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The Best Cannoli Cookies Recipe

The Best Cannoli Cookies Recipe
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The Best Cannoli Cookies Recipe brings the classic Italian dessert into a convenient, bite-sized cookie form. Featuring crispy, golden shells paired with a luscious, creamy ricotta filling, this treat offers a delightful contrast of textures and flavors. Easy to make and customizable, these cookies are perfect for sharing at gatherings or impressing guests with an elegant, mess-free dessert.

Ingredients

Scale

Filling

  • 1 cup Ricotta Cheese (drained overnight for best results)
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Mini Chocolate Chips or Candied Orange Peel (optional)

Cookie Shells

  • 2 cups All-Purpose Flour (or gluten-free flour blend for gluten-free option)
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 cup Cold Butter, cubed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • Beaten egg white (for sealing shells)

Instructions

  1. Prepare the Cookie Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and cinnamon. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg and vanilla extract, kneading lightly until a smooth dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up.
  2. Roll and Cut the Dough: On a floured surface, roll the chilled dough out thinly to about 1/8 inch thickness. Using a round cookie cutter or glass, cut out circles approximately 3 inches wide. These circles will form the cannoli shells.
  3. Shape and Bake the Shells: Carefully wrap each dough circle around a cannoli mold or cleaned metal tube, sealing the edges with a little beaten egg white. Place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 12-15 minutes or until golden brown and crisp. Allow the shells to cool completely before removing them from the molds.
  4. Prepare the Ricotta Filling: In a bowl, beat the ricotta cheese with powdered sugar and vanilla extract until smooth and fluffy. Fold in mini chocolate chips or candied orange peel if desired. Chill the filling mixture to thicken slightly.
  5. Fill the Cookies: Once the shells are completely cooled, pipe or spoon the ricotta filling into each cookie. For cleaner presentation, pipe filling into both ends so every bite offers a creamy, satisfying texture.

Notes

  • Chill the dough before rolling to make handling easier and to help achieve crispier shells.
  • Use metal cannoli molds to help maintain the shape during baking and ensure even cooking.
  • For an ultra-smooth filling, strain the ricotta overnight to remove excess moisture.
  • Fill the shells just before serving to prevent sogginess.
  • Sprinkle powdered sugar or cocoa powder on finished cookies for added flair.
  • For a dairy-free version, substitute ricotta with plant-based cream cheese and use dairy-free butter in the dough.
  • Cookie shells can be frozen up to 3 months; thaw at room temperature before filling.
  • Warm shells in a low oven (300°F / 150°C) for a few minutes to re-crisp if needed.

Nutrition

Keywords: cannoli, cannoli cookies, Italian dessert, ricotta cookies, creamy filling, crispy shells, bite-sized desserts, cookie recipe

Find it online: https://withnora.com/the-best-cannoli-cookies-recipe/