Cannoli Cookies (New Jersey)

Experience New Jersey with this tasty twist on an Italian classic (and New Jersey favorite). These cannoli cookies are a delicious take on the Italian pastry – without having to fry anything!

Check out all our United States of Cookies recipes here. Recipe courtesy of Amanda from A Cookie Named Desire.

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Votes: 24
Rating: 3.46
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Servings 10 servings
Prep Time 35 minutes
Cook Time 10 minutes
Submitted By Miranda from Cookie Dough and Oven Mitt
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 24
Rating: 3.46
You:
Rate this recipe!
Servings 10 servings
Prep Time 35 minutes
Cook Time 10 minutes
Submitted By Miranda from Cookie Dough and Oven Mitt
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix together the flour, baking soda, and salt together. Set aside.
  3. In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.
  4. Beat in the vanilla and egg until it is well combined - about another minute.
  5. Slowly add the flour and beat until just combined. Fold in the chocolate chips and cannoli crumbs, if using. Cover and chill in the refrigerator for about an hour.
  6. While the dough is chilling, make the filling. Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use.
  7. Take out the dough and make balls of cookie dough that are about two tablespoons big.
  8. 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.
  9. When completely cool, add the filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.
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Recipe Comments

3 thoughts on “Cannoli Cookies (New Jersey)

  1. Sarah House Post author

    The flavors in this cookie are great! The only issues I have with the recipe is that the cookies are too thick and the filling is a bit to loose – it all squishes out when you bite into the cookie. I recommend using less dough per cookie and spreading it out some before baking, and either straining the ricotta before making the filling or adding a binder like some psyllium husk powder.

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  2. Sharon Feather

    I assume these don’t keep long, once filled. And that the filling needs to be refrigerated if making ahead.

    Reply
    1. recipe specialist

      Hi Sharon,
      The cookies will be best if you eat them the day they’re made- they may start to get a bit soggy after they’re filled if not eaten soon after assembly. The cream filling should last 3-4 days if made ahead, and should be refrigerated for storage. We hope you enjoy them!

      Reply

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