Cannoli Sandwich Cookie: Your New Favorite Italian-Inspired Treat!

Dive into the irresistible world of the Cannoli Sandwich Cookie, a dessert marvel that marries the beloved flavors of a classic Italian pastry with the convenience of a handheld treat. Forget the fried shells; these delightful Cannoli Cream Cookie creations offer all the creamy, sweet goodness without the fuss. Perfect for parties, dessert platters, or simply a luxurious personal indulgence, this recipe brings a taste of Sicily right to your kitchen in a wonderfully approachable format.

 

What You’ll Need

Gather your ingredients to create these delightful cookies. Quality ingredients are key for the best flavor!

For the Cookies:
1 ½ cups all-purpose flour
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground cinnamon
For the Cannoli Cream Filling:
15 oz whole milk ricotta cheese, drained well
½ cup powdered sugar, sifted
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
2 tablespoons mini chocolate chips
2 tablespoons candied orange peel, finely diced (optional)

 

 

Preparation Instructions

Crafting the perfect Cannoli Sandwich Cookie is a joyous experience, bringing together buttery cookies and a rich, spiced filling. From mixing the dough to piping the delectable Cannoli Cream Cookie filling, each step ensures a heavenly bite.

For the Cookies:
1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the egg yolk, vanilla extract, cinnamon, and salt until well combined.
3. Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
4. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Using a 2-inch round cookie cutter (or desired shape), cut out cookies. Place them on the prepared baking sheets, leaving about an inch between each.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Cannoli Cream Filling:
1. Crucial Step: Drain the ricotta cheese thoroughly. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter set over a bowl. Refrigerate for at least 2 hours, or ideally overnight, to remove excess moisture. This prevents a watery filling.
2. In a large bowl, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, and ground cinnamon. Mix with a spatula or an electric mixer on low speed until smooth and creamy.
3. Gently fold in the mini chocolate chips and the optional finely diced candied orange peel.
4. Cover the filling and chill it in the refrigerator for at least 30 minutes. This allows the flavors to meld and the filling to firm up, making it easier to pipe.

Assembly:
1. Once the cookies are completely cool and the filling is chilled, you’re ready to assemble.
2. Spoon the cannoli cream filling into a piping bag fitted with a large round or star tip (or use a zip-top bag with a corner snipped off).
3. Pipe about 1-2 tablespoons of filling onto the flat side of one cookie.
4. Gently top with another cookie, pressing down slightly to create a sandwich.
5. Repeat with the remaining cookies and filling.
6. For an extra touch, you can roll the exposed edges of the filling in mini chocolate chips, chopped pistachios, or a sprinkle of powdered sugar.
7. Serve immediately or chill until ready to serve.

Fun Twists & Serving Ideas

Pistachio Perfection: Roll the sides of your assembled cookies in finely chopped pistachios for a beautiful color contrast and nutty crunch.
Chocolate Dipped: Dip half of the assembled cookie into melted dark or white chocolate for an extra layer of decadence.
Espresso Kick: Add ½ teaspoon of espresso powder to your cookie dough for a subtle coffee flavor that pairs wonderfully with the cannoli cream.
Seasonal Spice: Experiment with different spices in the cookie dough, such as a pinch of nutmeg or cardamom, especially around holidays.
Mini Bites: Use a smaller cookie cutter (e.g., 1.5-inch) to create adorable mini cannoli sandwich cookies, perfect for a dessert buffet.

FAQ

Q: How do I ensure my ricotta is well-drained?
A: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow all excess liquid to drip out. This is crucial for a firm, non-watery filling.

Q: Can I make the cookies or filling ahead of time?
A: Yes! The cookie dough can be made up to 2-3 days in advance and stored in the refrigerator, or frozen for up to a month. The cannoli cream filling can also be made a day in advance and stored in an airtight container in the fridge. Assemble just before serving for the best texture.

Q: What if I don’t have a piping bag?
A: No problem! Simply spoon the filling onto one cookie and gently spread it to the edges. You can also use a sturdy zip-top bag with one corner snipped off to create an impromptu piping bag.

Q: How long do Cannoli Sandwich Cookies last?
A: Store the assembled cookies in an airtight container in the refrigerator for up to 2-3 days. The cookies may soften slightly over time as they absorb moisture from the filling.

Q: Can I use different flavored chips in the filling?
A: Absolutely! While mini chocolate chips are traditional, feel free to experiment with white chocolate chips, butterscotch chips, or even finely chopped nuts like pecans or almonds.

Conclusion

The Cannoli Sandwich Cookie isn’t just a dessert; it’s an experience, a delightful fusion that brings Italian pastry magic into your home. With its rich flavors and satisfying texture, this inventive take on the Cannoli Cream Cookie is sure to become a cherished favorite. Whether you’re a seasoned baker or a curious beginner, this recipe promises to deliver smiles and an authentic taste of Italian indulgence in every bite.

Recipe Note

For optimal flavor and texture, allow the assembled cookies to chill in the refrigerator for at least 30 minutes before serving. This brief chilling time helps the filling firm up and the flavors to fully meld, creating a more cohesive and delicious cookie.