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Cannoli Cookies Recipe

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★★★★★

4.5 from 94 reviews

Delight in these scrumptious Cannoli Cookies, inspired by the classic Italian dessert. These soft, buttery cookies are studded with mini chocolate chips and filled with a luscious ricotta and pistachio cream, enhanced with a hint of cinnamon and orange zest. Perfectly baked to a golden edge and sandwiched with a sweet, nutty filling, these cookies offer a beautiful balance of textures and flavors that will satisfy any sweet tooth.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mini chocolate chips

Filling

  • ¾ cup ricotta cheese (high-quality)
  • ½ cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pistachios
  • Zest of 1 orange

Instructions

  1. Preparation: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your cookies.
  2. Mix wet ingredients: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. Then, stir in the vanilla and almond extracts for added aroma and flavor.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute leavening and seasoning.
  4. Form dough: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips carefully to distribute throughout the dough without overmixing.
  5. Chill dough: Cover the dough and refrigerate for 30 minutes to firm up, making it easier to shape the cookies.
  6. Bake cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the baking sheets. Bake for 10-12 minutes until the edges turn lightly golden.
  7. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before filling.
  8. Prepare filling: In a bowl, blend ricotta cheese, powdered sugar, ground cinnamon, chopped pistachios, and orange zest until smooth and creamy.
  9. Assemble cookies: Once the cookies are fully cooled, spoon or pipe a generous amount of the ricotta filling onto the flat side of one cookie and sandwich with another cookie, gently pressing them together.
  10. Chill assembled cookies: Refrigerate the filled cookie sandwiches for at least 30 minutes to allow the flavors to meld and the filling to firm up for the best texture and taste.

Notes

  • Use room temperature butter for easier creaming and better cookie texture.
  • High-quality ricotta cheese significantly improves the filling’s flavor and consistency.
  • Chilling the dough helps prevent spreading and makes shaping easier.
  • Ensure cookies are completely cool before filling to avoid melting the ricotta cream.
  • Store assembled cookies in the refrigerator; consume within 3 days for optimal freshness.

Keywords: Cannoli Cookies, Ricotta Cookies, Italian Dessert, Chocolate Chip Cookies, Pistachio Cookies, Cream Filled Cookies

Find it online: https://frommamamaya.com/cannoli-cookies-recipe/