The Ultimate Easy Cannoli Cookies Recipe
Make these irresistible cannoli cookies that capture the classic Italian flavor in a simple, buttery cookie format with a creamy ricotta filling.
- Prep Time: 25 min
- Cook Time: 12 min
- Total Time: 1 hour 37 min
- Yield: 18 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
- 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
- 1/4 teaspoon almond extract
- 1/2 cup mini chocolate chips (optional)
- 1/4 cup finely chopped pistachios (optional, for garnish)
Instructions
- Prepare the cookie dough: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
- Shape and bake the shells: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into small balls (about 1 inch) and place them on the prepared sheets, leaving space between them. Flatten each ball slightly with the bottom of a glass. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet.
- Prepare the creamy filling: In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, and almond extract. Mix until the filling is smooth and creamy. If the filling seems too soft, chill it for 15 minutes. Fold in the mini chocolate chips if you are using them.
- Fill the cookies: Once the cookies are completely cool, take two cookies and place a spoonful of the ricotta filling on the flat side of one cookie. Gently press the second cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
- Finish and chill: If desired, dip the edges of the filled cookies into extra mini chocolate chips or chopped pistachios. Place the finished cannoli cookies on a tray and chill in the refrigerator for at least 1 hour before serving. This helps the filling set.
- Serve your bakery style cookies at home.
Notes
- Drain the ricotta cheese well. Place the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and let it drain in the refrigerator for at least 2 hours, or overnight, to prevent a watery filling.
- For a classic look, you can pipe the filling into the center of the cookies instead of making sandwiches.
- These Italian cookie recipes are best stored in an airtight container in the refrigerator due to the fresh ricotta filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 85
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 4
- Cholesterol: 45