Looking for a festive treat to elevate your holiday dessert table? This recipe for The Best Cannoli Cookies Recipe offers a delightful blend of classic Italian flavors and a fun, easy-to-make cookie format.
Forget the fuss of frying cannoli shells; these soft yet crisp cookies, filled with a creamy ricotta-mascarpone mixture, are perfect for holiday baking and will quickly become a cherished tradition. They’re a delicious twist on a beloved dessert that’s sure to impress!
Why You’ll Love This The Best Cannoli Cookies Recipe
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Easy Elegance: Enjoy the sophisticated flavors of cannoli without the deep-frying hassle.
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Perfect for Parties: These beautiful cookies are ideal for holiday gatherings or a special treat.
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Flavorful Twist: A unique combination of crisp cookie and creamy, spiced filling.
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Make-Ahead Friendly: Cookies can be baked ahead, and filling prepared, then assembled closer to serving.
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Customizable: Easily adapt with different mix-ins for the filling, like pistachios or other citrus zest.
Ingredients You’ll Need for The Best Cannoli Cookies Recipe
Primary components: You’ll start with standard baking ingredients like butter, sugar, eggs, and flour for the base. The star of the filling is whole milk ricotta cheese, balanced with mascarpone.
Liquids & Seasoning: Vanilla and almond extracts provide a warm aroma, while fresh orange zest brightens the cookie. Cinnamon adds a hint of spice to the creamy filling.
Optional add-ins: Mini chocolate chips are a must for those classic cannoli feel and finely chopped candied orange peel adds a lovely texture and citrusy punch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post. Exact quantities appear in the printable recipe card below.
How to Make the Best Cannoli Cookies Recipe
Making these delightful Cannoli Cookies Recipe involves preparing a simple cookie dough, baking the shells until golden, then whipping up a rich ricotta-mascarpone filling to sandwich between them. It’s a straightforward process for a truly special Italian cookie.
Step 1: Prepare the Cookie Dough Base
Cream butter and sugar until fluffy. Beat in eggs, vanilla, almond extract, and orange zest. Gradually add dry ingredients until just combined.
Step 2: Chill and Roll the Dough for Your Cannoli Cookies
Divide dough in half, flatten, wrap, and refrigerate for at least 30 minutes. Roll dough to 1/4-inch thickness on a floured surface.
Step 3: Bake the Cookie Shells
Cut out 2-inch rounds and place on parchment-lined baking sheets. Bake at 375°F (190°C) for 8-10 minutes until edges are lightly golden.
Cool on sheets briefly, then transfer to a wire rack to cool completely before filling.
Step 4: Craft the Creamy Ricotta-Mascarpone Filling
Combine well-drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Beat until smooth, then fold in mini chocolate chips and optional candied orange peel.
Step 5: Assemble Your Delicious Cannoli Cookies
Once cookies are completely cool, spread a generous spoonful of filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
Step 6: Garnish and Serve Your Holiday Baking Treat
Dust the assembled cookies with powdered sugar. Garnish with extra mini chocolate chips or candied orange peel for a festive touch.
Pro Tips for Making The Best Cannoli Cookies
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Drain Ricotta Thoroughly: For a firm, creamy filling, drain ricotta overnight in a cheesecloth-lined sieve.
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Don’t Overmix Dough: Overmixing can lead to tough cookies; mix until just combined.
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Chill for Easy Rolling: Properly chilled dough is less sticky and easier to roll and cut.
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Cool Completely: Ensure cookies are fully cooled before filling to prevent the filling from melting.
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Use Quality Ingredients: Good quality ricotta and mascarpone make a noticeable difference in flavor.
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Store Properly: Keep assembled cookies refrigerated in an airtight container for best results.
Final Thoughts of the Cannoli Cookies Recipe
These Cannoli Cookies Recipe truly capture the essence of the beloved Italian dessert in a more approachable form, perfect for home bakers.
They are an ideal choice for your holiday baking repertoire, offering a unique and delicious treat that stands out from typical Christmas cookies.
Don’t hesitate to experiment with different garnishes like chopped pistachios for an extra touch of elegance. I hope you and your loved ones enjoy making and sharing these delightful cookies as much as I do!
After a hearty, savory meal of buttery steak bites and golden potatoes, Cannoli Cookies Recipe make the perfect sweet finish with their rich, festive flavor.
FAQs
Can I make the cookies ahead of time?
Yes, you can bake the cookie shells up to 3-4 days in advance and store them in an airtight container at room temperature. The filling can also be made a day ahead and refrigerated.
How do I prevent the filling from being watery?
The key is to drain your whole milk ricotta cheese very thoroughly. Place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for several hours or even overnight to remove excess moisture.
What if I don’t have mascarpone cheese?
While mascarpone adds richness, you can use all well-drained ricotta cheese for the filling. The texture might be slightly different but still delicious.
Can I freeze these cannoli cookies?
It’s best to freeze only the unfrosted cookie shells. Freezing the assembled cookies with the ricotta-mascarpone filling may alter the texture of the filling and make the cookies soggy upon thawing.
The Best Cannoli Cookies Recipe for Holiday Baking Savory Bliss
- Total Time: 1 hour 5 minutes
- Yield: 24–30 cookies 1x
- Diet: Vegetarian
Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, perfect for holiday baking. They feature a crisp, buttery cookie base infused with orange zest, filled with a creamy ricotta-mascarpone filling, and studded with mini chocolate chips and candied orange peel. Each bite offers a harmonious blend of textures and flavors reminiscent of traditional cannoli.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Filling:
- 1 cup whole milk ricotta cheese, drained well
- 1/2 cup mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped (optional)
- For Garnish:
- Powdered sugar, for dusting
- Additional mini chocolate chips or candied orange peel
Instructions
- Prepare the Cookies: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out cookies. Place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- Prepare the Filling: In a medium bowl, combine the well-drained ricotta cheese, softened mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat until smooth and creamy. Fold in the mini chocolate chips and chopped candied orange peel (if using).
- Assemble the Cookies: Once the cookies are completely cool, spread a generous spoonful of the ricotta-mascarpone filling onto the flat side of one cookie. Top with another cookie, creating a sandwich.
- Dust the assembled cookies with powdered sugar and garnish with additional mini chocolate chips or candied orange peel, if desired.
- Store cannoli cookies in an airtight container in the refrigerator.
Notes
- Ensure your ricotta cheese is very well drained to prevent a watery filling. You can place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for several hours or overnight.
- For extra flavor, you can add a pinch of nutmeg to the cookie dough.
- These cookies are best enjoyed within 2-3 days as the filling will soften the cookies over time.
- If you don’t have mascarpone, you can use all ricotta, but the mascarpone adds a lovely richness and creaminess.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 22g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
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