If you have a sweet tooth and an appreciation for Italian flavors, you’re going to fall head over heels for this Italian Cannoli Cookies Recipe. These delightful treats offer the perfect harmony of crisp, buttery cookie shells paired with a luscious, creamy ricotta filling studded with mini chocolate chips. It’s like having the classic cannoli experience in a perfectly handheld, sandwich-style cookie format that’s easy to make and impossible to resist. Whether you’re baking for a holiday, a family gathering, or just a cozy night in with your favorite people, these cookies bring warmth and joy with every bite.
Ingredients You’ll Need
Getting the ingredients together for the Italian Cannoli Cookies Recipe is wonderfully straightforward. Each ingredient has a role that shines through the taste, texture, and look of these cookies, making the process feel both approachable and rewarding.
- All-purpose flour: Provides the structure for the cookie dough, giving it that perfect balance of crispness and tenderness.
- Granulated sugar: Sweetens the dough and helps create a delightful texture once baked.
- Unsalted butter: Adds richness and that melt-in-your-mouth quality every great cookie needs, plus it controls the salt level in the recipe perfectly.
- Large eggs: Bind the ingredients together and contribute to the cookie’s soft yet sturdy texture.
- Vanilla extract: Brings a warm, fragrant depth that elevates the cookie dough’s flavor beautifully.
- Ricotta cheese: The star of the filling, delivering creamy, tangy goodness that makes these cookies feel indulgent without being overly heavy.
- Powdered sugar: Sweetens the ricotta filling smoothly and is perfect for dusting—as a light finishing touch on these beauties.
- Mini chocolate chips: These tiny bursts of chocolate add texture and flavor contrast in the filling, keeping every bite exciting.
- Salt: Enhances the flavors and balances the sweetness for a well-rounded taste.
How to Make Italian Cannoli Cookies Recipe
Step 1: Prepare your oven and baking sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze. This sets the stage for perfectly baked cookies without fuss.
Step 2: Cream butter and sugar
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key for creating a tender, delicate cookie texture.
Step 3: Add eggs and vanilla extract
Beat the large eggs into the butter and sugar mixture, followed by the vanilla extract. The eggs add moisture and help with structure while vanilla infuses lovely fragrance into the dough.
Step 4: Incorporate flour and salt gradually
Slowly add the all-purpose flour and salt into the wet ingredients, mixing just until the dough forms. Be careful not to overmix—this ensures your cookies stay tender and don’t become tough.
Step 5: Shape the cookie dough and bake
Scoop tablespoon-sized balls of dough onto your lined baking sheet, spacing them out evenly. Gently flatten each ball slightly with your fingers or the bottom of a glass. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a beautiful golden brown. Then, transfer the cookies to a wire rack to cool completely before filling.
Step 6: Prepare the ricotta filling
While your cookies cool, take the ricotta cheese that’s been well-drained to avoid any excess moisture. Mix it with powdered sugar until smooth and creamy. Then gently fold in the mini chocolate chips, distributing chocolatey goodness evenly throughout the filling.
Step 7: Fill and assemble the cookies
Transfer the ricotta mixture into a piping bag or a plastic bag with a corner snipped off. Pipe a generous amount of filling onto the bottom of one cookie and sandwich it with another cookie on top, pressing lightly. The contrast between the crisp cookie and creamy filling is pure magic.
Step 8: Dust and serve
Finish your Italian Cannoli Cookies Recipe by dusting them with a light sprinkle of powdered sugar for that charming, bakery-style look. Serve immediately or chill in the refrigerator until it’s time to enjoy these irresistible treats.
How to Serve Italian Cannoli Cookies Recipe
Garnishes
To elevate your Italian Cannoli Cookies Recipe, consider adding a sprinkle of finely chopped pistachios or a light drizzle of melted chocolate on top. These small touches add not only beauty but extra layers of flavor and texture that your guests will love.
Side Dishes
Pair these cookies with a robust cup of espresso or a sweet dessert wine like Vin Santo. The creamy ricotta and crisp cookie complement these drinks perfectly, creating a classic Italian-style dessert experience right in your own home.
Creative Ways to Present
Try arranging your cannoli cookies on a festive platter lined with fresh mint leaves and edible flowers for a picturesque presentation. You can also stack them in a tall, clear jar for a fun party display that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying your Italian Cannoli Cookies Recipe, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days, and the cool temperature keeps the ricotta filling nice and creamy.
Freezing
For longer storage, you can freeze unfilled cookies and store the ricotta filling separately in a sealed container. When ready to eat, thaw the cookies at room temperature, then assemble and serve to keep that freshly made taste and texture.
Reheating
Because these cookies are best enjoyed chilled, simply bring the assembled cookies to room temperature before serving rather than reheating. This allows the filling’s flavors to truly shine without compromising the cookie’s crispness.
FAQs
Can I use low-fat ricotta for the filling?
Yes, you can use low-fat ricotta, but keep in mind the filling might not be as creamy or rich as with full-fat ricotta. Make sure to drain it well to avoid excess moisture in the filling.
What if I don’t have mini chocolate chips?
No worries! You can chop regular chocolate chips or even use finely chopped chocolate bars. Feel free to experiment with white chocolate, pistachio bits, or even candied orange peel for different flavor twists.
How long can I keep these cookies before filling them?
The baked cookies can be stored at room temperature in an airtight container for up to two days. This makes it easy to prep ahead and fill just before serving for optimal texture.
Can this recipe be made gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend suitable for baking. Just make sure the blend contains xanthan gum or a similar binder to maintain the cookie’s structure.
Is it possible to make these cookies vegan?
For a vegan version, swap the butter with a dairy-free margarine and replace eggs with flax eggs or a commercial egg replacer. Use vegan ricotta alternatives for the filling to keep the delicious Italian Cannoli Cookies Recipe suitable for all diets.
Final Thoughts
This Italian Cannoli Cookies Recipe is one of those special treats that feels like a warm hug from Italian tradition right in your kitchen. The balance of crispy cookies and creamy, chocolate-studded ricotta filling will quickly make these your go-to when you want to impress friends or simply treat yourself. Give it a try—you’ll be amazed at how such simple ingredients come together to create pure joy.
Print
Italian Cannoli Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Cannoli Cookies combine a delicate, buttery cookie with a creamy ricotta filling studded with mini chocolate chips, delivering all the classic cannoli flavors in an easy-to-make sandwich cookie form. Perfect for dessert or a festive treat, these cookies bake quickly and are filled with a light, sweet ricotta cream for a delightful Italian-inspired indulgence.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1 1/2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes fluffy and light, which creates a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly to combine all the wet ingredients evenly.
- Mix Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet mixture until a smooth dough forms without overmixing.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them evenly, and flatten each slightly with the palm of your hand or the bottom of a glass.
- Bake Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes or until the edges turn golden brown, then remove and allow to cool completely on a wire rack.
- Prepare Filling: In a bowl, mix the drained ricotta cheese and powdered sugar until smooth and creamy, then gently fold in the mini chocolate chips to distribute evenly.
- Assemble Cookies: Transfer the ricotta filling into a piping bag and pipe a generous amount onto the flat side of one cookie, sandwiching with another cookie on top to form the filled cannoli cookie.
- Serve or Store: Dust the finished cookie sandwiches with powdered sugar. Serve immediately for best texture or refrigerate until ready to enjoy.
Notes
- Draining the ricotta well is crucial to avoid a runny filling.
- Use full-fat ricotta for the creamiest filling.
- Cookies should be completely cooled before filling to prevent melting the ricotta mixture.
- Store assembled cannoli cookies in the refrigerator and consume within 2 days for optimal freshness.
- For a nutty twist, finely chopped pistachios can be sprinkled on the edges of the filling before serving.
