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Italian Cannoli Cookies

Delightful baked cookies infused with ricotta cheese, capturing the essence of classic Italian cannoli in a simpler, bite-sized format.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 85
Ingredients Method Notes

Ingredients
  

For the Cookie Mixture
  • 2 cups all-purpose flour Measure correctly to avoid dry cookies.
  • 1 cup fresh ricotta cheese Use whole milk ricotta, well-drained.
  • 3/4 cup granulated sugar Adjust to taste.
  • 1 teaspoon pure vanilla extract Adds depth of flavor.
  • 1 teaspoon lemon zest Brightens the cookie flavor.
  • 2 large eggs Bind the ingredients.
  • 1/2 cup mini chocolate chips or candied fruit Optional for added texture and flavor.
  • 1/2 teaspoon baking powder For leavening.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together flour and baking powder.
  3. In a large bowl, beat together the ricotta, sugar, eggs, lemon zest, and vanilla until smooth.
  4. Add the dry ingredients to the wet mixture and mix until just combined.
  5. Fold in chocolate chips or candied fruit if using.
Baking
  1. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 15 to 20 minutes, or until the edges are lightly golden and the centers are soft.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure ricotta is well-drained to prevent sogginess. Monitor the baking time closely to achieve a tender center.