I enjoy making these cannoli cookies because they combine a soft, lightly spiced cookie with a smooth, creamy filling inspired by classic Italian flavors. They feel elegant yet comforting, and I love how they turn a simple baking day into something a little more special.
Why You’ll Love This Recipe
I like this recipe because it balances texture and flavor perfectly. The cookies are tender without being crumbly, and the filling is rich but not overwhelming. I also appreciate how easy they are to prepare while still looking impressive enough for gatherings or gifting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cookie Dough:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Zest of 1 orange
Filling:
1 cup ricotta cheese, well drained
½ cup powdered sugar
½ teaspoon vanilla extract
¼ cup mini chocolate chips
Topping:
2 tablespoons powdered sugar, for dusting
Directions
I begin by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a medium bowl, I mix the flour, baking powder, salt, and cinnamon together.
In a separate bowl, I cream the butter and granulated sugar until smooth and fluffy. I add the egg, vanilla extract, and orange zest, mixing until fully combined. I slowly stir in the dry ingredients until a soft dough forms.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them a few inches apart. I gently flatten each scoop and bake for 10 to 12 minutes, just until the edges turn lightly golden. I let the cookies cool completely on a wire rack.
To prepare the filling, I mix the drained ricotta, powdered sugar, and vanilla extract until smooth, then fold in the mini chocolate chips. Once the cookies are cooled, I spread or pipe the filling onto the flat side of one cookie and sandwich it with another.
I finish by lightly dusting the tops with powdered sugar.
Servings And Timing
I usually make about 18 to 20 sandwich cookies with this recipe.
Preparation takes around 20 minutes, baking takes about 12 minutes per batch, and assembling the cookies takes another 10 minutes. The total time is approximately 45 minutes.
Variations
I sometimes add finely chopped pistachios to the filling for a nutty crunch. When I want a brighter flavor, I mix in a bit of lemon zest with the orange zest. I also enjoy dipping half of each finished cookie in melted chocolate for an extra indulgent touch.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 3 days because of the ricotta filling. Before serving, I let them sit at room temperature for about 10 minutes. I do not reheat them, as the filling is best enjoyed cool or slightly softened.
FAQs
Can I prepare the dough in advance?
I often prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.
Why should the ricotta be drained?
I drain the ricotta to remove excess moisture, which keeps the filling thick and prevents soggy cookies.
Can I freeze these cookies?
I freeze the unfilled cookies successfully, but I avoid freezing them once assembled.
What can I use instead of chocolate chips?
I like using finely chopped dark chocolate or candied citrus peel as an alternative.
Are these cookies overly sweet?
I find them mildly sweet, with a nice balance between the cookie and the filling.
Conclusion
I enjoy making these cannoli cookies whenever I want a dessert that feels homemade and refined at the same time. With their soft texture and creamy filling, they are a recipe I return to often and always enjoy sharing.
These Cannoli Cookies are a delightful twist on traditional cannoli, featuring a soft, lightly spiced cookie sandwiched with creamy ricotta filling and mini chocolate chips. Perfect for sharing or special occasions.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 orange
1 cup ricotta cheese, well drained
½ cup powdered sugar
½ teaspoon vanilla extract (for filling)
¼ cup mini chocolate chips
2 tablespoons powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix flour, baking powder, salt, and cinnamon.
In a separate bowl, cream butter and granulated sugar until smooth and fluffy.
Add egg, vanilla extract, and orange zest to the butter mixture and mix until combined.
Gradually add dry ingredients and mix until a soft dough forms.
Scoop tablespoon-sized portions of dough onto baking sheets and flatten gently.
Bake for 10–12 minutes, until edges are lightly golden. Cool completely on a wire rack.
Mix ricotta, powdered sugar, and vanilla extract until smooth, then fold in mini chocolate chips.
Spread or pipe filling onto the flat side of one cookie and top with another to make a sandwich.
Dust tops with powdered sugar before serving.
Notes
Add finely chopped pistachios to the filling for texture.
Mix lemon zest with orange zest for a brighter flavor.
Dip half of each cookie in melted chocolate for a decorative finish.
Unfilled cookies can be prepared and frozen ahead of time.
Cookies are best served slightly softened at room temperature.
