Description
Cannoli Cookie Cups bring the classic Sicilian treat right to your kitchen, packed with creamy ricotta and a crispy cookie base that crumbles perfectly with each delightful bite. Grab your mixing bowl and prepare to wow friends and family with this simple yet impressive dessert that delivers authentic Italian flavor in one adorable, handheld package.
Ingredients
Scale
Base:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Filling:
- 15 ounces whole milk ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Garnish:
- ¼ cup mini chocolate chips
- 2 tablespoons candied orange peel
- Powdered sugar
- Mini chocolate chips
- Chopped pistachios
Instructions
- Whisk flour, baking powder, baking soda, and ¼ teaspoon salt together in a medium bowl until thoroughly combined.
- Cream 1 cup (2 sticks) softened butter with ¾ cup granulated and brown sugars using an electric mixer at medium speed for 3-5 minutes until light and fluffy.
- Add 2 large eggs one at a time to the butter mixture, then mix in 1 teaspoon vanilla extract until fully incorporated.
- Gradually fold dry ingredients into wet ingredients at low speed, mixing just until combined without overmixing.
- Wrap dough in plastic and refrigerate for 30 minutes at 40°F to firm up.
- Preheat oven to 350°F and spray a standard 12-cup muffin tin with non-stick cooking spray.
- Roll chilled dough into 1-inch balls and place one ball into each muffin cup.
- Bake cookie cups for 12-15 minutes until edges turn golden brown.
- Remove tin from oven and immediately press the back of a teaspoon into each cookie’s center to create cup shapes.
- Allow cookie cups to cool completely inside the muffin tin.
- Drain 15 ounces ricotta cheese overnight in a cheesecloth-lined sieve to remove excess liquid.
- Beat drained ricotta with 1 cup powdered sugar, 1 teaspoon vanilla, and ½ teaspoon cinnamon until smooth.
- Gently fold ¼ cup mini chocolate chips and 2 tablespoons chopped candied orange peel into the ricotta mixture.
- Refrigerate filling for 30 minutes to set and chill.
- Pipe or spoon cannoli filling into each cooled cookie cup, filling to the top.
- Dust filled cookie cups with powdered sugar and sprinkle with additional mini chocolate chips, chopped pistachios, and candied orange peel.
- Serve immediately or store chilled until ready to enjoy.
Notes
- Drain ricotta thoroughly to prevent a watery filling, which can make your cookie cups soggy and less enjoyable.
- Chill the dough and filling before shaping and piping to help maintain the perfect texture and make handling easier.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free baking blend that includes xanthan gum.
- If you prefer less sweetness, reduce the powdered sugar in the filling and add a touch of orange zest for brightness instead.
- Prep Time: 45 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 272 kcal
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg