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Cannoli Cookies Recipe

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4.7 from 102 reviews

Cannoli Cookies are an Italian-inspired dessert that captures the classic flavors of traditional Sicilian cannoli in a soft, chewy cookie form. This recipe blends a tender cookie dough with a creamy, sweet ricotta and mascarpone filling studded with mini chocolate chips and a hint of orange zest. Easy to bake and assemble, these sandwich cookies elegantly combine the nostalgic taste of cannoli with the convenience of a portable treat, perfect for celebrations or everyday indulgence.

Ingredients

Scale

For the Cannoli Cookies:

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

For the Luxurious Cannoli Filling:

  • 15 ounces whole milk ricotta cheese, very well drained
  • 8 ounces mascarpone cheese, softened slightly
  • 1 cup powdered sugar (confectioners’ sugar), sifted
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon orange zest (from about half an orange)
  • ½ cup mini chocolate chips, plus more for garnish

For Garnish (Optional but Recommended!):

  • ¼ cup finely chopped pistachios
  • Extra mini chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3–5 minutes until light, fluffy, and pale. Scrape down sides as needed.
  3. Add Eggs and Vanilla: With the mixer on medium speed, add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon pure vanilla extract until smooth and emulsified.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture on low speed until just combined, avoiding overmixing to ensure tender cookies.
  5. Chill the Dough: Form dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours or overnight for best results.
  6. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  7. Roll Out Dough: Lightly flour a work surface and rolling pin. Roll half the chilled dough to about ¼ inch thickness. Keep the other half chilled until ready to use.
  8. Cut Cookies: Use a 2-inch round cookie cutter to cut dough circles. Transfer to prepared sheets, spacing about 1 inch apart. Re-roll scraps as needed, chilling if dough becomes too soft.
  9. Bake Cookies: Bake for 9–12 minutes until edges are lightly golden and centers still soft. Remove and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. Drain Ricotta: Ensure ricotta cheese is very well drained by pressing in a fine mesh sieve lined with cheesecloth or paper towel, refrigerated 4+ hours or overnight.
  11. Whip Mascarpone: In a medium bowl, whip 8 ounces mascarpone cheese on medium speed for 1–2 minutes until smooth and creamy.
  12. Mix Filling Base: Add drained ricotta, 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon orange zest to mascarpone. Mix on low until smooth and combined. Adjust sweetness if desired.
  13. Fold in Chocolate Chips: Gently fold ½ cup mini chocolate chips into filling with a rubber spatula.
  14. Chill Filling: Cover and refrigerate filling for at least 30 minutes to firm up and meld flavors.
  15. Assemble Cookies: Transfer filling to a piping bag fitted with a decorative tip. Pipe a generous swirl on the flat side of one cookie, then sandwich with another cookie, pressing gently.
  16. Garnish: Optionally roll edges in finely chopped pistachios or extra mini chocolate chips for visual appeal and texture.
  17. Serve and Store: Serve within a few hours for best texture. Store assembled cookies in an airtight container refrigerated up to 2–3 days; expect slight softening from filling moisture.

Notes

  • Properly draining ricotta is essential to prevent watery filling and maintain cookie structure.
  • Chilling the dough before rolling prevents spreading during baking and makes dough easier to handle.
  • If dough scraps get too soft, chill again for 15–20 minutes before rolling out.
  • A small drinking glass rim floured can be used as a substitute for a 2-inch cookie cutter.
  • Do not skip cooling cookies completely before filling to avoid melting the creamy filling.
  • Cookies soften slightly after assembly due to moisture; best eaten within a day or two.

Keywords: Cannoli cookies, Italian dessert, ricotta cookies, mascarpone filling, chocolate chip cookies, Italian pastry inspired cookies, soft cookies, ricotta dessert

Find it online: https://cookwithruby.com/cannoli-cookies-recipe/