These soft, ricotta-stuffed cookies are inspired by the iconic Italian cannoli—crispy-edged, creamy-filled, and loaded with chocolate chips and pistachios! No frying needed, just pure cookie bliss.
✨ Why You’ll Love This Recipe
✅ All the cannoli flavors – Ricotta, chocolate, pistachios
✅ Soft & creamy – Like eating cannoli filling in cookie form
✅ No deep-frying – Easier than traditional cannoli
✅ Impressive yet simple – Perfect for gifting
📝 Ingredients (Makes 24 Cookies)
For the Cookies
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp orange zest (optional, for brightness)
For the Cannoli Filling
1 cup ricotta cheese, drained
1/4 cup powdered sugar
1/2 tsp cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios
For Rolling
1/2 cup powdered sugar
👩🍳 Step-by-Step Instructions
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1️⃣ Make the Dough
Whisk flour, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy.
Beat in egg, vanilla, and orange zest.
Gradually mix in dry ingredients until just combined.
2️⃣ Chill the Dough
Wrap dough in plastic, refrigerate 1 hour (or freeze 20 mins).
3️⃣ Make the Filling
Mix ricotta, powdered sugar, cinnamon, chocolate chips, and pistachios.
4️⃣ Assemble & Bake
Preheat oven to 350°F (175°C).
Roll dough into 1.5-inch balls, flatten slightly, and spoon 1 tsp filling onto each.
Fold edges over filling (don’t seal completely).
Bake 12-14 mins until edges are golden.
5️⃣ Dust & Serve!
Cool slightly, then roll in powdered sugar.
🔥 Pro Tips
🔹 Drain ricotta well – Wrap in cheesecloth to remove excess moisture.
🔹 Don’t overbake – Centers should stay soft.
🔹 Add a dip – Serve with melted chocolate for extra decadence.
🍽️ Serving Ideas
With espresso – Classic Italian pairing
Dessert platter – Next to tiramisu
Gift boxes – Tie with ribbon for foodie friends
🔄 Variations
Lemon zest – Swap orange for a tangy twist
White chocolate – Use instead of mini chips
Amaretto glaze – Drizzle with almond liqueur + powdered sugar
📦 Storage Tips
Fridge: 3 days (best texture when fresh).
Freeze: Unbaked dough 2 months (thaw before baking).
Final Verdict: Cannoli Magic in Every Bite! ✨
These ricotta-stuffed, chocolate-studded cookies are irresistibly creamy and crunchy—just like the Sicilian classic, but even easier!
