Description: These Cannoli Cookies capture the essence of classic Italian cannoli in a delightful, easy-to-make cookie form. Combining the creamy richness of ricotta cheese with the sweetness of sugar and the crunch of mini chocolate chips, these cookies are a perfect treat for any occasion. They offer a soft, melt-in-your-mouth texture, complemented by a dusting of powdered sugar for an elegant finish.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened: The base fat that provides richness and tenderness to the cookie dough. Ensure the butter is properly softened to allow for even creaming with the sugar and ricotta.
- 1 cup ricotta cheese: This is the star ingredient, imparting the signature cannoli flavor and a creamy, moist texture. Opt for whole milk ricotta for the best flavor and consistency. Before using, drain any excess liquid from the ricotta by placing it in a fine-mesh sieve lined with cheesecloth for about 30 minutes. This prevents the cookies from becoming too wet.
- 3/4 cup granulated sugar: Sweetens the cookies and aids in the creaming process, contributing to the cookie’s structure and texture.
- 1 large egg: Binds the ingredients together, adds moisture, and contributes to the cookie’s structure. Use a room-temperature egg for better emulsification and a smoother dough.
- 1 teaspoon vanilla extract: Enhances the overall flavor, complementing the ricotta and chocolate. Use pure vanilla extract for the best taste.
- 1 3/4 cups all-purpose flour: Provides the necessary structure to the cookies. Measure the flour accurately by spooning it into a measuring cup and leveling it off with a knife. Over-measuring flour can result in dry, dense cookies.
- 1/2 teaspoon baking powder: Acts as a leavening agent, helping the cookies rise slightly and achieve a tender crumb. Ensure the baking powder is fresh for optimal results.
- 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors in the cookies.
- 1/2 cup mini chocolate chips: Adds a delightful burst of chocolate flavor and texture. Mini chocolate chips are preferred as they distribute evenly throughout the dough and provide a pleasant crunch in every bite.
- Powdered sugar, for dusting: Provides a sweet, elegant finish to the cookies. Dust the cookies generously after they have cooled completely.
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position for even baking. Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup easier.
Step 2: In a large bowl, cream together the softened butter, ricotta cheese, and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer for the best results, and cream the ingredients together for about 3-5 minutes, or until the mixture is noticeably lighter in color and texture.
Step 3: Add the egg and vanilla extract, mixing until fully incorporated. Make sure the egg is at room temperature for better emulsification. Mix until just combined, avoiding overmixing, which can lead to tough cookies.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing lumps of baking powder from forming in the dough.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Add the dry ingredients in two or three additions, mixing on low speed or by hand to prevent overmixing. Stop mixing as soon as the flour is incorporated; a few streaks of flour are okay.
Step 6: Fold in the mini chocolate chips. Gently fold in the chocolate chips until they are evenly distributed throughout the dough. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
Step 7: Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Use a cookie scoop for uniform cookies that bake evenly. If using a spoon, try to make each cookie the same size.
Step 8: Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on the cookies during baking, as baking times can vary depending on the oven. The cookies are done when the edges are lightly golden and the centers are set.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows the cookies to firm up slightly, preventing them from breaking when transferred.
Step 10: Dust with powdered sugar before serving. Once the cookies are completely cool, dust them generously with powdered sugar for a sweet, elegant finish. Use a fine-mesh sieve for even dusting.
Why You Will Love This Recipe:
You will love these Cannoli Cookies because they perfectly capture the beloved flavors of traditional cannoli in a convenient and easy-to-eat cookie form. The creamy ricotta cheese creates a uniquely soft and tender texture, while the mini chocolate chips add a delightful crunch. These cookies are simple to make, requiring minimal ingredients and equipment, and they are ready in under 30 minutes. They are perfect for satisfying your sweet tooth, serving at parties, or gifting to friends and family. The combination of flavors and textures makes these cookies irresistible, and they are sure to become a new favorite in your baking repertoire.
Cooking Rating:
Easy
Serving Suggestions:
- Serve these Cannoli Cookies as a delightful treat with a cup of coffee or tea.
- Pair them with a scoop of vanilla ice cream for a decadent dessert.
- Arrange them on a platter for a beautiful and tempting display at parties or gatherings.
- Package them in a decorative box or bag for a thoughtful homemade gift.
- Enjoy them as a sweet ending to any meal or as a satisfying snack any time of day.
- Consider serving with a side of chocolate sauce or Nutella for dipping to enhance the chocolate flavor.
- For a sophisticated touch, serve alongside a glass of dessert wine, such as Vin Santo.
Tips:
- Ensure the butter is softened to room temperature for easy creaming with the sugar and ricotta cheese.
- Drain excess liquid from the ricotta cheese to prevent the cookies from becoming too wet.
- Measure the flour accurately to avoid dry, dense cookies.
- Don’t overmix the dough; mix until just combined to prevent tough cookies.
- Use mini chocolate chips for even distribution and a pleasant crunch in every bite.
- For an extra hint of flavor, add 1/2 teaspoon of cinnamon or orange zest to the dough.
- Store the cookies in an airtight container to maintain their freshness and flavor.
- Freeze the cookies for longer storage; thaw before serving.
- If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
- Experiment with adding other mix-ins, such as chopped nuts or dried fruit, to customize the flavor.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Nutritional Information: (per cookie, approximate)
- Calories: 160 kcal
- Protein: 2g
- Sodium: 30mg
Conclusion:
These Cannoli Cookies offer a delightful twist on a classic Italian dessert, delivering all the flavors you love in a convenient and easy-to-make cookie form. With their soft, creamy texture, sweet flavor, and delightful crunch from the chocolate chips, these cookies are sure to be a hit with everyone. Whether you’re looking for a sweet treat to enjoy with your coffee, a delightful dessert for a party, or a thoughtful homemade gift, these Cannoli Cookies are the perfect choice. Enjoy the taste of Italy in every bite!
Questions and Answers about this Recipe:
- Can I use part-skim ricotta cheese instead of whole milk ricotta? Answer: While you can use part-skim ricotta cheese, keep in mind that it will result in a slightly drier cookie. Whole milk ricotta is recommended for the best flavor and texture, as it contains more fat, which contributes to the cookie’s creaminess. If you do use part-skim, consider adding a tablespoon of melted butter to the dough to compensate for the reduced fat content.
- Can I make these cookies ahead of time? Answer: Yes, you can make the dough ahead of time. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. You can also bake the cookies ahead of time and store them in an airtight container for up to 3 days.
- Can I freeze these cookies? Answer: Absolutely! These cookies freeze very well. Allow the baked cookies to cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes to prevent them from sticking together. Once frozen, transfer the cookies to an airtight freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Thaw the cookies at room temperature before serving.
- What can I use if I don’t have mini chocolate chips? Answer: If you don’t have mini chocolate chips, you can use regular-sized chocolate chips, but be sure to chop them into smaller pieces before adding them to the dough. Alternatively, you can use other mix-ins such as chopped nuts, dried cranberries, or even a sprinkle of cinnamon for a different flavor profile.
- Why are my cookies flat and spread out too much? Answer: There are several reasons why your cookies might be spreading out too much. One common reason is that the butter was too soft or melted when you creamed it with the sugar. Make sure the butter is softened but still cool to the touch. Another reason could be that the oven temperature is too low. Ensure your oven is preheated to the correct temperature. Finally, overmixing the dough can also contribute to spreading. Mix the dough until just combined, and avoid overmixing. Chill the dough for 30 minutes before baking to help prevent spreading.
