Introduction
Oh, the sweet scent of home baking! There’s something incredibly comforting about a batch of warm, freshly baked cookies, isn’t there? And if you’re anything like me, the thought of a classic cannoli – that delightful Italian pastry with its creamy filling and crisp shell – instantly brings a smile to your face. But let’s be honest, making authentic cannoli from scratch can be a bit of a production. That’s where these Cannoli Cookies come in! They capture all the dreamy flavors of a cannoli in a super-easy, bake-it-at-home cookie that’s perfect for any occasion. You’re going to fall in love with how simple they are!
Why You’ll Love This Recipe
- Fast & Easy: Seriously, these come together in a flash, making them perfect for those unexpected cravings or last-minute get-togethers.
- Giftable Goodness: Package these beauties up in a cute tin, and you’ve got yourself a thoughtful, homemade gift that anyone would be thrilled to receive.
- Crowd-Pleasing Charm: Whether you’re hosting a party or just want to spoil your family, these cookies are a surefire hit. The flavors are universally loved!
- Taste of Tradition, Simplified: Get that authentic cannoli flavor without all the fuss. It’s like a little piece of Italy in every bite!
Ingredients
Gather ’round, friends, and let’s talk about what you’ll need. I’ve tried to keep it simple, using things you probably already have in your pantry!
- 1 large egg: The binder that holds all our deliciousness together.
- 1 ½ cups all-purpose flour: The foundation of our cookie.
- ½ teaspoon baking powder: To give our cookies just a little lift.
- ½ cup mini chocolate chips: Because what’s a cannoli (or a cannoli cookie!) without chocolate?
- 1 ¼ teaspoons ground cinnamon: This is where that warm, comforting cannoli spice comes from!
- ¾ cup granulated sugar: For that perfect touch of sweetness.
- ¼ cup powdered sugar: For a beautiful, snowy dusting at the end.
- ¼ teaspoon salt: Just a pinch to balance out all the sweet.
- 1 teaspoon vanilla extract: The backbone of so many wonderful baked goods, adding that classic aroma.
- ½ cup unsalted butter, softened: Make sure it’s softened, not melted! This is key for creaming.
- ½ cup ricotta cheese: This is our secret weapon for that creamy, dreamy cannoli texture. Full-fat is best for richness!
How to Make It
Alright, let’s roll up our sleeves and get baking! This is the fun part.
- Creaming Magic: Grab your mixer (or a good whisk and some elbow grease!) and cream together the softened butter and granulated sugar. You’re looking for a light, fluffy mixture – like a little cloud of sweetness.
- Wet Ingredients Unite: Now, beat in your egg and that lovely vanilla extract until everything is nicely combined and smooth.
- Ricotta’s Embrace: Time for our secret ingredient! Add the ricotta cheese and mix it all up until you have a wonderfully smooth, creamy base.
- Dry Mix, Dry Mix: In a separate bowl, whisk together your flour, baking powder, cinnamon, and salt. This ensures everything is evenly distributed, so you don’t get pockets of one ingredient.
- Gentle Combination: Gradually add the dry ingredients to your wet ingredients. Mix just until everything is combined. Overmixing can make your cookies tough, so be gentle!
- Chocolatey Goodness: Now, fold in those adorable mini chocolate chips. I love how they peek out of the cookies!
- Chill Out: Cover the dough and pop it in the refrigerator for at least 1 hour. This chilling step is important for texture and makes the dough easier to handle.
- Oven Ready: Preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. It makes cleanup a breeze and prevents sticking!
- Shape ‘Em Up: Once the dough is chilled and firm, roll it into small balls. I like to make them about 1-inch in size. Place them on your prepared baking sheets, leaving about 2 inches between them so they have room to spread a little.
- Bake to Golden Perfection: Pop those baking sheets into the preheated oven and bake for 10-12 minutes. You’re looking for the edges to be just lightly golden. They’ll continue to set as they cool.
- Cooling Down: Let the cookies cool on the baking sheets for a few minutes. This is important so they don’t break when you move them. Then, carefully transfer them to a wire rack to cool completely.
- Finishing Touch: Once your cookies are totally cool, give them a lovely dusting of powdered sugar. It’s like a little snow shower of deliciousness!
Substitutions & Additions
These cookies are wonderful as is, but if you’re feeling adventurous or need to make a little swap, here are some ideas!
- Chocolate Swap: No mini chocolate chips? You can chop up a regular chocolate bar into small pieces, or even use white chocolate chips or butterscotch chips for a different flavor profile.
- Nutty Delight: For a little crunch, try adding ¼ cup of finely chopped toasted almonds or pistachios along with the chocolate chips.
- Citrus Zest: A little zest from ½ a lemon or orange can add a bright, fresh note that complements the cinnamon beautifully. Add it with the wet ingredients.
- Ricotta Alternative (Use with caution!): If you absolutely can’t find ricotta, you could try full-fat plain Greek yogurt, but the texture might be slightly different. Drain it very well first!
Tips for Success
A few little tricks to ensure your Cannoli Cookies turn out perfectly every time.
- Butter Temperature is Key: Softened butter, not melted! If it’s too soft and greasy, your cookies will spread too much. If it’s too hard, they won’t cream properly. You should be able to indent it with your finger easily.
- Don’t Overmix the Dough: Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
- Chilling is Crucial: Don’t skip the chilling step! It solidifies the butter and makes the dough easier to handle and bake into a nice cookie shape. If your kitchen is warm, you might even need to chill them for a few extra minutes before baking.
- Watch Them Closely: Ovens can be tricky! Keep an eye on your cookies during the last few minutes of baking. They can go from perfectly golden to a little too brown in a hurry.
- Prep Ahead: You can make the cookie dough a day in advance and keep it chilled in the refrigerator. Just make sure to let it soften slightly at room temperature for about 10-15 minutes before rolling into balls if it’s too firm.
How to Store It
Once your delicious Cannoli Cookies have completely cooled, it’s time to think about storing them. If they last long enough, that is!
Store your cooled cookies in an airtight container at room temperature. They should stay fresh and delicious for about 3-4 days. For longer storage, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Just let them thaw at room temperature when you’re ready to enjoy!
FAQs
Got a few quick questions? I’ve got you covered!
Q: Can I make these cookies without ricotta cheese?
A: While ricotta is key to that authentic cannoli flavor and texture, if you absolutely must substitute, very well-drained full-fat Greek yogurt is the closest option, though the texture might be slightly different.
Q: My cookies spread too much. What did I do wrong?
A: This is usually due to the butter being too soft or the dough being overmixed. Ensure your butter is just softened, not melted, and mix the dry ingredients in gently until just combined.
Q: Can I make mini cannoli cookie shells instead of round cookies?
A: These cookies are designed to be soft and cake-like, not crisp like a traditional cannoli shell. For a crisp cannoli cookie, you’d need a different recipe that focuses on a much firmer dough and longer baking time.
Q: How do I get that perfect powdered sugar dusting?
A: A fine-mesh sieve is your best friend here! Gently tap it over the cooled cookies for an even, delicate layer of “snow.”
Cannoli Cookies
Equipment
- Mixer or a good whisk and some elbow grease
- bowls at least two
- Whisk
- Baking sheets
- Parchment paper
- Wire rack
- Fine-mesh sieve
Ingredients
Main ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup ricotta cheese full-fat is best
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 1.25 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup mini chocolate chips
- 0.25 cup powdered sugar for dusting
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined and smooth.
- Add the ricotta cheese and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls and place on prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust cooled cookies with powdered sugar.