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Brown butter cannoli cookie recipe topped with crushed waffle cone pieces and mini chocolate chips on a wire rack.

Authentic Cannoli Cookie Recipe

Rebecca Blumer
Experience the essence of a Sicilian bakery with these soft, ricotta-based cookies featuring nutty brown butter, aromatic citrus, and a decadent chocolate drizzle.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling time 1 hour
Total Time 1 hour 26 minutes
Course Dessert
Cuisine Italian
Servings 24 cookies
Calories 195 kcal

Equipment

  • Skillet
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Ingredients
 

  • 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
 

Make the brown butter base, then cream for lift

  • Brown the butter in a skillet over medium heat, stirring constantly until golden flecks appear and it smells nutty. Remove from heat and let it cool until it is softened and spreadable.
  • In a large bowl, cream the cooled brown butter and granulated sugar with an electric mixer until the mixture is light and fluffy.

Add eggs, ricotta, and the aromatics

  • Beat in the eggs one at a time, ensuring the batter is smooth and scraping down the sides of the bowl as needed.
  • Mix in the ricotta cheese just until combined, taking care not to overwork the dough to maintain a soft texture.
  • Blend in the vanilla extract, cinnamon, and fresh orange zest until fragrant.

Finish the dough, chill, and bake

  • Incorporate the baking powder, baking soda, and salt. Mix in the flour only until the dry patches disappear.
  • Gently fold in 1 cup of the mini chocolate chips and the chopped pistachios.
  • Cover the dough and refrigerate for at least one hour to firm up the butter and prevent spreading.
  • Preheat your oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper.
  • Drop 1.5 tablespoon portions of dough onto the sheets, spaced 2 inches apart. Bake for 8 to 11 minutes until edges are golden but tops remain pale.
  • Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Drizzle with chocolate and set

  • Melt the remaining mini chocolate chips in the microwave in 20 second intervals, stirring until glossy.
  • Drizzle the melted chocolate over the cooled cookies and let it set completely before serving.

Notes

Ricotta Preparation: For a pillowy texture rather than a flat one, strain your ricotta through a sieve lined with paper towels for 30 minutes to remove excess liquid.
Citrus Secret: Rub the orange zest into the sugar with your fingers before mixing to release the essential oils for maximum flavor.
Storage Tip: Keep these cookies in an airtight container with parchment paper between layers to keep them from sticking. They stay fresh for 2 days at room temperature.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 195kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 34mgSodium: 115mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 4IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword Cannoli Cookie Recipe
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