Introduction

These Cannoli Sandwich Cookies combine the crispness of golden cookies with a creamy, citrus-infused ricotta filling. Perfect for a special treat, they bring the flavors of classic Italian cannoli into a delightful handheld dessert.

A stack of five sandwich-style cookies is shown on a white marbled surface, each cookie layer paired with thick, creamy white filling. The cookies themselves are golden brown with a slightly cracked texture. The filling in the second and fifth cookies from the bottom is rolled in bright green crushed pistachios, adding a textured and colorful edge. The first and fourth cookies from the bottom have filling dotted with small, dark chocolate chips all around the edge. The middle cookie features smooth white filling without extra toppings. There are small pistachio crumbs scattered lightly around the base of the stack. The background is soft and blurred, with warm, golden light spots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (7g) cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup (66g) extra-virgin olive oil
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
3/4 cup (160g) light brown sugar, packed
1/4 cup (50g) granulated sugar
Zest of 1/4 to 1/2 an orange
1/3 cup (75g) ricotta cheese, whole preferred
3 tablespoons (42g) unsalted butter, room temperature
Zest of 1/4 to 1/2 an orange (for filling)
1 teaspoon King Arthur Pure Vanilla Extract (for filling)
1/8 teaspoon table salt (for filling)
3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
1 to 2 teaspoons water, if needed
Pistachios or mini chocolate chips, finely chopped; as needed for garnish

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line three baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In another medium bowl, whisk the olive oil, egg, vanilla extract, light brown sugar, granulated sugar, and orange zest until fully combined.
Step 4: Add the dry ingredients to the wet ingredients and mix with a flexible spatula until the dough is homogeneous and soft.
Step 5: Using a level teaspoon scoop, portion the dough into 12 scoops (about 12g each) per baking sheet, spacing them evenly. If you only have one baking sheet, bake in batches, letting remaining dough rest at room temperature covered.
Step 6: Bake one tray at a time for 11 to 14 minutes, until the cookies are golden brown all over and edges are set. They will puff slightly then settle into flat disks. Cool on the pan and repeat with remaining dough.
Step 7: To make the filling, beat the ricotta and unsalted butter in a stand mixer or with a hand mixer until light and fully combined, about 1 minute on medium speed.
Step 8: Scrape down the bowl, then add the orange zest, vanilla extract, and salt. Mix to combine. Add about half of the confectioners’ sugar and mix on low speed. Scrape the bowl again, add the remaining sugar, and mix until smooth and firm. Add 1 to 2 teaspoons of water if the texture is too thick.
Step 9: Once cookies are cool, flip half over so their flat bottoms face up. Spread about a tablespoon (27g) of filling on each flipped cookie. Top with remaining cookies, pressing flat sides into the filling to form sandwiches.
Step 10: Pour finely chopped pistachios or mini chocolate chips into a shallow bowl. Roll the edges of each cookie sandwich in the garnish, pressing gently to adhere.
Step 11: Refrigerate the filled cookies for at least 30 minutes or up to overnight to let the filling set properly.

Tips & Variations

For a different flavor twist, try adding a pinch of cinnamon or cardamom to the dough or filling.
Use lemon zest instead of orange zest for a brighter, tangier profile.
If you don’t have pistachios or chocolate chips, finely crushed walnuts or toasted coconut flakes make excellent garnishes.
Ensure the ricotta cheese is well-drained to avoid a watery filling.

Storage

Store leftover cannoli sandwich cookies in an airtight container in the refrigerator for up to 3 days; beyond that, they may start to soften. For longer storage, keep cookies and filling separately. Unfilled cookies can be stored airtight at room temperature for up to 10 days. The filling will keep in the refrigerator for up to 1 week. Assemble just before serving for the best texture.

How to Serve

The image shows a white rectangular plate with a gold rim holding several cookie sandwiches arranged closely together. Each sandwich has two light brown, cracked textured cookies as the top and bottom layers. Between the cookies, there is a thick layer of white cream filling. Some sandwiches have their cream edges coated with green crushed nuts, while others have small dark chocolate chips pressed into the cream. The plate is placed on a white marbled surface with scattered cookie crumbs around. A glittery gold ribbon lies on the surface beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute olive oil with another oil?

Yes, you can use a mild-flavored oil such as grapeseed or vegetable oil. However, extra-virgin olive oil adds a subtle, fruity depth that complements the citrus zest well.

What if I don’t have King Arthur flour or vanilla extract?

All-purpose flour from other brands works fine as a substitute. Use any pure vanilla extract you have on hand for a lovely aroma and flavor.