Picture this: the sweet smell of cookies baking in the oven, filling your kitchen with warmth and nostalgia, as family and friends gather to share laughter and stories. That’s exactly what happened the day I decided to transform the classic Italian cannoli into an irresistible cookie form. These Cannoli Cookies are not only a delightful twist on a beloved tradition but also an invitation to bring the flavors of Italy right into your home.
Soft, creamy, and bursting with flavors of sweet ricotta and a hint of citrus, these cookies offer a luscious filling that pairs perfectly with a light, crisp exterior. Whether you’re hosting a gathering, celebrating a special occasion, or just indulging in a sweet treat for yourself, these cookies are sure to impress. Plus, they come with the flexibility to cater to various preferences – think gluten-free options or even a richer filling with mascarpone. So, roll up your sleeves and let’s create something delicious together!
Why are Cannoli Cookies a must-try?
Unforgettable Flavor: These Cannoli Cookies pack a punch with rich ricotta and zesty citrus that’ll transport your taste buds to Italy.
Creamy Filling: The luscious filling, with a hint of sweetness, melts in your mouth, providing a delightful contrast to the crisp exterior.
Versatile Options: Want a gluten-free version? No problem! You can easily swap all-purpose flour with almond flour or indulge in a richer filling using mascarpone.
Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, these cookies are a sweet crowd-pleaser.
Quick & Simple: With straightforward steps, even novice bakers can master this recipe and impress their loved ones!
Plus, if you’re interested in more delightful treats, check out our Italian dessert-inspired recipes to expand your baking repertoire!
Cannoli Cookies Ingredients
For the Cookie Base
• All-Purpose Flour – Essential for structure; can substitute with gluten-free flour for a gluten-free version.
• Baking Powder – Helps the cookies rise; ensure it’s fresh for optimal results.
• Salt – Enhances flavor; don’t skip this essential ingredient.
• Unsalted Butter – Provides richness; use room temperature for easier mixing.
• Granulated Sugar – Adds sweetness to the dough; adjust according to your taste.
• Egg – Binds the ingredients together; opt for large eggs for the best results.
• Vanilla Extract – Infuses flavor; pure extract is recommended for the best taste.
For the Ricotta Filling
• Ricotta Cheese – Provides creaminess; make sure it’s well-drained to avoid a runny filling. Mascarpone can be used for a richer alternative.
• Powdered Sugar – Sweetens the filling; mix until smooth for a velvety texture.
• Cinnamon – Optional, adds warmth; a perfect complement to the sweet filling.
• Mini Chocolate Chips – Adds delightful texture and flavor contrast in the filling.
For Rolling and Coating
• Granulated Sugar (for rolling) – Coats the cookies, adding sweetness and a satisfying crunch.
• Cinnamon (for rolling) – Optional, enhances flavor; adds a lovely warmth to the exterior.
With these ingredients, you’re all set to create your very own Cannoli Cookies that will surely impress your family and friends!
How to Make Cannoli Cookies
- Preheat oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the leavening and seasoning throughout the dough.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. Beat in the egg and vanilla extract until well combined.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Prepare filling: In a separate bowl, combine the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips. Mix until smooth and well incorporated for a delightful creamy filling.
- Shape cookie dough: Roll the cookie dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture. This adds a lovely flavor and texture to the cookies.
- Arrange and bake: Place the coated dough balls onto the prepared baking sheets, slightly flattened. Bake for 10-12 minutes until the edges are lightly golden brown.
- Cool cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely. This prevents them from getting soggy.
- Assemble: Once cooled, take two cookies and sandwich them together with your luscious ricotta filling.
Optional: Dust with extra powdered sugar for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cannoli Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by rolling it into balls and coating them in the cinnamon-sugar mixture, then refrigerate in an airtight container. Additionally, the ricotta filling can be made up to 3 days ahead; simply store it in the fridge to keep it fresh and flavorful. When you’re ready to bake, just arrange the dough balls on your baking sheet and flatten slightly before baking for 10-12 minutes. As a crucial tip for maintaining quality, allow the cookies to cool completely before sandwiching them with the filling, ensuring these delightful Cannoli Cookies remain just as delicious as any freshly baked treat!
Cannoli Cookies Variations
Feel free to get creative and customize your Cannoli Cookies to suit your taste and dietary needs!
- Mascarpone Swap: Replace ricotta with mascarpone for a richer, creamier filling that elevates the flavor. It’s a decadent twist you’ll love!
- Gluten-Free: Use almond flour in place of all-purpose flour to cater to gluten sensitivities, while maintaining that delicious cookie texture.
- Citrus Burst: Add lemon or orange zest to the cookie dough or filling for an extra pop of fresh citrus that brightens each bite.
- Nutty Crunch: Incorporate finely chopped pistachios or hazelnuts into the filling to add a delightful crunchy texture and nutty flavor.
- Spiced Up: Experiment with different spices, like nutmeg or ginger, alongside cinnamon for a warm, aromatic twist on the traditional flavors.
- Dairy-Free Delight: Use coconut cream or a dairy-free cream cheese substitute for the filling, making these cookies accessible for dairy-free friends!
- Mini Chocolate Surprise: For double the chocolate, replace mini chocolate chips with dark chocolate chunks or add a drizzle of melted chocolate on top.
These variations not only make your Cannoli Cookies unique but also elevate your baking game, letting you impress everyone with your culinary creativity!
Expert Tips for Cannoli Cookies
- Well-Drained Ricotta: Ensure your ricotta cheese is thoroughly drained before using it in the filling; this prevents a runny texture that can ruin your Cannoli Cookies.
- Avoid Overbaking: Keep a close eye on your cookies while they bake. Checking them at the 10-minute mark can help ensure they don’t overbrown.
- Cooling Time: Allow your cookies to cool completely before adding the filling; if they’re warm, the filling may melt and create a mess.
- Cookie Size Consistency: For even baking, roll your cookie dough into uniform 1-inch balls. This helps each Cannoli Cookie bake at the same rate.
- Rolling Suggestions: When coating your dough balls in cinnamon-sugar, make sure to coat them well for delightful sweetness and a hint of spice on the exterior.
What to Serve with Cannoli Cookies?
Creating a complete dining experience is easy when you have these delightful Cannoli Cookies at the center of your table.
- Espresso: A strong cup of espresso complements the sweet flavors of the cookies, offering a perfect balance and classic Italian charm.
- Gelato: Serve alongside a scoop of creamy gelato, such as vanilla or pistachio, adding an extra layer of indulgence and a lovely contrast to the cookie’s crisp texture.
- Fresh Berries: Brighten your dessert plate with fresh strawberries or raspberries; their tartness cuts through the sweetness, making each bite a harmonious experience. Enjoy them alongside the cookies for a burst of freshness.
- Homemade Whipped Cream: A dollop of velvety whipped cream elevates the Cannoli Cookies, adding a light touch that enhances the creamy filling without overwhelming it.
- Chocolate Sauce: Drizzle rich chocolate sauce over the cookies for a decadent twist—this combination takes the deliciousness to another level.
- Limoncello: After dinner, a glass of Limoncello, that refreshing Italian lemon liqueur, cleanses the palate, rounding out the meal beautifully.
Each of these pairings enhances the experience of your Cannoli Cookies, inviting friends and family to indulge in a sweet journey through Italian flavors together!
How to Store and Freeze Cannoli Cookies
Room Temperature: Keep your Cannoli Cookies in an airtight container at room temperature for up to 3 days to maintain their freshness and avoid any sogginess.
Fridge: If you have filled cookies, store them in the fridge for up to 2 days. Just ensure they’re covered to prevent drying out.
Freezer: For longer storage, freeze your cookies in a well-wrapped container or freezer bag for up to a month. Let them thaw in the fridge before serving.
Reheating: To enjoy your Cannoli Cookies warm, pop them in the oven at 350°F (175°C) for a few minutes. You can also sprinkle some powdered sugar on top for an extra touch!
Cannoli Cookies Recipe FAQs
What type of ricotta cheese should I use for Cannoli Cookies?
You want to use whole milk ricotta for the best flavor and texture in your filling. Be sure to thoroughly drain it beforehand; this helps prevent a runny filling. If you’re looking for a richer taste, mascarpone is a delicious alternative that pairs beautifully with the other flavors.
How should I store my Cannoli Cookies?
Cannoli Cookies can be stored in an airtight container at room temperature for up to 3 days. If you’ve filled them with ricotta, it’s best to store them in the fridge and consume within 2 days to maintain freshness. Always keep them covered to avoid dryness.
What’s the best way to freeze Cannoli Cookies?
For freezing, wrap each filled cookie gently in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to a month. To enjoy, simply thaw them in the fridge overnight. If you want them warm, heat in the oven at 350°F (175°C) for a few minutes.
How can I troubleshoot if my cookies turn out too soft or hard?
If your Cannoli Cookies are too soft, it’s often due to overmixing the dough or using too much ricotta in the filling. Make sure you measure accurately and mix just until combined. If they turn out too hard, they may have been overbaked; keep an eye on them, especially around the 10-minute mark until edges are lightly golden.
Are there any dietary considerations while making Cannoli Cookies?
Absolutely! If you’re catering to gluten-free diets, you can use almond flour as a substitute for all-purpose flour. For those with dairy allergies, consider using a dairy-free ricotta substitute or omit the filling altogether for a simple cookie.
Melt in Your Mouth Cannoli Cookies: A Sweet Italian Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth.
- Roll the cookie dough into 1-inch balls and coat in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets and bake for 10-12 minutes until lightly golden.
- Allow to cool for about 5 minutes, then transfer to wire racks to cool completely.
- Once cooled, sandwich two cookies together with the ricotta filling.
