Cannoli Cookies 🍪🧀
All the flavors of a classic cannoli—in cookie form! A crispy, ricotta-stuffed shell with chocolate chips and a dusting of powdered sugar.
Ingredients
For the Cookies:
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1 ¾ cups all-purpose flour
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¼ cup granulated sugar
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¼ tsp salt
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½ cup cold butter, cubed
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1 egg yolk
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2 tbsp white wine (or cold water)
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1 tsp vanilla extract
For the Filling:
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1 cup whole-milk ricotta (drained overnight if watery)
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¼ cup powdered sugar
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½ tsp vanilla extract
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½ tsp cinnamon
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⅓ cup mini chocolate chips
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Powdered sugar (for dusting)
Instructions
1. Make the Dough
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In a food processor, pulse flour, sugar, and salt.
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Add cold butter and pulse until crumbly.
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Mix in egg yolk, wine, and vanilla until dough forms.
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Wrap in plastic and chill 1 hour.
2. Shape & Bake
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Roll dough 1/8-inch thick and cut into 3-inch circles.
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Drape over upside-down muffin tins (to form cups).
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Bake at 350°F (175°C) for 12-15 mins until golden. Cool completely.
3. Fill & Serve
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Whip ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
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Pipe filling into cookie shells.
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Dust with powdered sugar just before serving.
🌟 Tips
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No muffin tin? Shape free-form “cups” on a baking sheet.
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Make ahead: Store unfilled shells up to 3 days; fill before serving.
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Extra crunch: Add chopped pistachios to the filling.
Sweet, creamy, and impossibly addictive! 😍
Pair with: Espresso or a glass of dessert wine. ☕🍷
Want a chocolate shell? Add 2 tbsp cocoa powder to the dough! 🍫