Description
Cannoli Cookies combine the classic flavors of traditional Italian cannoli into a delightful cookie form. These soft and chewy cookies rolled in cinnamon sugar and filled with a sweet ricotta and chocolate chip mixture offer a unique twist on the beloved dessert, perfect for a comforting treat or an impressive dessert for gatherings.
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined for a consistent dough.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating the perfect base for your cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintaining tenderness.
- Prepare Filling: In a separate bowl, mix together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until evenly distributed and creamy.
- Form Dough Balls: Roll the cookie dough into 1-inch balls. Then, mix granulated sugar with cinnamon separately and roll each dough ball in this cinnamon-sugar mixture to coat the outside.
- Shape Cookies on Baking Sheet: Place the coated dough balls on the prepared baking sheet spaced apart. Flatten each ball slightly using the bottom of a glass for even baking and texture.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, indicating they are perfectly baked but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage when filled.
- Assemble Sandwiches: Once cooled, spread about a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie to create the signature cannoli cookie.
Notes
- For best results, use whole milk ricotta cheese which is creamier and richer for the filling.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
- These cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Optional: Dust the finished sandwich cookies with powdered sugar before serving for an elegant touch.
- This recipe yields about 18-24 cannoli cookies depending on the size of dough balls.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cookies (1 sandwich)
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Cannoli cookies, ricotta cookies, Italian dessert, cinnamon sugar cookies, ricotta filling, chocolate chip cookies
