Description
Delight in these Cannoli Cookies, a soft and tender treat inspired by the classic Italian dessert. Featuring a buttery, lightly spiced cookie base topped with a luscious ricotta buttercream, melted milk chocolate, and mini chocolate chips, these cookies are perfect for any occasion. The combination of creamy ricotta and sweet cinnamon buttercream brings the authentic cannoli flavors into a delightful cookie form.
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 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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt for balanced flavor.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and sugar for about 2 minutes until light and fluffy. Scrape down the sides to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and mix until fully combined, incorporating air for a light texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until a soft, slightly sticky dough forms. Avoid overmixing to keep cookies tender.
- Shape Cookies: Scoop approximately 4 tablespoons of dough per cookie, rolling into balls. Place the dough balls about 2 inches apart on the prepared cookie sheets. Gently flatten each ball slightly with the palm of your hand for even baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges turn lightly golden brown.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before decorating, ensuring the buttercream won’t melt.
- Make Ricotta Buttercream: In a bowl, cream softened butter with an electric mixer until smooth. Gradually add confectioner’s sugar, ground cinnamon, and cornstarch on low speed. Slowly add ricotta cheese while mixing until the mixture thins and becomes easier to mix. Then increase the mixer speed until the buttercream is smooth and creamy. Stir in vanilla extract. Chill in the refrigerator until ready to use.
- Decorate Cookies: Spoon about 1-2 teaspoons of melted milk chocolate on the surface of each cooled cookie and spread it using the back of a spoon, leaving a small uncoated border around the edges.
- Pipe Buttercream and Garnish: Fill a piping bag fitted with a star tip with ricotta buttercream and pipe a dollop on top of the chocolate-coated area of each cookie. Sprinkle mini chocolate chips over the buttercream, then dust the entire cookie with confectioner’s sugar for a finishing touch.
- Serve and Enjoy: Allow the chocolate and buttercream to set slightly before serving these delightful cannoli-inspired cookies.
Notes
- The dough will be sticky; avoid adding extra flour which can make the cookies tough.
- Ensure cookies are completely cooled before decorating to prevent buttercream melting.
- Use room temperature eggs to achieve better mixing and texture.
- Store cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a nutty variation, consider sprinkling finely chopped pistachios over the buttercream topping.
- If ricotta is too watery, drain it through cheesecloth overnight to achieve the ideal buttercream consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
