Cannoli Cookies
Deliciously soft and chewy cookies inspired by the classic Italian cannoli, filled with rich ricotta and chocolate chips.
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
Store cookies in an airtight container at room temperature for 3-5 days. Can refrigerate for up to a week or freeze for a couple of months.