Soft Italian Cannoli Cookies
Tender Italian-style sandwich cookies filled with sweet ricotta cannoli cream.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.25 cup milk
Filling
- 0.5 cup unsalted butter softened
- 1 cup whole-milk ricotta cheese drained
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 0.5 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars until fluffy. Add egg and vanilla extract.
- Mix in dry ingredients alternately with milk until a soft dough forms.
- Scoop dough onto baking sheets and flatten slightly.
- Bake 12–14 minutes. Cool completely on wire racks.
- Beat butter, ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
- Fill and sandwich cookies. Dust with powdered sugar before serving.
Notes
Drain ricotta well for the best filling texture.