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These Cannoli Cookies with Ricotta Cream Filling take everything you love about classic Italian cannoli and transform it into a soft chewy cookie that is so easy to share. You get the rich creamy filling and chocolaty bites all in one sweet treat with a dusting of powdered sugar. This has become my quick go-to when I am craving something special without needing to fuss with making actual cannoli shells.
I made these for my last family birthday and everyone kept reaching for seconds before the cake was even served. They really bring a wow factor to the table but are simple enough for even beginner bakers.
Ingredients
- Salted butter softened: The butter gives these cookies a rich flavor and soft chewy texture. Look for high-quality butter for best results.
- Sugar and brown sugar: The brown sugar brings extra chewiness and caramel notes. Fresh soft brown sugar blends best.
- Eggs: They give the cookies structure and help make the cookies light. Use large eggs at room temperature when possible.
- Vanilla: This adds warmth and brings out all the other flavors. Pure vanilla extract makes a big difference.
- Flour: The main base. Choose unbleached all-purpose flour for the best crumb.
- Baking soda and salt: Baking soda helps the cookies rise and salt balances sweetness.
- Mini chocolate chips: The classic cannoli touch. Mini chips dot every bite but regular size works if that is what you have.
- Whole milk ricotta Strained: This is the heart of your filling. Straining it is essential for a thick creamy center.
- Powdered sugar: Makes the filling sweet and smooth and creates that pretty dusted top.
- Cinnamon: Just a pinch for warmth and a hint of bakery sweetness.
- For best results use fresh ricotta from the deli and sift the powdered sugar so the filling is perfectly silky.
Step-by-Step Instructions
- Strain the Ricotta
- Place half your ricotta in a cheese cloth. Twist and gently squeeze out as much liquid as possible then repeat with the second half. Discard the liquid after straining. This prevents a watery filling.
- Mix the Ricotta Cream
- In a medium bowl combine your strained ricotta powdered sugar cinnamon and chocolate chips. Mix well until everything is evenly blended. Set aside in the fridge.
- Cream the Butter and Sugars
- Using a large bowl or stand mixer beat your softened butter on medium speed until it is pale and airy. Add the sugars and beat again until smooth and fluffy. This gives you that soft texture.
- Add Eggs and Vanilla
- Beat in the eggs and vanilla on medium speed. The mixture should be light in color and creamy.
- Mix in Dry Ingredients
- On low speed add the flour baking soda and salt. Mix just until no dry streaks remain. Overmixing makes cookies tough.
- Fold in Chocolate Chips
- Stir in the mini chocolate chips evenly throughout the dough. This way every bite has a bit of chocolate.
- Shape and Fill the Cookies
- Line a baking sheet with parchment. Roll dough into large balls and gently flatten with your fingers. Use the back of a teaspoon to make a well in each center and spoon about one tablespoon of ricotta filling into each well.
- Chill the Cookie Dough
- Place your shaped stuffed cookies into the fridge for at least 30 minutes. This firms up the dough so the cookies bake thick and do not spread too much.
- Bake
- Preheat your oven to 350 degrees. Bake the chilled cookies for 14 minutes. They should look set and lightly golden around the edges.
- Cool and Finish
- Let the cookies fully cool on the baking sheet before moving. Dust with powdered sugar just before serving for that classic cannoli finish.
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One of my favorite parts is that first creamy bite in the center especially when the cookies are just cooled and the filling is extra smooth. My mom always loved cannoli and these cookies remind me of our trips to the Italian bakery but made at home so much easier.
Storage Tips
These cookies are best fresh but will keep well in an airtight container in the fridge for three to four days. If you want to serve them later freeze unfrosted cookies in a zip top bag. Thaw overnight in the fridge then dust with powdered sugar before serving for best texture.
Ingredient Substitutions
If you cannot find whole milk ricotta substitute with part skim but make sure it is well strained. For a dairy-free version use vegan butter and a plant-based ricotta. You can swap mini chocolate chips with chopped chocolate or even pistachios for a twist.
Serving Suggestions
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These cookies look gorgeous on a platter with espresso or after a holiday meal. You can drizzle with melted chocolate or add a few chopped nuts for a fun touch. I even bring them to potlucks and they always disappear fast.
Cultural Context
Cannoli are a Sicilian classic traditionally made with crispy shells and sweet ricotta cream. Making them as cookies is an American twist that gives you the flavor and creamy filling without frying. It is a playful way to share Italian flavors at any gathering.
Recipe FAQs
- → How do I ensure the ricotta filling is not watery?
Thoroughly strain the ricotta using cheese cloth to remove excess liquid, resulting in a thicker, creamier filling.
- → Can I use regular chocolate chips instead of mini?
Yes, both mini and regular chocolate chips work, though minis blend more evenly throughout the dough and cream.
- → Is a stand mixer necessary for the dough?
No, you can mix by hand, but a stand mixer makes combining ingredients and achieving a fluffy texture easier.
- → How long do these cookies stay fresh?
Store them in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.
- → Can I skip chilling the cookies before baking?
Chilling helps the cookies hold their shape while baking and prevents spreading, so it's highly recommended.