Cannoli Cookies
A delightful twist on the classic Italian cannoli, these cookies feature a ricotta-based filling sandwiched between two crispy, cinnamon-sugar cookies.
Ingredients
- 1 ½ cupsall-purpose flour
- ½ teaspoonbaking powder
- ¼ teaspoonsalt
- ½ cupunsalted butter, softened
- ½ cupgranulated sugar
- 1 largeegg
- 1 teaspoonvanilla extract
- ½ cupricotta cheese
- ¼ cuppowdered sugar
- ¼ teaspooncinnamon
- ½ cupmini chocolate chips
- ¼ cupgranulated sugar (for rolling)
- 1 teaspooncinnamon (for rolling)
Directions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5
In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well combined.
- 6
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- 7
Place the balls on the prepared baking sheet and flatten slightly with the bottom of a glass.
- 8
Bake for 10-12 minutes, or until the edges are lightly golden.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 10
Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie.