Get ready to be delighted by these Holy Cannoli Cookies! Combining the flavors of traditional cannoli filling with the texture of a cookie, these treats are perfect for any occasion. Let’s dive into this delicious recipe that will surely impress your family and friends.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Filling:
- 1 cup ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
Topping:
- ½ cup powdered sugar
- Additional mini chocolate chips for garnish
Directions
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, egg, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling:
- In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
- Stir in the mini chocolate chips until evenly distributed.
- Assemble the Cookies:
- Once the cookies are completely cool, spread a generous amount of the ricotta filling on the flat side of half of the cookies.
- Top with the remaining cookies to create cookie sandwiches.
- Add the Finishing Touches:
- Lightly dust the assembled cookies with powdered sugar.
- Sprinkle additional mini chocolate chips on top for garnish.
Calorie Information
Each serving (1 cookie) contains approximately 150 calories.
Enjoy these Holy Cannoli Cookies with a cup of coffee or tea. They also make a delightful addition to any dessert table. Happy baking!
Holy Cannoli Cookies 🍪
- Total Time: 26min
- Yield: 6 1x
Ingredients
1 cup unsalted butter, softened 🧈
1 cup granulated sugar 🏺
2 large eggs 🥚🥚
1/2 cup ricotta cheese 🧀
1 teaspoon vanilla extract 🍦
3/4 teaspoon ground cinnamon 🌿
1 teaspoon fresh orange zest 🍊
1 teaspoon baking powder 🍶
1/2 teaspoon baking soda 🥄
1/2 teaspoon salt 🧂
2 cups all-purpose flour 🌾
10 ounces mini chocolate chips, divided 🍫
1 cup chopped pistachios 🥜
Instructions
1️⃣ In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs, then the ricotta cheese until well combined. Add vanilla extract, cinnamon, and fresh orange zest. 🍊🍦
2️⃣ Mix in the baking powder, baking soda, and salt until well combined. Gradually add the flour. Stir in 1 cup of chocolate chips and the chopped pistachios. Cover and refrigerate the dough for at least one hour. 🥣
3️⃣ Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them. 🔥
4️⃣ Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie, leaving about 2 inches between each cookie. 🍪
5️⃣ Bake the cookies for about 8-11 minutes or until golden brown around the edges. Cool slightly, then transfer to wire racks to cool completely. 🕒
6️⃣ Microwave the remaining chocolate chips on high in a small microwave-safe bowl in 20-second intervals, stirring after each interval until melted and smooth. Spoon the melted chocolate into a small resealable bag, clip one corner slightly, and drizzle the melted chocolate over the cookies. Let cool for the chocolate to set. 🍫
Enjoy your delicious Holy Cannoli Cookies! 😋🍪
2️⃣ Stir the coconut milk: You may notice that canned coconut milk appears to be separated. That’s normal. Simply stir with a spoon until evenly combined. 🥄
3️⃣ Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste. 🍯🥭
4️⃣ Churn: Pour the mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker’s manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to a freezer-friendly container. 🍨⏳
5️⃣ Freeze: Cover and freeze for at least 2 hours before serving. Enjoy! ❄️🍨
- Prep Time: 15min
- Churning Time:
- Cook Time: 11min
Nutrition
- Calories: 200