Cannoli Cookies
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
How To Make Cannoli Cookies
- Mix the Dough: Cream sugars and butter, add egg and extracts, then gradually mix in dry ingredients until combined. Chill dough in the freezer.
- Shape and Bake: Preheat oven, scoop dough onto baking sheets, create wells, and bake until golden brown. Let cool completely.
- Prepare the Filling: Combine ricotta cheese and vanilla, then gradually add powdered sugar until smooth. Fill cooled cookies and top with chopped pistachios.
- 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
Can I skip the pistachio extract in the cookie dough?
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 RateServings: 14
Calories: 269kcal
Equipment
- mixing bowls
- Electric mixer
- baking sheets
- Parchment paper2″ ice cream scoop
- Spoon
Ingredients
Cookie Ingredients
- 2 ½ cups 1.1 gluten-free flour or all-purpose flour
- ⅓ cup light brown sugar packed
- ⅓ 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
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