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Cannoli Cookies

Delightful cookies inspired by the classic Italian dessert cannoli, featuring creamy ricotta, chocolate chips, and a cinnamon-sugar coating.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 0.5 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the ricotta filling
  • 0.5 cups ricotta cheese
  • 0.25 cups powdered sugar
  • 0.25 teaspoon cinnamon
  • 0.5 cups mini chocolate chips
For rolling
  • 0.25 cups granulated sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
  6. In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well combined.
Baking
  1. Roll the dough into 1-inch balls. Then roll each ball in the cinnamon-sugar mixture to coat.
  2. Place the balls on the prepared baking sheet, flattening each ball slightly with the bottom of a glass.
  3. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  4. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie.

Notes

Store cookies in an airtight container at room temperature for several days. They can be frozen for up to three months.