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Cannoli Cookies Recipe

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★★★★★

4.9 from 120 reviews

These delightful Cannoli Cookies combine the crispy, cinnamon-sugar coated exterior of classic cannoli shells with a creamy ricotta and chocolate chip filling. Perfectly balanced with a hint of vanilla and cinnamon, these sandwich cookies offer a delicious twist on the traditional Italian dessert that is easy to make at home and sure to impress.

Ingredients

Scale

Cookie Dough

  • 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

Ricotta Filling

  • 0.5 cups ricotta cheese
  • 0.25 cups powdered sugar
  • 0.25 teaspoon cinnamon
  • 0.5 cups mini chocolate chips

For Rolling

  • 0.25 cups 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 make cleanup easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step is important to incorporate air and give the cookies a tender texture.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined. Be careful not to overmix to keep the dough tender.
  6. Prepare Filling: In a separate bowl, mix together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until evenly combined, creating a creamy, flavorful filling.
  7. Shape Cookies: Roll the cookie dough into 1-inch balls. Then roll each ball in a mixture of granulated sugar and cinnamon to coat evenly.
  8. Arrange and Flatten: Place the coated dough balls on the prepared baking sheet spaced apart. Flatten each slightly using the bottom of a glass to shape them evenly.
  9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges become lightly golden, indicating the cookies are done.
  10. Cool: Allow the baked cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This step ensures the cookies firm up and don’t break when filled.
  11. Assemble Cookies: Once fully cooled, spread approximately a teaspoon of the ricotta filling on the flat side of one cookie, then sandwich it with another cookie to form pairs.

Notes

  • Ensure the butter is softened at room temperature for easier mixing and better texture.
  • You can substitute ricotta cheese with mascarpone or cream cheese for variations in flavor and creaminess.
  • Mini chocolate chips can be adjusted or omitted according to preference.
  • Rolling cookies in cinnamon-sugar adds a lovely sweetness and crunch reminiscent of traditional cannoli shells.
  • Allow cookies to cool completely before filling to prevent the filling from melting.
  • Store assembled cookies in an airtight container in the refrigerator and consume within 2-3 days for best freshness.

Keywords: cannoli cookies, ricotta cookies, Italian dessert, sandwich cookies, chocolate chip cookies, cinnamon sugar cookies, homemade cookies

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