Name: Cannoli Cookies with Ricotta Cream Filling
Prep time: 20 min
Cook time: PT-485409H4M23S
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/4 cup cold butter, cubed; 1 large egg; 1 tablespoon white vinegar; 1/2 cup ricotta cheese; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 cup mini chocolate chips (optional); Zest of 1 orange (optional)

Deliciously crispy cannoli cookies filled with a rich and creamy ricotta filling, offering a classic Italian dessert in a bite-sized treat. These cookies bring the flavors of traditional cannoli into a simple, handheld form that’s perfect for sharing or indulging anytime.

Ingredients

1 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup cold butter, cubed

1 large egg

1 tablespoon white vinegar

1/2 cup ricotta cheese

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 cup mini chocolate chips (optional)

Zest of 1 orange (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the flour, sugar, cinnamon, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, whisk the egg and vinegar together, then add to the flour mixture.

Stir until the dough comes together. If the dough feels too dry, I add a teaspoon of water at a time until it holds.

Roll the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

On a floured surface, roll the dough out to about 1/8 inch thickness. Cut rounds using a cookie cutter or a glass.

Place the rounds on the prepared baking sheet and bake for 8-10 minutes, until lightly golden. Let them cool completely.

Meanwhile, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.

Once the cookies are cooled, I spoon the ricotta mixture onto each cookie.

Optionally, I top them with mini chocolate chips or a sprinkle of orange zest for extra flavor.

Serve immediately or refrigerate until ready to enjoy.

Servings and timing

This recipe yields about 12 cookies. The total time I spend is around 40 minutes—20 minutes for prep, including chilling the dough, and 10 minutes baking time. It’s quick enough to make on a weekday but special enough for guests or celebrations.

Variations

I like to customize these cannoli cookies in a few ways:

Substitute almond extract for vanilla in the filling for a nutty twist.

Add finely chopped pistachios to the filling or sprinkle on top for crunch.

Use lemon zest instead of orange for a different citrus note.

Swap mini chocolate chips with chopped dark chocolate for a richer bite.

Make the cookies gluten-free by using a 1:1 gluten-free baking flour blend.

Storage/Reheating

I store the cookies separately from the ricotta filling in an airtight container in the fridge. The cookie shells stay crisp that way. Once filled, they are best enjoyed within 1-2 days for optimal freshness. If needed, you can warm the cookie shells slightly before filling to bring back a bit of crispness, but I don’t recommend reheating filled cookies as the filling can soften too much.

FAQs

Can I use store-bought ricotta for the filling?

Yes, I usually use fresh whole-milk ricotta for the creamiest texture, but good-quality store-bought ricotta works well too.

How do I prevent the cookies from getting soggy?

I fill the cookies just before serving and keep shells and filling separate until then to maintain crispness.

Can I freeze the cookies?

You can freeze the baked cookie shells in an airtight container for up to 1 month. Thaw at room temperature before filling.

Is it possible to make this recipe vegan?

You can try using vegan butter and an egg substitute like flaxseed meal, but the texture will differ. Ricotta can be swapped with a cashew cream filling for a vegan option.

How do I make the cookies extra crispy?

Rolling the dough thinly and baking until just golden helps. Also, chilling the dough before baking prevents spreading, keeping them crisp.

Conclusion

I enjoy making these cannoli cookies because they capture the classic Italian dessert’s spirit in a quick, approachable way. Their crisp texture paired with creamy ricotta filling is always a crowd-pleaser. Whether for a festive gathering or a simple treat, these cookies deliver satisfying flavor and elegance without a lot of fuss. I hope you enjoy baking and sharing them as much as I do.

Recipe: