Cannoli Cookies Recipe
This Cannoli Cookies Recipe features soft, cinnamon-kissed sandwich cookies filled with creamy ricotta and mascarpone, mini chocolate chips, and fresh orange zest — a delicious Italian-inspired dessert perfect for holidays, parties, and everyday baking.
Ingredients
For the Cookies:
- 2 ½ cups 300 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup 115 g unsalted butter, room temperature
- ½ cup 100 g granulated sugar
- ½ cup 110 g light brown sugar, packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- Zest of 1 orange
For the Cannoli Filling:
- 1 cup 250 g whole-milk ricotta, well-drained
- 4 oz 115 g mascarpone (or additional ricotta)
- ¾ cup 90 g powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon orange juice or ½ teaspoon orange extract optional
- ⅓ cup 60–70 g mini chocolate chips
- Pinch of salt
Optional Garnish:
- Melted dark chocolate for dipping
- Chopped pistachios
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Ricotta
- Drain ricotta in a fine-mesh sieve lined with paper towel or cheesecloth for at least 2 hours (or overnight in the refrigerator) to remove excess moisture.
Step 2: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, salt, cinnamon, and baking powder.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add egg, vanilla, and orange zest; mix until combined.
- Gradually add dry ingredients and mix just until incorporated.
Step 3: Shape & Bake
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Slightly flatten each ball.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cannoli Filling
- In a bowl, combine drained ricotta, mascarpone, powdered sugar, vanilla, cinnamon, orange juice (if using), and salt. Mix until smooth and creamy.
- Fold in mini chocolate chips. Chill for 15–30 minutes if needed for thicker consistency.
Step 5: Assemble the Cookies
- Pair cookies by size. Spread or pipe 1–1½ tablespoons filling onto the flat side of one cookie and sandwich with another. Press gently.
Step 6: Garnish (Optional)
- Dip half of each cookie in melted chocolate and sprinkle with chopped pistachios. Dust lightly with powdered sugar before serving.
Notes
- Properly draining ricotta is essential to prevent runny filling.
- For richer flavor, use more mascarpone and less ricotta.
- Store unfilled cookies at room temperature for up to 3 days.
- Store assembled cookies in the refrigerator for up to 24 hours.
- Freeze unfilled cookies for up to 2 months.
- For a chocolate version, replace ⅓ cup flour with cocoa powder.
- Best assembled shortly before serving for crisp texture.