Description
Cannoli Cookies bring the flavors of the classic Italian cannoli into a delicious cookie form. These soft, sweet cookies are filled with a rich ricotta filling and studded with mini chocolate chips, offering the perfect balance of creamy and crunchy. If you love cannolis, these cookies will be a hit, and they’re a fun and easy way to enjoy the flavors of the beloved dessert without the hassle of frying.
Ingredients
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, for extra flavor)
- 1/4 cup ricotta cheese (to add richness to the dough)
For the Filling:
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (plus extra for garnish)
- 1/4 cup finely chopped pistachios or candied orange peel (optional, for garnish)
Instructions
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Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
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Cream the Butter and Sugar: In a separate large bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
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Add Eggs and Flavorings: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using). Then, add the ricotta cheese and mix until smooth.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be slightly sticky.
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Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart. Flatten each ball slightly with your fingers.
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Bake: Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Make the Filling: While the cookies cool, prepare the filling. In a bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips.
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Fill the Cookies: Once the cookies are completely cool, spoon or pipe the ricotta filling onto the bottom of one cookie and top with another cookie to form a sandwich. Alternatively, you can simply spread the filling onto the top of the cookie.
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Garnish and Serve: Sprinkle the filled cookies with extra mini chocolate chips, finely chopped pistachios, or candied orange peel for an added touch. Serve immediately or store in an airtight container.
Notes
- Make sure to drain the ricotta cheese well to avoid excess moisture in the filling.
- If you don’t want to sandwich the cookies, you can spread the ricotta filling on top of the cookies for a more open-faced version.
- The almond extract is optional but adds a nice flavor that complements the ricotta filling.
- These cookies can be stored in the refrigerator for 3-4 days for the freshest taste.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: cannoli cookies, ricotta cookies, Italian cookies, cannoli-inspired, easy cannoli recipe, mini cannoli, dessert sandwich cookies