There’s something magical about the delicate, crispy shell and creamy filling of a classic cannoli, but let’s be honest—sometimes we’re craving that iconic flavor without all the time and effort. Enter: Cannoli Cookies! These cookies capture the essence of a traditional cannoli in an easy-to-make, handheld treat that’s as perfect for casual gatherings as it is for holiday spreads. Each bite offers a satisfying mix of creamy ricotta, rich chocolate chips, and a slight crunch from chopped pistachios.

What makes these cookies truly special is the way they bring the flavors of a beloved Italian dessert to the world of baked goods. The combination of ricotta and vanilla gives the dough a pillowy softness, reminiscent of the cannoli’s luxurious filling, while mini chocolate chips and a dusting of powdered sugar add that nostalgic touch we know and love. And with only about 30 minutes from start to finish, these cookies are a no-fuss delight that will surprise and delight your friends and family.

Whether you’re an Italian pastry enthusiast or just love experimenting with new cookie recipes, Cannoli Cookies are bound to become a new favorite in your baking rotation. They’re not only delicious but also versatile enough to enjoy year-round. So grab your ingredients, preheat the oven, and get ready to fill your kitchen with the tempting aroma of these irresistibly sweet treats!

Cannoli Cookies Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup ricotta cheese
• 1/2 cup mini chocolate chips
• 1/4 cup chopped pistachios
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Then, mix in the ricotta cheese.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the mini chocolate chips and chopped pistachios.
6. Drop spoonfuls of dough onto the prepared baking sheets, spacing them slightly apart.
7. Bake for 12-15 minutes, or until the cookies are lightly golden.
8. Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks. Dust with powdered sugar before serving.

Details:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Calories: 150 kcal per cookie