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–+ servings
Cannoli Cookies

Irresistible Cannoli Cookies with Creamy Ricotta Filling

These Cannoli Cookies blend traditional flavors into a convenient treat, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Substitute with almond flour for gluten-free options.
  • 1 teaspoon baking powder Helps cookies rise.
  • 1 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter Should be softened.
  • 1 cup granulated sugar Provides sweetness.
  • 1 large egg Acts as a binding agent.
  • 1 teaspoon vanilla extract Infuses flavor; almond extract can be used.
For the Filling
  • 1 cup ricotta cheese Can be replaced with mascarpone.
  • 1/2 cup powdered sugar Sweetens the filling.
  • 1/2 teaspoon cinnamon Brings warmth.
  • 1/2 cup mini chocolate chips Can swap for dried fruit or nuts.
For Topping
  • 1/4 cup granulated sugar For rolling.
  • 1 teaspoon cinnamon For rolling.

Equipment

  • Oven
  • mixing bowls
  • baking sheet
  • parchment paper
  • Whisk
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream 1/2 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.
  4. Slowly add the dry ingredients to the butter mixture, mixing gently until just combined.
  5. In another bowl, mix 1 cup of ricotta cheese, 1/2 cup of powdered sugar, 1/2 teaspoon of cinnamon, and 1/2 cup of mini chocolate chips until smooth.
  6. Roll the cookie dough into 1-inch balls and coat in a mixture of 1/4 cup granulated sugar and 1 teaspoon cinnamon.
  7. Place the balls on the baking sheet and flatten slightly. Bake for 10-12 minutes or until golden at the edges.
  8. Once cooled, spread ricotta filling on the flat side of one cookie and top with another to create a sandwich.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 85mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure ricotta is well-drained to avoid sogginess. Mix gently to maintain texture. Store filled cookies in the fridge for a week.

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