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The Best Easy Cannoli Cookies Recipe with Creamy Ricotta Filling and Chocolate Chips

A close-up stack of golden brown cannoli cookies filled with chocolate chips and heavily dusted with powdered sugar.
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Create these easy cannoli cookies that capture the classic Italian pastry flavors. These soft, cake-like cookies feature a creamy ricotta dough studded with mini chocolate chips, perfect for your next holiday cookie tray or party dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 cup whole milk ricotta cheese, drained well
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, which helps keep your cookies soft.
  3. Beat in the egg, vanilla extract, and orange zest until combined.
  4. Gently mix in the well-drained ricotta cheese. Do not overmix at this stage.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as the flour disappears.
  7. Fold in the mini chocolate chips using a spatula.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, dust generously with powdered sugar before serving. These are excellent make-ahead cookies.

Notes

  • Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth. Excess moisture will make the cookie dough too wet and cause the cookies to spread too much.
  • For a more authentic Sicilian flavor, substitute a small amount of the vanilla extract with almond extract.
  • These cookies freeze well. Place cooled cookies in an airtight container, separating layers with wax paper, and freeze for up to three months. Thaw at room temperature before dusting with powdered sugar.

Nutrition

Find it online: https://tastethisplate.com/easy-cannoli-cookies-recipe-ricotta-filling/