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The Best Cannoli Cookies Recipe

The Best Cannoli Cookies Recipe
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The Best Cannoli Cookies Recipe combines crispy, golden cookie shells with a luscious, creamy ricotta filling inspired by the classic Italian dessert. These delightful bite-sized treats are perfect for snacks, parties, or cozy moments at home, offering a satisfying contrast of textures and flavors that can be customized with chocolate chips, nuts, or citrus zest.

Ingredients

Scale

Cookie Dough

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Filling

  • 1 1/2 cups fresh whole-milk ricotta cheese, well drained
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (optional)

Optional Garnishes and Variations

  • Chopped pistachios or almonds
  • Chocolate chips
  • Orange or lemon zest
  • Melted dark or white chocolate for dipping edges

Instructions

  1. Prepare the Cookie Dough: In a large bowl, combine softened butter and granulated sugar, beating until creamy and light. Add the egg and vanilla extract, mixing thoroughly. Gradually add all-purpose flour, cinnamon, and salt, stirring until a smooth dough forms. Wrap the dough in plastic wrap and chill for about 30 minutes to firm up.
  2. Roll and Cut the Cookies: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cookie cutter or glass rim approximately 3 inches in diameter to cut circles. Place the circles on parchment-lined baking sheets.
  3. Bake the Cookie Shells: Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until edges turn golden. While warm but cool enough to handle, gently shape each cookie over a cannoli form or small rolling pin to create tubes. Let them cool completely to set their shape.
  4. Prepare the Filling: In a bowl, mix well-drained ricotta cheese with powdered sugar and vanilla extract until smooth. Fold in mini chocolate chips if using. Keep the filling chilled until ready to fill the cookies.
  5. Assemble the Cannoli Cookies: Using a small spoon or piping bag, carefully fill each cookie shell with the ricotta filling. Optionally, dust with powdered sugar or garnish with chopped nuts for added texture and presentation.

Notes

  • Chill the dough before rolling to prevent sticking and to make shaping easier.
  • Drain ricotta thoroughly using a fine sieve for several hours to avoid a soggy filling.
  • Shape cookies while warm to prevent cracking but cool enough to handle safely.
  • Use a piping bag for neat, mess-free filling.
  • Fill cookies just before serving to maintain crispness and freshness.

Nutrition

Keywords: cannoli cookies, ricotta cookies, Italian dessert cookies, creamy cookie filling, crispy cookie shells

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