Delightful Cannoli Cookies inspired by the classic Italian dessert, filled with creamy ricotta and sweet chocolate chips.

Scale

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, mix together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well incorporated.
Roll the dough into 1-inch balls and roll each ball in a cinnamon-sugar mixture.
Place the balls on the prepared baking sheet and flatten slightly using the bottom of a glass.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Once cooled, spread about a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie.

To keep Cookies fresh, store in an airtight container for up to a week. Freeze unfrosted cookies for up to three months.

Keywords: Cannoli, Italian dessert, cookies, sweet treats, holiday baking