cannoli cookie recipe
The Best cannoli cookie recipe
I love this recipe because it’s simple enough for anyone to follow, yet it gives just the right amount of sweetness and texture. Unlike some cookies that get too dense or dry, these stay soft and crumbly, making them ideal for dipping in chocolate or dusting with powdered sugar. Plus, they’re naturally free of refined sugar if you swap in a little honey or maple syrup, but even with the traditional recipe, they’re still a balanced treat. Whether you’re hosting a gathering or just treating yourself, these cookies are a crowd-pleaser.
Crispy Cannoli Cookie Recipe
These buttery, crispy cookies mimic the texture of cannoli shells with a hint of sweetness, perfect for snacking or pairing with a dusting of powdered sugar. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. -
2
Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, combine flour and salt. Gradually mix into the butter mixture until a dough forms. -
4
Roll dough to 1/4-inch thickness. Cut into circles using a cookie cutter or freeform with a knife. -
5
Bake on a parchment-lined baking sheet for 10–12 minutes until edges are lightly golden. -
6
Cool completely before assembling with sauce.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Cookie cutter (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Cannoli Cookie Recipe Works
❓ Frequently Asked Questions About Crispy Cannoli Cookie
How do I store cannoli cookies to keep them fresh?
Store leftover cannoli cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them on a baking sheet first, then transfer to a sealed bag or container. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes or until crisp.
Can I substitute any of the ingredients in the recipe?
Yes, you can swap the vanilla extract for almond extract (use ½ the amount) or skip it entirely if you prefer a more neutral flavor. For a richer taste, replace 1 tablespoon of sugar with brown sugar. Avoid dairy-free substitutes for the cream cheese or butter, as they may alter texture.
What’s the best way to make sure the cookies stay soft and not hard?
Chill the dough for at least 30 minutes before baking to prevent spreading. Bake them slightly under the recommended time (about 5–7 minutes less) for a softer edge. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack—this helps retain moisture.
Do I need to use a specific type of pastry shell for cannoli cookies?
No, you can use any thin, well-flavored cookie dough shell, such as a shortbread or buttery sugar cookie. For a more authentic cannoli experience, try store-bought cannoli shells, but homemade dough works just as well.
Why do some cannoli cookies taste bitter or taste off?
Bitterness often comes from overbaking or using expired ingredients like vanilla extract or baking powder. Check your oven temperature—it should be accurate—and ensure all ingredients are fresh. If the cookies still taste off, try reducing the baking time slightly or checking your oven’s calibration.
