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Cannoli Cookies Recipe

Cannoli Cookies Recipe
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★★★★★

5.1 from 13 reviews

These delightful Cannoli Cookies capture the essence of traditional Italian cannoli in a soft, sandwich cookie form. Featuring a tender cookie rolled in cinnamon sugar and filled with a creamy ricotta and chocolate chip filling, this recipe offers a perfect balance of sweet and spice for a unique and delicious treat.

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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your dough.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture, ensuring everything is well combined and smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid over mixing to keep cookies tender.
  6. Prepare the Filling: In a separate bowl, mix ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until the filling is smooth and well combined.
  7. Form Dough Balls and Roll: Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated for a sweet, spiced crust.
  8. Bake the Cookies: Place the coated dough balls on the prepared baking sheet and flatten slightly using the bottom of a glass. Bake for 10-12 minutes, or until the edges turn a light golden color.
  9. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them firm up without breaking.
  10. Assemble the Sandwiches: Once cooled, spread a teaspoon of the ricotta filling onto the flat side of one cookie and sandwich it with another cookie to create the traditional cannoli cookie.

Notes

  • For best results, use whole milk ricotta cheese that has been well drained to avoid a watery filling.
  • Chilling the dough for 30 minutes before rolling can help with easier shaping and prevent spreading during baking.
  • Store assembled cookies in an airtight container in the refrigerator and consume within 3 days to maintain freshness.
  • You can substitute mini chocolate chips with finely chopped dark or milk chocolate if preferred.
  • Ensure cookies are fully cooled before assembling to prevent the filling from melting.

Nutrition

Keywords: Cannoli Cookies, Italian Cookies, Ricotta Cookies, Chocolate Chip Cookies, Sandwich Cookies, Italian Dessert, Homemade Cookies, Cinnamon Sugar Cookies

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