Description
These Cannoli Cookies are a delightful twist on the classic Italian cannoli dessert, featuring a tender cookie base topped with a creamy ricotta buttercream, melted milk chocolate, mini chocolate chips, and a dusting of confectioner’s sugar. Perfect for serving at parties or as a sweet treat any time.
Ingredients
Units
Scale
Cookie Dough
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp. vanilla extract
Ricotta Buttercream
- 1/2 cup unsalted butter, softened
- 4 1/2 cups confectioner’s sugar
- 1/4 tsp. ground cinnamon
- 2 Tbsp. cornstarch
- 3/4 cups ricotta
- 1/2 tsp. vanilla extract
Decorating
- 1/3 cup milk chocolate chips, melted
- 1/4 cup mini chocolate chips
- 1/4 cup confectioner’s sugar, for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper for easy cleanup and non-stick baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar together for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until a soft, sticky dough forms.
- Form and Flatten Cookies: Scoop about 4 tablespoons of dough per cookie, roll into balls, and place on prepared cookie sheets about 2 inches apart. Gently flatten each ball slightly using the palm of your hand.
- Bake: Bake in the preheated oven for about 12 minutes or until the edges turn lightly golden brown.
- Cool: Remove cookies from the oven and transfer them to a wire rack to cool completely before decorating.
- Prepare Ricotta Buttercream: Using an electric mixer, cream the softened butter until smooth. Add the confectioner’s sugar, ground cinnamon, and cornstarch and mix on low speed. Gradually add ricotta until the mixture thins and becomes easier to mix. Increase the speed and beat until smooth and creamy. Mix in vanilla extract. Chill in the refrigerator until ready to decorate.
- Decorate Cookies: Spoon 1-2 teaspoons of melted milk chocolate onto each cooled cookie, spreading it with the back of a spoon while leaving a small border around the edge.
- Pipe Buttercream: Fill a piping bag fitted with a star tip with the chilled ricotta buttercream and pipe a dollop on top of the melted chocolate on each cookie.
- Add Toppings: Sprinkle mini chocolate chips over the buttercream, then dust the cookies lightly with confectioner’s sugar.
- Serve and Enjoy: Your delicious cannoli cookies are ready to be enjoyed!
Notes
- Make sure the eggs are at room temperature for better mixing.
- Allow cookies to cool completely before adding decorations to prevent melting.
- Use a star tip for piping the ricotta buttercream to create a decorative effect.
- Store cookies in an airtight container in the refrigerator to keep the ricotta buttercream fresh.
- For a dairy-free version, substitute butter and ricotta with suitable vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
