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Soft Cannoli Cookies with Chocolate Chips and Orange Zest

A stack of delicious cannoli cookies dusted heavily with powdered sugar and garnished with orange zest.
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Bake soft, chewy cookies that capture the flavor of classic Italian cannoli filling, complete with ricotta, chocolate chips, and a hint of orange zest.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and drained ricotta cheese until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, 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 orange zest and mini chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, dust generously with powdered sugar before serving.

Notes

  • Drain the ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth to prevent the cookies from spreading too much.
  • For a pistachio variation, substitute the chocolate chips with 1/2 cup of finely chopped, shelled pistachios.
  • You can make the dough up to 2 days ahead; store it covered in the refrigerator.

Nutrition

Find it online: https://savoryskies.com/cannoli-cookies-recipe-soft-italian-ricotta/