Soft ricotta Cannoli Cookies with chocolate chips and sweet glaze — all the flavor of traditional cannoli, no frying required.

Scale

1 cup ricotta cheese

1/2 cup butter

1 cup sugar

1 egg

1 tsp vanilla extract

1 tsp orange zest

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup mini chocolate chips

1 cup powdered sugar

2 tbsp milk

1/4 tsp almond extract

Extra chocolate chips and pistachios for topping

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1. Preheat oven to 350°F.

2. Cream butter and sugar until fluffy.

3. Add egg, ricotta, vanilla, and zest; mix until smooth.

4. Combine dry ingredients and mix in gradually.

5. Fold in mini chocolate chips.

6. Scoop onto baking sheet and bake 10–12 minutes.

7. Cool, glaze, and top with chocolate chips and pistachios.

Strain ricotta for best texture.

Do not overbake — cookies should stay soft.

Store in airtight container or freeze unglazed cookies up to 2 months.