Cannoli Cookies

Cannoli Cookies bring the flavors of traditional Italian cannoli into a crispy, buttery cookie form. These delightful sandwich cookies feature a lightly sweetened ricotta filling with chocolate chips and optional pistachios, making them the perfect treat for any occasion.

Why You’ll Love This Recipe

• Cannoli-Inspired Flavor – All the deliciousness of cannoli in a handheld cookie.
• Crispy & Creamy – Buttery cookies pair perfectly with the rich ricotta filling.
• Easy to Make – No need for deep frying or pastry shells.
• Perfect for Sharing – Great for holiday gatherings, parties, or as a special treat.

Ingredients

For the Cookies:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp orange zest (optional)
• 1 tbsp milk (if needed)

For the Filling:

• 1 cup ricotta cheese, drained
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a separate bowl, cream together butter and sugar until light and fluffy.
• Add the egg, vanilla extract, and orange zest (if using), and mix until smooth.
• Gradually add the dry ingredients, mixing until a dough forms. If the dough is too dry, add a tablespoon of milk.

2. Shape the Cookies:

• Roll the dough into small balls and flatten them slightly into discs.
• Place the discs on the prepared baking sheet, about 2 inches apart.

3. Bake the Cookies:

• Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow the cookies to cool completely on a wire rack before assembling.

4. Make the Filling:

• In a bowl, mix together the drained ricotta cheese, powdered sugar, and vanilla extract until smooth.
• Gently fold in the mini chocolate chips.

5. Assemble the Cannoli Cookies:

• Once the cookies have cooled, spread a dollop of ricotta filling onto the bottom of one cookie, then sandwich with another cookie.
• If desired, dip the edges of the cookies in chopped pistachios for extra texture and flavor.

Servings and Timing

• Servings: 12 cookies
• Preparation Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 30 minutes

Variations

• Chocolate Cannoli Cookies – Add 2 tbsp of cocoa powder to the dough for a chocolate twist.
• Almond Flavor – Substitute vanilla extract with almond extract for a different depth of flavor.
• Pistachio Lovers – Fold finely ground pistachios into the ricotta filling for a nutty kick.
• Gluten-Free Option – Use a 1:1 gluten-free flour substitute for a gluten-free version.

Storage/Reheating

• Storage: Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the baked cookies (without filling) for up to 2 months. Thaw and assemble before serving.
• Serving Tip: For best results, enjoy the cookies within a few hours of assembling to prevent sogginess.

FAQs

Can I use mascarpone instead of ricotta?

Yes! Mascarpone creates a richer filling, but it will be slightly firmer than ricotta.

How do I drain ricotta properly?

Place ricotta in a fine mesh sieve over a bowl or wrap it in cheesecloth and let it drain for at least 30 minutes.

Can I make the dough ahead of time?

Absolutely! Wrap the dough in plastic wrap and refrigerate for up to 24 hours before baking.

What if my filling is too runny?

If the ricotta is too watery, add more powdered sugar or refrigerate the filling for 30 minutes before assembling.

Can I make these cookies without the filling?

Yes! These cookies taste great on their own or dipped in chocolate for an extra treat.

Can I use store-bought cannoli filling?

Yes, but homemade filling provides the best fresh flavor.

Can I bake these cookies in advance?

Yes! Bake them a day ahead and assemble them just before serving for the freshest taste.

How do I make these cookies crispier?

Bake for an extra 1-2 minutes to get a firmer texture.

What’s the best way to serve these cookies?

Serve them chilled or at room temperature with a dusting of powdered sugar.

Can I add cinnamon to the dough?

Yes! A ¼ teaspoon of cinnamon adds a warm, subtle spice that complements the cannoli flavors.

Conclusion

These Cannoli Cookies bring all the beloved flavors of traditional Italian cannoli into a fun, easy-to-make treat. Perfect for holidays, parties, or just a cozy dessert, they offer a crispy, creamy bite that will keep everyone coming back for more.

Cannoli Cookies

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 12 sandwich cookies
• Category: Dessert, Cookies, Italian Treats
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

These Cannoli Cookies combine the crispy, buttery texture of classic cookies with the rich, creamy ricotta filling of an Italian cannoli. Infused with vanilla, orange zest, mini chocolate chips, and pistachios, these sandwich cookies are a delightful twist on the beloved dessert. Perfect for holidays, special occasions, or whenever you’re craving a sweet Italian treat!

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Ingredients

For the Cookies:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp orange zest (optional)
• 1 tbsp milk (if needed)

For the Filling:

• 1 cup ricotta cheese, drained
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios (optional)

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Instructions

1️⃣ Prepare the Dough:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream together butter and sugar until light and fluffy.
4. Add egg, vanilla extract, and orange zest (if using). Mix until smooth.
5. Gradually add the dry ingredients, mixing until a dough forms. If the dough is too dry, add 1 tbsp milk.

2️⃣ Shape the Cookies:

1. Roll the dough into small balls and flatten them slightly into discs.
2. Place the cookies on the prepared baking sheet, about 2 inches apart.

3️⃣ Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden.
2. Transfer to a wire rack and let them cool completely before filling.

4️⃣ Make the Filling:

1. In a bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth.
2. Gently fold in mini chocolate chips.

5️⃣ Assemble the Cannoli Cookies:

1. Spread a dollop of ricotta filling onto the bottom of one cookie.
2. Sandwich with another cookie.
3. (Optional) Dip the edges in chopped pistachios for extra crunch.

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Notes

• Ricotta Consistency: Drain the ricotta well before using to prevent a runny filling.
• Extra Crispiness: Bake for an additional 2 minutes for a crispier cookie.
• Flavor Variations: Swap pistachios for almonds or add a pinch of cinnamon to the filling for a warm touch.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.