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Easy Authentic Cannoli Cookies with Creamy Ricotta Filling

A stack of powdered sugar-dusted cannoli cookies, one cut open to show creamy filling and mini chocolate chips.
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Make these easy cannoli cookies that capture the classic Italian dessert flavor. This recipe uses a soft, cake-like cookie base filled with creamy ricotta and mini chocolate chips, offering a simple alternative to traditional cannoli shells.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk ricotta cheese, drained well
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 tablespoon orange zest (optional, for authentic flavor)
  • Powdered sugar, for dusting

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Gently fold in the drained ricotta cheese, mini chocolate chips, and orange zest, if using. The dough will be soft.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes to make it easier to handle.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. You can shape them into simple mounds or slightly flatten them.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, dust generously with powdered sugar before serving.

Notes

  • Drain your ricotta cheese thoroughly using a fine-mesh sieve lined with cheesecloth for at least 1 hour to prevent a soggy cookie.
  • For a richer flavor, substitute mascarpone cheese for ricotta cheese in the filling.
  • These cookies are excellent for holiday cookie exchanges and can be stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookingbymia.com/cannoli-cookies-easy-italian-ricotta-dessert/