Cannoli Cookies
Cannoli Cookies 
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup ricotta cheese
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional)
Powdered sugar for dusting
Directions:
Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, almond extract (if using), and ricotta cheese, mixing until smooth.
Add Dry Ingredients: In another bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture, stirring until combined.
Fold in Mix-Ins: Gently fold in mini chocolate chips and chopped pistachios.
Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
Cool & Dust: Let cookies cool, then dust with powdered sugar for the perfect finish. Enjoy!
Prep Time: 10 minutes | Baking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use whole milk ricotta for the richest flavor and texture.
For extra crunch, sprinkle chopped pistachios on top before baking.
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup ricotta cheese
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional)
Powdered sugar for dusting
Directions:
Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, almond extract (if using), and ricotta cheese, mixing until smooth.
Add Dry Ingredients: In another bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture, stirring until combined.
Fold in Mix-Ins: Gently fold in mini chocolate chips and chopped pistachios.
Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
Cool & Dust: Let cookies cool, then dust with powdered sugar for the perfect finish. Enjoy!
Prep Time: 10 minutes | Baking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use whole milk ricotta for the richest flavor and texture.
For extra crunch, sprinkle chopped pistachios on top before baking.