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Cannoli Cookies

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Are you ready to elevate your dessert game with a mouthwatering treat that combines the best of cookies and cannoli? Look no further than Cannoli Cookies! Picture this: a crispy, golden-brown cookie shell filled with creamy ricotta goodness and topped with crunchy almonds. These cookies are a true delight for your taste buds and perfect for any occasion. Whether you’re craving a sweet snack, hosting a gathering, or simply want to impress your friends with your baking skills, Cannoli Cookies are a must-try. Plus, they’re super easy to make, so you can enjoy homemade deliciousness in no time.

Why You’ll Love Cannoli Cookies

  • Irresistible Flavor: With a perfect balance of sweetness and creaminess, Cannoli Cookies are a taste sensation you won’t be able to resist.
  • Easy and Fun to Make: Even if you’re not a seasoned baker, you can whip up a batch of these cookies with ease. The recipe is straightforward and requires simple ingredients.
  • Versatile Delight: Enjoy them as an afternoon pick-me-up, a sweet treat after dinner, or share them with friends and family at gatherings. Cannoli Cookies are always a hit.
  • Great for Sharing: This recipe yields enough cookies to share with loved ones or indulge in whenever you need a little pick-me-up.
  • Customizable Creations: Get creative with your toppings and filling flavors to make Cannoli Cookies uniquely yours.

Ingredients Needed To Make Cannoli Cookies

  • Gluten-free or all-purpose flour
  • Light brown sugar
  • Granulated sugar
  • Kosher salt
  • Vanilla extract
  • Pistachio extract (optional)
  • Egg
  • Unsalted butter
  • Cornstarch
  • Baking soda
  • Chocolate chips
  • Sliced almonds
  • Powdered sugar
  • Ricotta cheese
  • Chopped pistachios

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Cannoli Cookies

  1. Mix the Dough: Cream sugars and butter, add egg and extracts, then gradually mix in dry ingredients until combined. Chill dough in the freezer.
  2. Shape and Bake: Preheat oven, scoop dough onto baking sheets, create wells, and bake until golden brown. Let cool completely.
  3. Prepare the Filling: Combine ricotta cheese and vanilla, then gradually add powdered sugar until smooth. Fill cooled cookies and top with chopped pistachios.
  4. Serve and Enjoy: Dust with powdered sugar for an extra touch of sweetness and savor the deliciousness of your homemade Cannoli Cookies!

Variations & Substitutions

  • Swap out pistachios for mini chocolate chips or candied citrus peel.
  • Add a dash of cinnamon to the cookie dough for a cozy flavor boost.
  • Experiment with different extracts in the filling, like almond or orange, for a unique twist.

Commonly Asked Questions

Absolutely! The pistachio extract is optional and can be omitted without affecting the overall taste.

How should I store Cannoli Cookies?

Keep filled cookies in the fridge for up to 3 days. If you’re making them ahead, store the unfilled cookie cups at room temperature and fill them just before serving.

Cannoli Cookies

Cannoli Cookies are a crispy, golden brown cookie filled with creamy filling and topped with a crunchy almond topping. They are so good!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cannoli cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Cool Time: 20 minutes
Total Time: 47 minutes
Servings: 14
Calories: 269kcal

Equipment

  • mixing bowls
  • baking sheets
  • Parchment paper2″ ice cream scoop
  • Spoon

Ingredients

Cookie Ingredients

  • 2 ½ cups 1.1 gluten-free flour or all-purpose flour
  • cup light brown sugar packed
  • cup granulated sugar
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • ½ tsp pistachio extract optional
  • 1 egg
  • 1 cup unsalted butter room temperature
  • 2 tsp cornstarch
  • 1 cup mini chocolate chips
  • ½ tsp baking soda

Topping

  • 1 cup sliced almonds powdered sugar for topping

Cannoli Filling

  • 12 oz ricotta cheese
  • 2-3 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup pistachios chopped

Instructions

Prepare Cookie Dough

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, cream together the sugars and butter using an electric mixer on high speed for 5 minutes until light and fluffy.
  • Mix in the egg, vanilla extract, and pistachio extract (if using) until smooth.
  • In a separate bowl, combine the dry ingredients: flour, cornstarch, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  • Gently mix in the mini chocolate chips until incorporated.
  • Once mixed, place the dough in the freezer for 20 minutes to firm up.

Shape and Bake Cookies

  • Line two baking sheets with parchment paper.
  • Using a 2″ ice cream scoop, scoop equal-sized portions of dough onto the prepared baking sheets, spacing them apart.
  • Use a spoon to create a small well in the center of each cookie to hold the filling. Be careful not to press down too hard.
  • Bake in the preheated oven for 8-12 minutes until the edges are slightly golden brown.
  • Remove from the oven and allow the cookies to cool completely on the baking sheets before filling.

Prepare Cannoli Filling

  • In a mixing bowl, combine the ricotta cheese and vanilla extract.
  • Gradually add powdered sugar, starting with 2 cups, and mix until smooth. The consistency may vary depending on the type of ricotta used, so adjust the amount of powdered sugar as needed to achieve a firm filling.
  • Fill the cooled cookie cups with the ricotta filling using a spoon or piping bag.
  • Top each filled cookie with chopped pistachios.
  • Dust with powdered sugar before serving, if desired.

Notes

Variations:
  • Substitute the pistachios with mini chocolate chips or candied citrus peel for a different flavor profile.
  • Add a teaspoon of cinnamon to the cookie dough for a hint of warmth and spice.
  • Experiment with different extracts in the filling, such as almond or orange extract, for a unique twist on classic cannoli flavor.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 148mg | Potassium: 57mg | Fiber: 2g | Sugar: 22g | Vitamin A: 328IU | Calcium: 75mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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