Cannoli Cookies with Ricotta Cream Filling

Cannoli cookies with ricotta cream filling are a delightful twist on the classic Italian dessert. They combine a soft, chewy cookie with a rich ricotta filling, making them a perfect treat for any occasion. The cookies are easy to make and can be enjoyed with a cup of coffee or as a sweet after-dinner treat. Whether you’re a fan of traditional cannoli or love trying new desserts, these cookies will surely impress!

Table of Contents

Table of Contents

4 Reasons Why You’ll Love It

• Unique Flavor Combination
• Soft and Chewy Texture
• Easy to Make at Home
• Perfect for Any Occasion

Time Breakdown

• Preparation Time: 30 minutes
• Chilling Time: 30 minutes
• Baking Time: 14 minutes
• Total Time: 1 hour 14 minutes

Ingredients List

• 3/4 cup salted butter (softened) (Can substitute with regular butter if desired)
• 1/4 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mini chocolate chips (Can use regular chocolate chips if desired)
• 1 cup whole milk ricotta (strained) (Make sure to thoroughly strain your ricotta. Any excess liquid can lead to a soggy filling.)
• 1 cup powdered sugar
• 1/4 cup mini chocolate chips
• 1/8 tsp cinnamon

How to make Step-by-Step

1. Strain the Ricotta

Start by straining your ricotta. Place half your ricotta in your cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the second half of your ricotta. Once strained, discard the liquid.

2. Prepare the Filling

Place your strained ricotta in a bowl and add your powdered sugar, cinnamon, and chocolate chips. Mix until combined. Set aside.

3. Cream the Butter and Sugars

In a large bowl or stand mixer, add your softened butter and beat until soft and airy. Then add your sugar and brown sugar and beat until combined.

4. Add Eggs and Vanilla

Add your eggs and vanilla and beat until pale in color.

5. Combine Dry Ingredients

Add your flour, baking soda, and salt. Mix on low until evenly combined.

6. Add Chocolate Chips

Add your mini chocolate chips to your dough and mix until combined.

7. Prepare the Cookie Sheet

Line your cookie sheet with parchment paper.

8. Shape the Cookies

Roll your cookies into balls and lightly press them down with your fingers. You should get about 14 large cookies.

9. Create Wells for Filling

Using the back of a teaspoon, press down the centers of your cookies to create a well for your cream. Then, place about 1 tablespoon of your cannoli cream mixture into the center wells of each cookie.

10. Chill the Cookies

Chill your cookies in the fridge for 30 minutes.

11. Bake the Cookies

Bake your cookies at 350 degrees for 14 minutes.

12. Cool and Dust

Take out and let completely cool. Dust with powdered sugar and enjoy!

Serving Suggestions

Serve these cookies fresh out of the oven or chilled. They pair nicely with coffee, tea, or a glass of milk. For an extra touch, consider drizzling a bit of chocolate over the top or topping with a sprinkle of chopped pistachios.

Storage Tips

• Keep in an airtight container to maintain freshness.
• Store in the fridge if you have leftover cream filling.
• Consume within a week for best taste.
• Freeze unbaked cookie dough for later use.

Tips for Success

• Make sure to strain the ricotta well to avoid a soggy filling.
• Don’t overmix the dough to keep the cookies tender.
• Adjust the amount of chocolate chips to taste.
• Allow cookies to cool completely before dusting with powdered sugar.

Variations to Try

• Add a splash of orange zest to the ricotta filling for a citrus twist.
• Substitute the chocolate chips with dried fruit like raisins or cherries.
• Use almond extract instead of vanilla for a different flavor profile.

FAQs

1. 
   

   Can I make the dough ahead of time?
   Yes, you can make the dough a day in advance and store it in the refrigerator.

2. 
   

   What can I use if I don’t have ricotta?
   Mascarpone cheese can be a great alternative for the filling.

3. 
   

   How do I prevent my cookies from spreading too much?
   Make sure your butter is soft but not melted, and chill the dough before baking.

4. 
   

   Can I freeze the cookies?
   Yes, you can freeze the baked cookies for up to three months.

Closing Notes

Cannoli cookies with ricotta cream filling are a fun and delicious way to enjoy a classic dessert in cookie form. If you love the creamy filling and chocolatey goodness, this recipe is sure to become a favorite. Perfect for family gatherings, special occasions, or simply a delightful treat for yourself, these cookies will bring joy to anyone who tries them. Enjoy making and sharing this sweet treat with everyone you love!