Cannoli Cookies

Craving the creamy, sweet, and slightly citrusy flavors of a classic cannoli, but want something a little more…cookie-shaped? These Cannoli Cookies are your answer! Imagine biting into a crisp, buttery cookie, bursting with a ricotta filling that perfectly captures the essence of the beloved Italian pastry. This recipe is perfect for the holidays, a special occasion, or simply when you need a sweet escape to the sun-drenched shores of Sicily. The trend of “cookie-fying” desserts is hotter than ever, and these Cannoli Cookies are leading the charge. Get ready to impress your friends and family with this unique and delectable treat!

I’ve been baking for over 15 years, and my passion lies in taking classic desserts and giving them a fun, modern twist. I spent weeks perfecting this recipe, ensuring that each cookie delivers the authentic cannoli flavor without sacrificing the ease and convenience of a cookie. The result? A cookie that’s crispy, creamy, and utterly irresistible. These cookies are not only delicious, but they also offer a delightful texture contrast that makes them truly special. I’m so excited to share my tried-and-true recipe with you.

Ingredients for Cannoli Bliss

Let’s break down the ingredients for these delightful Cannoli Cookies. We’ll cover everything from the cookie dough to the creamy filling, plus some tips and tricks along the way.

• All-Purpose Flour: Forms the base of our cookies. I’ve tested this recipe with both bleached and unbleached flour, and both work well. Unbleached flour will give you a slightly chewier texture.
• Granulated Sugar: Sweetens the dough and contributes to the cookie’s crispness.
• Unsalted Butter: Adds richness and flavor. Make sure your butter is cold for the best results. The cold butter creates steam during baking, resulting in a flakier cookie.
• Egg: Binds the dough and adds moisture.
• Vanilla Extract: Enhances the overall flavor.
• Ricotta Cheese: The star of the filling! Use whole milk ricotta for the best texture and flavor. The fat content in whole milk ricotta will create a much richer and smoother filling.
• Powdered Sugar: Sweetens the filling and helps to stabilize it.
• Mini Chocolate Chips: Adds a touch of chocolatey goodness to the filling.
• Orange Zest: Provides a bright, citrusy note that complements the ricotta perfectly. The essential oils in orange zest not only add flavor, but also contribute to the overall aroma of the cookies.
• Cinnamon: A hint of cinnamon in the cookie dough adds warmth and depth of flavor.
• Pinch of Salt: Enhances the sweetness of the other ingredients.

Ingredient Substitutions:

• Gluten-Free Option: Substitute the all-purpose flour with a high-quality gluten-free all-purpose blend. Make sure it contains xanthan gum for proper binding.
• Dairy-Free Option: Use a plant-based butter alternative and a dairy-free ricotta cheese substitute. Kite Hill makes a good ricotta alternative from almonds.
• Sugar Alternatives: You can substitute the granulated sugar with coconut sugar for a slightly caramel-like flavor. Use a powdered sugar alternative like erythritol or monk fruit sweetener to reduce the sugar content in the filling.

Expert Tips for Cannoli Perfection

Want to take your Cannoli Cookies to the next level? Here are a few of my expert tips, based on countless batches and taste tests:

• Chill the Dough: This is crucial for preventing the cookies from spreading too much in the oven. I recommend chilling the dough for at least 30 minutes, but longer is even better.
• Don’t Overmix: Overmixing the dough will develop the gluten and result in tough cookies. Mix just until the ingredients are combined.
• Use a Cookie Scoop: A cookie scoop will ensure that your cookies are uniform in size, which means they’ll bake evenly.
• Bake on Parchment Paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
• Fresh Ricotta is Key: The fresher your ricotta, the better the filling will taste. Look for ricotta that is smooth, creamy, and has a slightly sweet flavor. Drain the ricotta well to avoid a soggy filling.
• Pipe the Filling Just Before Serving: This will prevent the cookies from becoming soggy.

During testing, I found that adding a tiny bit of almond extract to the filling really enhanced the cannoli flavor. It’s completely optional, but I highly recommend giving it a try!

FAQ: Your Cannoli Cookie Questions Answered

Why are my cookies spreading too much?

This is usually due to the butter being too warm or the dough not being chilled enough. Make sure your butter is cold and chill the dough for at least 30 minutes before baking.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let it sit at room temperature for about 15 minutes before rolling it out.

Can I freeze the cookies?

You can freeze the unbaked cookie dough for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw in the refrigerator overnight before baking. You can also freeze the baked cookies without the filling, for up to a month.

How do I prevent the filling from being too runny?

Make sure to drain the ricotta cheese thoroughly before mixing it with the other ingredients. You can also add a tablespoon of cornstarch to the filling to help stabilize it.

Can I use a different flavor extract in the filling?

Absolutely! Almond extract, lemon extract, or even a touch of rum extract would all be delicious in the filling. Experiment and find your favorite flavor combination.

What can I use instead of mini chocolate chips?

If you’re not a fan of chocolate chips, you can use chopped pistachios, candied orange peel, or even a sprinkle of cinnamon instead.

How long do Cannoli Cookies last?

Filled Cannoli Cookies are best enjoyed within 24 hours of filling, as the filling can make the cookies a bit soft over time. Store unfilled cookies in an airtight container at room temperature for up to 3 days.

Your Italian Cookie Adventure Awaits

These Cannoli Cookies are more than just a dessert; they’re a culinary adventure! They offer a delightful twist on a classic Italian treat, combining the best of both worlds: the creamy, citrusy filling of a cannoli with the comforting crunch of a cookie. Now that you’re armed with my expert tips and tricks, you’re ready to embark on your own Cannoli Cookie journey.

Don’t forget to share your creations with me! Tag me on social media with #CannoliCookies and let me know how they turned out. And if you loved this recipe, be sure to check out my other cookie creations like my Lemon Ricotta Cookies, Pistachio Biscotti, and Italian Wedding Cookies for more sweet inspiration. Happy baking!

For more delicious cookie recipes, be sure to check out my recipes for BISCOFF NYC COOKIES and Coconut Ranger Cookies Recipe!

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