For the Cookie Dough:
2 ½ cups all-purpose flour
2 teaspoons cornstarch (the secret to extra softness!)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ½ cups granulated sugar
1 cup (8 oz) whole milk ricotta cheese, drained
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 teaspoon orange zest or lemon zest (optional, but highly recommended for authenticity)
1 cup mini semi-sweet chocolate chips
For the Optional (But Highly Recommended) Topping:
½ cup powdered sugar, for dusting
Additional mini chocolate chips, for garnish
The Foolproof Method:
Step 1: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. This ensures the leaveners are evenly distributed. Set aside.
Step 2: Cream the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy. This step is crucial for a tender cookie.
Step 3: Incorporate the Ricotta & Flavor
Beat in the ricotta cheese until just combined. Then, add the egg, vanilla extract, and citrus zest, mixing until smooth.
Step 4: Bring the Dough Together
With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Use a spatula to fold in the mini chocolate chips. The dough will be soft and slightly sticky.
Step 5: The Chill That Seals the Deal
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. This step is NON-NEGOTIABLE. It firms up the dough, prevents the cookies from spreading too much, and allows the flavors to meld.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop (about 1.5 tablespoons of dough), portion the dough and roll into balls. Place them about 2 inches apart on the baking sheets.
Bake for 10-12 minutes, until the edges are just barely starting to turn golden. The centers will still look very soft—this is what you want!
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
(Prime Ad Placement #2: The heart of the baking instructions is prime real estate. Target readers with ads for cookie scoop sets, parchment paper, baking sheets (Nordic Ware), or a specific brand of mini chocolate chips (like Guittard or Ghirardelli).)
Step 7: The Grand Finale
Once the cookies are completely cool, dust them generously with powdered sugar. For the ultimate cannoli effect, you can even drizzle them with a simple glaze made from powdered sugar and milk and sprinkle with extra mini chips.
Pro-Tips for Cannoli Cookie Perfection
Drain Your Ricotta: If your ricotta seems watery, place it in a fine-mesh strainer for 15-20 minutes before using. This prevents the dough from being too wet.
Don't Overbake: The key to a soft, tender cookie is taking them out of the oven while the centers still look slightly underdone. They will set up as they cool.
The Zest is Best: The citrus zest is not just for flavor; it cuts through the richness and makes the cookies taste incredibly authentic.
Cookie Scoop for Uniformity: Using a cookie scoop ensures all your cookies are the same size and bake evenly.
Serving & Storing Your Italian Masterpiece
These cookies are sublime with a cup of espresso or a glass of cold milk. Store them in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.
(Strong, Engaging Conclusion & Call to Action)
These Cannoli Cookies are more than a recipe—they're a celebration. They capture the joy and flavor of a beloved Italian tradition in a simple, shareable form. They’re guaranteed to fill your kitchen with incredible aromas and your cookie jar with pure happiness.
Now we have to know—are you a cannoli purist, or are you excited to try this fun, easy twist? What's your all-time favorite Italian cookie or pastry? Share your family's secrets in the comments below!
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