Description
Deliciously sweet and creamy Cannoli Cookies, inspired by the classic Italian dessert, perfect for holiday baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 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
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the ricotta cheese and mini chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are firm.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Notes
- For extra flavor, add a teaspoon of orange zest to the dough.
- Store cookies in an airtight container for up to 5 days.
- These cookies can be frozen for up to 3 months; just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg