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
Scale
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.
