Save
These buttery Italian cannoli thumbprint cookies bring the creamy sweetness of traditional cannoli into a delicate, bite-sized treat. Each cookie nestles a smooth ricotta filling with hints of cinnamon and orange zest, accented by tiny bursts of chocolate chips for an irresistible combination. Perfect for festive gatherings or a cozy afternoon indulgence, these cookies balance tender buttery dough with rich, luscious filling for a memorable taste experience.
I remember making these for a holiday party where everyone kept asking for seconds. Their delicate flavor and inviting aroma made them the star of the dessert table.
Ingredients You Need
- Unsalted butter: softened for a rich, creamy dough texture use fresh butter for the best flavor
- Granulated sugar: to add sweetness and help create a tender crumb
- Large egg yolk: to bind ingredients and add richness
- Pure vanilla extract: gives a warm and aromatic depth
- All-purpose flour: forms the structure of the cookies choose unbleached for a clean taste
- Salt: enhances flavors and balances sweetness
- Ricotta cheese: well-drained for a silky, not watery, filling
- Powdered sugar: sweetens the filling smoothly without grittiness
- Ground cinnamon: adds a subtle warmth that complements the ricotta
- Fresh orange zest: brings a bright, citrusy note
- Additional vanilla extract: layers flavor in the filling
- Mini chocolate chips: folded into the filling for pops of chocolate
- Optional chopped pistachios or extra chocolate chips for garnish: add visual appeal and texture
Detailed Cooking Directions
- Prepare The Ricotta:
- Drain ricotta thoroughly by wrapping it in cheesecloth or paper towels and placing it in a sieve over a bowl. Let it sit for at least 30 minutes to release excess moisture which prevents sogginess during baking.
- Mix The Dough:
- Cream together softened butter and granulated sugar in a large bowl until light and fluffy about 2 minutes. Incorporate the egg yolk and vanilla extract ensuring a smooth mixture.
- Combine Dry Ingredients:
- Gradually stir in the flour and salt until a soft dough forms. If dough feels dry, add a teaspoon of milk to bring it together without overmixing.
- Shape The Cookies:
- Scoop tablespoon-sized portions and roll into smooth balls. Place them on parchment-lined baking sheets spaced well apart to prevent sticking or uneven baking.
- Create Thumbprints:
- Using your thumb or the back of a teaspoon, gently press an indentation in the center of each dough ball forming a nest to hold the filling.
- Bake The Cookies:
- Bake at 350 degrees Fahrenheit 175 degrees Celsius for 12 to 14 minutes. Look for lightly golden edges then cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Prepare Ricotta Filling:
- Whisk the drained ricotta with powdered sugar cinnamon orange zest and vanilla extract until smooth and light. Carefully fold in mini chocolate chips to disperse evenly.
- Fill And Garnish:
- Once cookies are cool, spoon or pipe the ricotta mixture into each thumbprint. Garnish with chopped pistachios or extra mini chocolate chips for color and crunch.
- Chill And Serve:
- Refrigerate filled cookies until ready to serve. These go wonderfully with a warm espresso or herbal tea.
One of my favorite parts is how the thumbprints look like little edible cups ready to be filled. Serving these at family gatherings always brings smiles and requests for the recipe.
Smart Storage Tips
Store the cookies filled or unfilled in an airtight container to maintain freshness. If unfilled, keep the dough separate wrapped in plastic wrap in the fridge for up to two days. Filled cookies should be refrigerated and consumed within three days to enjoy the creamy texture best. For longer storage freeze the baked cookies unfilled and thaw before filling.
Ingredient Variations
Swap ricotta for mascarpone for an even creamier and richer filling. Try adding finely chopped candied orange peel or a dash of ground nutmeg to the filling for a seasonal twist. Experiment with different garnishes such as toasted coconut flakes or crushed dried cherries depending on the occasion.
Perfect Pairing Ideas
Serve alongside a cup of espresso or cappuccino for a classic Italian experience. Pair with sweet dessert wine such as Moscato for an elegant touch. Fresh berries or a scoop of vanilla gelato make delightful accompaniments that balance texture and flavor.
Enjoy these delightful cookies with your loved ones and savor every bite of this classic Italian-inspired treat.
Frequently Asked Questions
- → How do you prevent soggy centers in these thumbprint cookies?
Draining the ricotta thoroughly before mixing is essential. Wrapping it in cheesecloth and letting it sit in a sieve for at least 30 minutes removes excess moisture, keeping the centers firm.
- → Can I prepare the dough ahead of time?
Yes. The dough can be made and refrigerated for up to two days, which helps develop flavor and makes shaping easier.
- → What can I use instead of ricotta for the filling?
Mascarpone cheese is a great alternative, offering a richer and creamier texture that complements the buttery dough.
- → How should I shape the cookies for the best filling hold?
Roll the dough into smooth balls, then gently press an indentation with your thumb or the back of a teaspoon to create a nest for the filling.
- → What garnishes work well on these cookies?
Chopped pistachios, extra mini chocolate chips, or a light dusting of powdered sugar add texture and enhance visual appeal.
- → At what temperature and for how long should these cookies be baked?
Bake at 350°F (175°C) for 12 to 14 minutes until the edges are lightly golden, then cool completely before filling.