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Cannoli Cookies

Delightful cookies that combine the flavors of traditional Italian cannoli into a fun, easy-to-make treat filled with creamy ricotta. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened Ensure at room temperature
  • 0.5 cup granulated sugar For cookie dough
  • 1 large egg Use room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup mini chocolate chips
  • 0.25 cup granulated sugar For rolling
  • 1 teaspoon cinnamon For rolling
For the filling
  • 0.5 cup ricotta cheese
  • 0.25 cup powdered sugar
  • 0.25 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract to the butter-sugar mixture until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips to prepare the filling.
Baking
  1. Roll the dough into 1-inch balls and roll each in the cinnamon-sugar mixture.
  2. Place the rolled balls on the prepared baking sheet and flatten slightly.
  3. Bake in the preheated oven for 10-12 minutes or until lightly golden on the edges.
  4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another.

Notes

Store in an airtight container. If filled, keep in the refrigerator. They can last up to a week. Unfilled cookies can be frozen for up to three months.