Cannoli Cookies Recipe: Your Homemade Taste of Sicily

The crisp shell, the creamy, rich filling, the hint of citrus and chocolate a perfect cannoli is a little piece of Sicilian heaven. But what if you could capture that iconic flavor in a soft, portable, and utterly irresistible cookie? Enter the Cannoli Cookie: a revolutionary treat that combines the best of both worlds.

This isn’t just another cookie recipe; it’s a culinary project that brings the spirit of an Italian pastry shop right into your kitchen. These cookies feature a tender, lightly spiced shell that hugs a luscious, homemade ricotta filling speckled with chocolate and orange zest. They are impressive enough for a holiday platter yet simple enough to satisfy a weekday baking urge. Forget the search for the ultimate fusion dessert; you’ve just found it.

In this comprehensive guide, we’ll walk through every step, from selecting the right ricotta to achieving the perfect pipeable filling consistency. Let’s create some magic.

Why You’ll Love This Cannoli Cookie Recipe

• The Perfect Flavor Fusion: It’s the classic cannoli taste, reimagined in a soft, chewy cookie form.
• Make-Ahead Friendly: Both the cookie dough and the filling can be prepared a day in advance, making assembly a breeze.
• Impressively Delicious: These are guaranteed show-stoppers at parties, potlucks, and cookie exchanges.
• No Frying Required: Unlike traditional cannoli, these cookies are baked, making the process cleaner and slightly less daunting.

Cannoli Cookies Ingredients

For the best results, use high-quality, fresh ingredients. The ricotta is the star of the filling, so choose wisely!

For the Cookie Dough:

• 2 ½ cups (315g) All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 tsp Ground Cinnamon
• ½ cup (115g) Unsalted Butter, at room temperature
• ½ cup (100g) Granulated Sugar
• ½ cup (110g) Light Brown Sugar, packed
• 1 large Egg, at room temperature
• 1 tsp Pure Vanilla Extract
• ½ cup (120ml) Whole Milk

For the Cannoli Filling:

• 1 ½ cups (375g) Whole Milk Ricotta Cheese (see pro-tip below)
• 4 oz (115g) Mascarpone Cheese, at room temperature
• 1 ½ cups (180g) Powdered Sugar, sifted
• 1 tsp Pure Vanilla Extract
• ½ cup (90g) Mini Chocolate Chips (or chopped dark chocolate)
• ¼ cup (40g) Chopped Pistachios (optional, for texture and color)
• Zest of one small Orange

For Assembly (Optional):

• Additional powdered sugar for dusting
• Melted chocolate for drizzling

Pro-Tip on Ricotta: For the creamiest, non-grainy filling, it’s crucial to drain your ricotta. Place it in a fine-mesh strainer lined with cheesecloth over a bowl. Refrigerate for at least 1-2 hours, or preferably overnight, to remove excess whey. This step prevents a watery filling.

Equipment You’ll Need

• Electric Hand Mixer or Stand Mixer
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Spatula
• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Piping Bag with a large star tip (like Wilton 1M or 6B)

Step-by-Step Cooking Instructions

Part 1: Making the Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures the leavening agents and spices are evenly distributed throughout the dough, preventing bitter pockets. Set aside.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, pale, and fluffy. This should take about 2-3 minutes. This step is key for creating a soft, tender cookie texture.
3. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
4. Combine Wet and Dry: With the mixer on low speed, gradually add the dry flour mixture in three parts, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix! Overmixing develops gluten, leading to tough cookies.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling period is non-negotiable it firms up the butter, preventing the cookies from spreading too much in the oven, and allows the flavors to meld.

Part 2: Preparing the Cannoli Filling

While the dough chills, prepare the filling.

1. Drain the Ricotta: Ensure your ricotta has been properly drained as described in the “Pro-Tip” above.
2. Whip the Cheeses: In a clean mixing bowl, beat the drained ricotta and mascarpone cheese together on medium speed until smooth and well combined.
3. Sweeten and Flavor: Add the sifted powdered sugar and vanilla extract. Beat on low speed initially to avoid a sugar cloud, then increase to medium-high and whip for 1-2 minutes until the filling is smooth and slightly thickened.
4. Fold in Add-Ins: Using a spatula, gently fold in the mini chocolate chips, chopped pistachios (if using), and orange zest. Cover the bowl and refrigerate the filling for at least 30 minutes to allow it to firm up, making it easier to pipe.

Part 3: Baking and Assembling the Cookies

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Scoop the Dough: Using a medium cookie scoop (about 1.5 tablespoons), portion out the chilled dough. Roll each portion into a smooth ball and place them about 2 inches apart on the prepared baking sheets.
3. Create Indentations: This is the crucial step for holding the filling! Use the back of a rounded ½ teaspoon measure, your thumb, or the end of a wooden spoon to make a deep, wide well in the center of each dough ball. Be careful not to press all the way through to the baking sheet.
4. Bake to Perfection: Bake for 10-12 minutes, or until the edges are just set and the bottoms are lightly golden. The centers will still look soft.
5. Reform the Wells: As soon as the cookies come out of the oven, immediately use the same spoon or measure to gently press down the indents again, as they will have puffed up during baking. This ensures a perfect pocket for your filling.
6. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be completely cool before filling, or the filling will melt.

Part 4: Filling and Serving

1. Pipe the Filling: Transfer the chilled cannoli filling to a piping bag fitted with a large star tip. Pipe a generous swirl of filling into the well of each completely cooled cookie.
2. Final Touches: For an extra touch of elegance, dust the assembled cookies with a little powdered sugar or drizzle with melted dark chocolate.
3. Serve and Store: Serve immediately for the best texture. Store any leftover assembled cookies in a single layer in an airtight container in the refrigerator for up to 3 days. The unfilled cookies can be stored at room temperature for up to 5 days, and the filling can be kept separately in the fridge for 3 days. Assemble just before serving for a crisp cookie texture.

Conclusion: A New Family Favorite

These Cannoli Cookies are more than just a dessert; they are a conversation starter, a taste of tradition with a modern twist, and a testament to the joy of homemade baking. By following this detailed guide, you’ve mastered a technique that blends the creamy luxury of a cannoli with the comforting familiarity of a soft-baked cookie. So, put on your apron, preheat that oven, and get ready to enjoy a little taste of Sicily, one delicious, cream-filled bite at a time. Buon Appetito!