Description
Delight in these Cannoli Cookies featuring a tender, buttery cookie base topped with a creamy ricotta buttercream and a touch of melted chocolate. Inspired by the classic Italian cannoli dessert, these cookies combine soft texture and sweet, rich flavors perfect for any occasion.
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 cup ricotta cheese
- 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 the oven to 350°F (177°C). Line two cookie sheets with parchment paper and set aside to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar 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 everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients and mix until a soft, sticky dough forms. This dough will be slightly sticky, which is expected.
- Shape Cookies: Scoop out approximately 4 tablespoons of dough per cookie. Roll into balls and place them about 2 inches apart on the prepared cookie sheets. Gently flatten each ball slightly with the palm of your hand.
- Bake Cookies: Bake the cookies for about 12 minutes or until the edges are lightly golden brown. Remove from oven and allow to cool completely on a wire rack before decorating.
- Prepare Ricotta Buttercream: Using an electric mixer, cream the softened butter until smooth. Gradually add confectioner’s sugar, cinnamon, and cornstarch while mixing on low speed. Slowly blend in ricotta cheese until the mixture thins and becomes easier to mix. Increase the speed and beat until smooth and creamy. Finally, add vanilla extract and mix well. Refrigerate until ready to use.
- Apply Melted Chocolate: Spoon 1 to 2 teaspoons of melted milk chocolate onto the surface of each cooled cookie. Use the back of a spoon to spread the chocolate gently, leaving a small border around the edge uncovered.
- Pipe Ricotta Buttercream: Fill a piping bag fitted with a star tip with the chilled ricotta buttercream. Pipe a generous dollop of frosting on top of each cookie’s chocolate-coated center.
- Decorate: Sprinkle mini chocolate chips over the buttercream and dust each cookie lightly with confectioner’s sugar for a finishing touch.
- Serve and Enjoy: Allow any residual chocolate to set briefly, then serve these delicious cannoli-inspired cookies and enjoy!
Notes
- Room temperature eggs and butter ensure better mixing and texture for the cookies and buttercream.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- The ricotta buttercream can be refrigerated for up to 2 days; bring to room temperature before piping.
- If you prefer, substitute part of the ricotta with mascarpone for a richer flavor.
- For a dairy-free alternative, try vegan butter and plant-based ricotta substitutes.
- Store the decorated cookies in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
