Print

Cannoli Cookies Recipe

Cannoli Cookies Recipe
Print Recipe

★★★★★

5 from 26 reviews

Cannoli Cookies are a delightful twist on the classic Italian dessert, combining the crispy texture of cookies with the creamy, sweet ricotta filling traditionally found in cannoli. These tender yet slightly crisp cookies are coated in a cinnamon-sugar mixture and filled with a luscious blend of ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips, making them perfect for a unique dessert or a special treat with coffee.

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

Coating

  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon cinnamon (for rolling)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to ensure even distribution in the dough.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help give the cookies a tender texture.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter-sugar mixture until smooth and homogenous.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  6. Prepare Filling: In a separate bowl, combine the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips, stirring until smooth and evenly mixed.
  7. Form and Coat Cookies: Roll the dough into 1-inch balls. Mix the granulated sugar and cinnamon for the rolling mixture, then roll each ball in this mixture to coat evenly.
  8. Shape and Bake: Place the coated dough balls on the prepared baking sheet spaced apart, then gently flatten each ball slightly with the bottom of a glass to form a cookie shape. Bake for 10-12 minutes or until the edges turn a light golden brown.
  9. Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before filling.
  10. Assemble Sandwich Cookies: Spread approximately one teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie, pressing lightly to adhere without squeezing out the filling.

Notes

  • For best results, use fresh ricotta cheese—it should be thick and well-drained to avoid watery filling.
  • Cookies are best enjoyed within 2 days but can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can substitute mini chocolate chips with chopped dark or white chocolate for variety.
  • If you prefer, add a small splash of orange zest to the filling for a citrusy note reminiscent of traditional cannoli.
  • Rolling the dough balls in cinnamon sugar creates a sweet, aromatic crust that complements the ricotta filling beautifully.

Nutrition

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

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