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Cannoli Cookies Recipe

Cannoli Cookies Recipe
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★★★★★

5 from 25 reviews

These delightful Cannoli Cookies combine the classic flavors of traditional Italian cannoli with the comforting texture of a soft cookie. Featuring a cinnamon-sugar exterior and a creamy ricotta cheese and mini chocolate chip filling, these cookies are perfect for dessert or an indulgent snack.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Cake Batter Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Ricotta Filling

  • 1/2 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup mini chocolate chips

Coating

  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon cinnamon (for rolling)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for the cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender texture.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, providing moisture and flavor to the dough.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and toughening the cookies.
  6. Prepare Ricotta Filling: In a separate bowl, mix ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth and well blended, creating the creamy filling.
  7. Form Dough Balls: Roll the cookie dough into 1-inch balls. Then, roll each ball in a cinnamon-sugar mixture made from the granulated sugar and cinnamon designated for rolling to coat them evenly.
  8. Shape and Bake: Place the rolled dough balls on the prepared baking sheet and slightly flatten each ball with the bottom of a glass to form discs. Bake for 10-12 minutes, or until the edges are lightly golden, signaling they are perfectly baked.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.
  10. Assemble Cannoli Cookies: Once cooled, spread about one teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie to complete each cannoli cookie.

Notes

  • For best results, use whole-milk ricotta cheese for a creamier filling.
  • Ensure the butter is softened but not melted to achieve the right cookie texture.
  • You can make the dough and filling a day ahead; store dough wrapped in plastic in the refrigerator and filling covered in an airtight container.
  • Mini chocolate chips are preferred to evenly distribute in the filling.
  • Cookies can be stored in an airtight container in the refrigerator for up to 3 days due to the ricotta filling.
  • For a festive touch, dust with powdered sugar before serving.

Nutrition

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

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