Ingredients for Cannoli Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Table Salt
- Unsalted Butter
- Whole Milk Ricotta Cheese
- Granulated Sugar
- 1 tablespoon orange zest
- Pure Vanilla Extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
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How to Make Cannoli Cookies
- Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper or nonstick baking mats.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, beat 1 cup (2 sticks) unsalted butter and 15 ounces ricotta cheese with an electric mixer on medium-high speed until light and fluffy (about 2 minutes).
- Add 1 1/2 cups granulated sugar, 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Beat until well combined (about 3 minutes).
- Scrape down the sides of the bowl.
- Add 2 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature or freeze for longer storage, separating layers with waxed paper.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
90g
Fat
36g
Carbs
13g
