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Cannoli Cookies

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Delightful Cannoli Cookies that capture the essence of traditional cannoli in a soft, chewy form, filled with creamy ricotta and chocolate chips.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • 1/2 cup mini chocolate chips
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture.
  5. Mix in Ricotta and Zests: Stir in the ricotta cheese along with the orange and lemon zests.
  6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
  8. Scoop Cookie Dough: Drop tablespoon-sized amounts of dough onto the prepared baking sheet.
  9. Bake the Cookies: Bake for 12-15 minutes, or until edges are lightly golden.
  10. Cooling Time: Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
  11. Serve and Enjoy!: Once cooled, serve with a cup of coffee or tea.

Notes

Store cookies in an airtight container at room temperature for up to one week. They can be frozen for up to three months.

Nutrition

Find it online: https://thestationrecipes.com/cannoli-cookies/

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