Cannoli Sandwich Cookies Recipe

Introduction

Cannoli Sandwich Cookies are a delightful twist on the classic Italian dessert, featuring crisp cookies paired with a creamy ricotta filling. These treats are perfect for sharing or enjoying with a cup of coffee.

Ingredients

• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 1 tablespoon (7g) cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/3 cup (66g) extra-virgin olive oil
• 1 large egg
• 1 teaspoon King Arthur Pure Vanilla Extract
• 3/4 cup (160g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• Zest of 1/4 to 1/2 an orange
• 1/3 cup (75g) ricotta cheese, whole preferred
• 3 tablespoons (42g) unsalted butter, room temperature
• Zest of 1/4 to 1/2 an orange
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
• 1 to 2 teaspoons water, if needed
• Pistachios or mini chocolate chips, finely chopped; as needed

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Line three baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Step 3: In another medium bowl, whisk the olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until combined.
4. Step 4: Add the dry ingredients to the wet ingredients and mix with a flexible spatula until the dough is uniform and soft.
5. Step 5: Using a level teaspoon scoop, portion the dough into 12 scoops (about 12g each) per pan, spacing them evenly apart. If only one baking sheet is available, bake in batches, keeping remaining dough covered at room temperature.
6. Step 6: Bake each sheet for 11 to 14 minutes until the cookies are golden brown and the edges are set. They will puff up slightly then flatten into disks. Cool on the baking sheets.
7. Step 7: To make the filling, beat ricotta cheese and butter in a stand mixer or with a hand mixer until light and smooth, about 1 minute. Scrape the bowl and add orange zest, vanilla extract, and salt. Mix to combine.
8. Step 8: Add half of the confectioners’ sugar and mix on low speed. Scrape the bowl and add the remaining sugar, mixing until fully combined. The filling should be firm and spreadable; add 1 to 2 teaspoons water if too thick.
9. Step 9: Once cooled, flip half the cookies so the bottoms face up. Spread about 1 tablespoon (27g) of filling on each flipped cookie, then top with remaining cookies, pressing gently to sandwich.
10. Step 10: Pour finely chopped pistachios or mini chocolate chips into a shallow bowl. Roll the cookie edges in the decoration to coat the exposed filling.
11. Step 11: Chill the filled cookies in the refrigerator for at least 30 minutes or up to overnight to let the filling set.

Tips & Variations

• Use whole milk ricotta for a creamier filling; drain excess moisture by straining if needed.
• Replace pistachios with finely chopped toasted almonds or crushed candy for different textures.
• Add a pinch of cinnamon or nutmeg to the filling for warm spice notes.

Storage

Store leftover cannoli cookies in an airtight container in the refrigerator for up to 3 days; they may soften over time. For longer storage, keep cookies and filling separate and assemble before serving. Unfilled cookies keep up to 10 days at room temperature, airtight, and filling lasts up to 1 week refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of olive oil?

Yes, a mild-flavored oil like vegetable or canola oil can be used, but olive oil adds a subtle richness that complements the orange zest and filling.

How do I prevent the filling from being too runny?

Use whole milk ricotta and ensure it’s well-drained before mixing. If the filling is still too soft, add more confectioners’ sugar a little at a time or chill the filling before assembling.

Cannoli Sandwich Cookies Recipe

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★★★★★

4.9 from 139 reviews

These Cannoli Sandwich Cookies combine a tender, golden cookie with a luscious ricotta and butter filling, infused with orange zest and vanilla. Finished with a delightful coating of finely chopped pistachios or mini chocolate chips around the edges, these delicate treats capture the essence of classic cannoli in a convenient, sandwich-style cookie perfect for any occasion.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 14 minutes per batch (approximately 30 minutes total baking time for all batches)
• Total Time: 1 hour (including mixing, baking, cooling, assembly, and chilling)
• Yield: 24 cookies (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cookies

• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 1 tablespoon (7g) cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/3 cup (66g) extra-virgin olive oil
• 1 large egg
• 1 teaspoon King Arthur Pure Vanilla Extract
• 3/4 cup (160g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• Zest of 1/4 to 1/2 an orange

Filling

• 1/3 cup (75g) ricotta cheese, whole preferred
• 3 tablespoons (42g) unsalted butter, room temperature
• Zest of 1/4 to 1/2 an orange
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
• 1 to 2 teaspoons water, if needed
• Pistachios or mini chocolate chips, finely chopped; as needed for garnish

Instructions

1. Preheat oven: Set your oven to 350°F and position a rack in the center. Line three baking sheets with parchment paper to prepare for the cookie dough.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt. Set aside for later use.
3. Combine wet ingredients: In another medium bowl, whisk together the extra-virgin olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until the mixture is well blended.
4. Create dough: Add the dry mixture to the wet ingredients and fold them together gently with a flexible spatula until the dough forms a uniform, soft consistency.
5. Portion dough: Using a level teaspoon scoop, place 12 evenly spaced scoops (about 12g each) onto each prepared baking sheet. If using one baking sheet, bake in batches allowing dough to rest covered at room temperature between batches.
6. Bake cookies: Bake each batch for 11 to 14 minutes until the cookies turn golden brown with set edges. They will puff and then settle into flat disks. Cool the cookies on the baking sheets after removing from the oven.
7. Prepare filling: In a stand mixer or using an electric hand mixer, beat the ricotta cheese and unsalted butter on medium speed until well blended and light in color, about 1 minute. Scrape down the sides of the bowl and add orange zest, vanilla extract, and salt; mix to combine.
8. Incorporate sugar: Add half of the sifted confectioners’ sugar to the ricotta mixture and mix on low speed until combined. Scrape the bowl and then add the remaining sugar, mixing until the filling is firm yet spreadable. Add 1 to 2 teaspoons of water if the filling is too thick.
9. Assemble cookies: Once cookies are cool, flip half over so the bottoms are facing up. Spread about a tablespoon (27g) of the filling onto these flipped cookies and top each with another cookie, pressing gently to sandwich.
10. Garnish: Roll the sides of the filled cookies in finely chopped pistachios or mini chocolate chips, pressing gently so the garnish adheres to the exposed filling edges.
11. Chill: Refrigerate the assembled sandwich cookies for at least 30 minutes or up to overnight to allow the filling to set properly.
12. Storage: Store leftover filled cookies in an airtight container in the refrigerator for up to 3 days, after which they may soften. For longer storage, keep cookies and filling separate: unfilled cookies last up to 10 days at room temperature airtight, while filling lasts one week refrigerated airtight.

Notes

• Use whole milk ricotta for a richer flavor and creamier filling.
• If you don’t have orange zest, lemon zest can be substituted for a different citrus note.
• Be careful not to overbake the cookies; they should be lightly golden and set on the edges but still tender inside.
• Adjust water quantity in the filling gradually to achieve the perfect spreadable consistency.
• For a nut-free version, omit pistachios and use mini chocolate chips for garnish only.

Keywords: cannoli cookies, ricotta filling, Italian dessert, sandwich cookies, olive oil cookies, orange zest, pistachio garnish