In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft and airy.
5. Fold in Optional Add-Ins
If using chocolate chips, crushed cannoli shells, or cinnamon, fold them into the dough now. Mix gently to ensure even distribution without deflating the batter.
6. Shape the Cookies
Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon.
7. Bake Until Golden
Bake the cookies in the preheated oven for 12–15 minutes , or until the edges are lightly golden but the centers remain soft. Rotate the pans halfway through baking for even cooking.
8. Cool and Dust
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for that signature cannoli look.
Tips for Success
Use Fresh Ricotta : High-quality ricotta ensures the best flavor and creaminess in the cookies.
Don’t Overbake : Underbaked cookies are softer and chewier—check them earlier if using smaller portions.
Make It Festive : Add pastel-colored sprinkles or drizzle with white chocolate for a fun twist.
Store Properly : Keep leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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Dinner was a hit thanks to my son. I just had to get the recipe from him!
