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Cannoli Cookies

Cannoli Cookies are soft, chewy treats inspired by the classic Italian cannoli dessert, featuring a creamy ricotta filling and mini chocolate chips.
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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: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 1/2 cups all-purpose flour Base for the cookie dough.
  • 1/2 teaspoon baking powder Helps cookies rise and become soft.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/2 cup unsalted butter, softened Provides rich flavor and moisture.
  • 1/2 cup granulated sugar Sweetens the dough.
  • 1 large egg Binds the ingredients.
  • 1 teaspoon vanilla extract Adds vanilla flavor.
For the Filling
  • 1/2 cup ricotta cheese Key ingredient for the creamy filling.
  • 1/4 cup powdered sugar Sweetens the filling.
  • 1/4 teaspoon cinnamon Adds warmth and flavor.
  • 1/2 cup mini chocolate chips Adds chocolatey bites.
For Rolling
  • 1/4 cup granulated sugar Adds sweetness to the outside.
  • 1 teaspoon cinnamon Enhances flavor of the cookie exterior.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well mixed.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. In a separate small bowl, mix together ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth.
  7. Roll the dough into 1-inch balls and roll each in a mixture of granulated sugar and cinnamon.
  8. Place the rolled dough balls on the baking sheet and flatten them slightly with your palm.
  9. Bake for 10 to 12 minutes until lightly golden at the edges.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  11. Spread about a teaspoon of the ricotta filling onto one cookie and place another cookie on top to create a sandwich.

Notes

Serve with coffee or tea, and consider dusting with powdered sugar for added sweetness. Store at room temperature in an airtight container for 3-5 days or refrigerate for up to a week. Dough can be frozen for up to 3 months.