Air Fryer Cannoli Cookies
Air Fryer Cannoli Cookies are my go-to when I want a homemade cookie that looks like it came from a real Italian bakery and tastes just as good as it looks. The dough is made with whole milk ricotta, butter, sugar, vanilla, and chocolate chips, which gives every cookie an incredibly soft, tender texture that a regular cookie dough just cannot match. The air fryer gets them done so much faster than the oven too, which is a huge win when you're baking for a crowd. I make them for Christmas cookie trays, cookie exchanges, and dinner parties because they're always the first thing gone from the dessert table. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 cup whole milk ricotta cheese
- ½ cup chocolate chips mini or regular
- 1 teaspoon vanilla extract
- Chocolate syrup or melted chocolate
- ¼ cup chopped pistachios
- Powdered sugar
Instructions
- In a bowl, whisk together the flour and baking powder.2 cups all-purpose flour, 1 teaspoon baking powder
- In another bowl, beat the butter and sugar for about 3 minutes, until light and fluffy. Mix in the ricotta and vanilla until smooth.¾ cup granulated sugar, ½ cup unsalted butter, 1 cup whole milk ricotta cheese, 1 teaspoon vanilla extract
- Add the dry ingredients and stir just until combined. Fold in the chocolate chips.½ cup chocolate chips
- Scoop tablespoon-sized balls onto the baking sheets, leaving space between each.
- Line the air fryer basket with parchment paper. Place several cookie dough balls inside, leaving room for spreading.
- Air fry at 320°F (160°C) for 6–8 minutes, until the edges turn light golden.
- Flatten gently with a spoon while still warm. Let rest in the basket for 5 minutes, then move to a cooling rack.
- Drizzle with chocolate syrup or melted chocolate, sprinkle pistachios on top, and dust with powdered sugar.Chocolate syrup or melted chocolate, ¼ cup chopped pistachios, Powdered sugar
Notes
Here are a few things I've learned from making these Air Fryer Cannoli Cookies more times than I can count.
- Beat the butter fully: Beat the butter and sugar for the full 3 minutes before adding the ricotta. Under-creaming here leads to denser, flatter cookies.
- Don't overmix the dough: Once the dry ingredients go in, stir just until combined. Overworking the dough toughens the cookies and takes away that soft, tender crumb the ricotta creates.
- Use whole milk ricotta: Part-skim or low-fat ricotta adds too much moisture and makes the dough harder to work with. Whole milk gives you the best texture and flavor.
- Leave room for spreading: Cookie dough balls need space in the air fryer basket. Crowding them causes uneven cooking and edges that don't get that light golden color.
- Flatten while warm: Don't skip the gentle flatten with a spoon right after air frying. The cookies are easiest to shape in the first minute or two out of the basket before they firm up.
- Flash freeze before storing: If you're freezing a full batch, place the decorated cookies on a parchment-lined baking sheet for 1 hour before transferring them to a container. This keeps the chocolate drizzle intact and prevents the cookies from sticking together.
Nutrition
Calories: 196kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 44mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 185IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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