Decadent Cannoli Cream Sandwich Cookies Recipe

Indulge in the Delight of Italian Pastries with These Cannoli Cream Sandwich Cookies

Ever wondered if you can capture the ethereal joy of a classic cannoli in a portable, delightful cookie form? If you’re like me, the answer is a resounding YES! Many home bakers struggle to achieve that perfect balance of chewy cookie and creamy, authentic cannoli filling. This recipe is designed to take that guess-work out, offering a straightforward path to creating these exquisite treats. We’re talking about fusing the comforting, chewy texture of well-loved oatmeal cookies with the sweet, ricotta-based lusciousness that makes cannoli so irresistible. Get ready to elevate your dessert game and impress everyone with these little bites of Italian heaven.

Deconstructing the Decadence: Your Cannoli Cream Sandwich Cookie Ingredients

Gathering your ingredients is the first step towards cookie bliss. We’ve organized them for both the chewy oatmeal cookie base and the luscious cannoli cream filling, with notes on how to elevate each component.

For the Chewy Oatmeal Cookie Base:

• 2 ¼ cups All-Purpose Flour: The sturdy foundation of our cookie. If you’re looking for a slightly nuttier flavor, you could experiment with a small percentage of whole wheat flour, but be mindful of texture.
• 1 teaspoon Baking Soda: Our leavening agent, ensuring a delightful chew and spread.
• 1 teaspoon Ground Cinnamon: A warm, comforting spice that pairs beautifully with oatmeal. You can increase this slightly for a more pronounced spice note, or add a pinch of nutmeg.
• ½ teaspoon Salt: Balances the sweetness and brings out the flavors.
• 1 cup (2 sticks) Unsalted Butter, softened: Crucial for texture and richness. Ensure it’s softened to room temperature, not melted.
• ¾ cup Granulated Sugar: For sweetness and structure.
• ¾ cup Packed Light Brown Sugar: Adds moisture, chewiness, and a hint of caramel flavor.
• 2 large Eggs: Bind the ingredients and add richness.
• 1 teaspoon Vanilla Extract: Enhances all the sweet flavors. Use a good quality pure vanilla extract for the best taste.
• 3 cups Rolled Oats (Old-Fashioned): The star of our chewy cookie! Avoid instant oats, as they can make the cookies mushy.

For the Luminous Cannoli Cream Filling:

• 2 cups Whole Milk Ricotta Cheese, drained VERY well: This is non-negotiable for authentic flavor and texture. Drain it overnight in the fridge using cheesecloth or a fine-mesh sieve to remove excess liquid; this prevents a runny filling.
• 1 cup Powdered Sugar, sifted: Sweetens the filling and lends a smooth texture. Sifting prevents lumps.
• ½ teaspoon Vanilla Extract: A touch of vanilla complements the ricotta beautifully.
• ½ teaspoon Orange Zest (optional, but highly recommended): The zest of one small orange adds a bright, traditional cannoli aroma and flavor.
• ¼ cup Mini Chocolate Chips or Candied Orange Peel (optional): For those who love a little something extra in their cannoli cream.
• Pinch of Salt: To enhance all the flavors.

Optional Decorations:

• Melted chocolate for drizzling
• Chopped pistachios or mini chocolate chips for sprinkling

Mastering the Clock: Timing Your Cannoli Cookie Creation

Let’s talk time. On average, a similar cookie recipe takes about 15-20 minutes of active prep and 10-12 minutes of baking per batch. Our Cannoli Cream Sandwich Cookies require a bit more finesse, especially with draining the ricotta. This recipe focuses on quality over speed, ensuring a truly decadent outcome.

Crafting Your Cannoli Cream Sandwich Cookies: A Step-by-Step Guide

Step 1: Prepare the Chewy Oatmeal Cookie Dough

First, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This might take a few minutes with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Finally, stir in the rolled oats until evenly distributed. The dough will be thick and slightly sticky.

Step 2: Bake the Perfect Cookie Bases

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft. Don’t overbake, as they will firm up as they cool.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is crucial – warm cookies will melt the filling!

Step 3: Whip Up the Luscious Cannoli Cream Filling

Ensure your ricotta cheese has been drained thoroughly. In a medium bowl, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, orange zest (if using), and a pinch of salt. Use an electric mixer or a whisk to blend everything until smooth and creamy. If you’re adding chocolate chips or candied orange peel, gently fold them in now.

Taste the filling and adjust sweetness or vanilla if needed. You’re aiming for a creamy, slightly sweet, and delicately flavored filling reminiscent of actual cannoli. If it seems too thick, you can add a tiny splash of milk or cream, but be careful not to make it runny.

Step 4: Assemble Your Decadent Cannoli Cream Sandwich Cookies

Once the cookies are completely cool, it’s time for assembly. Pair up similar-sized cookies. Spread a generous dollop of the cannoli cream filling onto the flat side of one cookie. Gently press another cookie on top, twisting slightly to create a sandwich. Repeat with the remaining cookies and filling.

If desired, you can dip the edges into melted chocolate and sprinkle with chopped pistachios or mini chocolate chips. This is also a great time to drizzle a little melted chocolate over the tops for an extra touch of elegance.

Nutritional Snapshot (Approximate per cookie, before optional decorations):

While exact values can vary based on ingredient brands and portion sizes, here’s a general idea:

• Calories: 250-300 kcal
• Protein: 3-5g
• Fat: 12-15g
• Carbohydrates: 30-35g
• Sugar: 18-22g

Guilt-Free Indulgences: Healthier Alternatives

Craving that cannoli flavor with a lighter touch? Here are some swaps that keep the spirit alive without sacrificing too much flavor:

• For the Cookie Base: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber. Reduce the sugars slightly, relying more on the natural sweetness of the oats. Use a heart-healthy oil like canola or melted coconut oil instead of butter, though this will alter the texture to be less chewy and more crisp.
• For the Filling: Use non-fat ricotta cheese (ensure it’s drained exceptionally well, as it can be waterier). Sweeten with a sugar substitute like erythritol or stevia to taste, but be aware this might slightly affect the texture and creaminess. A little Greek yogurt (strained for thickness) can also be added to the ricotta for a tangier, protein-boosted filling.
• Omit Chips/Peel: Skip the chocolate chips and candied peel to significantly reduce sugar and fat content.

Serving Suggestions: When and How to Enjoy

These Cannoli Cream Sandwich Cookies are perfect for:

• Afternoon Tea or Coffee Breaks: Their sophisticated yet comforting nature makes them ideal with a warm beverage.
• Dessert Buffets: They are individual-sized and elegant, fitting perfectly alongside other sweets.
• Special Occasions: Birthdays, holidays, or simply a “just because” treat. Their festive appearance adds cheer.
• Picnics or Potlucks: Sturdy enough for transport and always a crowd-pleaser.

Common Mistakes to Avoid

To ensure your cookies turn out perfectly, steer clear of these common pitfalls:

• Overmixing the Cookie Dough: This develops gluten, leading to tough cookies. Mix until just combined.
• Insufficiently Drained Ricotta: A watery ricotta is the nemesis of a creamy cannoli filling and will make your cookies soggy. Drain it thoroughly!
• Assembling with Warm Cookies: Patience is key. Ensure cookies are completely cool before filling to prevent the cream from melting.
• Using Instant Oats: They can create a mushy texture. Always opt for old-fashioned rolled oats for that ideal chew.

Storing Your Cannoli Cream Sandwich Cookies

Store these delightful cookies in an airtight container in the refrigerator. Because of the fresh ricotta filling, they are best consumed within 2-3 days. The cookies may soften over time due to the moisture from the filling.

Frequently Asked Questions

Decadent Cannoli Cream Sandwich Cookies Recipe

Print Recipe

Indulge in the delight of Italian pastries with these delightful Cannoli Cream Sandwich Cookies that fuse chewy oatmeal cookies with creamy cannoli filling.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1 cupunsalted butter, softened
• 1 cupbrown sugar (light or dark)
• 1/2 cupgranulated sugar
• 2large eggs
• 1 teaspoonvanilla extract
• 1 1/2 cupsall-purpose flour
• 1 teaspoonbaking soda
• 1/2 teaspoonsalt
• 2 cupsquick oats (for chewy texture)
• 1/2 cupmini chocolate chips
• 1/4 cupchopped pistachios (for crunch)
• 1 1/2 cupsricotta cheese, drained (important for texture)
• 1/2 cupmascarpone cheese (adds richness)
• 1/2 cuppowdered sugar
• 1/2 teaspoonvanilla extract
• 1/4 cupmini chocolate chips (for a classic cannoli feel)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.
2. In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
3. In a separate bowl, mix flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined. Fold in oats, mini chocolate chips, and pistachios.
4. Drop dough by tablespoons onto the baking sheet and bake for 10-12 minutes, allowing to cool completely.
5. Mix ricotta, mascarpone, powdered sugar, and vanilla in another bowl for the filling. Fold in mini chocolate chips.
6. Sandwich filling between cookies for serving.

Notes

Ensure ricotta is well-drained to avoid runny filling. Store cookies in an airtight container in the refrigerator.

Nutrition

• Calories: 200 kcal per sandwich
• Protein: 3 g