Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from 1 lemon)
- 1 cup whole milk ricotta cheese, well-drained
- For the Cannoli Frosting:
- 1 cup whole milk ricotta cheese, well-drained
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, plus more for garnish
- ¼ cup chopped pistachios, for garnish
- Optional: Candied orange peel, finely diced, for garnish
Instructions
- **Prepare the Ricotta:** Place 2 cups of whole milk ricotta cheese into a fine-mesh sieve lined with cheesecloth or a coffee filter, set over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This is crucial for both the cookies and the frosting.
- **Preheat Oven & Dry Ingredients:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- **Cream Wet Ingredients (Cookies):** In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- **Add Ricotta to Cookie Dough:** Gently fold in 1 cup of the well-drained ricotta cheese into the wet mixture until just combined. Be careful not to overmix.
- **Combine Wet and Dry:** Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are acceptable. The dough will be soft and slightly sticky.
- **Bake the Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- **Prepare the Cannoli Frosting:** While the cookies cool, prepare the frosting. In a medium bowl, combine the remaining 1 cup of well-drained ricotta cheese, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2-3 minutes. If the frosting seems too thick, you can add a tiny splash of milk (½ teaspoon at a time) to reach desired consistency, but it should be thick enough to hold its shape.
- **Frost and Garnish:** Once the cookies are completely cool, spread or pipe a generous dollop of cannoli frosting onto each cookie. Sprinkle liberally with mini chocolate chips, chopped pistachios, and a touch of diced candied orange peel if desired. Serve immediately and enjoy these delightful Italian treats!
Notes
Ensure your ricotta is thoroughly drained; excess moisture can make your cookies gummy and your frosting runny. For a more intense citrus flavor, you can use orange zest instead of lemon. Store cannoli cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let them come to room temperature for 15-20 minutes before serving. These cookies are a fantastic addition to any holiday cookie platter or a special family gathering.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 17g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg