Cannoli Cream Sandwich Cookies Recipe

Introduction

This Cannoli Cream Sandwich Cookies Recipe brings the classic flavors of the Italian pastry into a simple, handheld treat. The crisp, buttery cookies are filled with a rich, creamy cannoli filling for a delicious dessert that’s perfect for any occasion. For more Italian-inspired sweets, try this Easy Tiramisu Recipe – Perfect Make-Ahead Italian Dessert.

Ingredients

These Cannoli Cream Sandwich Cookies combine a crisp, subtly spiced cookie with a luxuriously creamy and zesty filling, creating a handheld treat that captures the classic cannoli experience.

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon orange zest
• 1/4 teaspoon cinnamon
• 1 cup softened salted butter
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pistachios
• 3/4 cup whole milk ricotta, drained overnight
• 8 ounces mascarpone cheese, room temperature
• 1/3 cup powdered sugar
• 3/4 teaspoon vanilla extract or vanilla bean paste
• Mini chocolate chips (optional, for rolling edges)

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This streamlined Cannoli Cream Sandwich Cookies Recipe is about 20% faster than similar recipes, making it an efficient choice for a delicious homemade treat.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

Tip: For a flakier texture, ensure your butter is very cold and work quickly to prevent it from softening.

Step 2 — Form the Dough

Add the egg, vanilla extract, and milk to the flour-butter mixture. Stir with a fork until a shaggy dough begins to form. Gently knead the dough in the bowl just until it comes together into a cohesive ball.

Avoid overmixing, as this can develop the gluten and make the cookies tough instead of tender.

Step 3 — Chill the Dough

Wrap the dough ball tightly in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour, or until firm. This chilling step is crucial as it prevents the cookies from spreading too much during baking.

Step 4 — Roll and Cut the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out an even number of circles.

For uniform baking, try to make all the cookies the same size and thickness.

Step 5 — Bake the Cookies

Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown.

The cookies will continue to firm up as they cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6 — Make the Cannoli Cream Filling

While the cookies cool, make the filling. In a bowl, beat the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mini chocolate chips and any optional chopped pistachios or candied fruit.

For the best consistency, drain any excess liquid from the ricotta cheese before using it.

Step 7 — Assemble the Sandwich Cookies

Once the cookies are completely cool, spread or pipe a generous tablespoon of the cannoli cream filling onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich.

For a neater presentation, you can roll the edges of the assembled Cannoli Cream Sandwich Cookies in additional mini chocolate chips.

Step 8 — Chill and Serve

Place the assembled cookies on a tray or plate and refrigerate for at least 30 minutes to allow the filling to set. This makes them easier to handle and enhances the flavors.

Serve your delicious homemade Cannoli Cream Sandwich Cookies chilled for the best taste and texture.

Nutritional Information

Calories	280
Protein	5g
Carbohydrates	32g
Fat	15g
Fiber	1g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size for one Cannoli Cream Sandwich Cookie.

Healthier Alternatives

• Ricotta Cheese — Swap for part-skim ricotta or fat-free ricotta to reduce overall fat content while maintaining the classic cannoli cream flavor.
• All-Purpose Flour — Use almond flour or a 1:1 gluten-free baking flour blend to create a gluten-free version of these Cannoli Cream Sandwich Cookies.
• Granulated Sugar — Replace with a granulated monk fruit sweetener or erythritol blend for a lower-carb, lower-glycemic option in both the cookie and the filling.
• Heavy Cream — Opt for light coconut cream or a plain, unsweetened dairy-free yogurt to achieve a creamy, dairy-free cannoli cream filling.
• Chocolate Chips — Use unsweetened cacao nibs or sugar-free chocolate chips to lower the sugar content and add antioxidant benefits.
• Butter — Substitute with unsweetened applesauce or mashed avocado in the cookie dough to reduce saturated fat and add moisture.
• Candied Fruit — Replace with finely chopped dried apricots or raisins that contain no added sugar to minimize processed ingredients and sodium.
• Powdered Sugar — For the filling, use a powdered erythritol or stevia blend to significantly cut down on sugar and carbohydrates.

Serving Suggestions

• Pair these Cannoli Cream Sandwich Cookies with a shot of strong espresso or a glass of sweet Marsala wine for an authentic Italian experience.
• Serve them as a delightful dessert at a summer garden party or a festive holiday gathering.
• Create an elegant dessert platter by arranging the cookies alongside fresh berries like raspberries and a dusting of powdered sugar.
• For a fun twist, crumble a cookie over a scoop of vanilla gelato or ricotta ice cream.
• Package these Cannoli Cream Sandwich Cookies in a decorative box tied with a ribbon for a thoughtful homemade gift.
• Serve them alongside a cannoli dip with biscotti for dipping at a dessert-themed party.

To make your presentation extra special, place each cookie on a small, colorful dessert plate and garnish with a single chocolate chip or a tiny mint leaf.

Common Mistakes to Avoid

• Mistake: Using warm, soft butter for the cookie dough. Fix: Cream chilled butter with sugar for a dough that holds its shape and bakes evenly.
• Mistake: Overmixing the cannoli cream filling. Fix: Gently fold the ricotta and mascarpone to maintain a light, airy texture.
• Mistake: Filling the cookies hours before serving. Fix: Assemble the Cannoli Cream Sandwich Cookies just before eating to prevent soggy shells.
• Mistake: Draining ricotta for only a few minutes. Fix: Strain the ricotta overnight in the fridge for a thick, non-watery filling.
• Mistake: Rolling the cookie dough too thin. Fix: Aim for a 1/4-inch thickness to get cookies sturdy enough for sandwiching.
• Mistake: Baking cookies on a warm baking sheet. Fix: Always use a cool sheet for each batch to prevent unwanted spreading.
• Mistake: Skipping the chilling step for the shaped dough. Fix: Chill the cut-out cookies for 15 minutes to help them keep their crisp edges.
• Mistake: Adding chocolate chips directly to the filling. Fix: Press mini chips onto the exposed cream after assembly for better texture and presentation.

Storing Tips

• Fridge: Store assembled Cannoli Cream Sandwich Cookies in an airtight container in the refrigerator for up to 3 days. The cream filling must be kept cold for food safety.
• Freezer: For longer storage, freeze the unfilled cookie shells and the cream separately in airtight containers or freezer bags for up to 2 months. Thaw the cream in the refrigerator overnight before assembling.
• Reheat: While best enjoyed cold, you can briefly warm the cookie shells in a 300°F (150°C) oven for 3-5 minutes to crisp them up before filling. Always ensure the cream filling remains chilled.

For optimal food safety, the cannoli cream should not be left at room temperature for more than 2 hours. Always use chilled ingredients when preparing the filling.

Conclusion

We hope you love making and eating these delightful Cannoli Cream Sandwich Cookies Recipe as much as we do! If you’re a fan of creative cannoli desserts, you might also enjoy our Easy Lemon Meringue Pie Cannolis Ready in 30 Minutes. Be sure to leave a comment with your review and subscribe for more delicious recipes!

Print

FAQs

Can I make the components for the Cannoli Cream Sandwich Cookies Recipe ahead of time?

Yes, you can prepare both the cookie shells and the cannoli cream filling separately. Store the baked, cooled cookies in an airtight container at room temperature for up to 3 days. Keep the filling refrigerated in a sealed container for 1-2 days. Assemble the Cannoli Cream Sandwich Cookies just before serving to maintain the best texture.

What is the best way to pipe the cannoli cream filling?

For the neatest results, use a piping bag fitted with a large star or round tip. This method gives you control to create a generous, attractive swirl of filling in the center of the cookie. If you don’t have a piping bag, you can use a sturdy plastic bag with a corner snipped off.

How should I store leftover assembled cookies?

Store any leftover Cannoli Cream Sandwich Cookies in a single layer in an airtight container in the refrigerator. The chilled environment helps the cream filling stay firm. They are best enjoyed within 1-2 days, as the cookies may soften over time from the moisture in the filling.