Here’s a delicious Cannoli Cookie recipe that captures the flavors of classic Italian cannoli—crispy, sweet, and filled with creamy ricotta filling:
Ingredients (Makes ~24 cookies)
For the Cookies:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional, for warmth)
For the Cannoli Filling:
- 1 cup (250 g) ricotta cheese, drained well
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (plus extra for garnish)
Optional Garnishes:
- Powdered sugar, for dusting
- Chopped pistachios
Instructions
1. Make the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate large bowl, beat the butter and sugar until light and fluffy. Add egg and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop tablespoon-sized balls onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with the palm of your hand or a fork.
- Bake 10–12 minutes, until edges are lightly golden. Cool completely on a wire rack.
2. Make the Filling
- In a bowl, combine drained ricotta, powdered sugar, and vanilla.
- Fold in mini chocolate chips. Chill in the fridge for at least 15–20 minutes to firm up slightly.
3. Assemble the Cannoli Cookies
- Once cookies are completely cooled, use a piping bag or a spoon to sandwich a generous amount of ricotta filling between two cookies.
- Optionally, roll the edges of the filling in mini chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar before serving.
Tips
- Drain the ricotta well: Place it in a fine mesh strainer over a bowl for at least an hour to prevent a watery filling.
- Make ahead: Cookies and filling can be made separately a day in advance. Assemble just before serving.
- Flavor variations: Add orange or lemon zest to the filling for a bright, authentic Italian flavor.
If you want, I can also give you a faster no-bake version of Cannoli Cookies that’s creamy, crunchy, and perfect for a quick dessert.
Do you want me to do that?
