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Authentic Creamy Cannoli Cookies with Chocolate Chips and Orange Zest

A small stack of golden brown cannoli cookies with visible chocolate chips piled on a white plate.
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Create the essence of a classic Italian cannoli in a simple, handheld cookie form. These ricotta-based cookies feature creamy texture, mini chocolate chips, and bright orange zest, offering an easy twist on Sicilian dessert without the shell-filling hassle.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk ricotta cheese, drained well
  • 1/2 cup mini semi-sweet chocolate chips
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon orange extract

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 builds the cookie’s structure.
  3. Beat in the egg, vanilla extract, and orange zest until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the well-drained ricotta cheese and the mini chocolate chips until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If glazing, whisk together the powdered sugar, milk, and orange extract until smooth. Drizzle over the cooled cookies.

Notes

  • Drain your ricotta cheese thoroughly using a fine-mesh sieve lined with cheesecloth for at least 30 minutes. Excess moisture prevents the cookie dough from setting correctly.
  • For a true Italian bakery style cookie, dust the cooled cookies lightly with powdered sugar instead of using a glaze.
  • You can substitute pistachios for some of the chocolate chips for added texture and flavor.
  • These make-ahead cookies freeze well before glazing; wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-cannoli-cookies-ricotta-recipe/