Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!
Do you love a good pastry? I sure do. Whenever we can stop in a little specialty pastry shop I always get a variety of goodies to take home & enjoy over a couple of days.
I especially love it when I can get there on a Friday so that I have treats to have along with my coffee over the weekend while we read the paper.
Those seem to be the best weekends when we have little on the calendar & we can just snack, sip & read until lunchtime. Sigh…… that doesn’t happen all that often. Guess that’s why I love & cherish it so much.
So since we don’t get to do that all that often, I decided to create a little cannoli-like treat to have one weekend.
mini cannoli cups
These are a sugar cookie cup, topped with cannoli filling & sprinkled with extra mini chocolate chips & confectioners sugar. Oh my word – so delicious.
So if you love a good cannoli & sugar cookies, you have to give this twist a try.
You will be so happy you did!
cannoli cups
Here are some commonly asked questions
What is the best way to store leftover cannoli sugar cookie cups?
The key here is that once they are assembled, you need to enjoy them right away. You can keep the filling separately in the refrigerator in an airtight container for several days. Just give it a good stir before using again.
For the cookies, place them in an airtight container and keep them at room temperature for up to 4 days
HOW DO YOU MAKE CANNOLI SUGAR COOKIE CUPS?
Cookies
- In a small bowl whisk together the flour and baking powder – set aside.
- In a large mixer bowl, beat the butter until soft.
- Add the sugar and mix well.
- Add the egg and vanilla – mix again just until incorporated.
- Slowly add the flour/baking powder mixture and stir until the dough begins to pull together.
- Roll the dough into a ball and wrap with plastic wrap- refrigerate for 1 hour.
- Once the dough has chilled, preheat the oven to 350 degrees.
- Pull off pieces of dough and roll it into balls. Then press into the wells of a greased muffin tin pan making the cup shape.
- Bake for 12-15 minutes and allow to cool in the pan before removing.
- To remove, slide a butter knife along the inside- they should pop right out.
Filling
- Whisk the ricotta in a large bowl until smooth.
- Stir in the confectioner’s sugar and vanilla and whisk until combined.
- Fold in the whipped topping and chocolate chips.
- Do not assemble until ready to serve as the filling will start to soften the cookie cup.
- Once ready to serve spoon about a tablespoon of your filling into the cookie cup.
- Dust with confectioner’s sugar and add a couple more mini chocolate chips to the top.
cannoli cookie
Can these cookies be made ahead of time?
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
Ingredients for Cannoli Sugar Cookie Cups
Sugar Cookie Cups
- all-purpose flour -spooned and leveled- not scooped
- baking powder
- butter
- granulated sugar
- egg
- vanilla extract
Filling
- ricotta cheese
- whipped topping
- confectioners sugar
- vanilla extract
- mini chocolate chips
- confectioner’s sugar for dusting
Do I really need to chill the dough?
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
If you love this Easy Cannoli Cups recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Cannoli Sugar Cookie Cups
Ingredients
Sugar Cookie Cups
- 3 cups all-purpose flour spooned and leveled- not scooped
- 1 tsp baking powder
- 1 cup butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Filling
- 2 cups ricotta cheese
- 3 tbsp whipped topping
- ½ cup confectioners sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- *additional confectioners sugar for dusting
Instructions
Cookies
- In a small bowl whisk together the flour and baking powder – set aside.
- In a large mixer bowl, beat the butter until soft.
- Add the sugar and mix well.
- Add the egg and vanilla – mix again just until incorporated.
- Slowly add the flour/baking powder mixture and stir until the dough begins to pull together.
- Roll the dough into a ball and wrap with plastic wrap- refrigerate for 1 hour.
- Once the dough has chilled, preheat the oven to 350 degrees.
- Pull off pieces of dough and roll it into balls. Then press into the wells of a greased muffin tin pan making the cup shape.
- Bake for 12-15 minutes and allow to cool in the pan before removing.
- To remove, slide a butter knife along the inside- they should pop right out.
Filling
- Whisk the ricotta in a large bowl until smooth.
- Stir in the confectioner's sugar and vanilla and whisk until combined.
- Fold in the whipped topping and chocolate chips.
- Do not assemble until ready to serve as the filling will start to soften the cookie cup.
- Once ready to serve spoon about a tablespoon of your filling into the cookie cup.
- Dust with confectioner's sugar and add a couple more mini chocolate chips to the top.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Kristi @ My SF Kitchen says
These are so cute! And look super yummy too!
Thalia @ butter and brioche says
What delicious little snacks. I can imagine these cookie cups are just as addictive as they look.
Betty says
Wow! I’m going to pin CANNOLI SUGAR COOKIE CUPS to my pinterest board and make this for my Christmas Tea. Thanks so much for sharing your delicious treat at Thursday Favorite Things blog hop…
Joyously,
Betty @ My Cozy Corner
Robin Occhiocne says
what is the whipped topping you’re using ?
Gina Kleinworth says
You can use Cool Whip or the store brand – it doesn’t matter. Just needs to be stabilized whipped cream.
Pattie kelly says
Hi these sound amazing 👍was wondering instead of sugar cookie recipe can you use a butter cookie recipe I have some left over dough was wondering if it would work
Gina Kleinworth says
Possibly – I have never tried it. If you give it a go – please let me know how it turns out.
Kimberly N Aber says
Did you use a mini muffin pan or a regular muffin pan?
Gina Kleinworth says
For these I used a regular muffin pan – you can use a mini one and reduce the time if you like.
Nika says
How many cookie cups does this make !
Gina Kleinworth says
This should make 12 with some filling leftover.