Why You’ll Love Cannoli Cookies
Imagine the classic Italian cannoli, a crispy shell filled with creamy, sweet ricotta. Now, what if I told you that you could bring that awesome flavor into a cookie? Cannoli cookies are your answer! These sweet little bites pack all the essence of cannoli without the fuss of frying skins. Seriously, why spend hours mastering pastry dough when you can whip up these cookies in no time?
Not only are they a fun twist on the traditional dessert, but they’re also perfect for gatherings, holiday treats, or just a little something sweet for yourself (we won’t judge). Plus, the mini chocolate chips sprinkle a little magic in every bite! 🍪✨
How to Make Cannoli Cookies
Let’s get to it! Making these cookies is straightforward and requires just a few simple steps. Follow along, and you’ll have a batch of delicious cookies in no time!
- Preheat your oven to 350°F (175°C) and grab a baking sheet. Line it with parchment paper to avoid any sticky disasters.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; it’s important but not the star of the show.
- In a large bowl, cream together softened butter and sugar until it’s light and fluffy. Add the egg and vanilla extract and mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. No need to overdo it!
- In a different bowl, stir together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips. This filling is where the magic happens!
- Roll your dough into 1-inch balls, then coat each ball in a cinnamon-sugar mixture. Because, why not?
- Place the dough balls on your prepared baking sheet and flatten them slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden and your kitchen smells like a little piece of heaven.
- Let them cool on the baking sheet for 5 minutes, then move them to a wire rack until completely cool.
- Once cool, spread a teaspoon of that tasty ricotta filling on one cookie and sandwich it with another cookie. Boom! Cannoli magic!
Ingredients
Here’s what you need to gather before you start:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
How to Serve Cannoli Cookies
When it comes to serving these cookies, think of yourself as the dessert DJ of the party. You can serve these cookies on a fancy platter dusted with powdered sugar for that Instagram-ready vibe. 🥳 They pair excellently with:
- A hot cup of coffee or espresso.
- A sweet glass of dessert wine for adults.
- A scoop of vanilla ice cream on the side for serious indulgence.
No one will complain when you bring these cookies out!
How to Store Cannoli Cookies
Leftover cookies? Lucky you! Store those babies in an airtight container at room temperature for about 5 days. If you want to keep them for longer—who knows, maybe you’re a cookie hoarder—stash them in the fridge for up to two weeks. They might lose a bit of that fresh-baked vibe, but they’ll still taste dreamy!
Tips to Make Cannoli Cookies
- Chill Time: If you find your dough a bit sticky, pop it in the fridge for about 20-30 minutes before rolling. This will make things so much easier.
- Skip the Mess: Use a cookie scoop for evenly sized cookies—and let’s be honest, who wants awkwardly shaped cookies?
- Customization: Feel free to swap out mini chocolate chips for other mix-ins like nuts, dried fruit, or even butterscotch chips. Get your inner cookie artist out!
Variations
If you want to switch things up a bit, consider these fun variations:
- Lemon Zest: Add some lemon zest to the ricotta filling for a fresh twist. It’s like a sunny day in your mouth!
- Nutty Delight: Throw in some chopped pistachios for that extra crunch and authenticity.
FAQs
1. Can I freeze Cannoli Cookies?
Yes, you can! Just freeze the cookies without the filling. When you’re ready to enjoy them, let them thaw, then add the ricotta filling fresh.
2. Can I use low-fat ricotta?
Sure! It won’t be as rich, but it will still work. Just know that the texture might change slightly.
3. How can I make the filling sweeter?
If you want to kick up the sweetness, feel free to add more powdered sugar to your ricotta mixture. Taste it as you go; you’re the boss of your cookie!
Now grab your apron and get baking! You’ll impress family and friends with these Cannoli Cookies, and trust me, they won’t last long once you’ve got them on the table! 😊
Cannoli Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, stir together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips.
- Roll the dough into 1-inch balls and coat each ball in a cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden and your kitchen smells wonderful.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are cool, spread a teaspoon of the ricotta filling on one cookie and sandwich it with another.