Cannoli Cookie Cups bring a modern, bite-sized twist to the classic Italian cannoli dessert. These cookie cups are made with a buttery, crispy shell and filled with a luscious ricotta cream, lightly sweetened and enhanced with chocolate chips and a hint of orange zest. Whether you’re hosting a dinner party or simply looking for an indulgent treat, these Cannoli Cookie Cups are as delightful as they are easy to make.
Why You’ll Love This Recipe
Customizable: Add pistachios, citrus zest, or even mini chocolate chips for a personal touch.
Perfectly Portable: These mini-sized desserts are great for parties and events.
Easy Assembly: Skip the rolling and frying of traditional cannoli – cookie cups are quick and convenient.
Classic Flavors: The ricotta filling is rich and creamy, staying true to the cannoli tradition.
Ingredients for Cannoli Cookie Cups
For the Cookie Cups:
- 1 ½ cups (190 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cannoli Filling:
1 tsp vanilla extract
1 cup (240 g) ricotta cheese, drained
½ cup (120 ml) heavy cream, whipped to soft peaks
¼ cup (30 g) powdered sugar
¼ cup (40 g) mini chocolate chips
1 tsp orange zest
How to Make Cannoli Cookie Cups
Step 1: Prepare the Cookie Cups
- Preheat the oven: Heat to 350°F (175°C). Lightly grease a mini muffin tin.
- Make the dough: Cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, then mix well.
- Add dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until combined.
- Shape and bake: Roll small dough balls and press into the mini muffin tin. Use your thumb or the back of a spoon to form a cup shape. Bake for 10-12 minutes until golden brown. Let cool completely.
Step 2: Make the Filling
- Whip the cream: Beat heavy cream to soft peaks and set aside.
- Prepare the ricotta mixture: In a bowl, mix drained ricotta, powdered sugar, vanilla, and orange zest. Fold in the whipped cream and chocolate chips. Chill for 30 minutes.
Step 3: Assemble the Cookie Cups
Garnish: Top with additional chocolate chips, a dusting of powdered sugar, or chopped pistachios if desired.
Fill the cups: Pipe or spoon the ricotta mixture into the cooled cookie cups.
Tips for the Perfect Cannoli Cookie Cups
Creative Variations: Experiment with fillings like mascarpone or flavor the cream with cinnamon or cocoa.
Draining Ricotta: Place ricotta in a cheesecloth-lined strainer overnight for the creamiest texture.
Prevent Soggy Shells: Fill cookie cups just before serving to keep them crisp.
Serving Suggestions
Holiday Spread: A stunning addition to your festive dessert lineup.
Dessert Tables: Perfect for potlucks, parties, and family gatherings.
Afternoon Treat: Enjoy with coffee or tea for a midday indulgence.
Alternatives
Vegan Filling: Use coconut cream and plant-based ricotta.
Mini Tart Shells: Use premade tart shells for an even quicker version.
Gluten-Free Option: Substitute the flour with a gluten-free blend.
Cannoli Cookie Cups bring the iconic flavors of Italian cannoli into a fun, bite-sized dessert. Their crisp cookie shells and creamy ricotta filling are sure to impress family and friends alike. Perfect for any celebration or just because, these treats are as beautiful as they are delicious.
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