Name: Cannoli Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 ¼ cups flour; ¾ teaspoon baking powder; ¼ teaspoon salt; ½ cup butter; ⅓ cup granulated sugar; 1 egg; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; ½ cup heavy whipping cream; ¾ cup ricotta cheese; ½ cup powdered sugar; ½ teaspoon vanilla extract; 1 cup mini chocolate chips

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Why You’ll Love This Recipe

These cookies combine the best of both worlds: a soft, buttery almond cookie base and a rich, creamy cannoli topping. They’re perfect for parties, special occasions, or whenever you want a decadent treat that’s bite-sized and irresistible. The mini chocolate chips add the perfect little pops of chocolate in every bite.

Ingredients

1 ¼ cups flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup butter
⅓ cup granulated sugar
1 egg
½ teaspoon vanilla extract
¼ teaspoon almond extract

Cannoli Topping

½ cup heavy whipping cream
¾ cup ricotta cheese
½ cup powdered sugar
½ teaspoon vanilla
1 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Easy Cannoli Cookies

Directions

Preheat oven to 350ºF.
In a bowl, combine flour, baking powder, and salt; set aside.
Cream butter and sugar together until light and fluffy.
Beat in egg, vanilla extract, and almond extract until combined.
Stir in flour mixture until fully incorporated.
Scoop dough into walnut-sized balls (about 1 ½ tablespoons each) and flatten to ¼–½ inch thickness.
Place cookies on a baking sheet with about 2 inches of space between each. Bake in the center of the oven for about 10 minutes, until edges are set and cookies lose their sheen.
Remove cookies from oven and let cool completely.
For the topping, beat heavy cream to stiff peaks. Then fold in ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in mini chocolate chips.
Spread about 2 tablespoons of the topping over each cookie. For a prettier presentation, you can pipe the mixture using a piping bag fitted with a large star tip.

Servings and Timing

Servings: 9 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Chocolate-Dipped: Dip the edges of the cookies in melted chocolate for an extra indulgent touch.
Citrus Twist: Add a teaspoon of orange or lemon zest to the cookie dough for a fresh flavor.
Nutty Addition: Sprinkle finely chopped pistachios or almonds over the cannoli topping.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Mini Cookies: Make smaller cookies for bite-sized treats, reducing bake time slightly.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 3 days due to the ricotta topping. Avoid freezing after topping as the texture may change. For best results, add the cannoli topping just before serving.

FAQs

1. Can I use part-skim ricotta?

Yes, part-skim ricotta works, but the topping will be slightly less creamy.

2. Can these cookies be made ahead?

Yes, bake the cookies in advance, but add the cannoli topping just before serving for best texture.

3. Can I use regular chocolate chips instead of mini?

Mini chocolate chips are recommended to maintain a balanced texture with the topping. If unavailable, chop a chocolate bar into tiny pieces.

4. Can I pipe the cannoli topping?

Yes, using a piping bag with a star tip creates a prettier swirl.

5. Can I make the cookies dairy-free?

You can substitute butter with a dairy-free alternative and use coconut cream instead of heavy cream, though texture will differ slightly.

6. Can I store cookies at room temperature?

Cookies can be stored at room temperature for a few hours, but the ricotta topping requires refrigeration.

7. Can I add flavor to the cannoli topping?

Yes, a splash of orange or lemon extract pairs beautifully with almond-flavored cookies.

8. How do I prevent cookies from spreading too much?

Chill dough slightly before baking and avoid flattening too thin.

9. Can I make smaller cookies?

Yes, just reduce baking time by 1–2 minutes and adjust topping accordingly.

10. Can I skip the almond extract?

Yes, but the almond extract enhances the traditional cannoli flavor.

Conclusion

Cannoli cookies are a delightful fusion of soft almond cookies and creamy ricotta topping, perfect for indulgent snacking or dessert. With simple ingredients, quick prep, and room for creative variations, they bring a touch of Italian pastry magic into your home kitchen.

Cannoli Cookies

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Cannoli cookies are tender, almond-flavored cookies topped with a light and creamy ricotta filling, speckled with mini chocolate chips. These sweet bites capture the essence of classic Italian cannoli in an easy-to-make cookie form.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 9 cookies
Category: Dessert, Snack
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 350ºF.
In a bowl, combine flour, baking powder, and salt; set aside.
Cream butter and sugar together until light and fluffy.
Beat in egg, vanilla extract, and almond extract until combined.
Stir in flour mixture until fully incorporated.
Scoop dough into walnut-sized balls (about 1 ½ tablespoons each) and flatten to ¼–½ inch thickness.
Place cookies on a baking sheet with about 2 inches of space between each. Bake in the center of the oven for about 10 minutes, until edges are set and cookies lose their sheen.
Remove cookies from oven and let cool completely.
For the topping, beat heavy cream to stiff peaks. Then fold in ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in mini chocolate chips.
Spread about 2 tablespoons of the topping over each cookie. For a prettier presentation, pipe the mixture using a piping bag fitted with a large star tip if desired.