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    Home - Cookies

    Published: Nov 18, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Cannoli Cookies

    Jump to Recipe Print Recipe

    Experience New Jersey with this tasty twist on an Italian classic (and New Jersey favorite). These cannoli cookies are a delicious take on the Italian pastry - without having to fry anything! You'll wonder why you never made these chocolate chip cannoli cookies sooner

    cannoli cookie sandwiches that are much easier than making the traditional thing at home

    No matter how you look at it, a lot challenging things are happening in America. I've been trying to keep things upbeat and focused on all things sweet. No matter your position in today's events, we can all agree on one thing: cookies are the best and we could all do with one (or two or three) right now. That's why Bob's Red Mill is doing a 50 States of Cookies for the holidays. Together, Bob's Red Mill, 49 other bloggers, and myself are each sharing a cookie recipe that represents our state and starting an all out cookie revolution!! Okay, maybe not the last part, but we are all sharing what makes each of our states special in cookie form. Imagine how cool your holiday cookie plates will look with each state represented?

    Cannoli cookie sandwiches

    If you read through the blog carefully, I subtly mention here and there that I am in New Jersey. I don't really talk about it much, not because I am worried about safety (although I don't take that lightly either), but because I don't normally consider myself much of a "New Jersian" so to speak. I am so much different than most of the people I find in the state, but when I really think about it, New Jersey truly has shaped a lot of who I am, even if I don't immediately recognize it.

    A big part of it is the food. We are a state with a very large Italian American population and it shows in a lot of the popular food here. You can’t go to New Jersey without eating a cannoli. I am 99% sure that every bakery in New Jersey sells at least two types of cannoli.

    Don’t tell anyone, but I am actually not that fond of traditional cannoli. I don’t know why, but I haven’t found a cannoli that I really loved. I think it is the fried pastry that I don't like which is crazy because I normally love everything that is fried!

    cannoli cookie sandwiches

    But saying that, cannoli cookie sandwiches are incredible. The cookie has it’s own cannoli flavor with ricotta and bits of cannoli crumbs baked in (totally optional). They sandwich traditional cannoli filling and it ends up so decadent and rich, but also so amazing you may be tempted to reach for that second cookie sandwich anyway.

    A delicious twist on an Italian classic. These cannoli cookies are a family favorite

    For these cannoli cookies, I used my favorite flour which is an Organic Unbleached All Purpose White Flour from Bob’s Red Mill (coupon here). Their flour is not enriched with any additives which means the flour is great for high-quality, well textured cookies. It is so versatile and gives me a great base for soft, chewy cookies like in the diner-style chocolate chip cookie sandwiches, or an easy batter that completely coats and sticks to crispy chocolate chip cookies for boardwalk-style deep fried cookies.

    cannoli cookie sandwiches

    Cannoli Cookies

    Amanda Powell
    These fun cannoli cookie sandwiches will be a new favorite
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 14 mins
    Total Time 49 mins
    Course Dessert
    Cuisine American
    Servings 10 sandwich cookies
    Calories 291 kcal

    Ingredients
      

    Cannoli Cookies

    • 2 ¼ cups Bob's Red Mill unbleached all-purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup unsalted butter room temperature
    • ⅓ cup ricotta room temperature
    • 1 cup granulated sugar
    • 2 tablespoons orange zest
    • 1 ½ teaspoon vanilla extract
    • 1 large egg room temperature
    • ¾ cup chocolate chips
    • ½ cup cannoli shell crumbs optional

    Filling

    • 1¾ ricotta cheese
    • 1 cup powdered sugar
    • zest from half an orange
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon juice
    • 3 tablespoons mini chocolate chips plus more for decorating

    Instructions
     

    • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
    • In a small bowl, mix together the flour, baking soda, and salt together. Set aside.
    • In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.
    • Beat in the vanilla and egg until it is well combined - about another minute.
    • Slowly add the flour and beat until just combined. Fold in the chocolate chips and cannoli crumbs, if using. Cover and chill in the refrigerator for about an hour.
    • While the dough is chilling, make the filling.
    • Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use.
    • Take out the dough and make balls of cookie dough that are about two tablespoons big.
    • Bake for about 12 - 14 minutes, or until the edges are a light golden brown - the tops will not brown much.
    • Remove and transfer to a wire rack to cool completely.
    • When completely cool, add the filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.

    Nutrition

    Serving: 1cookieCalories: 291kcalCarbohydrates: 41gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 302mgPotassium: 16mgFiber: 1gSugar: 40gVitamin A: 336IUVitamin C: 2mgCalcium: 28mgIron: 1mg
    Keyword blood orange, cannoli, chocolate chip, ricotta
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.

    « White Chocolate Cake with Peppermint Frosting
    Lemon Pound Cake »

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sara says

      February 11, 2021 at 9:37 pm

      Hi, These cannoli cookies are sooooo amazing. I got so many compliments on them. I just wanted to share one little problem I ran into. I'm not much of a baker, so maybe it's common knowledge, but the ricotta needs to be strained. My mixture was super runny until I pressed it in cheese cloth for about 12 hours. I also added 1 8oz block of cream cheese to the mixture to give it a richer texture. 10/10 I think I'm getting forced to make them again by my coworkers.

      Reply
      • Amanda Powell says

        February 15, 2021 at 9:23 pm

        Hi Sara, I am so glad you enjoyed them! I think the runniness might be dependent on the brand. Some brands are thicker than others (I get mine from an Italian shop near me), I will make a note of it in the recipe card though that some brands may need straining. Love the tip about the cream cheese!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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