Cannoli Cookies 

These delightful Cannoli Cookies bring the classic flavors of Italian cannoli into a soft, cake-like cookie form. Infused with ricotta cheese, orange zest, cinnamon, and nutmeg, and studded with mini chocolate chips and pistachios, they offer a delightful twist on a traditional favorite. Perfect for holiday gatherings, gifting, or a sweet treat any time of year, these cookies are both delicious and easy to make. 

Ingredients

For the Cookie Dough:

• 2 cups all-purpose flour
  
  

• 1 teaspoon baking powder
  
  

• Pinch of salt
  
  

• ½ cup unsalted butter, softened
  
  

• 1 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup ricotta cheese (whole milk recommended)
  
  

• ½ teaspoon ground cinnamon
  
  

• ¼ teaspoon ground nutmeg
  
  

• ½ cup mini chocolate chips
  
  

• ¼ cup chopped pistachios (optional)
  
  

For the Creamy Filling:

• 1 cup ricotta cheese (drained)
  
  

• ½ cup powdered sugar
  
  

• ½ teaspoon ground cinnamon
  
  

• ½ teaspoon vanilla extract
  
  

• ¼ cup mini chocolate chips
  
  

For Finishing:

• Powdered sugar, for dusting
  
  

Directions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
   
   

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
   
   

3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
   
   

4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
   
   

5. Incorporate Ricotta and Spices: Stir in the ricotta cheese, cinnamon, and nutmeg until the mixture is smooth.
   
   

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   
   

7. Add Mix-ins: Fold in the mini chocolate chips and chopped pistachios.
   
   

8. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   
   

9. Bake: Bake for 12-14 minutes, or until the edges are lightly golden.
   
   

10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
    
    

11. Prepare Filling: In a bowl, mix the ricotta cheese, powdered sugar, cinnamon, and vanilla extract until smooth. Fold in the mini chocolate chips.
    
    

12. Assemble Cookies: Once the cookies have cooled, spoon a small amount of the ricotta filling onto the bottom of one cookie and top with another, sandwiching the filling in between.
    
    

13. Finish: Dust the assembled cookies with powdered sugar before serving.
    
    

Nutritional Information (per serving)

• Calories: Approximately 135 kcal
  
  

• Carbohydrates: 16 g
  
  

• Protein: 3 g
  
  

• Fat: 7 g
  
  

• Saturated Fat: 4 g
  
  

• Sodium: 102 mg
  
  

• Potassium: 70 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 8 g
  
  

• Vitamin A: 151 IU
  
  

• Calcium: 41 mg
  
  

• Iron: 1 mg