Ingredients
Units
Scale
- 1 cup whole milk ricotta (well drained)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg
- 1 1/2 tsp orange zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
- 1/3 cup crushed cannoli shells (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line baking sheet with parchment.
- In a bowl, beat ricotta, butter, sugars, egg, zest, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, cinnamon, and salt.
- Gradually mix dry into wet ingredients until combined.
- Fold in mini chocolate chips and chill dough for 30 minutes.
- Use a cookie scoop to form balls and place on tray with 2-inch spacing.
- Top with crushed cannoli shell pieces if desired.
- Bake 11–13 minutes until edges are lightly golden.
- Cool on rack and dust with powdered sugar before serving.
Notes
- Drain ricotta overnight for best results.
- Chilling dough helps cookies keep shape.
- Freeze dough or baked cookies for up to 2 months.