A Sweet Delight
Picture this: you bite into a cookie that tastes like your favorite Italian pastry, and that cookie is soft, chewy, and filled with creamy goodness. Yes, Cannoli Cookies are here to make your dessert dreams come true! These cookies pack all the delicious flavors of traditional cannoli into easy-to-make bites that are perfect for sharing (or not… no judgment!).
Why Make This Recipe
So, why should you whip up a batch of Cannoli Cookies?
- Flavor Explosion: You’ve got rich ricotta, sweet chocolate chips, and a sprinkle of cinnamon all wrapped up in a cookie. It’s a flavor party! 🎉
- Easy Peasy: You don’t need to be a professional chef to nail this recipe. If you can mix and roll, you’re golden!
- Perfect for Any Occasion: Whether it’s a holiday, a kids’ bake sale, or just because it’s a Tuesday (no shame), these cookies are a hit.
Why not impress your friends and fam with a dessert that’ll have them begging for more? 🙌
How to Make Cannoli Cookies
Alright, listen up! Making Cannoli Cookies is as simple as 1-2-3… or maybe more like 10 easy steps. Here’s the rundown:
- Prep the Oven: Preheat that oven to 350°F (175°C) and get a baking sheet ready with some parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until blended.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with granulated sugar until it’s light and fluffy. Don’t skimp on this step; that fluffiness is key!
- Add Wet Ingredients: Beat in the egg and vanilla extract like a pro.
- Combine: Gradually mix the dry ingredients into the wet mixture until everything’s combined (but don’t overdo it!).
- Ricotta Time: In another bowl, mix together the ricotta, powdered sugar, cinnamon, and chocolate chips. Get ready for deliciousness!
- Roll the Dough: Shape your cookie dough into 1-inch balls. This is where the magic happens.
- Cinnamon-Sugar Roll: Roll each ball in a mixture of granulated sugar and cinnamon. More flavor, more fun!
- Flatten Them Out: Place the rolled balls on the baking sheet and flatten them a bit – think “cookie pancake.”
- Bake: Pop them in the oven for 10-12 minutes until the edges are lightly golden. Let them cool, then fill and sandwich them with ricotta goodness.
Ingredients
Here’s what you’ll need to whip up these magical cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Directions
Here’s a quick recap of the steps to bake those Cannoli Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar together until light and fluffy in a large bowl. Beat in egg and vanilla extract.
- Gradually add the dry ingredients to mix until just combined.
- Mix ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips in a separate bowl.
- Roll dough into 1-inch balls and coat in the **cinnamon-sugar **mixture.
- Place balls on the baking sheet and flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes until golden at the edges.
- Cool on the baking sheet for 5 minutes, and then transfer to a wire rack.
- Once cool, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another.
How to Serve Cannoli Cookies
Serve these little delights fresh out of the oven or let them cool for a bit to enjoy!
- Presentation Matters: Consider dusting some powdered sugar on top for that fancy touch.
- Pair It Up: These cookies go well with a cup of coffee or a scoop of vanilla ice cream. You can never go wrong with ice cream, right? 🍦
- Gather the Crew: Set them out for family gatherings or parties where everyone can dive in. Just be ready for everyone asking for the recipe!
How to Store Cannoli Cookies
Want your cookies to stay as fresh as the day they were baked? Here are some simple tips:
- Room Temperature: Store them in an airtight container at room temperature for about 3-5 days.
- Chill Mode: If you’re looking to keep them longer, you can refrigerate them for up to a week.
- Freezer Friendly: Stack them between parchment paper in an airtight container, and pop them in the freezer. They can last for a couple of months – but good luck not eating them all before then! ❄️
Tips to Make Cannoli Cookies
- Butter Must Be Softened: Take it out of the fridge beforehand, so it creams smoothly with the sugar.
- Don’t Overmix: Once you add the flour, mix just until combined. Too much mixing leads to tougher cookies.
- Experiment with Fillings: You can swap out the mini chocolate chips for nuts or dried fruits if you’re feeling adventurous.
Variations
Feeling creative? Here are some fun twists to try out:
- Nutty Version: Add some chopped pistachios for that classic cannoli flavor.
- Seasonal Flavors: Sprinkle in some pumpkin spice during the fall for a delicious seasonal cookie.
- Coffee Flavor: Add a teaspoon of instant espresso powder to the dough for a coffee-infused treat!
FAQs
Q1: Can I use ricotta cheese straight from the tub?
Absolutely! Just be sure to drain any excess liquid for the best texture.
Q2: Can I substitute the butter?
Yes, you can use margarine or even coconut oil for a dairy-free alternative.
Q3: Are these cookies hard or soft?
These babies are soft and chewy, with just the right amount of fluffiness. They’re basically a warm hug! 💖
So, what are you waiting for? Let’s make those Cannoli Cookies and enjoy the sweet life! 🍪
Cannoli Cookies
Ingredients
Cookie Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened Make sure it's softened
- 0.5 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups ricotta cheese Drained if watery
- 0.25 cups powdered sugar
- 0.25 teaspoon cinnamon
- 0.5 cups mini chocolate chips
Cinnamon-Sugar Roll
- 0.25 cups granulated sugar For rolling
- 1 teaspoon cinnamon For rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until blended.
- In a large bowl, cream the softened butter with granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract to the butter and sugar mixture.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- In another bowl, mix together ricotta, powdered sugar, cinnamon, and mini chocolate chips.
- Shape the cookie dough into 1-inch balls.
- Roll each ball in a mixture of granulated sugar and cinnamon.
- Place the rolled balls on the baking sheet and flatten them slightly.
- Bake for 10-12 minutes until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes.
- Once cool, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another.
Notes
Printable Recipe Card
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