Description
A sweet cookie recipe inspired by traditional cannoli filling, perfect for a family treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese, drained well
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon lemon zest
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate small bowl, mix the drained ricotta cheese, powdered sugar, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the mini chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Dust generously with extra powdered sugar before serving.
Notes
- Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to remove excess moisture. This prevents a soggy cookie.
- You can substitute mini semi-sweet chocolate chips if you prefer.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 3
- Cholesterol: 25
Keywords: cannoli cookies, ricotta cookies, chocolate chip cookies, Italian dessert, family treat