The Ultimate Easy Homemade Cannoli Cookies with Creamy Ricotta Filling
Make these irresistible cannoli cookies for a sweet Italian treat. This recipe combines the creamy ricotta filling of a classic cannoli with a simple, crisp cookie, perfect for holidays or any day you want a delicious dessert.
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 42 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese, well drained
- 1/2 cup powdered sugar (for filling)
- 1/4 cup mini chocolate chips (for filling)
- 1/4 teaspoon cinnamon (for filling)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Prepare the creamy ricotta filling: In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, mini chocolate chips, and cinnamon. Mix until smooth. Cover and chill until ready to use.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving 2 inches between each ball. Flatten each ball slightly with the bottom of a glass.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble the cannoli cookies: Once the cookies are completely cool, use a small spoon or piping bag to place a dollop of the creamy ricotta filling on top of half of the cookies. Top with the remaining cookies to create small sandwiches.
- Dust the assembled cannoli cookies generously with powdered sugar before serving.
Notes
- Drain your ricotta cheese thoroughly; excess moisture will make the filling runny. Press it between several layers of paper towels or cheesecloth for 30 minutes.
- For an authentic touch, add a tiny pinch of orange zest to the ricotta filling.
- These Italian bakery style cookies are best eaten the day they are assembled for the crispiest cookie texture.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 18
- Sodium: 95
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 45