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These soft Italian cannoli thumbprint treats bring the creamy sweetness of classic cannoli into small, bite-sized cookies. Each one holds a smooth ricotta filling flavored with cinnamon and a touch of orange zest, plus little chocolate chips that make every bite extra yummy. Great for celebrations or just a comfy snack, they mix buttery dough with a rich filling for a tasty, memorable snack.
These were a hit at a holiday get-together, with everyone going back for more. Their gentle flavors and welcoming smell had them stealing the dessert spotlight.
Needed Ingredients
- Softened unsalted butter: makes the dough nice and creamy, always pick fresh butter for best taste
- Granulated sugar: adds sweetness and keeps the dough tender
- Large egg yolk: helps everything stick together and adds richness
- Vanilla extract: gives a warm, cozy taste
- All-purpose flour: builds the cookie's structure, unbleached is best for clean flavor
- Salt: boosts all the flavors and balances the sweets
- Ricotta cheese: well-drained so the filling isn’t watery but smooth
- Powdered sugar: sweetens the filling without any graininess
- Cinnamon powder: brings a gentle warmth that pairs with the ricotta
- Orange zest (fresh): adds a bright, fresh citrus kick
- Extra vanilla extract: layers in more flavor to the filling
- Mini chocolate chips: folded in to give tasty chocolate bursts
- Optional pistachios or extra chocolate chips for decoration: add some crunch and color
Step-By-Step Directions
- Get The Ricotta Ready
- Wrap your ricotta in cheesecloth or paper towels and set it in a strainer over a bowl. Let it sit for at least 30 minutes so extra moisture drains out. This keeps the cookies from getting soggy once baked.
- Make The Dough
- Beat softened butter and granulated sugar together in a big bowl until fluffy and pale, about 2 minutes. Add in the egg yolk and vanilla and mix until smooth.
- Add The Dry Stuff
- Slowly stir in flour and salt till you get soft dough. If it feels dry, splash in a teaspoon of milk to help it come together but don’t overwork it.
- Form The Cookies
- Scoop out dough by spoonfuls and roll them into neat little balls. Put them on parchment-lined trays with good space between so they bake evenly.
- Make The Thumbprints
- Press your thumb or the back of a spoon gently into each ball to make a small dip. This little cavity will hold the filling later.
- Bake Them
- Bake at 350°F (175°C) for about 12 to 14 minutes. Watch for lightly golden edges then let the cookies cool for a bit on their tray before moving them to a rack.
- Whip Up The Filling
- Mix the drained ricotta with powdered sugar, cinnamon, orange zest, and vanilla until smooth and fluffy. Gently fold in the mini chocolate chips so they’re spread out well.
- Fill & Decorate
- When cookies have cooled, spoon or pipe the ricotta mix into each thumbprint. Sprinkle chopped pistachios or extra chocolate chips on top for a nice touch.
- Chill Before Serving
- Pop the stuffed cookies into the fridge until you’re ready to enjoy. They go perfectly with a hot espresso or soothing herbal tea.
I always love how the thumbprints look like tiny edible cups waiting to be filled. Bringing these to family get-togethers always gets smiles and folks asking how to make them.
Best Ways To Store
Keep the cookies either filled or plain in an airtight container to stay fresh. If you haven’t added the filling yet, wrap the dough in plastic and pop it in the fridge for up to two days. Filled ones should be kept chilled and eaten within three days to keep that creamy texture just right. If you want to store longer, freeze the baked cookies without the filling and thaw them before adding the ricotta mix.
Ingredient Swaps
Try mascarpone instead of ricotta for a richer, creamier filling. Toss in some chopped candied orange peel or a pinch of nutmeg for a seasonal spin. Change up the toppings with toasted coconut flakes or crushed dried cherries to switch up the look and taste.
Tasty Pairing Ideas
Enjoy with espresso or a frothy cappuccino for that classic Italian vibe. Serve with sweet dessert wine like Moscato for a fancy twist. Fresh berries or a scoop of creamy vanilla gelato also make excellent sides that bring balance and fun textures.
Have fun enjoying these tasty little treats with family and friends and savor every bite of this classic Italian-inspired dessert.
Frequently Asked Cooking Questions
- → What’s the trick to stop soggy centers in these thumbprints?
Make sure to drain ricotta super well first. Wrapping it in cheesecloth and leaving it in a sieve for half an hour pulls out extra moisture so the filling stays just right.
- → Can I get the dough ready before baking day?
Definitely. You can make the dough and chill it for a couple days. It actually helps bring out the flavor and makes it easier to shape.
- → Is there a good substitute for ricotta filling?
Try mascarpone cheese. It’s creamier and richer but still works great with the buttery dough.
- → How do I shape these cookies to hold the filling best?
Roll dough into smooth balls, then gently press a thumb or back of teaspoon to make a little well for the filling to sit in.
- → What toppings go well on these cookies?
Pistachios chopped up, extra mini chocolate chips, or a light sprinkle of powdered sugar all add some nice texture and look.
- → What’s the best oven temp and baking time for these cookies?
Pop them in at 350°F (175°C) for about 12 to 14 minutes till the edges turn a soft golden. Let them cool fully before adding the filling.