Description
A delightful twist on traditional Italian cannoli, these soft, cake-like cookies feature sweet ricotta, a burst of orange zest, and mini chocolate chips, finished with a light dusting of powdered sugar for that extra cannoli flair.
Ingredients
Units
Scale
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 orange
- 1/2 cup mini chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together ricotta, butter, and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together all-purpose flour, semolina flour, baking soda, salt, and orange zest. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the mini chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the cookie edges turn lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar.
Notes
- For an extra cannoli twist, add ¼ cup finely chopped candied orange peel to the filling.
- The cookies will be soft out of the oven and firm up as they cool.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg