Description
These Cannoli Cream Sandwich Cookies offer the classic flavors of Italian cannoli in a delightful, handheld dessert. Crisp, buttery cookies are filled with a rich, creamy, and zesty cannoli filling, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon orange zest
- 1/4 teaspoon cinnamon
- 1 cup softened salted butter
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios (optional)
- 3/4 cup whole milk ricotta, drained overnight
- 8 ounces mascarpone cheese, room temperature
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract or vanilla bean paste
- Mini chocolate chips (optional, for rolling edges)
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Form the dough: Add the egg, vanilla extract, and milk to the flour-butter mixture. Stir until a shaggy dough forms. Gently knead the dough until it comes together into a cohesive ball.
- Chill the dough: Wrap the dough tightly in plastic wrap, flatten into a disc, and refrigerate for at least 1 hour, or until firm.
- Roll and cut cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a round cookie cutter to cut out an even number of circles.
- Bake cookies: Place cookies on prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until edges are lightly golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cannoli cream filling: In a bowl, beat the drained ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in optional mini chocolate chips and chopped pistachios.
- Assemble the sandwich cookies: Spread or pipe a generous tablespoon of cannoli cream filling onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. Roll edges in optional mini chocolate chips.
- Chill and serve: Refrigerate assembled cookies for at least 30 minutes to allow the filling to set. Serve chilled.
Notes
- Draining the ricotta overnight is essential for a thick, non-watery filling.
- Assemble the cookies just before serving to prevent soggy cookies.
- Rolling the edges in chocolate chips or pistachios adds a decorative touch and extra flavor.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking and Chilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie (sandwich)
- Calories: 280
- Sugar: 14g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg