Cannoli Cookies with Ricotta Filling
These Cannoli Cookies capture all the flavors of traditional Italian cannoli in an easy-to-make cookie form. Soft, buttery cookies coated in cinnamon sugar are sandwiched with a sweet ricotta chocolate chip filling. Perfect for holidays, parties, or simply when you’re craving an Italian bakery treat without the hassle of frying.
Equipment
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- Spatula
- Baking Sheets
- parchment paper or silicone mats
- Wire Cooling Rack
- Fine-mesh strainer or cheesecloth
Ingredients
- For the Cookie Dough
- 1½ cups all-purpose flour (190g)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (115g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- For the Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- 1 tsp ground cinnamon
- For the Ricotta Filling
- ½ cup ricotta cheese, well-drained (120g)
- ¼ cup powdered sugar (30g)
- ¼ tsp ground cinnamon
- ½ cup mini chocolate chips (85g)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 2–3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix.
- In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon for coating.
- Scoop 1 tablespoon portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture to coat completely.
- Place dough balls on prepared sheets, spacing 2 inches apart. Flatten slightly with your palm or glass bottom. Bake 10–12 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely before filling.
- In a medium bowl, mix drained ricotta, powdered sugar, and cinnamon until smooth. Fold in mini chocolate chips.
- Spread 1 tablespoon of filling on the flat side of one cookie. Top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
- Refrigerate filled cookies for 30 minutes before serving to allow the filling to set.