Description
These Buttery Italian Cannoli Thumbprint cookies capture the essence of traditional cannoli with a tender, buttery cookie and a sweet ricotta filling flavored with citrus and chocolate. They are easier to make than classic cannoli shells and perfect for any occasion.
Ingredients
Scale
- For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Cannoli Filling:
- 1 cup ricotta cheese (drained well)
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon orange zest
- ½ teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- Chopped pistachios or additional chocolate chips for garnish (optional)
Instructions
- Prepare the Ricotta Filling: Drain the ricotta well by wrapping it in cheesecloth or paper towels and placing it in a sieve over a bowl for at least 30 minutes to remove excess moisture.
- Make the Cookie Dough: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add flour and salt, mixing until a soft dough forms. Add 1 teaspoon of milk if the dough is too dry.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on a parchment-lined baking sheet, 2 inches apart. Press an indentation into the center of each ball with your thumb or the back of a spoon.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, until the edges are lightly golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Mix the Filling: Whisk the drained ricotta with powdered sugar, cinnamon, orange zest, and vanilla until smooth. Fold in the mini chocolate chips.
- Fill and Garnish: Once cookies are completely cool, spoon or pipe the ricotta mixture into each thumbprint. Garnish with chopped pistachios, extra chocolate chips, or powdered sugar. Refrigerate until ready to serve.
Notes
- Drain the ricotta thoroughly to prevent a watery filling.
- For a smoother filling, blend the ricotta before mixing with other ingredients.
- Do not overbake the cookies; they should remain light with golden edges.
- Fill cookies just before serving if storing overnight to maintain crispness.
- Use a piping bag for a neater filling presentation.
- These cookies are a delightful twist on classic cannoli, offering all the flavor with less effort.
- The orange zest and cinnamon add a unique depth to the filling.
- They are perfect for gift boxes or dessert tables.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
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