Cannoli Cookies are an irresistible blend of creamy filling and a crispy shell, capturing the essence of the beloved Italian cannoli in the form of a delightful cookie. Whether you’re baking for a special occasion or simply looking for a sweet treat to enjoy with a cup of coffee, these cookies are sure to become a family favorite. With a balance of crunchy texture and creamy ricotta filling, they offer the perfect mix of traditional flavors and modern convenience.
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Why Cannoli Cookies Will Be Your New Favorite Dessert
If you’re looking for a dessert that’s both indulgent and simple to make, Cannoli Cookies are the answer. These cookies combine the rich, creamy filling of classic cannoli with the texture of a cookie, making them a fun and convenient twist on a traditional Italian favorite. They’re easy to make, with a simple list of ingredients, yet they look impressive enough for special occasions. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and fun to prepare. The best part? You can customize the filling and toppings to make them uniquely your own!
Ingredients for Cannoli Cookies
- All-purpose flour: The base of the cookie dough, contributing to the light, flaky texture.
- Granulated sugar: Adds just the right amount of sweetness to the dough.
- Ricotta cheese: The star ingredient for the creamy filling. It adds a delicate, slightly tangy flavor.
- Egg: Helps bind the dough together, providing structure to the cookies.
- Vanilla extract: Infuses the dough and filling with a warm, aromatic flavor.
- Lemon zest: Adds a fresh, citrusy note to balance the richness of the ricotta.
- Mini chocolate chips: Tiny morsels of chocolate that add a sweet bite to the filling.
- Chopped pistachios: Gives the cookies a delightful crunch and a nutty flavor.
- Powdered sugar: For dusting the cookies and adding a touch of sweetness to the final presentation.
Alternative Ingredient Suggestions
- Mascarpone cheese: If you want a richer, more indulgent filling, substitute ricotta with mascarpone for a smoother texture.
- Almond flour: For a gluten-free version of Cannoli Cookies, you can swap regular flour with almond flour.
- Dried fruit: If you want a fruity twist, try using raisins or cranberries instead of chocolate chips for a different flavor profile.
Step-by-Step Instructions for Making Cannoli Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, whisk together the all-purpose flour and granulated sugar until fully combined. In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest. Stir until smooth and creamy.
- Combine the wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Let the dough rest: Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes. This helps the dough relax and ensures a lighter texture.
- Shape the cookies: Dust your work surface with flour and roll the dough to about ¼ inch thickness. Cut the dough into rectangles or squares, about 2×3 inches in size.
- Fill the cookies: In a small bowl, combine the ricotta, mini chocolate chips, and chopped pistachios. Place a spoonful of the filling in the center of each dough rectangle. Fold the dough over and pinch the edges to seal.
- Bake the cookies: Place the filled cookies on the prepared baking sheet. Bake for 15–18 minutes or until the cookies are golden brown.
- Cool and dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.
Tips & Tricks for Perfect Cannoli Cookies
- Well-drained ricotta: Ensure the ricotta cheese is well-drained before using to avoid a watery filling that could leak out during baking.
- Rest the dough: Don’t skip the resting time for the dough. It helps the texture and prevents the cookies from being too tough.
- Seal the edges properly: Be sure to pinch the edges of the dough tightly to keep the filling inside while baking.
- Watch the baking time: Keep an eye on the cookies toward the end of the baking time to prevent them from becoming too brown or overcooked.
Pairing Ideas and Variations
Cannoli Cookies are perfect for any occasion, and there are endless ways to enjoy them. Pair them with:
- A cup of espresso: The bold, rich flavor of espresso complements the sweet and creamy cannoli filling perfectly.
- A glass of dessert wine: For a more decadent experience, serve your Cannoli Cookies with a glass of sweet dessert wine, such as Moscato.
Variations to Try
- Coffee-flavored filling: Add a teaspoon of espresso powder to the filling for a coffee-flavored twist on the classic.
- Orange liqueur: Add a splash of orange liqueur to the filling for a more sophisticated, adult-only version.
- Chocolate topping: Instead of powdered sugar, top your cookies with melted chocolate for an extra indulgent treat.
Storing Cannoli Cookies
If you have leftover Cannoli Cookies (which is rare!), store them in an airtight container at room temperature for up to 3 days. To prevent the cookies from sticking together, layer them with parchment paper. For longer storage, you can freeze them for up to one month. Simply thaw at room temperature before serving, and dust with powdered sugar for that fresh-baked look.
Final Thoughts
Cannoli Cookies offer a perfect balance of creamy, tangy ricotta filling and a crispy, buttery exterior. Whether you’re sharing them with friends and family at a holiday gathering or enjoying them during an afternoon break, these cookies bring the authentic taste of Italy right to your kitchen. With a few simple ingredients and steps, you’ll have a treat that’s not only delicious but also full of tradition and love.
FAQ About Cannoli Cookies
1. Can I make Cannoli Cookies ahead of time?
Yes, you can prepare Cannoli Cookies in advance. After baking and cooling the cookies, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just be sure to dust them with powdered sugar before serving for that fresh, just-baked look.
2. Can I use store-bought dough for Cannoli Cookies?
While you can use store-bought dough in a pinch, making your own dough ensures a fresher, more personalized flavor. Homemade dough also gives you better control over the texture and ensures the cookies turn out light and crispy.
3. What’s the best way to store Cannoli Cookies?
Cannoli Cookies should be stored in an airtight container at room temperature for up to three days. If you need to store them for a longer period, you can freeze them for up to a month. Just ensure they’re wrapped tightly to avoid freezer burn. Let them thaw at room temperature before enjoying.
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- Italian Christmas Cookies: A Sweet Tradition for the Holidays
Cannoli Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cannoli Cookies are a delicious twist on the classic Italian cannoli, combining a crispy shell with a creamy ricotta filling. These cookies are easy to make and perfect for any occasion, offering a sweet and satisfying treat for all ages.
Ingredients
- 1 cup (240 ml) of all-purpose flour
- ½ cup (100 g) of granulated sugar
- ½ cup (120 g) of ricotta cheese
- 1 large egg
- 1 tsp of vanilla extract
- 1 tsp of lemon zest
- ½ cup (75 g) of mini chocolate chips
- ½ cup (75 g) of chopped pistachios
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour and granulated sugar.
- In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
- Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
- Cover the dough with a towel and let it rest for 30 minutes.
- Dust your work surface with flour, then roll out the dough to about ¼ inch thickness.
- Cut the dough into rectangles or squares, approximately 2×3 inches in size.
- In a small bowl, mix ricotta, chocolate chips, and pistachios, then place a spoonful of the filling in the center of each rectangle.
- Fold the dough over the filling and pinch the edges to seal the cookies.
- Place the cookies on the prepared baking sheet and bake for 15-18 minutes until golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- Do not skip the resting period for the dough; it helps achieve a tender cookie texture.
- Seal the edges tightly to prevent the filling from leaking during baking.
- For a gluten-free version, substitute almond flour for the all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
