Cannoli Delight Cookies

$- 1 cup fresh ricotta cheese - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 teaspoon fresh lemon zest - 1/2 teaspoon ground cinnamon - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine salt - 1/2 cup mini chocolate chips (plus extra for topping) - 1 egg, beaten (for egg wash) - 1/4 cup chopped pistachios (for garnish) For these easy cannoli cookies, I focus on fresh and simple ingredients. First, I use fresh ricotta cheese, which gives the cookies a creamy texture. The powdered sugar adds sweetness, while pure vanilla extract brings a warm flavor. Fresh lemon zest brightens up the mix, and ground cinnamon adds a cozy touch. Next, I combine all-purpose flour, baking powder, and fine salt. This mix helps the cookies rise and keeps them light. Mini chocolate chips make every bite delightful. I also use an egg wash to give the cookies a lovely golden finish. Finally, I top the cookies with chopped pistachios for crunch and color. Each ingredient plays a vital role in creating a delicious treat. These cookies are not just easy to make; they also pack a punch of flavor. {{ingredient_image_2}} 1. Preheat the Oven: First, set your oven to 350°F (175°C). This ensures your cookies bake perfectly. Line two baking sheets with parchment paper. This helps with cleanup and prevents sticking. 2. Prepare the Ricotta Mixture: In a medium bowl, mix 1 cup of fresh ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of pure vanilla extract, 1 teaspoon of fresh lemon zest, and 1/2 teaspoon of ground cinnamon. Use a whisk or mixer to blend until smooth. 3. Combine Dry Ingredients: In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine salt. Mix well until all ingredients are even. 4. Add Chocolate Chips: Gently fold in 1/2 cup of mini chocolate chips. Make sure they spread evenly through the dough without breaking too much. 1. Shape the Cookies: Using a tablespoon, scoop out portions of dough. Place them on the baking sheets, leaving about 2 inches between each ball. This space allows them to spread as they bake. 2. Flatten Slightly: Lightly press down on each cookie ball. This will help them bake evenly and create a nice shape. 3. Brush with Egg Wash: Use a pastry brush to coat the tops of the cookies with a beaten egg. This gives them a lovely golden color as they bake. 4. Decorate with Extra Chocolate Chips: Sprinkle a few more mini chocolate chips on top of each cookie. This adds a nice touch and makes them look extra yummy. 5. Bake: Place the baking sheets in your preheated oven. Bake for 12-15 minutes. The edges should be lightly golden, and the centers should be set. 1. Cool the Cookies: Once baked, remove the cookies from the oven. Let them cool on a wire rack. This helps them firm up and makes them easier to handle. 2. Garnish with Chopped Pistachios: Before serving, generously sprinkle 1/4 cup of chopped pistachios on top. This adds flavor and a nice crunch. Enjoy your easy cannoli cookies! - Avoid Overmixing: Mixing too much makes cookies tough. Blend just until combined. - Best Baking Practices: Use parchment paper to prevent sticking. Space cookies well on the sheet. - Achieving the Perfect Texture: Flatten slightly for even baking. Golden edges mean a perfect bite. - Flavor Variations: Add orange zest for a citrus twist. Try almond extract for a nutty flavor. - Healthier Substitutions: Swap half the ricotta for Greek yogurt. Use whole wheat flour for a nutty taste. - Presentation Enhancements: Drizzle melted chocolate on top for style. Use colorful sprinkles for fun. Pro Tips Use Fresh Ricotta: The quality of ricotta can greatly affect the flavor and texture of your cookies. Opt for fresh ricotta for the creamiest results. Chill the Dough: If the dough is too sticky, consider chilling it in the refrigerator for 15-30 minutes. This will make it easier to handle and shape. Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time, moving the sheet from the top rack to the bottom and vice versa. Experiment with Flavors: Feel free to add other flavorings such as almond extract or orange zest for a unique twist on the classic cannoli taste. {{image_4}} You can make cannoli cookies in many fun flavors. Here are some ideas: - Chocolate or Vanilla Cannoli Cookies: Add cocoa powder for chocolate cookies. Use vanilla extract for a sweeter touch. Both flavors mix well with ricotta. - Nutty Cannoli Cookies with Almonds: Fold in chopped almonds for a crunchy texture. Almond extract can also boost the nutty flavor. - Tropical Cannoli Cookies with Coconut: Add shredded coconut to the dough. This gives a lovely tropical twist and makes the cookies chewy. If you have special dietary needs, you can still enjoy cannoli cookies: - Gluten-Free Cannoli Cookies: Use gluten-free flour instead of all-purpose flour. This keeps the cookies just as tasty. - Vegan-Friendly Cannoli Cookies: Replace the egg with a flax egg. Use plant-based ricotta for a vegan option. These changes help everyone enjoy this treat. - Room Temperature Storage: Keep your cannoli cookies in an airtight container. They stay fresh for about three days. Place a piece of parchment paper between layers to avoid sticking. - Refrigeration Tips: If you want to keep them longer, store them in the fridge. They can last up to a week. Make sure the container is sealed tightly to prevent drying out. - Freezing Instructions: For the best long-term storage, freeze the cookies. Place them in a freezer-safe bag or container. They can last up to three months. Thaw them in the fridge when you're ready to enjoy. - How Long Do They Last?: Cannoli cookies last about three days at room temperature and a week in the fridge. Frozen cookies can last up to three months, keeping their flavor and texture. - Signs of Spoilage: Check for any off odors, dry texture, or mold. If they look or smell strange, it’s best to toss them. Keeping them in proper storage helps avoid spoilage. Can I use cottage cheese instead of ricotta? Yes, you can use cottage cheese. For best results, blend it until smooth. Ricotta has a creamier texture, so adjust as needed. How can I make them ahead of time? You can prepare the dough and chill it. Shape the cookies and store them in the fridge for up to 24 hours. Bake them fresh when ready. What is the best way to reheat cookies? To reheat, place cookies in a 300°F oven for about 5-7 minutes. This helps keep them soft. You can also microwave them for 10-15 seconds. What to substitute for powdered sugar? You can use granulated sugar. Blend it in a food processor until fine. This gives a similar sweetness. Can I use whole wheat flour? Yes, whole wheat flour can work. It may change the texture, making cookies a bit denser. Alternatives for mini chocolate chips? You can swap mini chocolate chips for chopped nuts or dried fruit. These add different flavors and textures to your cookies. You learned how to make delicious cannoli cookies with fresh ricotta and chocolate chips. I shared tips to ensure perfect texture and flavor. You can also customize your cookies to suit your taste. Storing them properly keeps them fresh for longer. Enjoy your baking journey and explore different variations. Each cookie can become a personal treat or a gift to share. Happy baking!$

Delicious cookies inspired by cannoli, featuring a creamy ricotta filling and chocolate chips.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

1 cup fresh ricotta cheese
0.5 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest
0.5 teaspoon ground cinnamon
1 cup all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon fine salt
0.5 cup mini chocolate chips
1 each egg, beaten (for egg wash)
0.25 cup chopped pistachios (for garnish)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Prepare the Ricotta Mixture: In a medium-sized mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and ground cinnamon. Use a whisk or handheld mixer to blend until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Gradually add the dry mixture into the ricotta blend, stirring gently until just combined – be careful not to overmix.
Add Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough without breaking up too much.
Shape the Cookies: Using a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheets, leaving adequate space (about 2 inches) between each ball to allow for spreading while baking.
Flatten Slightly: Lightly press down on each cookie ball to flatten them slightly so they bake evenly.
Brush with Egg Wash: Using a pastry brush, coat the tops of the cookies with the beaten egg to achieve a beautiful golden color as they bake.
Decorate with Extra Chocolate Chips: Sprinkle a few additional mini chocolate chips on each cookie for an appealing presentation.
Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set.
Cool and Garnish: Once baked, remove the cookies from the oven and allow them to cool on a wire rack. Before serving, generously sprinkle the chopped pistachios on top for added texture and flavor.

Notes

Serve on a decorative platter and drizzle with melted chocolate for extra decadence.

Keyword cookies, dessert, Italian