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Cannoli Cookies Recipe

Cannoli Cookies Recipe
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★★★★★

4.9 from 5 reviews

These delicious Cannoli Cookies capture the classic flavors of traditional Italian cannoli in a soft, sandwich-style cookie. A tender cinnamon-sugar coated cookie envelope is filled with a sweet ricotta and chocolate chip filling, offering a delightful combination of creamy texture and rich, spiced sweetness. Perfect for dessert or a special treat with coffee or tea.

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

For Rolling

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined for consistent texture.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which adds air for tender cookies. Beat in the egg and vanilla extract until thoroughly incorporated.
  4. Combine Ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
  5. Prepare Filling: In a separate bowl, combine the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth and well mixed to create the cannoli-flavored filling.
  6. Form Cookie Balls: Roll the dough into 1-inch balls ensuring uniform size for even baking. Roll each ball in the cinnamon-sugar mixture for added flavor and a slight crunch.
  7. Arrange and Flatten: Place the coated dough balls evenly on the prepared baking sheet and flatten each slightly with the bottom of a glass to create a round cookie shape.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden, indicating they are baked but still soft inside.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they hold their shape during filling.
  10. Assemble Cookies: Once fully cooled, spread about a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie, gently pressing together to create the classic cannoli cookie.

Notes

  • Use whole milk ricotta for best creamy texture; drain excess moisture if necessary to avoid soggy filling.
  • The cookies are best eaten the same day but can be stored in an airtight container for up to 2 days to maintain freshness.
  • For a nutty twist, add finely chopped pistachios to the filling or sprinkle on top before serving.
  • To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
  • Make sure cookies are completely cool before assembling to prevent melting the filling.

Nutrition

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

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