Description
The Best Cannoli Cookies Recipe is a Sicilian-inspired dessert that combines crisp, flaky cookie shells with a luscious, creamy ricotta filling. These homemade cookies capture the authentic flavors of traditional cannoli in a convenient, snackable form, perfect for celebrations or everyday indulgence with a perfect balance of crunchy exterior and rich, sweet filling.
Ingredients
Scale
Filling Ingredients
- 1 cup fresh whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (or your chosen mix-ins)
Cookie Shell Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/2 cup unsalted butter, chilled and cut into pieces (or plant-based butter for vegan)
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 2–3 tablespoons milk or water
Finishing
- Powdered sugar, for dusting
- Optional: finely chopped pistachios, cocoa powder, or melted chocolate drizzle for garnish
Instructions
- Prepare the Cookie Dough: In a large bowl, combine the all-purpose flour, sugar, and optional cinnamon and nutmeg. Cut the chilled butter into the mixture until it resembles coarse crumbs. Add the egg and 2 tablespoons of milk or water, then knead gently until a smooth dough forms. Wrap the dough in plastic wrap and chill for about 30 minutes to firm up for easier rolling.
- Roll and Cut the Shells: On a lightly floured surface, roll out the chilled dough until thin but sturdy enough to hold shape. Cut into approximately 3-inch diameter circles. Carefully wrap each circle around a cannoli form or small metal tube, sealing the edges with a little water or beaten egg white to secure the shape.
- Bake the Shells: Place the wrapped dough on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes or until shells are golden and crisp. Let the shells cool briefly on the forms, then carefully slide them off once fully cooled.
- Make the Creamy Filling: While shells bake and cool, mix the ricotta cheese with powdered sugar and vanilla extract until smooth. Fold in mini chocolate chips or your preferred mix-ins for added texture and flavor.
- Assemble the Cannoli Cookies: Use a piping bag or small spoon to carefully fill each cooled shell with the ricotta mixture. Lightly dust the finished cookies with powdered sugar for an elegant, sweet finish.
Notes
- Chill the dough well to ensure easy handling and prevent shrinking during baking.
- Do not overfill the shells to avoid sogginess and difficulty eating.
- Use fresh whole-milk ricotta for the best creamy texture and flavor.
- Ensure edges of dough are sealed tightly around the forms to keep shape while baking.
- Allow shells to cool completely before removing from forms and filling to maintain crispness.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cannoli cookies, ricotta cookies, Sicilian dessert, homemade cannoli, Italian cookies, creamy filling cookies, gluten-free cookies
