You know those recipes that hit the sweet spot between indulgent and approachable? Cannoli Cookie Sandwiches do just that. Whether you’re juggling work, kids, or just trying to keep your kitchen from looking like a bakery exploded, this recipe is your shortcut to dessert bliss.

I’m Manson Carter, and welcome to Boast Recipes, where kitchen creativity meets everyday life. As someone who’s spilled powdered sugar on more than one laptop, I can confidently say this cannoli-inspired treat is worth the cleanup. Let’s turn a traditional Italian favorite into a cookie sandwich you’ll want to brag about.

Why You’ll Love These Cannoli Cookie Sandwiches

These aren’t your average cookies. With buttery vanilla-almond biscuits hugging a creamy ricotta-cinnamon filling, Cannoli Cookie Sandwiches are basically your favorite Italian dessert, made even more snackable.

Here’s what makes them perfect:

• Time-friendly: The cookies bake quickly and the filling whips up in minutes.
• Crowd-pleasing: They’ll vanish at any gathering faster than you can say cannoli recipe.
• Customizable: From chocolate chips to pistachios and citrus zest, there’s room to get creative.

Ingredients for Cannoli Cookie Sandwiches

You don’t need a pastry chef’s pantry to make magic happen. Here’s everything you’ll need:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup mini chocolate chips

For the Filling:

• ¾ cup ricotta cheese (drain if very wet)
• ½ cup powdered sugar
• 1 tsp ground cinnamon
• Zest of 1 orange
• 1 cup chopped pistachios (for rolling sides)

How to Make Cannoli Cookie Sandwiches

Step 1: Prep the Dough

In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Add eggs, vanilla extract, and almond extract. Mix until combined.

Step 2: Dry Ingredients Time

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients. Fold in the mini chocolate chips.

Step 3: Bake Those Cookies

Preheat your oven to 350°F (175°C). Scoop 1½-inch balls onto a lined baking sheet and gently flatten with your palm. Bake for 10–12 minutes until the edges are golden. Let them cool completely.

Step 4: Whip Up That Cannoli Filling

In a medium bowl, stir together ricotta, powdered sugar, cinnamon, and orange zest until smooth. Chill the mixture for 15 minutes for easier spreading.

Step 5: Sandwich & Roll

Pair cookies by size. Spoon or pipe a generous dollop of filling onto the flat side of one cookie, top with its partner, then roll the exposed edges in chopped pistachios.

Manson’s Kitchen Tips

• Drain that ricotta! Nobody wants soggy cookies.
• No pistachios? Crushed hazelnuts or toasted almonds work beautifully.
• Make-ahead hack: Bake the cookies ahead and freeze them—just thaw and fill when ready.

Lighthearted Tip: If your filling squishes out the sides like a toddler squeezing toothpaste, just call it “rustic charm.”

A Bite of Nostalgia

This recipe was born from my lifelong obsession with Italian desserts—thanks to a summer trip to Little Italy and a very persuasive bakery owner named Enzo. My first bite of a real cannoli changed the game. Now, I recreate that moment in my kitchen, cookie-style, because let’s be real—sandwiches are more fun.

FAQs

Make These Cannoli Cookie Sandwiches Your Signature Dessert

Whether you’re hosting brunch, prepping for the holidays, or just craving something sweet after a long day—Cannoli Cookie Sandwiches are the solution. They’re nostalgic, a little fancy, but simple enough for a weeknight treat.

Take it from someone who’s tested this more times than I’ll admit on the internet: these cookies will steal the spotlight at any dessert table. So go ahead, give them a try—and then come back and tell me how many you “accidentally” ate before sharing.

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