Cannoli Cream Sandwich Cookies
If you love the classic flavors of Italian cannoli, you’re in for a treat with these Cannoli Cream Sandwich Cookies. These delightful cookies are not just a sweet indulgence; they combine the creamy filling of a traditional cannoli with two soft and chewy cookies. After many tests in my home kitchen, I’m excited to share a recipe that’s sure to impress your family and friends!
Why Make This Recipe
- Irresistible Flavor: The combination of sweet cinnamon, creamy ricotta, and mini chocolate chips in the filling makes every bite a heavenly experience.
- Customizable: You can easily adjust the sweetness or the flavor profile, allowing you to make it your own.
- Perfect for Any Occasion: Whether it’s a holiday party, a potluck, or just a cozy night at home, these cookies always steal the show.
- Family Fun: Making these cookies is a great activity to do with kids or friends. Everyone can get involved with filling and decorating!
- Lasting Memories: I cherish the moments spent baking these cookies with loved ones, creating sweet treats and even sweeter memories.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 12 sandwich cookies
- Difficulty Level: Easy
- Cooking Method: Baking
This recipe involves making the cookie dough, baking the cookies, and then whipping up a delicious ricotta filling to sandwich between the cookies.
My Experience Making This Recipe
When I first tackled this recipe, I struggled a little to get the cookie texture just right. After a few batches, I discovered the perfect baking time made all the difference—allowing for a chewy center while still maintaining a slightly crisp edge. The joy of biting into these sandwiches, with that creamy filling oozing out, is definitely worth every effort!
How to Make Cannoli Cream Sandwich Cookies
Making Cannoli Cream Sandwich Cookies is a straightforward process that will have your kitchen smelling amazing. Start by creaming together butter and sugar until light and fluffy, then mix in eggs and vanilla. Combine your dry ingredients in a separate bowl and mix with the wet ingredients, ensuring a smooth dough. Once rolled into balls and baked, allow the cookies to cool, then fill them with a blend of ricotta, powdered sugar, and mini chocolate chips.
Expert Tips for Success
- Chill the Dough: For best results, chill the cookie dough for about 30 minutes before baking. This helps prevent spreading and yields thicker cookies.
- Quality Ricotta: Use whole-milk ricotta for a creamier filling. If possible, strain the ricotta overnight in cheesecloth to remove excess moisture.
- Baking Sheets: Use parchment paper on your baking sheets to prevent sticking and ensure even baking for all cookies.
- Double the Batch: These cookies are a hit, so consider doubling the recipe. They freeze well, making for quick treats later!
- Stay Creative: Don’t limit yourself to the classic flavors—experiment with adding orange zest or different extracts to the filling for a unique twist.
How to Serve Cannoli Cream Sandwich Cookies
These cookies can be elevated with a few simple serving ideas. Dust the filled cookies with powdered sugar for an elegant finish. Pair them with a strong espresso or a glass of sweet wine for a delightful contrast. You can also place them on a decorative platter for a stunning presentation at your next gathering.
Storage and Reheating Guide
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. If you want to preserve them longer, you can freeze the filled cookies for up to 2 months. Just make sure they are well-wrapped to maintain quality. When ready to enjoy, simply thaw them in the fridge and serve cold, or let them sit at room temperature for about 30 minutes.
Recipe Variations
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to cater to gluten-free diets.
- Dairy-Free Variation: Substitute the ricotta with a dairy-free cream cheese alternative and use vegan butter for the cookies.
- Nutty Twist: Add finely chopped pistachios to the filling for an extra crunch and a nod to traditional cannoli toppings.
- Flavor Infusion: Swap the vanilla extract for almond extract for a different taste experience.
Nutritional Highlights
These cookies are a delightful treat, offering a balance of sugar and protein from the ricotta. Each cookie sandwich provides a satisfying snack without being overly heavy, allowing for portion control. Keep in mind that they do contain dairy and gluten, making them unsuitable for some diets, but perfect for a special indulgence.
Troubleshooting Common Issues
- Cookies Spread Too Much: Ensure your butter is softened, not melted. Chilling the dough can help prevent excessive spreading during baking.
- Filling Too Runny: If your filling is too watery, strain the ricotta to remove excess moisture before mixing in other ingredients.
- Cookies Too Hard: If your cookies come out hard, they may have been overbaked. Keep an eye on them as they finish baking—softness is key for the perfect texture!
Frequently Asked Questions
1. Can I use store-bought ricotta cheese?
Yes, store-bought ricotta works well in this recipe! Just ensure it’s whole milk for the best taste and texture.
2. How can I ensure my cookies are the same size?
Using a cookie scoop is a great way to keep your cookie sizes uniform. Measure out the dough using the scoop and level it off for even baking.
3. Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator until you are ready to bake.
4. What’s the best way to freeze these cookies?
To freeze, place the filled cookies in a single layer on a baking sheet until solid, then transfer them to an airtight container with parchment paper between layers to prevent sticking.
Cannoli Cream Sandwich Cookies
- Total Time: 32 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Delicious Cannoli Cream Sandwich Cookies filled with a creamy ricotta and mini chocolate chips, nestled between soft and chewy cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup whole-milk ricotta
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, combine flour, baking powder, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients to form a smooth dough.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 12 minutes or until the edges are lightly golden.
- Allow cookies to cool completely.
- In a bowl, mix together ricotta, powdered sugar, and mini chocolate chips to make the filling.
- Spread or pipe a generous amount of filling between two cookies to form sandwiches.
Notes
For best results, chill the dough for about 30 minutes before baking. Use whole-milk ricotta for a creamier filling. These cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg