Cannolis are not a thing in the south. I actually don’t think I had my first “real” cannoli until a trip to New York City in my 20’s. Maybe because I didn’t grow up with cannolis, they definitely wouldn’t be my first choice in dessert (we all know that’s ice cream). However, I’ve gotten really into Crime Scene Kitchen on Fox, and they made cannolis! Hmmm those look pretty good. And then, I was watching old episodes The Great British Baking Show: Holiday Edition that I discovered I had never seen before, and they also made cannolis! Whatttt?
I had cannolis on the brain, but I hate deep frying. First of all, it’s hard. It’s also messy, unhealthy, and wasteful. What’s a girl to do? Duh. Make it into a cookie. I’m still on a cookie kick and making a sandwich cookie with cannoli flavors seemed like the obvious solution. So, here ya go! These are better than a cannoli IMO, but I’m obviously biased.
Cannoli Sandwich Cookies
Equipment
- Small cookie scoop
- Baking sheet
- Stand or hand mixer
Ingredients
For the cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter room temperature
- ⅓ cup ricotta room temperature
- 1 cup granulated sugar
- 2 tablespoons orange zest
- 1½ teaspoon vanilla extract
- 1 large egg room temperature
- ¾ cup dark chocolate chips
For the filling:
- 1¼ cups ricotta cheese strained
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons mini chocolate chips plus more for decorating
Instructions
- In a medium sized mixing bowl, whisk together the flour, baking soda, and salt together. Set aside.
- In a larger mixing bowl, beat together the butter, ricotta, and sugar until light and fluffy.
- Beat in the vanilla and egg until it is well combined.
- Gradually add the dry ingredients and beat until just combined. Then, fold in the chocolate chips. Cover and chill in the refrigerator for at least one hour.
- While the dough is chilling, make the filling.
- Beat together the ricotta and cream cheese until combined and fluffy.
- Add the vanilla and gradually beat in the powdered sugar until well combined. Cover and chill in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
- Using a small cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
- 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, match cookies according to shape and size.
- Using the same size cookie scoop, add filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.
