Every Christmas, my family goes to this little Italian bakery downtown where they make the most incredible cannoli. The line is always out the door, and honestly, they’re worth the wait.
But last December when I showed up, they were completely sold out by noon. I drove home disappointed and decided I was going to figure out how to get those amazing cannoli flavors at home.
The problem is, making real cannoli from scratch is honestly intimidating. All that deep frying and those delicate shells that break if you look at them wrong.
That’s when I had this lightbulb moment. What if I could capture all those flavors I love in a simple thumbprint cookie that anyone could make? These little cookies turned out even better than I hoped.
Why You’ll Love This Recipe
These cookies give you all the flavors of cannoli without any of the complicated techniques. No deep frying, no delicate shells that might break, just simple cookies that anyone can make successfully.
The almond extract in the cookie dough adds that authentic Italian flavor that makes these taste like they came from a real Italian bakery.
They’re the perfect size for parties and gatherings. People can just pop them in their mouths without worrying about filling spilling everywhere.
The ricotta filling is so much lighter than traditional buttercream or jam fillings. It feels indulgent but not heavy, which makes it hard to stop at just one.
They look absolutely gorgeous on a cookie platter too. The creamy white filling with those little chocolate chips scattered throughout is really eye-catching.
Recipe Tips for Success
Make sure your butter is properly softened before you start. It should give slightly when you press it but not be melty or greasy.
Don’t skip the cooling step before adding the filling. Warm cookies will make the ricotta filling too soft and it won’t hold its shape nicely.
Use good quality ricotta for the filling. The cheap, watery stuff won’t give you the right texture or flavor.
Press your thumbprints while the dough is still soft but not sticky. If the edges crack a little, just smooth them with your finger.
Chill the filled cookies for about 30 minutes before serving. This helps the filling set up and makes them easier to handle.
What You’ll Need
For the Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon almond extract
For the Filling:
3/4 cup ricotta cheese
2 tablespoons powdered sugar
Handful of mini chocolate chips
Step by Step Instructions
1. Preheat the oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Make the cookie dough
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add wet ingredients
Beat in the egg and almond extract until well combined.
4. Mix in dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, stirring until a soft dough forms.
5. Shape the cookies
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
6. Create thumbprints
Using your thumb or the back of a small spoon, gently press down in the center of each ball to create a well for the filling.
7. Bake the cookies
Bake for 10-12 minutes, until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Make the filling
While cookies cool, mix ricotta cheese and powdered sugar in a bowl until smooth. Fold in the mini chocolate chips.
9. Fill and serve
Once cookies are completely cool, spoon the ricotta filling generously into each thumbprint. Chill for 30 minutes before serving.
Variations to Try
Add some finely chopped pistachios to the filling for extra color and crunch. It’s very traditional in Sicilian cannoli.
Try orange zest in both the cookie dough and filling for a citrusy twist that’s popular in Italian desserts.
Dust the finished cookies with powdered sugar for an extra sweet touch and prettier presentation.
Make them even more decadent by drizzling melted chocolate over the tops after the filling sets.
Use different extracts like vanilla or lemon in the cookie dough if you’re not a fan of almond flavor.
Serving Suggestions
These are perfect for holiday cookie exchanges because they’re unique and always get rave reviews.
Serve them alongside espresso or cappuccino for an authentic Italian dessert experience.
They make beautiful additions to dessert platters at dinner parties or special occasions.
Pack them in pretty boxes as gifts for neighbors or teachers. They feel much more special than regular cookies.
Try them as an elegant finish to an Italian-themed dinner menu.
Storage and Freezing
Store filled cookies in an airtight container in the refrigerator for up to 4 days. The ricotta filling needs to stay chilled.
You can freeze the unfilled cookies for up to 2 months. Just thaw completely before adding the filling.
The filling can be made a day ahead and stored covered in the refrigerator. Just give it a gentle stir before using.
Don’t fill the cookies more than a day ahead, as the filling can make the cookie centers soft over time.
Make Substitutions
Can I use a different cheese?
Mascarpone works beautifully and creates an even richer filling, though it’s more expensive than ricotta.
What if I don’t like almond extract?
Vanilla extract works fine, or you could try lemon extract for a different Italian flavor profile.
Can I make these gluten-free?
Try substituting the all-purpose flour with a good gluten-free flour blend. The texture will be slightly different but still delicious.
Are there egg-free options?
You can try replacing the egg with 1/4 cup applesauce, though the cookies will be a bit more tender.
Can I use regular chocolate chips?
Mini chips work better because they distribute more evenly, but you can chop regular chips into smaller pieces if needed.
Frequently Asked Questions
How do I know when the cookies are done?
The edges should be lightly golden but the centers will still look pale. They’ll continue cooking slightly on the hot pan after you remove them.
Why is my ricotta filling too runny?
Make sure you’re using whole milk ricotta, not part-skim. You can also strain it through cheesecloth for 30 minutes to remove excess liquid.
Can I make the dough ahead of time?
Yes! The dough can be wrapped tightly and refrigerated for up to 2 days. Let it come to room temperature before shaping.
How deep should I make the thumbprints?
Deep enough to hold a good amount of filling, but don’t go all the way through the cookie. About 1/2 inch deep is perfect.
What if my thumbprints puff up during baking?
This sometimes happens. Just re-press them gently with a spoon handle while they’re still warm from the oven.
Can I double this recipe?
Absolutely! This recipe doubles perfectly. Just make sure you have enough baking sheets or bake in batches.
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 95 per cookie
