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Italian Cannoli Cookies

Soft, cake-like ricotta cookies infused with orange zest, vanilla, and chocolate chips, topped with a chocolate drizzle and powdered sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 Cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon ground
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 1 cup ricotta cheese whole milk, strained if watery
  • 1.5 tsp vanilla extract
  • 1 tsp orange zest freshly grated
  • 1 cup mini chocolate chips semi-sweet
Toppings
  • 0.5 cup chocolate chips melted, for drizzle
  • 0.25 cup powdered sugar for dusting

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Beat in eggs one at a time. Add ricotta cheese, vanilla extract, and orange zest; mix until combined.
  5. Gradually add dry ingredients to wet ingredients on low speed. Mix just until streaks of flour disappear.
  6. Fold in the mini chocolate chips by hand.
  7. Scoop dough onto prepared baking sheets spaced 2 inches apart.
  8. Bake for 12-15 minutes until edges are lightly golden but tops are still soft. Do not overbake.
  9. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  10. Once cool, drizzle with melted chocolate and dust with powdered sugar.

Notes

Store in an airtight container. The ricotta keeps these cookies soft for several days.