Craving that classic cannoli flavor but don’t want the hassle of frying? These Italian Cannoli Cookies are the answer! They deliver all the deliciousness of a traditional cannoli in a fun, easy-to-make cookie form. This recipe is perfect for anyone looking for a quick and satisfying treat that’s sure to impress.
What are Italian Cannoli Cookies?
Imagine biting into a crispy, melt-in-your-mouth cookie that tastes exactly like a cannoli filling. That’s exactly what you get with Italian Cannoli Cookies. These delightful treats capture the essence of the beloved Italian pastry without the deep-frying. They’re essentially a shortcut to cannoli bliss!
Typically baked until golden and slightly crispy, these cookies boast a rich, creamy filling made with ricotta cheese, powdered sugar, and a touch of citrus zest. Some variations add chocolate chips or candied fruit for extra flavor and texture. Whether you’re a seasoned baker or a newbie in the kitchen, these cookies are incredibly simple to whip up and enjoy.
Ready to experience the taste of cannoli in a cookie? Let’s get baking!
Key Ingredients for Italian Cannoli Cookies:
For the Cookies:
- 2 1/4 cups all-purpose flour: Provide the foundation and structure for our cookies.
- 1 teaspoon baking powder: Helps the cookies rise, creating a light and airy texture.
- 1/2 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 cup (2 sticks) unsalted butter, softened: Adds richness and tenderness, making the cookies melt in your mouth.
- 3/4 cup granulated sugar: Sweetens the cookies and contributes to their crispy edges.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1/4 cup milk: Adds moisture and helps create a soft dough.
For the Cannoli Filling:
- 15 ounces whole milk ricotta cheese: The star of our filling, providing a creamy and authentic cannoli taste. Ensure it is drained very well.
- 1 cup powdered sugar: Sweetens the filling and adds a smooth texture.
- 1 teaspoon vanilla extract: Enhances the flavor of the filling.
- 1/4 teaspoon ground cinnamon: Adds warmth and spice to the filling.
- 1/2 cup mini chocolate chips (optional): Adds a delightful chocolatey crunch.
- Candied orange peel or chopped pistachios (for garnish – optional): Adds a vibrant color and crunchy garnish
How to Make Italian Cannoli Cookies:
These Italian Cannoli Cookies are surprisingly easy and utterly irresistible. They combine the classic flavors of cannoli in a convenient cookie form. You’ll start by making a simple cookie dough, baking it to a slightly crisp perfection, and then filling with a creamy, ricotta-based filling. The whole process takes about an hour, including prep and baking time, making it a great choice when you need a quick dessert that tastes amazing.
Step-by-Step Instructions:
Making the Cookies:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. The egg helps bind the ingredients, while the vanilla adds a delightful flavor.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies.
- Drop by Rounded Teaspoons: Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are golden brown. Keep a close eye on them, as they can burn quickly.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Making the Cannoli Filling:
- Drain the Ricotta: If your ricotta seems watery, placing it in a cheesecloth-lined strainer and letting it sit in the fridge for a few hours (or even overnight) will help get rid of the excess water.
- Combine Ingredients: In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
- Add Chocolate Chips (Optional): Gently fold in the mini chocolate chips if using. Be sure to distribute them evenly throughout the filling.
- Chill: Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
Assembling The Cookies:
- Pipe or Spoon Filling: Once the cookies are completely cool and the filling is chilled, you can either pipe the filling onto half of the cookies using a pastry bag or simply spoon it on.
- Top with Remaining Cookies: Top each filled cookie with another cookie, gently pressing down to create a sandwich.
- Garnish (Optional): Dip the sides of the cookies into mini chocolate chips, chopped pistachios, or candied orange peel for a decorative touch.
- Serve and Enjoy: Serve immediately or refrigerate for later. These cookies are best enjoyed within a few days of making them.
Why You’ll Love These Italian Cannoli Cookies:
The best thing about these cookies is that they taste just like a cannoli! You get the creamy, sweet ricotta filling combined with a slightly crispy cookie for the perfect bite. Making them at home is so much cheaper than buying cannoli from a bakery, plus you can customize them with your favorite toppings. Adding mini chocolate chips to the filling or garnishing with chopped pistachios elevates the flavors to a whole new level.
These cookies are similar in concept to sandwich cookies, but the unique cannoli flavor sets them apart. If you enjoy these, you might also like trying a classic biscotti for another Italian treat. But trust me, once you try these Italian Cannoli Cookies, you’ll be hooked! They’re the perfect treat for any occasion.
So, are you ready to bring a little bit of Italian magic into your kitchen? Give these Italian Cannoli Cookies a try; you won’t be disappointed!
What to Serve Italian Cannoli Cookies With:
These Italian Cannoli Cookies are a delicious treat on their own, but they also pair beautifully with a variety of accompaniments. Consider serving them with a cup of strong, freshly brewed Italian coffee or espresso to enhance their flavor. For a refreshing twist, try pairing them with a glass of chilled Vin Santo, a traditional Italian dessert wine. They also make a wonderful addition to an Italian-themed dessert platter alongside biscotti, almond cookies, and fruit.
Top Tips for Perfecting Italian Cannoli Cookies:
- Don’t Overmix: Overmixing the cookie dough can lead to tough cookies. Mix the wet and dry ingredients until just combined.
- Drain Ricotta Thoroughly: This is crucial for preventing a soggy filling. Use cheesecloth and extra time to ensure all excess water is removed.
- Chill the Filling: Chilling the filling allows it to firm up, making it easier to work with and preventing it from oozing out of the cookies.
- Even Baking: Make sure your oven temperature is accurate to ensure the cookies bake evenly. Use an oven thermometer if needed.
- Ingredient Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. If you don’t have ricotta cheese, you can use a combination of mascarpone and cream cheese, but it won’t be quite as authentic.
- Timing Adjustments: If you like your cookies crispier, bake them for an extra minute or two. Just keep a close eye on them to prevent burning.
- Adding Flavor: You can experiment with different extracts in the filling, such as almond or orange extract, to customize the flavor.
- Avoid Overbaking: Overbaking leads to dry cookies.
- Storage: Always store cookies in airtight container.
Health Benefits of Italian Cannoli Cookies:
While these cookies are a sweet treat and should be enjoyed in moderation, they do offer some minor nutritional benefits. The ricotta cheese in the filling is a good source of calcium and protein, which are essential for bone health and muscle function. Cinnamon also has antioxidant properties that may help protect your cells from damage. However, given the sugar and butter content, it’s best to consider these cookies a special indulgence rather than a health food.
Storing and Reheating Tips:
To store Italian Cannoli Cookies, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. It’s essential to keep them refrigerated because of the ricotta filling.
Refrigeration:
Store Italian Cannoli Cookies in an airtight container in the refrigerator.
Freezing Italian Cannoli Cookies:
Individually wrap each cookie tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving to best maintain texture and flavor.
How long can you freeze Cannoli Cookies for:
Cookies can be frozen for up to 2 months.
Reheating Recommendation:
While you don’t typically reheat these cookies, allowing them to sit at room temperature for about 15-20 minutes before serving can enhance their flavor and texture.
Final Thoughts:
These Italian Cannoli Cookies are a fantastic way to satisfy your cannoli cravings without the fuss of traditional frying. They’re quick, easy, and customizable, making them perfect for any occasion. Next time you’re looking for a sweet treat, give this recipe a try – you won’t be disappointed!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Italian Cannoli Cookies FAQs:
Q: Can I use low-fat ricotta cheese?
A: It’s best to use whole milk ricotta for the best flavor and texture. Low-fat ricotta tends to be more watery and won’t result in as creamy a filling.
Q: Can I make these cookies ahead of time?
A: Yes, you can make the cookies and the filling separately ahead of time. Store them separately in airtight containers and assemble them just before serving. This will prevent the cookies from getting soggy.
Q: What if I don’t have a pastry bag?
A: No problem! You can use a zip-top bag with a corner snipped off to pipe the filling. Alternatively, you can simply spoon the filling onto the cookies.
Q: Can I add other flavors to the filling?
A: Absolutely! Feel free to experiment with different extracts, such as almond or orange extract. You can also add a touch of liquor, such as rum or Marsala wine, for added flavor.
Q: My filling is too runny. What should I do?
A: If your filling is too runny, try adding a tablespoon or two of powdered sugar at a time until it reaches the desired consistency. Make sure your ricotta cheese is well-drained.
Q: Can I freeze the assembled cookies?
A: While you can freeze the assembled cookies, the texture of the filling may change slightly upon thawing. For best results, freeze the cookies and filling separately, and assemble them after thawing.