Description
These cannoli cookies capture the bright, creamy flavor of classic cannoli filling in a soft, tender cookie with a hint of almond and chocolate chips.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and almond extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture and stir until just combined. Fold in the mini chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart, and bake for 12–15 minutes, or until edges are lightly golden and tops look set.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Cookies can be stored at room temperature for up to 3 days. Chill the dough if it feels too soft for easier scooping. Substitute chocolate chips with nuts for flavor variations.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 6g
- Sodium: 60mg
- Fat: 2.1g
- Saturated Fat: 1g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 5mg