Cannoli Cookies Recipe

Introduction

Cannoli cookies are a delightful twist on the classic Italian dessert, combining a tender cookie shell with a creamy, chocolate-studded ricotta filling. These treats bring the beloved flavors of cannoli into an easy-to-share and bake cookie form—perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup ricotta cheese
• 1/4 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 cup mini chocolate chips
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon cinnamon (for rolling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing well to combine.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the dough tender.
5. Step 5: For the filling, in another bowl, combine ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips. Mix until smooth and evenly distributed.
6. Step 6: In a small dish, mix the granulated sugar and cinnamon for rolling. Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
7. Step 7: Place the coated dough balls on the prepared baking sheet and gently flatten each slightly using the bottom of a glass.
8. Step 8: Bake in the preheated oven for 10 to 12 minutes, or until the cookies turn lightly golden around the edges.
9. Step 9: Allow the cookies to cool completely on a wire rack. Once cooled, spread the ricotta filling between two cookies to form a sandwich.

Tips & Variations

• Use whole-milk ricotta for a creamier filling, or drain ricotta in cheesecloth if too watery.
• Try adding a splash of orange zest to the ricotta filling for a citrusy twist.
• Mini chocolate chips can be replaced with mini chunks of candied fruit for a different texture and flavor.
• For a firmer filling, chill the ricotta mixture before assembling the cookies.

Storage

Store assembled cannoli cookies in an airtight container in the refrigerator for up to 3 days to keep the filling fresh. If you prefer to keep the cookies longer, store cookies and filling separately; assemble just before serving. Let refrigerated cookies sit at room temperature for 10 minutes before enjoying. These cookies do not freeze well once filled, as the ricotta can alter texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookie shells a day or two in advance and store them in an airtight container. Prepare and add the ricotta filling just before serving to keep the cookies crisp and fresh.

What if I don’t have ricotta cheese?

If ricotta isn’t available, you can substitute with mascarpone cheese or a thick cream cheese mixture for a similar creamy texture and flavor.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.4 from 70 reviews

Delightfully soft and chewy Cannoli Cookies filled with a sweet ricotta and mini chocolate chip filling, rolled in a cinnamon-sugar mixture, and baked to a perfect light golden finish. These cookies combine the classic flavors of cannoli in a convenient cookie form, perfect for dessert or a sweet snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Filling

• 1/2 cup ricotta cheese
• 1/4 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 cup mini chocolate chips

Rolling Mixture

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to evenly distribute the leavening and seasoning.
3. Cream Butter and Sugar: In another larger bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated, contributing moisture and flavor.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which could make the cookies tough.
6. Prepare Filling: In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until evenly combined, forming the creamy cannoli-inspired filling.
7. Form and Roll Dough Balls: Roll the cookie dough into 1-inch balls. Next, roll each ball in the cinnamon-sugar mixture (combined granulated sugar and cinnamon) to coat the outside for added flavor and texture.
8. Arrange and Flatten: Place the coated dough balls on the prepared baking sheet, spacing them to allow room to spread. Flatten each slightly with the bottom of a glass to ensure even baking.
9. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies turn lightly golden around the edges but remain soft in the center.
10. Cool and Assemble: Remove the cookies from the oven and let them cool completely on a wire rack. Once cooled, spread the ricotta filling between two cookies to sandwich them together, mimicking the classic cannoli.

Notes

• Do not overmix the dough to keep the cookies tender and soft.
• For a firmer filling, drain the ricotta cheese beforehand to reduce moisture.
• Cookies can be assembled and eaten immediately, or refrigerated for a firmer filling experience.
• Substitute mini chocolate chips with chopped dark chocolate for a richer flavor.
• Store assembled cookies in an airtight container in the refrigerator for up to 3 days.

Keywords: Cannoli cookies, ricotta cookies, chocolate chip cookies, Italian dessert, baked cookies, cinnamon sugar cookies