Easy Cannoli Cookies: A Sweet Twist on a Classic Dessert
If you’re anything like me, you’ve had your fair share of kitchen hiccups. I remember one time I set out to make a beautiful lasagna, only to realize halfway through that I had forgotten the pasta. Yup, just cheese and sauce. It was exactly what you might call “not ideal.” But sometimes, it’s those misadventures that lead us to magic in the kitchen. Enter my beloved Cannoli Cookies. These little delights are an easy way to enjoy all the creamy, chocolatey goodness of traditional cannoli without the painstaking process of making pastry shells. Honestly, as someone who has had their share of pastry dramas, this cookie recipe feels like a warm hug at the end of a chaotic day.
The moment I first discovered this recipe, I was home for the holidays—a cozy night in, warm lights strung up around the living room, and family gathered around. The scent of cookies wafted through the air as we swapped stories and sipped on hot cider. There’s something incredibly joyous about being in the kitchen with loved ones, isn’t there? This recipe became our go-to for easy gatherings—it’s quick, delicious, and surprisingly forgiving, which means if you fumble a bit (and you will, no worries!), the cookies will still emerge triumphant from the oven.
These Cannoli Cookies are a delightful blend of crunchy and creamy, with a hint of cinnamon and mini chocolate chips. They bring nostalgia and comfort, reminding me of my Italian grandmother’s kitchen. And the moment I sandwiched those two cookie halves with a sweet ricotta filling, I knew I was onto something irresistible. So let’s dive into my happy place: baking these cookies that are perfect for dessert, snack time, or a sweet treat for any occasion.
Why You’ll Love This Recipe
- Easy Weeknight Magic: Seriously, even the most chaotic evenings can find solace in a bake like this.
- Comfort Food Vibes: Homemade cookies just hit differently—feels like a warm embrace with every bite.
- Leftover Heaven: These cookies hold up well, so you can enjoy them all week without compromise.
- Picky-Eater Approved: Who doesn’t love a tasty treat? Kids and adults alike will devour these mini delights.
- Meal Prep Winner: This is a great recipe to whip up when the week ahead looks packed—just stash them for a quick sweet break.
- Versatile Flavors: You can adapt the mix-ins to suit your mood (extra chocolate chips? Why not!).
What Makes This Recipe Special?
There’s something about the playfulness of a cookie that marries well with the filling of a cannoli—the creamy ricotta, the hint of cinnamon, and those delightful mini chocolate chips create a heavenly combination. And let’s not forget that you don’t have to make pastry shells! Just roll the dough into balls, bake them, and sandwich away.
Plus, the simplicity of this recipe is a huge win for those nights when you find yourself craving something sweet but can barely muster the energy to turn on the oven—don’t worry, I’ve been there!
Ingredients
Let’s get down to the nitty-gritty of what you’re going to need to create your Cannoli Cookies. The following ingredients come together to produce these glorious bites:
- 1 ½ cups all-purpose flour: The backbone of our cookie. It gives structure to keep things from falling apart.
- ½ teaspoon baking powder: Just a pinch helps with that lovely rise, making the cookies soft.
- ¼ teaspoon salt: This little guy enhances the sweetness. Trust me, it’s essential.
- ½ cup unsalted butter, softened: Butter in cookies is like a warm hug—adds richness and flavor.
- ½ cup granulated sugar: The sweetness factor. It’s going to help caramelize those edges!
- 1 large egg: Binding everything together so your cookies hold their shape.
- 1 teaspoon vanilla extract: Oh, the aroma! Adds depth and enhances the flavors.
- ½ cup ricotta cheese: This is our star filling—super creamy and rich, it’ll make you feel like you’re indulging in real cannoli.
- ¼ cup powdered sugar: To sweeten the ricotta filling, giving it that dreamy texture.
- ¼ teaspoon cinnamon: A little spice always elevates the flavors.
- ½ cup mini chocolate chips: Because, really, you can’t go wrong with chocolate.
- ¼ cup granulated sugar (for rolling): Adds a delightful crunch on the outside.
- 1 teaspoon cinnamon (for rolling): Just to kick things up a notch!
Now, if you’re thinking about substituting any ingredients, go for it! I’ve made these cookies with margarine and dairy-free ricotta for friends who needed a lactose-free option—still a hit! Just remember, the simpler, the better!
How to Make It Step-by-Step
Alright, let’s get cooking! I’m here for the messy, chaotic, yet oh-so-fun process of baking these cookies. You might expect to find flour on my face by the end—every epic session has its splatters, am I right?
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Preheat and Prepare: First things first, crank up that oven to 350°F (175°C). Line a baking sheet with parchment paper, because who has time to scrub baked-on cookie mess? Not me!
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Sift and Whisk: In a medium bowl, whisk together your flour, baking powder, and salt. Take a moment to inhale the flour—it has this wholesome, comforting scent before it meets butter and sugar.
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Cream Time: Now, in a separate large bowl, cream together your softened butter and granulated sugar. Use a hand mixer or a stand mixer if you have one—that fluffy, light texture is key. Don’t be shy! Beat it until it’s pale and airy. As you whisk, I dare you to resist doing a little happy dance when you catch the sparkle of the sugar.
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Egg and Vanilla Add-in: Crack in the egg and pour your vanilla extract in. Mix until everything is just combined; you’ll want to see a smooth batter that looks like a cloud of happiness.
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Combine Dry and Wet: Gradually add your dry ingredients from the first bowl into your butter mixture. Mix it all together until just combined. It’s gonna be a bit of a workout, but trust me, it’ll all come together beautifully.
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Prepare the Creamy Filling: Now for the best part—grab a separate bowl and mix your ricotta cheese with the powdered sugar, cinnamon, and mini chocolate chips. You’re probably just dying to sneak a spoonful, and honestly? I won’t judge if you do!
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Roll Into Balls: With your dough ready, begin rolling it into 1-inch balls. It’s okay if they’re not perfect—as long as they’re roughly the right size, they’ll bake beautifully.
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Cinnamon-Sugar Coating: In a small bowl, combine your granulated sugar and cinnamon. Roll each dough ball in this mix and place them on the parchment-lined baking sheet. Just take a moment to admire your handiwork; it’s satisfying!
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Flatten ‘em a Bit: Here’s the fun part; using the bottom of a glass, gently flatten each dough ball just enough—about a half-inch thick.
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Bake ‘em Good: Slide the baking sheet into your preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden. The smell wafting from your oven will be pure bliss, let me tell you.
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Cooling Time: Once out of the oven, allow the cookies to cool on the sheet for about five minutes—just long enough for them to settle into their new form. Then, carefully transfer them to a wire rack to cool completely.
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Sandwich Time: Once the cookies have cooled down, take one cookie, spread a teaspoon of that delightful ricotta filling on the flat side, and top it with another cookie like the beautiful sandwich it is. Take a moment to appreciate your creation; it’s a triumph!
Tips for Best Results
- Room Temperature Ingredients: Always start with room temperature butter and eggs—they mix better and give a lighter texture. (Learned that the hard way!)
- Don’t Overmix: Mix until just combined to keep your cookies tender. Overmixing can make them tough—yikes!
- Cool Completely: Trust me, don’t rush this step. If the cookies aren’t cool, the filling could mess everything up.
- Variations Are Fun: Play with the flavors; add some orange zest or swap in some nuts for crunch.
Ingredient Substitutions & Variations
- Gluten-Free Option: You can swap the all-purpose flour with a gluten-free blend. Just be sure to check for a mix that includes xanthum gum to help with binding.
- Dairy-Free Twist: For a lactose-free option, use dairy-free butter and a non-dairy ricotta or cream cheese substitute.
- Mix-In Madness: Jazz up your filling with dried fruits or other types of chocolate. I once added crushed pistachios, and let me tell you, it was unforgettable.
Serving Suggestions
Pair these incredible Cannoli Cookies with a cozy cup of coffee or hot chocolate for the ultimate sweet indulgence. Picture this: you settle into your favorite chair, pull that blanket around you, and dive into a rom-com while munching on these. Perfection, right? Not to forget, these cookies would make a gorgeous addition to any dessert table—it’s a guaranteed crowd-pleaser!
How to Store and Reheat Leftovers
If you find yourself with extra cookies, you can store them in an airtight container in the refrigerator. They’ll keep well for about a week—but let’s be honest, they probably won’t last that long. If you want to enjoy a cookie warm, just pop it in the microwave for a few seconds to refresh that delightful soft texture.
Make-Ahead and Freezer Tips
These cookies can be made ahead! You can freeze the unbaked cookie dough balls on a baking sheet until firm, then transfer them to a freezer bag. When the craving hits, just bake straight from the freezer—no thawing needed!
Common Mistakes to Avoid
- Don’t skip the chilling time! That’s where flavors meld and your cookies can shape nicely.
- Make sure to measure your flour correctly—too much can lead to dry cookies. Spoon and level, people!
- Avoid overbaking—nobody wants a dry cookie. Keep an eye out for those golden edges!
Frequently Asked Questions (FAQ)
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Can I use regular ricotta instead of part-skim?
Absolutely! Regular ricotta will give you a creamier filling, just be careful with moisture. -
How do I know when they’re done?
Look for golden edges; the center will look slightly puffy and set. -
Can I freeze baked cookies?
Yes! Just let them cool, then store in an airtight container or freezer bag for up to a month. -
What if I don’t have mini chocolate chips?
You can chop regular chocolate chips or even use dried fruit for a change! -
How do I make these cookies more festive?
Add some sprinkles or replace chocolate chips with crushed peppermint for a holiday flair—if you’re feeling particularly festive!
Cooking Tools You’ll Need
- Mixing bowls (at least two)
- A hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- A flat-bottomed glass for flattening cookies
Final Thoughts
Baking these Cannoli Cookies was like a stroll down memory lane for me—deliciously light yet rich, reminiscent of cozy family gatherings, laughs, and love sprinkled in. There’s a certain joy in sharing good food, especially when it comes with a dash of nostalgia. I can’t wait to hear about your cookie adventures. Maybe you’ll add a twist or share a mistake that turned into a happy accident.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! There’s magic in the kitchen, and these Cannoli Cookies are just waiting to be made by you. Enjoy!
Cannoli Cookies
Ingredients
For the Cookies
- 1.5 cups all-purpose flour The backbone of our cookie.
- 0.5 teaspoon baking powder Helps with that lovely rise.
- 0.25 teaspoon salt Enhances the sweetness.
- 0.5 cups unsalted butter, softened Adds richness and flavor.
- 0.5 cups granulated sugar For sweetness and caramelization.
- 1 large egg Binding ingredient.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 0.5 cups mini chocolate chips For delicious chocolatey goodness.
- 0.25 cups granulated sugar (for rolling) Adds a delightful crunch.
- 1 teaspoon cinnamon (for rolling) Enhances flavor.
For the Filling
- 0.5 cups ricotta cheese The star filling.
- 0.25 cups powdered sugar Sweetens the filling.
- 0.25 teaspoon cinnamon To elevate the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and mix until just combined.
- Gradually add the dry ingredients into the wet mixture until just combined.
- In another bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips to prepare the filling.
- Roll the cookie dough into 1-inch balls, then roll them in the cinnamon-sugar mixture.
- Flatten each dough ball to about half an inch thick.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack.
Assembly
- Spread a teaspoon of the ricotta filling on one cookie and sandwich it with another cookie.
