Do I need to drain ricotta?

No, draining isn’t necessary. That extra moisture actually helps keep the cookies soft and tender. Just make sure your ricotta is whole milk for the best texture.

Can I make the dough ahead of time?

Yes! You can prepare the dough and chill it overnight. In fact, it gets even more flavorful as it rests. Just let it sit at room temperature for 10 minutes before scooping.

How do I keep cookies from drying out?

Store them in a sealed container lined with parchment paper. You can also add a small piece of bread to keep the moisture in — a classic baker’s trick.

Cannoli Cookies: Soft, Sweet Italian-Inspired Christmas Treats

Name: Cannoli Cookies: Soft, Sweet Italian-Inspired Christmas Treats
Prep time: 10 min
Cook time: 12 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1/2 cup salted butter, softened; 1/2 cup granulated sugar; 1 large egg, room temperature; 1/2 cup whole milk ricotta cheese; 1 teaspoon pure vanilla extract; 1 to 2 teaspoons orange zest; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/3 cup roughly chopped pistachios; 1/2 cup mini chocolate chips

Description

Cannoli Cookies bring cozy Italian bakery flavors to your kitchen. Soft, cake-like cookies with ricotta, orange zest, pistachios, and mini chocolate chips bake up tender, fluffy, and so festive for Christmas trays and gifting.

Ingredients

Scale

1/2 cup salted butter, softened

1/2 cup granulated sugar

1 large egg, room temperature

1/2 cup whole milk ricotta cheese

1 teaspoon pure vanilla extract

1 to 2 teaspoons orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1/3 cup roughly chopped pistachios

1/2 cup mini chocolate chips

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Instructions

1. Cream butter and sugar until soft and fluffy.

2. Add egg, vanilla, ricotta, orange zest, cinnamon, and nutmeg. Mix well.

3. In a separate bowl, whisk flour, baking soda, and baking powder.

4. Combine dry ingredients with wet mixture. Mix until just combined.

5. Fold in pistachios and mini chocolate chips.

6. Cover bowl and chill dough for 30 minutes to 1 hour.

7. Preheat oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.

8. Scoop 2-tablespoon mounds onto prepared sheets, spacing 2 inches apart.

9. Bake 12 minutes, until edges look lightly golden and tops look set.

10. Cool on the sheet for 3 to 5 minutes, then transfer to a wire rack.

11. Optional: drizzle cooled cookies with melted chocolate or dust with powdered sugar.

Notes

Texture: Soft, fluffy, cake-like with melty chips and a light crunch from pistachios.

Chill time matters: Chilling keeps cookies thick and tender while deepening flavor.

Storage: Room temp in an airtight container for 2 to 3 days; fridge up to 1 week; freezer up to 3 months with parchment between layers.

Tips: Use mini chips for even bites. Do not overbake. Avoid stacking when warm to prevent sticking.

Variations: Add 1/4 teaspoon almond extract, crushed cannoli shells, orange glaze, sprinkles, or mixed chocolate chips.

Ricotta: Draining is not needed. The moisture helps keep cookies tender.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Christmas Cookies
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10
Sodium: 70
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 16
Fiber: 1
Protein: 3
Cholesterol: 20