Irresistible Cannoli Cream Sandwich Cookies Recipe

Name: Irresistible Cannoli Cream Sandwich Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: Italian
Ingredients: 1 cup (250 g) ricotta cheese, strained if watery; 1/2 cup (125 g) mascarpone cheese; 1/2 cup (60 g) powdered sugar; 1 teaspoon vanilla extract; Zest of 1 orange; 1/3 cup (60 g) mini chocolate chips; 1 cup (230 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar (for the cookies); 2 cups (250 g) all-purpose flour; Pinch of salt

Posted on August 24, 2025

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There’s something magical about the first bite of these Irresistible Cannoli Cream Sandwich Cookies. The crunchy, golden cookies paired with the velvety, lightly sweetened cannoli cream filling create a dessert that feels indulgent yet approachable. Whether you’re craving a treat to impress at a party or just want to satisfy your sweet tooth, this recipe is a winner. Trust me, once you try these cookies, you’ll find yourself coming back to them for every special occasion—or just because!

Inspired by the classic Italian cannoli, this recipe brings that iconic flavor to a fun, handheld cookie. It’s got the same creamy ricotta filling with hints of vanilla and citrus, all tucked between two buttery cookies. Let’s be honest, it’s everything you love about cannoli but without the need for frying. Ready to dive in? Let’s get baking!

The Story Behind Cannoli Cream Sandwich Cookies

Cannoli, as you may know, is a traditional Sicilian dessert that dates back to medieval times. Originally served during Carnevale (Italy’s version of Mardi Gras), cannoli was a celebration treat that symbolized abundance. Over time, it became a beloved Italian dessert enjoyed year-round.

I’ve always adored cannoli, but let’s face it, making the pastry shells can be intimidating. Frying dough and using special molds isn’t always practical for a casual baking day. That’s where the idea for these Cannoli Cream Sandwich Cookies came from! I wanted to capture the essence of cannoli but in a simpler, cookie-based form. And honestly, who doesn’t love a good sandwich cookie?

This recipe is also incredibly versatile. It’s perfect for holidays, weddings, or even just a cozy weekend dessert. The cookies are crisp and buttery, and they hold up beautifully to the creamy filling. Plus, it’s a great way to bring a little Italian flair to your dessert table without breaking a sweat!

Ingredients You’ll Need

One of the best things about this recipe is how simple the ingredients are. You might already have most of them in your kitchen! Let’s break down the key players:

Ricotta Cheese: This is the star of the filling. Choose a high-quality, whole milk ricotta for the creamiest texture. If your ricotta is watery, strain it overnight using a cheesecloth.
Mascarpone Cheese: Adds richness and a slight tang to the filling. Cream cheese can work in a pinch, but mascarpone is more authentic.
Powdered Sugar: Sweetens the filling without making it grainy. Regular sugar won’t dissolve as well, so stick with powdered.
Vanilla Extract: A must for that warm, aromatic flavor. I recommend pure vanilla extract for the best results.
Orange Zest: Adds a bright, citrusy note that balances the richness of the cream. Lemon zest works too, but orange is more traditional.
Mini Chocolate Chips: For that classic cannoli crunch! You can also use chopped dark chocolate if you prefer.
Butter: The base of the cookie dough. Use unsalted butter and let it soften at room temperature for easier mixing.
All-Purpose Flour: Gives the cookies structure. Be sure to measure it accurately to avoid dense cookies.
Confectioners’ Sugar (for the cookies): Keeps the cookie dough tender and slightly sweet.

If you’re feeling fancy, you can sprinkle the finished cookies with chopped pistachios or dust them with extra powdered sugar for that bakery-style look.

Equipment Needed

You don’t need any fancy tools for this recipe, which is part of what makes it so approachable. Here’s what you’ll need:

Mixing Bowls: One for the cookie dough and another for the cannoli cream filling.
Hand Mixer or Stand Mixer: Makes whipping up the filling and cookie dough a breeze.
Cookie Cutter: A round cutter works best, but you can use any shape you like.
Baking Sheets: Line them with parchment paper or a silicone baking mat for easy cleanup.
Spatula: For spreading the filling onto the cookies.
Piping Bag (optional): If you want a neater, bakery-style look for the filling.

Don’t have a cookie cutter? No worries! A drinking glass with a thin rim works just as well.

How to Make Cannoli Cream Sandwich Cookies

Prepare the Filling: In a large bowl, combine 1 cup (250 g) of ricotta cheese, 1/2 cup (125 g) of mascarpone cheese, 1/2 cup (60 g) of powdered sugar, 1 teaspoon of vanilla extract, and the zest of one orange. Mix until smooth, then fold in 1/3 cup (60 g) of mini chocolate chips. Cover and refrigerate for at least 30 minutes.
Make the Cookie Dough: Beat 1 cup (230 g) of softened butter with 1/2 cup (60 g) of powdered sugar until creamy. Gradually add 2 cups (250 g) of all-purpose flour and a pinch of salt. Mix until the dough comes together.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This makes it easier to roll out.
Roll and Cut: Preheat your oven to 350°F (175°C). Roll out the dough to about 1/4-inch (6 mm) thickness on a floured surface. Use a cookie cutter to cut out shapes and place them on lined baking sheets.
Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let them cool completely on a wire rack.
Assemble: Spread or pipe a generous amount of the cannoli cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
Chill (Optional): For a firmer filling, refrigerate the cookies for 15-20 minutes before serving.

And there you have it! Perfectly sweet, creamy, and crunchy sandwich cookies that are almost too pretty to eat.

Cooking Tips & Techniques

Here are some tips to guarantee success with your Cannoli Cream Sandwich Cookies:

Strain the Ricotta: If your ricotta is watery, strain it overnight to avoid a runny filling.
Don’t Overbake: The cookies should be just lightly golden on the edges. Overbaking will make them too crunchy.
Chill Between Steps: Keeping the dough and filling chilled makes assembly much easier.
Use a Piping Bag: For a professional look, pipe the filling instead of spreading it.
Customize the Flavor: Add a splash of almond extract or cinnamon to the filling for a twist.

Variations & Adaptations

Want to make these cookies your own? Here are some fun variations:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Chocolate Lovers: Add a tablespoon of cocoa powder to the cookie dough for a chocolatey twist.
Nut-Free: Skip the pistachios and stick to chocolate chips for a nut-free version.
Seasonal Touch: Use lemon zest in the filling for a springtime vibe or add a pinch of pumpkin spice for fall.

Feel free to experiment and share your creations!

Serving & Storage Suggestions

These cookies are best served slightly chilled. The filling firms up beautifully in the fridge, making them easier to eat without the cream squishing out. Place them on a pretty plate or cake stand for a stunning presentation.

To store, keep the assembled cookies in an airtight container in the refrigerator for up to 3 days. If you want to make them ahead of time, store the cookies and filling separately, then assemble just before serving. You can also freeze the unfilled cookies for up to 2 months!

Nutritional Information & Benefits

Here’s a rough nutritional estimate for one cookie:

Calories: 180
Fat: 10 g
Sugar: 8 g
Protein: 3 g

While these cookies are definitely a treat, they do have some benefits. Ricotta is packed with protein and calcium, and the orange zest adds a boost of vitamin C. Just enjoy in moderation for a sweet pick-me-up!

Conclusion

These Irresistible Cannoli Cream Sandwich Cookies are a delightful twist on a classic dessert. They’re easy to make, endlessly customizable, and guaranteed to impress anyone lucky enough to try one. Plus, they bring that nostalgic Italian flavor to your kitchen without the hassle of frying!

If you give these a try, I’d love to hear how they turned out! Share your variations in the comments below, or tag me in your photos on social media. Happy baking, and I hope these cookies bring a little sweetness to your day!

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! The cookies can be baked and stored for up to 2 days before assembling. Store the filling separately and assemble just before serving.

What can I use instead of mascarpone?

Cream cheese is a great substitute, though it will have a slightly tangier flavor.

Do I need to strain the ricotta?

If your ricotta is watery, yes. Straining ensures the filling isn’t runny.

Can I freeze these cookies?

You can freeze the unfilled cookies for up to 2 months. Assemble them with fresh filling after thawing.

How do I prevent the cookies from spreading?

Chill the dough before baking and make sure your butter isn’t overly softened.