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Cannoli Thumbprint Cookies: A Delicious Twist on a Classic

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Buttery thumbprint cookies filled with a creamy, sweet ricotta filling, flavored with chocolate chips and cinnamon, and dusted with powdered sugar. A delightful twist on classic cannoli.

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk, if needed
  • 15 ounces (425g) whole milk ricotta cheese, drained very well
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/4 cup (30g) mini chocolate chips
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (optional)
  • Powdered sugar, for dusting
  • Chopped pistachios, for garnish (optional)
  • Candied cherries, halved (optional)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  2. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. Beat for at least 3-5 minutes on medium speed.
  3. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until well combined.
  4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the dough seems too dry, add the milk, one tablespoon at a time, until it comes together.
  5. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape the Cookies: Remove one disc of dough from the refrigerator at a time (keep the other one chilled). On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a 2-inch round cookie cutter (or a glass) to cut out circles.
  8. Create Thumbprints: Place the cookie rounds onto the prepared baking sheets, leaving about 1 inch between each cookie. Use your thumb (or the back of a small spoon) to gently press an indentation in the center of each cookie.
  9. Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown.
  10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Drain the Ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth (or a paper towel). Set the sieve over a bowl and let the ricotta drain in the refrigerator for at least 2 hours, or preferably overnight.
  12. Combine Filling Ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, mini chocolate chips, cinnamon, vanilla extract, and orange zest (if using). Mix until smooth and well combined.
  13. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld.
  14. Fill the Cookies: Once the cookies are completely cool and the filling is chilled, transfer the cannoli filling to a piping bag fitted with a small round tip (or use a zip-top bag with a corner snipped off). Pipe the filling into the thumbprint indentation of each cookie. You can also use a small spoon to fill the cookies if you don’t have a piping bag.
  15. Decorate the Cookies: Dust the filled cookies with powdered sugar. If desired, garnish with chopped pistachios and/or halved candied cherries.
  16. Serve and Store: Serve the cannoli thumbprint cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days. The cookies are best enjoyed within a day or two, as the filling can soften the cookies over time.

Notes

  • Draining the ricotta cheese is crucial for a non-watery filling. Don’t skip this step!
  • Chilling the cookie dough prevents excessive spreading during baking.
  • Almond extract adds a characteristic cannoli flavor to the cookies.
  • Be careful not to overmix the cookie dough, as this can result in tough cookies.
  • The cookies are best enjoyed within a day or two of assembly to maintain their texture.

Find it online: https://mmmflavors.com/cannoli-thumbprint-cookies/