacing the cookies about 2 inches apart to allow for slight spreading. Optionally press some reserved chocolate chips and pistachios onto the tops for decoration. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, until the edges are lightly golden but the centers remain slightly underdone for soft texture.
Cool and Finish: Let the cookies cool on the baking sheets for 5 minutes to set their structure, then transfer to wire racks to cool completely. Drizzle melted dark chocolate over the cooled cookies using a fork to create decorative patterns. Dust with powdered sugar and sprinkle additional chopped pistachios for a final elegant look.

Notes

Properly draining the ricotta is crucial to prevent spreading and ensure a tender, dome-shaped cookie.
Room temperature ingredients, particularly eggs and butter, emulsify better for cohesive batter and tender crumb.
Do not over-mix once the flour is added to avoid tough cookies due to gluten development.
Using mini chocolate chips ensures even distribution and prevents them from overpowering the cookie structure.
Cookies will appear slightly underbaked in the center when removed from oven; residual heat finishes cooking during cooling.
For enhanced moisture removal, line the strainer with cheesecloth or paper towels instead of just straining.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Cannoli Cookies, Ricotta Cookies, Italian Cookies, Chocolate Chip Cookies, Pistachio Cookies, Spiced Cookies, Dessert Cookies