I love these cookies because they combine the comfort of a soft, sugar-dusted cookie with the creamy indulgence of a cannoli filling. The texture is perfect: crisp at the edges, soft in the center, with a cool, sweet ricotta layer in between. They’re easy to make ahead, look beautiful on a dessert tray, and are much less work than making actual cannoli shells. Plus, I can customize the filling with extra flavors if I want to get creative.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Ricotta Filling:
½ cup ricotta cheese (drained if very wet)
¼ cup powdered sugar
¼ tsp cinnamon
½ cup mini chocolate chips
For Rolling:
¼ cup granulated sugar
1 tsp cinnamon
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the softened butter and sugar until light and fluffy using an electric mixer (or by hand with a whisk if I feel like working my arm muscles). Then I beat in the egg and vanilla until fully combined.
I add the dry ingredients to the wet and mix until just combined. I avoid overmixing to keep the cookies soft.
In a separate bowl, I stir together the ricotta, powdered sugar, cinnamon, and mini chocolate chips. If the ricotta feels loose, I chill the filling for 15–30 minutes to make it easier to spread.
I roll the dough into 1-inch balls, then roll each one in the cinnamon-sugar mixture to coat.
I place the dough balls on the prepared baking sheet and gently flatten them with the bottom of a glass.
I bake for 10–12 minutes, just until the edges start to turn golden.
After baking, I let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, I spread about a teaspoon of the ricotta filling onto the flat side of one cookie and sandwich it with another.
Servings and timing
This recipe makes about 18 cookies (9 sandwich pairs). It takes 20 minutes to prep, 12 minutes to bake, and about 32 minutes total from start to finish—plus chilling time if needed.
Variations
I sometimes add orange zest to the ricotta filling for a citrusy cannoli vibe.
For a richer twist, I use mascarpone in place of half the ricotta.
I drizzle melted chocolate over the top for a fancier finish.
For a nutty crunch, I roll the sides of the filled cookies in crushed pistachios.
If I want to make them smaller, I use teaspoon-sized dough balls for mini sandwich cookies.
Storage/Reheating
I store the finished cookies in an airtight container in the refrigerator for up to 3 days due to the ricotta filling. They taste best when served slightly chilled or at room temperature. Freezing is not recommended once they’re filled, but I can freeze the plain cookies and assemble them later.
FAQs
Do I need to drain the ricotta cheese?
If the ricotta is watery, I always drain it using a fine mesh strainer or cheesecloth to avoid a runny filling. The drier the ricotta, the better the texture.
Can I make the cookies ahead of time?
Yes, I often bake the cookies a day or two ahead and store them unfrosted. I fill them the day I’m serving to keep the texture perfect.
Can I use full-sized chocolate chips?
I prefer mini chips because they mix more evenly into the filling. Full-sized chips can make the cookies harder to sandwich cleanly.
Can I use store-bought ricotta?
Absolutely. I just make sure to choose a high-quality, full-fat ricotta for the best flavor and texture.
Can I freeze the unfilled cookies?
Yes, I freeze the baked cookies in a zip-top bag for up to a month. When I’m ready, I thaw them and fill with fresh ricotta mixture.
Conclusion
These Cannoli Cookies bring all the joy of a traditional Italian cannoli into an easy-to-make, bite-sized sandwich cookie. I love their soft texture, creamy filling, and cinnamon-sugar finish. Whether I’m baking them for the holidays or just to satisfy a sweet craving, they never last long inmy kitchen. They’re simple, elegant, and a delicious twist on a classic dessert.
These cannoli cookies are soft, cinnamon-sugar sandwich cookies filled with creamy ricotta and mini chocolate chips. All the flavor of a classic cannoli in every bite.
Ingredients
For the Cookie Dough:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Filling:
1/2 cup ricotta cheese (drain if too wet)
1/4 cup powdered sugar
1/4 tsp cinnamon
1/2 cup mini chocolate chips
For Rolling:
1/4 cup granulated sugar
1 tsp cinnamon
Instructions
Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine: Add dry ingredients to the wet mixture and mix until just combined.
Make Filling: In a separate bowl, mix ricotta, powdered sugar, cinnamon, and chocolate chips. Chill if needed for easy spreading.
Roll Dough: Form dough into 1-inch balls. In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon. Roll dough balls in cinnamon sugar.
Flatten & Bake: Place on baking sheet and flatten slightly with the bottom of a glass. Bake for 10–12 minutes or until edges are lightly golden.
Cool: Cool on baking sheet for 5 minutes, then transfer to wire rack.
Assemble: Spread ~1 teaspoon of filling onto the flat side of a cookie, then sandwich with another. Repeat for all cookies.
Notes
Drain ricotta if it’s too wet to avoid runny filling.
