Description
Holy Cannoli Cookies are an Italian Christmas treat featuring a soft and puffy cookie dough enriched with ricotta cheese, bursting with mini chocolate chips and chopped pistachios, flavored with cinnamon and fresh orange zest, and finished with a drizzle of melted chocolate for a festive touch.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces mini chocolate chips, divided
- 1 cup chopped pistachios
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Eggs, Ricotta, and Flavorings: Mix in the eggs followed by the ricotta cheese until well combined. Then add vanilla extract, ground cinnamon, and fresh orange zest, mixing thoroughly to distribute the flavors evenly throughout the dough.
- Incorporate Dry Ingredients: Add baking powder, baking soda, and salt, mixing only until combined. Then gradually mix in the all-purpose flour, being careful not to overwork the dough.
- Fold in Chocolate Chips and Pistachios: Stir in 1 cup of the mini chocolate chips along with the chopped pistachios, ensuring even distribution.
- Chill Dough: Cover the bowl and refrigerate the dough for at least one hour to allow it to firm up. This step is key for achieving thick, puffy cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Portion Cookies: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cold dough per cookie onto the prepared sheets, leaving about 2 inches of space between each ball to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 11 minutes, or until they are golden brown around the edges.
- Cool Cookies: Remove from oven and let the cookies cool slightly on the baking sheet before transferring them to wire racks to cool completely.
- Melt Remaining Chocolate: Microwave the remaining 1 cup of mini chocolate chips in a small microwave-safe bowl in 20-second intervals, stirring after each interval until smooth and fully melted.
- Drizzle with Chocolate: Spoon the melted chocolate into a small resealable bag, snip off a tiny corner, and drizzle the chocolate over the cooled cookies. Allow the chocolate to set before serving.
Notes
- Chocolate chips vary in how well they melt. Using a semisweet or dark chocolate bar can improve the drizzling texture.
- Once baked, these cookies do not need refrigeration. Store them in an airtight container or bag like standard cookies to maintain freshness.
- Orange flavor can be adjusted or omitted depending on your taste preference, as it can be polarizing.
- For thick and puffy cookies, ensure dough stays cold before baking and use good quality parchment paper and baking sheets.
- Substitute baking chips and nuts with your favorites for variety.
- Almond extract or fiori di sicilia can be added alongside or instead of vanilla for different flavor nuances.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
