Cannoli Sugar Cookie Cups

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.

Want to skip all the tips and tricks for this recipe – just scroll to the bottom to find the FULL PRINTABLE RECIPE!

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

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.

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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Peanut Butter Cookie Cups

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Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

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Easter Egg Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.

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Cannoli Pancakes

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Cannoli Sugar Cookie Cups

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!

Prep Time15 mins

Cook Time15 mins

Chill1 hr

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American, Italian

Keyword: cannoli, sugar cookie

Author: Gina Kleinworth

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.