ITALIAN CANNOLI-INSPIRED THUMBPRINT COOKIES
These Italian cannoli-inspired thumbprint cookies blend buttery dough with creamy ricotta filling, accented by orange zest and chocolate chips. They’re perfect for festive occasions, tea time, or as a sweet, bite-sized dessert.
Ingredients
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
For the Filling:
- ¾ cup ricotta cheese drained
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 tablespoons mini chocolate chips
Optional Garnish:
- Extra mini chocolate chips
- Powdered sugar for dusting
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
Make Cookie Dough:
- In a large bowl, beat butter and sugar until creamy. Add egg, vanilla, and orange zest. Mix in dry ingredients until a dough forms.
Shape and Bake:
- Roll dough into 1-inch balls and place on the baking sheet. Press a thumbprint into the center of each. Bake for 12–15 minutes until edges are lightly golden. Let cool completely.
Prepare Filling:
- Mix ricotta, powdered sugar, and vanilla until smooth. Stir in mini chocolate chips.
Fill the Cookies:
- Once cookies are cool, spoon or pipe ricotta filling into each indentation.
Garnish and Serve:
- Top with extra chocolate chips or dust with powdered sugar if desired.
Notes
- Make Ahead: Dough and filling can be made a day ahead and refrigerated separately.
- Customizing the Flavor: Add a dash of cinnamon or chopped pistachios for extra flair.
- Serving Suggestions: Perfect for cookie trays, tea parties, or Italian-themed dinners.
- Allergy-Friendly Options: Use gluten-free flour blend if needed.
- Storage Tips: Store in the refrigerator in an airtight container for up to 3 days.