Ricotta Cannoli Cookies with Butter and Vanilla
Soft, cake like cookies made with ricotta, butter, and vanilla, mixed in one bowl and scooped by the spoonful.
Equipment
- Large mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
- Wire rack
- Cookie scoop
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- 1 cup ricotta cheese well drained, at room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 ¾ cup all purpose flour spooned and leveled
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Drain the ricotta in a fine mesh strainer while you gather the other ingredients.
- Cream. Beat the butter and sugar for 2 minutes until pale and fluffy, then mix in the ricotta, egg, and vanilla until smooth.
- Mix. Whisk the flour, baking powder, and salt, then stir them into the wet mixture on low speed just until no dry streaks remain.
- Scoop and bake. Drop rounded tablespoons of dough 2 inches apart and bake 12 to 15 minutes, until the edges look lightly golden and the tops are set.
- Cool. Rest the cookies on the pan for 5 minutes, then cool completely on a wire rack before dusting with powdered sugar or storing.
Notes
Substitutions: Use a one to one gluten free flour blend for a gluten free version. Low fat ricotta works but gives a less creamy cookie.
Tips: Drain the ricotta well and use a small scoop for even sizes. Do not taste the raw dough because it contains raw egg and uncooked flour.
Storage: Refrigerate in an airtight container for up to 4 days or freeze baked cookies for up to 3 months.