cannoli cookies

A tender, almond-flavored cookie becomes the perfect vehicle for a light and creamy cannoli topping. Speckled with mini chocolate chips, they’re sweet bites of heaven. 

Cannoli Cookies

flour

baking powder

salt

butter

sugar

vanilla extract

almond extract

heavy whipping cream

ricotta cheese

vanilla

mini chocolate chips

Preheat the oven to 350ºF.

Combine flour, baking powder, and salt in a bowl and 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 each to between ¼ and ½ inch thickness.

Place on cookie sheet with about 2 inches of space between each, and bake in center of preheated oven for about 10 minutes until cookies lose their sheen and are set on the edges.

Remove from oven and let cool.

While the cookies cool, beat whipped cream to stiff peaks, then beat in ricotta, powdered, sugar, and vanilla extract.

Stir in chocolate chips.

Spread about 2 tablespoons of whipped mixture over each cookie.

These cookies have all of the flavors of traditional cannoli in an easy-to-make cookie! You can top the cookie with a simple chocolate drizzle or dust with powdered sugar.

Cannoli Cookies Recipe

all purpose flour ((260 grams))

cinnamon

nutmeg

butter, room temperature ((one stick))

orange zest

whole milk ricotta cheese ((drained))

chocolate chocolate

pistachios,

dark chocolate, melted ((for drizzling))

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.

In a large bowl, use an electric mixer on medium speed to mix together the sugar, butter, and orange zest, until mixture is light and fluffy, about 2 minutes. Then, mix in the ricotta, and egg, until combined. Add in the flour mixture and mix until just combined. Fold in the chopped chocolate and pistachios.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least an hour or up to 24 hours.

When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper; set aside. Remove cookie dough from refrigerator and use a cookie scoop to measure out about 1 ½ tablespoons of dough and roll into a ball. Place on prepared baking leaving about 2 inches between each cookie.

Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.

Once cooled, drizzle melted chocolate over the top of the cookies. Alternatively you can dust the top of the cookies with the powdered sugar.

I made these cookies recently and love them! They are delicious! I'm just wondering why they stayed puffy after baking them instead of flattening out a bit like the picture shows. I used a small scoop to make the cookie dough balls, but I don't think this is why they didn't flatten out.

Made the cannoli cookies today and they are fantastic. Husband had to taste test before I could drizzle the chocolate. He absolutely loves them with and without the drizzle. Thank you for sharing and giving me another option for Christmas.

These are amazing! So soft, moist, light and fluffy! Made them today for my family and everyone loved them! Love the chocolate and orange zest combo!

These are delicious, will be saving this recipe!  Wondering why they need to be refrigerated?

Followed recipe &amp; cookies turned out delicious. Used Polly O ricotta. I didn’t glaze as I love confection sugar. Would definitely make again!

These will always be on my Christmas cookie rotation from now on! The flavor is heavenly and the texture is similar to the sour cream cookies my mom used to make when I was little. I have them stored in a container (large Rubbermaid) and they are so soft and pillowy. Just a delightful little cookie. I toasted the pistachios and chopped them up very fine so my husband can enjoy them too. I followed the recipe to a T except for the icing because powdered sugar was just sweet enough and the orange zest shines through without the icing. It probably would have made them too sweet for us. I used a pink #60 Volrath scoop and got around 4 dozen cookies. Great recipe if you love canolli and don't have time to make them or have access to a bakery that makes them. Thanks for sharing!

They were amazing. Made them for a party and everyone loved them. Delicious. Now I need a re iOS for gluten-free please.

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Cannoli Cookies

Cannoli Cookies Recipe

Top 2 cannoli cookies recipes from across the web

The most viewed cannoli cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cannoli Cookies

Cannoli Cookies Recipe

The most viewed cannoli cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine