Italian Cannoli-Inspired Thumbprint Cookies bring the flavors of the classic cannoli pastry into a buttery, bite-sized cookie. These cookies feature a rich, tender base filled with a creamy ricotta or mascarpone filling, and are topped with chocolate chips, pistachios, or a dusting of powdered sugar for a sophisticated and delicious treat.
Why You’ll Love This Recipe
- Combines the flavors of cannoli with the ease of a thumbprint cookie.
- Perfect for holidays, parties, or anytime you crave Italian-inspired desserts.
- Easy to make with simple ingredients.
- Customizable with your favorite toppings like chocolate, nuts, or citrus zest.
- A show-stopping treat that’s as beautiful as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter (softened)
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Salt
For the Filling:
- Ricotta cheese (drained) or mascarpone cheese
- Powdered sugar
- Vanilla extract
- Mini chocolate chips
- Optional: orange zest, cinnamon, or chopped pistachios
For Garnish:
- Additional mini chocolate chips
- Chopped pistachios
- Powdered sugar for dusting
Directions
For the Cookies
- Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until combined. Gradually mix in the flour and salt until a soft dough forms. - Shape the Cookies:
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie. - Bake:
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
For the Filling
- Mix the Filling:
In a medium bowl, combine the ricotta or mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth. If desired, mix in orange zest or cinnamon for added flavor. Fold in mini chocolate chips. - Fill the Cookies:
Spoon or pipe the filling into the indentations of the cooled cookies. - Garnish:
Sprinkle the tops with additional mini chocolate chips, chopped pistachios, or a light dusting of powdered sugar. - Chill and Serve:
Refrigerate the filled cookies for at least 30 minutes to allow the filling to set. Serve chilled or at room temperature.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 2 minutes
Variations
- Nut-Free: Skip the pistachios and use chocolate shavings or sprinkles instead.
- Citrus Twist: Add lemon or orange zest to the cookie dough and filling for a bright flavor.
- Gluten-Free: Use a gluten-free flour blend as a substitute for all-purpose flour.
- Savory Touch: Add a pinch of salt to the filling for a sweet-savory balance.
- Drizzle: Finish with a drizzle of melted chocolate for an elegant touch.
Storage
- Refrigeration: Store cookies in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the unfilled cookies for up to 2 months. Thaw and fill before serving.
FAQs
1. Can I use mascarpone instead of ricotta?
Yes, mascarpone offers a richer, creamier texture and works beautifully in this recipe.
2. How do I ensure my ricotta filling isn’t watery?
Drain the ricotta using a cheesecloth or fine mesh strainer for at least 30 minutes before mixing.
3. Can I make these cookies ahead of time?
Yes, bake the cookies and prepare the filling separately. Assemble them a few hours before serving.
4. What’s the best way to pipe the filling?
Use a piping bag with a small round tip for neat and professional-looking cookies.
5. Can I add other toppings?
Absolutely! Crushed almonds, candied orange peel, or even a cherry on top would work well.
6. Can I make these cookies egg-free?
Yes, replace the egg yolk with 1 tablespoon of milk or a flax egg.
7. How do I prevent the cookies from spreading?
Chill the dough for 15-20 minutes before baking to help them hold their shape.
8. Can I use flavored extracts?
Yes, almond or anise extract can be substituted for vanilla for a unique twist.
9. What type of chocolate works best?
Mini chocolate chips or finely chopped semi-sweet chocolate are ideal for this recipe.
10. How do I transport these cookies?
Keep them in a single layer in a sturdy container with a lid to prevent the filling from getting smudged.
Conclusion
Italian Cannoli-Inspired Thumbprint Cookies are a delightful and elegant treat that blends the flavors of a classic cannoli with the ease of a cookie. These buttery, filled cookies are perfect for holidays, tea parties, or anytime you want a special dessert. Customize them with your favorite toppings, and enjoy a bite of Italian-inspired indulgence!
PrintItalian Cannoli-Inspired Thumbprint Cookies
These Italian Cannoli-Inspired Thumbprint Cookies are a delightful twist on the classic thumbprint cookie. With a buttery cookie base and a creamy ricotta filling studded with chocolate chips and orange zest, they’re reminiscent of the beloved cannoli pastry in a bite-sized form.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
- For the Cookie Base:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 1 cup (250 g) ricotta cheese (drained well)
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/4 cup mini chocolate chips
- For Garnish (Optional):
- Mini chocolate chips
- Pistachios, finely chopped
- Powdered sugar for dusting
Instructions
- Prepare the Cookie Dough:
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolks and vanilla extract, mixing until fully incorporated.
- Gradually mix in the flour and salt until a soft dough forms.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a well.
- Bake the Cookies:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Make the Cannoli Filling:
- In a medium bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and orange zest until smooth.
- Fold in the mini chocolate chips.
- Assemble the Cookies:
- Spoon or pipe the ricotta filling into the center of each cooled cookie.
- Garnish with extra mini chocolate chips, chopped pistachios, or a light dusting of powdered sugar if desired.
- Serve:
- Serve immediately, or refrigerate for up to 2 days. Bring to room temperature before serving for the best flavor.
Notes
- Ensure your ricotta is well-drained to avoid a runny filling. Use cheesecloth or a fine mesh strainer for best results.
- For added flavor, drizzle cookies with melted chocolate or sprinkle with cinnamon.
- These cookies are best enjoyed fresh but can be stored in an airtight container in the refrigerator.