Description
These Cannoli Cookies with Ricotta Filling are irresistibly buttery, tender, and filled with a rich, creamy Italian-inspired cannoli center. Made with a soft vanilla cookie dough studded with mini semi-sweet chocolate chips, each cookie features delicately golden edges and a deep center filled with sweetened whole-milk ricotta cheese. Finished with crunchy toasted pistachios and a delicate dusting of powdered sugar, these bakery-style cookies capture the classic flavors of traditional Italian cannoli in a delicious homemade treat. Perfect for holiday cookie trays, family celebrations, elegant gatherings, or enjoying with a warm cup of espresso.
Ingredients
Scale
- For the Cookie Dough Base:
- 1 cup (226 g / 2 sticks) unsalted butter, room temperature
- 1/3 cup (67 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure pistachio extract (optional)
- 2 1/2 cups (312 g) all-purpose flour (or 1:1 gluten-free baking flour)
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (170 g) mini semi-sweet chocolate chips
- For the Cannoli Filling and Topping:
- 12 oz (340 g) whole-milk ricotta cheese (strained if watery)
- 2 to 3 cups (240–360 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 cup (30 g) toasted shelled pistachios, finely chopped
- Powdered sugar, for final dusting
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the room-temperature unsalted butter, packed light brown sugar, and granulated sugar together with an electric mixer on high speed for about 5 minutes until light, pale, and fluffy.
- Mix in Egg and Extracts: Add the room-temperature egg, pure vanilla extract, and optional pistachio extract, mixing on medium speed until completely smooth and emulsified.
- Combine Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually mix the dry ingredients into the wet mixture on low speed just until incorporated.
- Fold in Mini Chocolate Chips and Freeze: Gently fold in the mini semi-sweet chocolate chips using a rubber spatula until evenly distributed. Cover the bowl and place the dough in the freezer for 20 minutes to firm up the butter fats.
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Portion and Form Cookie Cups: Using a 2-inch ice cream scoop, portion the chilled dough onto the prepared baking sheets, leaving 2 inches of space between them. Use the back of a round spoon or your thumb to gently press a deep well into the center of each cookie dough ball.
- Bake Until Edges Are Golden: Bake at 350°F (175°C) for 8–12 minutes, or until the edges are slightly golden brown while the centers remain soft. Let the cookies cool completely on the baking sheets.
- Prepare Sweet Cannoli Filling: In a medium bowl, whisk the whole-milk ricotta cheese and pure vanilla extract until smooth. Gradually add the sifted powdered sugar, starting with 2 cups, and mix until completely smooth. Add more powdered sugar if needed to achieve a thick, pipeable consistency.
- Fill, Top, and Finish: Spoon or pipe the sweet ricotta filling into the well of each completely cooled cookie cup. Top each filled cookie with finely chopped toasted pistachios and finish with a light dusting of powdered sugar.
Notes
- Strain Watery Ricotta: The moisture content in ricotta cheese can vary greatly by brand. If your ricotta seems very wet, strain it through a fine-mesh sieve or cheesecloth for an hour before mixing your filling so the cream isn’t runny!
- Deepen the Wells While Warm: If the indentations puff up slightly during baking, gently press the back of a spoon into the center of the cookies right when they come out of the oven while they are still soft.
- Refrigerate After Filling: Because of the fresh dairy ricotta filling, store filled cannoli cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 19g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg