Introduction

Cannoli cookies are a delightful twist on the classic Italian dessert, combining tender, cinnamon-sugar cookies with a creamy ricotta filling studded with mini chocolate chips. These sandwich cookies offer a perfect balance of flavors and textures that make them an irresistible treat for any occasion.

A stack of five round cookies sits on a white plate, each cookie light beige with dark chocolate chips scattered throughout. The cookies are dusted generously with white powdered sugar and decorated with thin, smooth drizzles of dark chocolate running across the top in a wavy pattern. The cookies have a soft, crumbly texture, and the rich chocolate drizzle adds contrast to the pale cookie base. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cups unsalted butter, softened
0.5 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
0.5 cups ricotta cheese
0.25 cups powdered sugar
0.25 teaspoon cinnamon
0.5 cups mini chocolate chips
0.25 cups granulated sugar (for rolling)
1 teaspoon cinnamon (for rolling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
Step 5: In a separate bowl, mix ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well blended to create the filling.
Step 6: Combine granulated sugar and cinnamon in a small bowl for rolling. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Step 7: Place the dough balls on the prepared baking sheet and flatten each slightly using the bottom of a glass.
Step 8: Bake for 10-12 minutes, or until the cookie edges turn lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Once the cookies have cooled, spread about a teaspoon of the ricotta filling onto the flat side of one cookie, then sandwich it with another.

Tips & Variations

For a richer filling, substitute ricotta with mascarpone or cream cheese.
Adjust the amount of mini chocolate chips in the filling to suit your taste.
Make sure the butter is fully softened before creaming to ensure a smooth dough.
Try adding a pinch of nutmeg to the cinnamon-sugar mixture for a warm spice note.

Storage

Store assembled cannoli cookies in an airtight container in the refrigerator for up to 3 days. If you prefer, keep the cookies and filling separate and assemble just before serving to maintain crispness. When ready to eat, let refrigerated cookies sit at room temperature for 10-15 minutes for the best texture.

How to Serve

A stack of five soft cookies with a pale golden color and dark chocolate chips mixed throughout, arranged on a round white plate. Each cookie is topped with a light dusting of powdered sugar and three thick, dark chocolate drizzles running diagonally across their slightly cracked tops. The cookies have a slightly rough texture and look soft and fresh. The scene is set on a white marbled surface with a blurred warm brown background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made cookie dough instead of making it from scratch?

Yes, you can use a plain sugar cookie dough as a base, but rolling in cinnamon sugar and flattening before baking helps achieve the signature flavor and texture of these cookies.

Is ricotta cheese essential for the filling?

Ricotta is traditional and lends a light texture, but mascarpone or cream cheese are excellent substitutes that add creaminess and depth of flavor.