Cannoli Cookie Recipe

4.70 from 10 votes

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While not a traditional Italian treat, these Cannoli Cookies perfectly capture the typical flavors of cannoli - orange, cinnamon, and chocolate. Their delicate texture and rich taste make them an irresistible addition to any cookie recipe collection.

Prep Time20

Cook Time12

Chilling Time2

Total Time2 32

Servings: cookies

Author: Marcellina

Ingredients

For the cookie dough

2 cups (250 grams) all purpose flour (See Note 1)
2 teaspoons baking powder
½ teaspoon ground cinnamon (See Note 2)
¼ teaspoon salt
1 cup (200 grams) white granulated sugar
1 orange (See Note 3)
½ cup (115 grams) unsalted butter ((room temperature))
1 egg ((room temperature))
¾ cup (6 ounces or 170 grams) whole milk ricotta cheese
1 tablespoon (15mls) sweet Marsala wine
½ cup (60 grams) chopped chocolate or chocolate chips (See Note 4)

For decorating

2 tablespoons powdered sugar
½ cup (60 grams) chocolate chips ((for melting))

Instructions

To make the cookies

In a medium bowl, whisk together the flour, baking powder, ground cinnamon and salt. Set aside.
Add the sugar to a mixing bowl. Grate the orange zest directly over the sugar, then rub it in with your fingertips until fragrant.
Add the butter to the orange scented sugar. Then, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A handheld electric mixer can also be used.)
Beat in the egg until fully combined. Mix in the ricotta cheese and sweet Marsala wine.
Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined. Stir through the chopped chocolate (or chocolate chips).
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper.
Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
Bake for 10–12 minutes, or until the bottoms are golden brown.
Transfer to a wire rack to cool completely.

For decorating

Place the chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir until the chocolate is completely melted.
Using a fine mesh sieve, dust the cookies with powdered sugar.
Dip a fork into the melted chocolate and drizzle it over the cookies. Allow the chocolate to set before storing.

Notes

Stir flour to lighten it, then spoon it into measuring cups and level with a knife. For the most accurate results, use kitchen scales.
Increase ground cinnamon to one teaspoon if you like a strong cinnamon flavor.
Replace with two tablespoons chopped candied orange peel.
Use semi-sweet, dark, or milk chocolate as you prefer.

Tips for Success

Drain any excess liquid from the ricotta if it's watery.
Use butter at room temperature to blend smoothly with sugar and avoid curdling when the egg is added.
Keep the dough soft for tender cookies; avoid adding extra flour. Chill the dough to firm it up and improve texture. A cookie scoop makes shaping easier.
Let cookies cool completely before dusting with powdered sugar and drizzling with chocolate.
This recipe uses US measuring cups and spoons.

Nutrition