Enjoy a delightful twist on the classic Italian cannoli with these zesty ricotta cannoli-inspired cookies. Bursting with the bright flavor of fresh orange zest, creamy ricotta, and a hint of cinnamon, these cookies are filled with mini chocolate chips and topped with crunchy pistachios for a luxurious treat. Perfect for any occasion, these soft, pillowy cookies deliver a taste of Italy in every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces mini chocolate chips, divided
- 1 cup chopped pistachios
Instructions:
- Prepare the Oven & Baking Sheet: Set your oven to 350°F (175°C) and either line a baking sheet with parchment paper or apply a light coating of grease.
- Cream the Butter and Sugar: In a spacious bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy, which should take around 2 to 3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the ricotta cheese, vanilla extract, and fresh orange zest. Mix until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the ground cinnamon, baking powder, baking soda, salt, and all-purpose flour.
- Combine Wet and Dry Mixtures: Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just combined. Take care not to overwork the dough.
- Fold in Chocolate Chips: Gently fold in 8 ounces of the mini chocolate chips, reserving the remaining 2 ounces for later.
- Shape the Cookies: Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Top with Pistachios and Chocolate: Lightly press the remaining mini chocolate chips and chopped pistachios onto the tops of the cookie dough.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Take the cookies out of the oven and let them sit on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.
Conclusion:
Your delicious zesty ricotta cannoli-inspired cookies are ready to be enjoyed! These cookies bring the beloved flavors of a cannoli in a fun, easy-to-make form. Share them with friends and family, or simply savor them with a cup of coffee or tea.
Zesty Ricotta Cannoli-Inspired Cookies
Zesty ricotta cannoli-inspired cookies featurefresh orange zest, creamy ricotta, mini chocolate chips, and a crunchypistachio topping, combining the essence of a traditional Italian dessert intoa soft, delightful cookie.
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces mini chocolate chips (divided)
- 1 cup chopped pistachios
- Prepare the Oven & Baking Sheet: Set your oven to 350°F (175°C) and either line a baking sheet with parchment paper or apply a light coating of grease.
- Cream the Butter and Sugar: In a spacious bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy, which should take around 2 to 3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the ricotta cheese, vanilla extract, and fresh orange zest. Mix until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the ground cinnamon, baking powder, baking soda, salt, and all-purpose flour.
- Combine Wet and Dry Mixtures: Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just combined. Take care not to overwork the dough.
- Fold in Chocolate Chips: Gently fold in 8 ounces of the mini chocolate chips, reserving the remaining 2 ounces for later.
- Shape the Cookies: Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Top with Pistachios and Chocolate: Lightly press the remaining mini chocolate chips and chopped pistachios onto the tops of the cookie dough.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Take the cookies out of the oven and let them sit on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.