Cannoli Cookies
Irresistible bite-sized cookies filled with creamy ricotta and mini chocolate chips, reminiscent of traditional Italian cannoli.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Dough Ingredients
- 1.5 cups all-purpose flour Forms the base of your cookies.
- 0.5 teaspoon baking powder For that perfect rise.
- 0.25 teaspoon salt Enhances the sweetness.
- 0.5 cups unsalted butter, softened Adds richness to the cookies.
- 0.5 cups granulated sugar Sweetens the cookie.
- 1 large egg Binds ingredients together.
- 1 teaspoon vanilla extract Infuses warmth into the cookies.
Filling Ingredients
- 0.5 cups ricotta cheese Star of the filling.
- 0.25 cups powdered sugar Sweetens the filling.
- 0.25 teaspoon cinnamon Adds a warm spice.
- 0.5 cups mini chocolate chips Adds a chocolate burst.
For Rolling
- 0.25 cups granulated sugar Creates a sweet outer layer.
- 1 teaspoon cinnamon Enhances aroma and flavor.
Instructions
Preparation
- 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.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips to create the filling.
- Roll the dough into 1-inch balls and roll each in the cinnamon-sugar mixture.
- Place the balls on the baking sheet and flatten slightly. Bake for 10-12 minutes, until edges are lightly golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Once cooled, spread a teaspoon of the ricotta filling on one cookie and sandwich with another.
Notes
Chill the dough for 30 minutes for easier handling. You can substitute chocolate chips with dried fruits or nuts. Dust with powdered sugar for a decorative touch.