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Delicious Cannoli Cookies with a creamy filling and chocolate chips

Cannoli Cookies

Delightful twist on the traditional Italian dessert featuring a creamy ricotta filling inside light and airy cookie shells, perfect for any occasion.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Ricotta Filling
  • 30 ounces Ricotta Creamy cheese, essential for authentic cannoli taste.
  • 1 cup powdered sugar Adds sweetness and smooth texture.
  • 1 teaspoon vanilla extract Enhances flavor.
For the Cookie Dough
  • ¾ cup all-purpose flour Base for cookie shell.
  • ¾ cup sugar Contributes to sweetness.
  • 1 teaspoon baking powder Helps cookies rise.
  • ½ teaspoon kosher salt Balances sweetness.
  • 2 eggs eggs Binds ingredients together.
  • ¼ cup whole milk Aids in batter consistency.
  • 3 tablespoons butter (melted and cooled) Adds richness.
  • ½ teaspoon vanilla extract Bonus flavor in dough.
For Decorating
  • 4 ounces chocolate (melted for dipping) For finishing each cookie.
  • to taste mini chocolate chips For decoration.
  • to taste powdered sugar To dust finished cookies.

Method
 

Preparing the Filling
  1. Line a fine mesh strainer with cheesecloth and scoop the ricotta into it. Allow to drain in the fridge overnight.
  2. Transfer drained ricotta to a mixing bowl. Sift powdered sugar over it and mix on low speed.
  3. Add vanilla extract and blend on medium-high until light and fluffy.
  4. Place the filling in a Ziplock bag and refrigerate until use. Prepare ahead for best flavor.
Baking the Cookies
  1. Preheat oven to 325°F (163°C).
  2. In a bowl, whisk flour, sugar, baking powder, and kosher salt.
  3. In another bowl, mix eggs, milk, and vanilla extract until smooth.
  4. Gradually blend in cooled melted butter.
  5. Combine wet and dry ingredients, whisk until the batter is smooth.
  6. Place a silicon mat on a cookie sheet. Dollop batter onto the mat, spreading into a thin round shape.
  7. Bake for about 10 minutes, rotating sheet halfway through.
Forming and Filling the Cookies
  1. Once baked, gently lift warm cookies, rolling them into tube shapes.
  2. Transfer cooled tubes to a cooling rack.
  3. Dip ends in melted chocolate, fill with ricotta filling using a piping bag.
  4. Sprinkle filled ends with mini chocolate chips and dust with powdered sugar.

Notes

Use high-quality ricotta for the best flavor. Chill tubes if in a warm climate. Variations in flavor can include citrus zest.