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Cannoli Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/cannoli-cookies-recipe/