I vividly remember the first time I tasted cannoli cookies at a family gathering. The creamy ricotta filling, the light texture, and the chocolate chips made it an instant favorite. Now, I’m excited to share this delightful dessert with you. These cookies combine the classic flavors of traditional cannoli in a fun and easy-to-bake form, perfect for any occasion. Plus, they’re simple to make, taking around 30 minutes from start to finish!
What makes these cookies special is their rich, creamy filling alongside a slightly crisp exterior. Each bite delivers a burst of flavor, making them a crowd-pleaser for gatherings, holidays, or just a cozy night in.
Why you’ll love this dish
- Quick to prepare with simple ingredients.
- Perfect for parties and potlucks.
- Great make-ahead treat; flavors deepen over time.
- Versatile; you can swap out fillings or add-ins.
- Freezer-friendly, perfect for stockpiling.
“These cookies are a delicious twist on a classic dessert.”
Step-by-step overview
Making these delightful cannoli cookies is straightforward. First, you’ll prepare the dough and then whip up a rich ricotta filling. After rolling the dough into balls, you’ll coat them in a cinnamon-sugar mixture and flatten them before baking. Once they’re cooled, add that creamy filling and sandwich them together for a perfect treat.
What you’ll need for cannoli cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Ingredient notes & swaps
- Ricotta cheese: Can be swapped with mascarpone for a richer filling.
- Mini chocolate chips: Regular chocolate chips or chopped chocolate bars work too.
- Butter: For a dairy-free option, use vegan butter.
- Granulated sugar: Coconut sugar can be used for a less refined option.
How to make it
These cookies are as fun to make as they are to eat! Follow these steps to bring this treat to life.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheet, then flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie.
Pro Tip:
For the best results, let the cookies cool completely before adding the ricotta filling to prevent it from melting.
Helpful cooking tips
- Be sure to cream the butter and sugar well to incorporate air, making the cookies light and fluffy.
- Use a cookie scoop for uniform-sized cookies, ensuring even baking.
- Keep an eye on them towards the end of baking; they can go from golden to burnt quickly.
- If the dough feels too sticky, chill it in the refrigerator for 15-30 minutes before forming balls.
Serving suggestions
These cannoli cookies are wonderful on their own or served with a cup of coffee or tea. You can also plate them beautifully with a dusting of powdered sugar for an elegant touch. They’d pair nicely with fresh berries or a drizzle of chocolate sauce for a dessert table.
Storage & reheating tips
To keep your cannoli cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, they freeze well. Simply layer them with parchment paper in an airtight container, and they can last in the freezer for up to a month. Just let them thaw at room temperature before serving.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- Dry cookies: Ensure you’re not overmixing or overbaking. Remove them from the oven as soon as they are lightly golden.
- Dough too sticky: If the dough is too soft to roll, chilling thoroughly can help.
- Filling oozing out: Make sure the cookies are cool before applying the ricotta filling.
Recipe variations
Want to customize your cookies? Try adding pistachios or dried fruit into the filling for a unique twist. You can also experiment with flavored extracts like almond or orange for a different taste profile.
Common questions
Can I make them ahead of time?
Absolutely! You can bake the cookies a day or two in advance and add the filling just before serving to maintain freshness.
What if I don’t have ricotta?
You can substitute mascarpone, cream cheese, or a non-dairy cream cheese for a similar texture and taste.
Are they gluten-free?
By substituting the all-purpose flour with a gluten-free blend, you can make these cookies gluten-free. Always check that the blend can be used in baking.
How long do they keep in the fridge?
If stored properly, they can last in the fridge for about a week. Just make sure to keep them in an airtight container to prevent them from drying out.
Can I adjust the sweetness?
Definitely! Feel free to reduce the sugar in the dough or filling to suit your preference for sweetness.
Now you’re all set to enjoy these delicious cannoli cookies! They embody the wonderful flavors of traditional cannoli transformed into an easy, accessible cookie that everyone will love. Happy baking!
Cannoli Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheet, then flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie.