Cannoli Cookies Ricotta Cream Filling

When I want to bring a bit of Italian bakery magic to my table without fussing over pastry shells, I turn to these Cannoli Cookies with Ricotta Cream Filling. Each bite combines the nostalgia of classic cannoli flavors with the comfort of a soft, chocolate-studded cookie. They are a hit at family gatherings and a sweet treat that disappears fast whenever I make them.

The first time I baked these was for my daughter’s school bake sale. By the end of the day, parents were asking for the recipe and my own family begged me to make a second batch. There is something about the creamy ricotta filling that wins everyone over.

Ingredients

• Salted butter: adds rich flavor and keeps the cookies perfectly soft You can use regular butter and a pinch more salt
• Sugar and brown sugar: give just the right sweetness and chew Look for fresh, soft brown sugar for best results
• Eggs: bind the dough and add tenderness Use room temperature eggs for even mixing
• Vanilla: brings warmth and depth Pure extract always beats imitation for fragrance
• Flour: provides the cookie structure Choose unbleached all purpose for classic texture
• Baking soda: helps the cookies bake up fluffy and soft Check the expiration date for best results
• Salt: balances out the sweetness A fine sea salt distributes best in dough
• Mini chocolate chips: bring bursts of chocolate to every bite They are less likely to sink than full size chips
• Whole milk ricotta: delivers that signature creamy filling Always strain thoroughly in a cheese cloth for the thickest texture
• Powdered sugar: sweetens and smooths the ricotta Use fresh powdered sugar to avoid clumps
• Cinnamon: adds a hint of warmth to the cream filling Ground cinnamon should be aromatic for best flavor

Instructions

Strain the Ricotta:

Place half the ricotta in a clean cheese cloth Twist tightly and squeeze over a bowl until you have pressed out as much liquid as possible Repeat with the rest of the ricotta Discard the liquid for a thick cannoli cream

Make the Ricotta Cream:

Transfer strained ricotta to a mixing bowl Add powdered sugar cinnamon and chocolate chips Stir with a spatula until smooth but fluffy Set aside while you make the dough

Cream the Butter and Sugars:

In a large bowl or stand mixer add softened butter Beat on medium until it is pale and whipped about 2 minutes Add sugar and brown sugar Continue beating until the mixture is light and fluffy

Add Eggs and Vanilla:

Crack in both eggs and pour in vanilla Beat on medium until the mixture looks pale yellow and slightly increased in volume

Mix Dry Ingredients:

In a separate bowl whisk together flour baking soda and salt Add these dry ingredients to your wet bowl Slowly mix on low just until the dough is combined and no dry patches remain

Fold in Chocolate Chips:

Tip mini chocolate chips into your dough Gently fold with a spatula so the chips are evenly distributed throughout

Shape the Cookies:

Line a baking sheet with parchment paper Using your hands scoop and roll dough into balls roughly the size of a heaping tablespoon Lightly press each down so it is flat but thick aiming for 14 cookies

Create Wells for Filling:

With the back of a teaspoon press gently in the center of each cookie to make a shallow well This is where your ricotta cream will sit

Fill with Ricotta Cream:

Use a spoon to add about a tablespoon of cannoli cream into the center of each cookie Try to keep the filling nestled so it does not spill over the sides

Chill the Dough:

Place your cookie sheet in the refrigerator Chill for 30 minutes so the dough is firm and the filling stays thick while baking

Bake:

Heat your oven to 350 degrees Place the chilled cookies inside Bake for 14 minutes or until the edges are just set and the centers look a little soft

Cool and Finish:

Remove the cookies from the oven Let them cool on the baking sheet until they are completely firm Dust generously with powdered sugar just before serving

Pin

My favorite moment with these cookies is from last Christmas when my brother tried to sneak an extra one off the cooling rack and got caught with powdered sugar all over his black sweater. For me the cream filling is the star and quality ricotta really makes this recipe shine.

Storage Tips

Store cookies in a single layer in an airtight container in the fridge for three to four days For longer storage freeze baked cookies and thaw in the fridge overnight before eating Always let them come to room temperature right before serving for the softest texture

Ingredient Substitutions

If you cannot find whole milk ricotta use part skim but strain even longer for thickest results For a nutty twist you can fold in chopped pistachios or swap chocolate chips for white chocolate chips Gluten free flour blends can work in place of all purpose if needed just check dough consistency as you go

Serving Suggestions

Serve with coffee after dinner or as part of a dessert spread for celebrations A sprinkle of extra mini chips or a light dusting of orange zest brings even more bakery flair These are also adorable for bake sales or gifting wrapped up in a pastry box

Cultural Context

Traditional cannoli originated in Sicily as a symbol of celebration and these cookies are an American twist honoring those sunny island flavors They keep the spirit of ricotta filled pastry but are approachable enough for weekday baking even with busy schedules

Seasonal Adaptations

Add a bit of grated orange zest to the cream filling for a spring or Easter vibe Use pumpkin pie spice instead of cinnamon for fall gatherings Press chopped dried fruit like cherries into the dough before baking for a festive winter touch

Pin

Sometimes I double the recipe for potlucks because these are always the first to go The hint of cinnamon in the filling is my secret touch It reminds me of the little cannoli shops in Brooklyn from my childhood

Recipe FAQ

→ What type of ricotta works best for the filling?

Whole milk ricotta, thoroughly strained, provides creamy texture and prevents soggy centers.

→ Can I use regular chocolate chips instead of mini chips?

Yes, regular chocolate chips work well, but mini chips distribute more evenly.

→ How do I keep the filling from becoming wet?

Strain your ricotta thoroughly using cheese cloth to remove excess liquid before mixing.

→ How should I store these cookies?

Keep in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

→ Can I skip chilling the dough before baking?

Chilling helps set the filling and keeps cookies from spreading too much in the oven.