Cannoli Cookies are a delightful twist on the classic Italian dessert, offering all the flavors of traditional cannoli in a convenient cookie form. With soft, buttery cookies coated in cinnamon sugar and filled with a sweet ricotta chocolate chip filling, they are perfect for holidays, parties, or any time you crave a sweet treat reminiscent of your favorite Italian bakery. Let’s dive into this delicious recipe!
Why You’ll Love This Cannoli Cookies
These Cannoli Cookies are not just easy to make; they are also incredibly versatile! Here are a few reasons why you will adore this recipe:
- Simple ingredients you likely already have at home.
- Perfect for holiday gatherings and family events.
- Can be customized with various fillings and toppings.
- Rich in flavors reminiscent of traditional Italian cannoli.
- Great for sharing with friends and loved ones.
- A fun baking project for kids and adults alike.
With their delicious taste and charming appearance, these cookies embody the spirit of Italian Cannoli Cookies while being easy to prepare. You’ll soon discover why they are among the best Cannoli Cookies to bake.
Ingredients for Cannoli Cookies
Gather these items:
- 1½ cups all-purpose flour (190g)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (115g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup granulated sugar (50g) (for coating)
- 1 tsp ground cinnamon
- ½ cup ricotta cheese, well-drained (120g)
- ¼ cup powdered sugar (30g)
- ¼ tsp ground cinnamon
- ½ cup mini chocolate chips (85g)
How to Make Cannoli Cookies Step-by-Step
- Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3: In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed for 2–3 minutes until light and fluffy.
- Step 4: Beat in the egg and vanilla extract until smooth and well combined.
- Step 5: Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix.
- Step 6: In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon for coating.
- Step 7: Scoop 1 tablespoon portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture to coat completely.
- Step 8: Place dough balls on prepared sheets, spacing 2 inches apart. Flatten slightly with your palm or glass bottom. Bake for 10–12 minutes until edges are lightly golden.
- Step 9: Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
- Step 10: In a medium bowl, mix drained ricotta, powdered sugar, and cinnamon until smooth. Fold in mini chocolate chips.
- Step 11: Spread 1 tablespoon of filling on the flat side of one cookie. Top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
- Step 12: Refrigerate filled cookies for 30 minutes before serving to allow the filling to set.
Pro Tips for the Best Cannoli Cookies
Keep these in mind:
- Perfect for holidays and parties.
- Can be stored in the refrigerator for up to 3 days.
- Consider using gluten-free flour for a gluten-free version.
- Experiment with different fillings like mascarpone or cream cheese for a twist!
Best Ways to Serve Cannoli Cookies
These cookies are delightful on their own, but here are some serving ideas:
- Pair them with a scoop of vanilla ice cream for an indulgent dessert.
- Serve alongside a cup of espresso or cappuccino for a true Italian experience.
- Display them on a festive dessert table during celebrations or gatherings.
How to Store and Reheat Cannoli Cookies
To store your Cannoli Cookies, place them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. When ready to enjoy, let them thaw in the refrigerator overnight and serve chilled.
Frequently Asked Questions About Cannoli Cookies
What’s the secret to perfect Cannoli Cookies?
The secret to perfect Cannoli Cookies lies in not overmixing the dough and ensuring the ricotta filling is well-drained. This ensures a soft, fluffy texture and prevents sogginess!
Can I make Cannoli Cookies ahead of time?
Absolutely! You can prepare the cookie dough in advance and store it in the fridge for up to 2 days. Simply bake and fill them when you’re ready for a sweet treat.
How do I avoid common mistakes with Cannoli Cookies?
To avoid common mistakes, measure your ingredients accurately and keep an eye on the baking time. Each oven can vary, so check your cookies a minute or two before the recommended time.
Variations of Cannoli Cookies You Can Try
Here are some creative variations of Cannoli Cookies:
- Gluten-Free Cannoli Cookies: Substitute regular flour with a gluten-free blend for a safe option.
- Cannoli Cookies with Chocolate Chips: Add mini chocolate chips to the cookie dough for extra sweetness.
- No-Bake Cannoli Cookie Recipes: Consider making a no-bake version with crushed cookies and the ricotta filling.
- Festive Cannoli Cookie Recipes: Decorate with colored sprinkles for special occasions!
Whether you choose a traditional recipe or a fun twist, these Cannoli Cookies are sure to impress. Enjoy your baking!
For more delicious recipes, check out our Salted Caramel Cookies or Cinnamon Sugar Bat Bites. You can also explore our Frankenstein Cupcakes for a fun baking project!
For more information on Italian desserts, visit Italian Food Forever for authentic recipes and tips.
Print
Cannoli Cookies: 12 Irresistible Italian Treats to Bake
- Total Time: 67 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cannoli Cookies capture all the flavors of traditional Italian cannoli in an easy-to-make cookie form.
Ingredients
- For the Cookie Dough
- 1½ cups all-purpose flour (190g)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (115g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- For the Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- 1 tsp ground cinnamon
- For the Ricotta Filling
- ½ cup ricotta cheese, well-drained (120g)
- ¼ cup powdered sugar (30g)
- ¼ tsp ground cinnamon
- ½ cup mini chocolate chips (85g)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 2–3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix.
- In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon for coating.
- Scoop 1 tablespoon portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture to coat completely.
- Place dough balls on prepared sheets, spacing 2 inches apart. Flatten slightly with your palm or glass bottom. Bake 10–12 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely before filling.
- In a medium bowl, mix drained ricotta, powdered sugar, and cinnamon until smooth. Fold in mini chocolate chips.
- Spread 1 tablespoon of filling on the flat side of one cookie. Top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
- Refrigerate filled cookies for 30 minutes before serving to allow the filling to set.
Notes
- Perfect for holidays and parties.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg