Go Back

Irresistible Cannoli Cookies

Delightful cookies combining a crispy exterior with a rich, creamy filling, inspired by the classic Italian dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cream Filling
  • 1 cup ricotta cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
For the Cookie Dough
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup mini chocolate chips
For Garnishing
  • 1/2 cup crushed pistachios for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until creamy.
  3. In another bowl, whisk together flour and baking powder. Gradually add to the ricotta mixture, stirring until combined. Fold in mini chocolate chips.
  4. Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them apart.
Baking
  1. Bake for 10-12 minutes until edges are lightly golden.
  2. Cool on the baking sheet for a couple of minutes before transferring to a wire rack.
Assembly
  1. Once cooled, fill each cookie with the ricotta mixture.
  2. Sprinkle crushed pistachios over filled cookies.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw before serving and reheat if desired.