Cannoli Cookies
These Cannoli Cookies are soft, tender cookies made with ricotta cheese and cinnamon. They're then topped with a creamy mascarpone frosting with mini chocolate chips sprinkled on the top for a nice crunch.
Servings: 27 cookies
Ingredients
Cookies
- ½ cup butter room temperature
- ½ cup ricotta cheese
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Frosting
- 1 cup mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
Cookies
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the ½ cup butter, ½ cup ricotta cheese, and 1 ¼ cups granulated sugar. Beat until creamed, 1 to 2 minutes.
- Add the 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Beat until the egg and egg yolk are well combined.
- Add the 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt to the wet ingredients and beat just until the flour is combined. Scrape down the sides of the bowl and stir in any remnants.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and plate it 1 ½ to 2 inches apart on the prepared cookie sheet.
- Place in the preheated oven and bake for 10 minutes until the edges of the cookies are golden and the tops are pale.
- Let the cookies cool about 5 minutes on the cookie sheet before transferring to a paper towel or cooling rack to cool completely.
Frosting
- In a large mixing bowl, add in the 1 cup mascarpone cheese and 4 ounces cream cheese. Beat until combined.
- Add in the 3 cups powdered sugar and ½ teaspoon vanilla extract. Mix on low speed until most of the powdered sugar is incorporated and turn the mixer on medium and beat until well incorporated and smooth.
- Frost the cookies when they’re completely cooled and add 1 cup mini chocolate chips to the top of each cookie.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Add the mini chocolate chips to the cookies for an even thicker cookie!
Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 77mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 332IU | Vitamin C: 0.04mg | Calcium: 45mg | Iron: 1mg
