Steam curls up from the valve and your stomach starts talking back. You catch that little hiss from the valve and know somethings cooking down inside your pressure cooker. The sealing ring is in place just right so nothin escapes, trapping all those warm smells.
You spot the batter just right, creamy with that ricotta making it kinda special. Chocolate chips nestled here and there giving you a sneak peek of whats to come. You remember adding the zest of one orange, and that tiny bit of Marsala wine that wakes up the flavor.
After quick release, you pull out golden edged cookies, warm and soft. The smell is so good its hard not to grab one right away. Your kitchen looks like sweet little Italian bakery and you feel ready to dig in.
Why This Recipe Works Every Single Time
- The ricotta cheese keeps the cookies soft and moist even after baking.
- Orange zest and Marsala bring just the right tangy sweetness without overpowering.
- Using the pressure cooker keeps baking fast and easy, no guesswork with temps.
- The slow release after cooking stops 'em from getting tough or dry.
- The quick blending of wet and dry ingredients means you dont overmix and get dense cookies.
All the Pieces for This Meal
- 2 cups all purpose flour, sifted nice and smooth so dough comes out tender.
- 2 teaspoons baking powder to help them rise just right without going cakey.
- Half teaspoon ground cinnamon for that warm flavor hint that sneaks in at the end.
- Quarter teaspoon salt to balance out sweetness and bring out richness.
- 1 cup white granulated sugar to sweeten and add some structure.
- 1 fresh orange, zest only, to give that citrus zing youll love.
- Half cup unsalted butter, room temp, the base fat that keeps crumb tender.
- 1 egg at room temp, helps with the binding and richness.
- Three quarters cup whole milk ricotta cheese, creamy and light.
- 1 tablespoon sweet Marsala wine for a subtle Italian twist.
- Half cup chopped chocolate or chocolate chips for melty chunks inside.
- Two tablespoons powdered sugar for dusting.
- Extra half cup chocolate chips to melt for drizzling after baking.
Walking Through Every Single Move
First, you preheat your oven to 350 degrees Fahrenheit. You line a baking sheet with parchment paper so the cookies dont stick.
Next, in a medium bowl you whisk together your flour, baking powder, cinnamon, and salt. This gets your dry ingredients ready and mixed well.
Then, grab another big bowl and rub sugar and orange zest with your fingers. This releases those oils and makes the whole kitchen smell amazing.
After that, add the softened butter to the sugar and beat it until its light and fluffy. Takes about 2 6 mins by hand or mixer.
Crack in the egg and mix well. Add the ricotta and Marsala wine next. Stir everything smooth and creamy.
Slowly fold in your dry ingredients so you dont overwork it. Just mix till combined or youll get tough cookies.
Use a tablespoon or a small scoop to drop dough spaced on your baking sheet about 2 inches apart. Gives 'em room to grow.
Bake for 12 14 mins until edges are golden but centers still soft. Let the cookies cool 5 mins on sheet before moving to rack. Melt extra chocolate chips and drizzle once cookies are cool.
Time Savers That Actually Work
You can mix your dry ingredients ahead and keep 'em in a sealed bag. Saves time on baking day.
Using a small cookie scoop means uniform cookies and less mess. Just scoop and go.
While cookies bake, clean your mixing bowls and tools so youre not stuck with a sink full later.
Your First Taste After the Wait
When you bite into one, first you notice the soft inside that almost melts in your mouth. That ricotta does a real good job keeping 'em moist.
Then the chocolate chips give little pockets of warmth and sweet surprises as you chew. The orange zest adds a bright note right at the end.
Overall, its a chewy, slightly crumbly cookie with a flair of classic Italian flavors. Good enough to keep you coming back for more.
Making It Last All Week Long
Store your cookies in an airtight container at room temp and theyll stay soft for a few days.
If you wanna keep them longer, pop 'em in the fridge but bring to room temp before eating. That brings back their softness pretty well.
For even longer, freeze them in a sealed bag. Thaw at room temp and do a quick warm-up in microwave if you like.
What People Always Ask Me
- Can I swap ricotta for cream cheese? You can but ricotta keeps them lighter and less tangy so try to stick with it.
- What if I dont have Marsala wine? Just use vanilla extract or a splash of white grape juice.
- Can I use gluten-free flour? Totally, but cookies might be a bit more crumbly.
- How do I know when to do quick release or natural release? With cookies, its mostly slow release or quick release after baking. We use the oven mostly but for some pressure cooker stuff, natural release lets flavors settle.
- Why is my cookie dough sticky? If its sticky, chill it for 20 mins before scooping. Makes it easier to handle.
- Can I add nuts? Sure thing, chopped walnuts or pecans would add nice crunch and flavor.
Easy Pressure Cooker Cannoli Cookies Recipe You're Gonna Love
Equipment
- 1 Mixing bowl large and medium
Ingredients
Main ingredients
- 2 cups All-purpose flour sifted
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup White granulated sugar
- 1 Orange zest zest from 1 orange
- 0.5 cup Unsalted butter room temperature
- 1 Egg room temperature
- 0.75 cup Whole milk ricotta cheese
- 1 tablespoon Sweet Marsala wine
- 0.5 cup Chopped chocolate or chocolate chips
- 2 tablespoons Powdered sugar for dusting
- 0.5 cup Chocolate chips for melting
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, rub sugar and orange zest together until fragrant.
- Add butter and beat until fluffy, then beat in egg.
- Mix in ricotta and Marsala until smooth.
- Fold in dry ingredients until just combined.
- Scoop dough by tablespoon and place on baking sheet 2 inches apart.
- Bake 12-14 minutes until edges are golden. Cool 5 minutes on sheet, then move to rack.
- Melt additional chocolate chips and drizzle over cool cookies. Dust with powdered sugar.
