cannoli cookie recipe
The Best cannoli cookie recipe
What I appreciate most about this recipe is how versatile it is. They’re perfect for holidays, potlucks, or even just a simple dessert after dinner. Plus, they’re a little lighter than most cookies since the filling is made with ricotta and a touch of powdered sugar instead of heavy buttercream. The ricotta adds protein, and if you use whole wheat flour for the shells, you get a little extra fiber too. They’re still a treat, of course, but at least I can feel a little less guilty when my kids sneak seconds. And honestly, that’s a win in my book.
Cannoli Cookies
A delightful twist on the classic Italian cannoli, these cookies feature a crispy, shell-like exterior with a creamy ricotta and chocolate chip filling. Perfect for dessert lovers who enjoy a lighter take on the traditional treat.
🥘Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- ½ cup white wine (or apple cider for non-alcoholic)
- 1 tsp vanilla extract
- 1 ½ cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ½ tsp cinnamon
- Powdered sugar for dusting
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. -
2
In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, and cinnamon. -
3
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. -
4
Add the egg, white wine (or apple cider), and vanilla extract. Mix until a dough forms. If the dough is too sticky, add a little more flour. -
5
Roll out the dough on a floured surface to about ¼-inch thickness. Use a round or cannoli-shaped cookie cutter to cut out shapes and place them on the prepared baking sheets. -
6
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack. -
7
While the cookies cool, prepare the filling. In a medium bowl, beat the ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in the mini chocolate chips. -
8
Once the cookies are cool, pipe or spoon the ricotta filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches. -
9
Dust the assembled cookies with powdered sugar before serving.
🔧Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Cookie cutters (round or cannoli-shaped)
- Baking sheets
- Parchment paper
- Piping bag (optional)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cannoli Cookies Works
❓ Frequently Asked Questions About Cannoli Cookies
1. What makes cannoli cookies different from regular cookies?
Cannoli cookies combine the flavors of traditional Italian cannoli with the texture of a soft, cake-like cookie. Unlike regular cookies, they often include ricotta cheese in the dough for moisture and are filled with a sweet, creamy cannoli-inspired filling—typically made with mascarpone or sweetened ricotta, chocolate chips, and sometimes cinnamon or citrus zest. The result is a cookie that mimics the taste and experience of a cannoli but in a handheld, portable form.
2. Can I make cannoli cookies without ricotta cheese?
Yes, you can substitute ricotta with other ingredients if needed. Some alternatives include:
– Cream cheese (for a denser texture)
– Greek yogurt (for tanginess and moisture)
– Mascarpone (for a richer, creamier dough)
– Cottage cheese (blended smooth for a similar consistency)
However, ricotta is ideal for authentic flavor and texture, so the substitution may slightly alter the taste.
3. How do I store cannoli cookies to keep them fresh?
To maintain freshness:
– Short-term (1-2 days): Store in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
– Longer storage (up to 5 days): Refrigerate in an airtight container, but let them come to room temperature before serving for the best texture.
– Freezing: Place unfilled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature, then add the filling just before serving to avoid sogginess.
4. Why did my cannoli cookies spread too much while baking?
Excessive spreading can happen due to:
– Butter temperature: If the butter is too soft or melted, the dough won’t hold its shape. Chill the dough for 30 minutes before baking.
– Leavening agents: Too much baking powder or baking soda can cause spreading. Measure ingredients precisely.
– Oven temperature: An oven that’s too hot or unevenly heated can cause cookies to flatten. Use an oven thermometer to verify accuracy.
– Dough consistency: Overmixing or adding too much liquid (like ricotta) can make the dough too soft. Adjust with a bit more flour if needed.
5. Can I make cannoli cookies ahead of time for a party?
Absolutely! Here’s how to prep ahead:
– Dough: Make the dough up to 2 days in advance and refrigerate. Let it sit at room temperature for 10–15 minutes before scooping and baking.
– Baked cookies: Freeze unfilled cookies for up to 3 months. Thaw before filling.
– Filling: Prepare the filling 1–2 days ahead and store it in the fridge. Pipe or spoon it onto cookies just before serving to keep them crisp.
For best results, assemble filled cookies no more than 2–3 hours before serving to prevent sogginess.