Bake these soft, cake-like cannoli cookies that capture the classic Italian dessert flavors using ricotta cheese and mini chocolate chips. These are simple to make for any gathering.
Author:sarahthompson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:About 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup whole milk ricotta cheese, drained well
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
Powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and orange zest until combined.
Mix in the well-drained ricotta cheese until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the mini chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will spread slightly.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, dust generously with powdered sugar before serving.
Notes
Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth to prevent overly soft cookies.
For a stronger citrus flavor, add 1/4 teaspoon of almond extract along with the vanilla.
You can make the dough up to 2 days ahead and store it covered in the refrigerator.