Dessert

Cannoli Sandwich Cookies Recipe

ByIsabella Vance December 28, 2025December 28, 2025

Introduction

Cannoli Sandwich Cookies offer a delightful twist on a classic Italian treat, combining tender, lightly spiced cookies with a creamy ricotta filling. These little sandwiches are perfect for sharing or enjoying with a cup of coffee. Their vibrant orange zest and optional pistachio garnish add brightness and crunch.

A tall stack of five sandwich cookies stands on a white marbled surface, each cookie made of two golden brown, crumbly biscuit layers with a thick cream filling in between. The first, third, and fifth cookies have white cream filling dotted with dark chocolate chips on the edges. The second and bottom cookies have cream filling coated with crushed bright green pistachio nuts around the sides. The middle cookie has plain thick white cream filling without any chips or nuts. Some scattered pistachio crumbs lie near the bottom cookie on the surface. The background is soft and blurred with warm golden light spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (7g) cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup (66g) extra-virgin olive oil
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
3/4 cup (160g) light brown sugar, packed
1/4 cup (50g) granulated sugar
Zest of 1/4 to 1/2 an orange
1/3 cup (75g) ricotta cheese, whole preferred
3 tablespoons (42g) unsalted butter, room temperature
Zest of 1/4 to 1/2 an orange
1 teaspoon King Arthur Pure Vanilla Extract
1/8 teaspoon table salt
3 1/2 cups (396g) confectioners’ sugar, sifted if lumpy
1 to 2 teaspoons water, if needed
Pistachios or mini chocolate chips, finely chopped; as needed

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line three baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In another medium bowl, whisk the olive oil, egg, vanilla, light brown sugar, granulated sugar, and orange zest until combined.
Step 4: Add the dry ingredients to the wet mixture and stir gently with a flexible spatula until the dough is uniform and soft.
Step 5: Using a level teaspoon scoop, portion the dough into 12 scoops (about 12g each) per baking sheet, spacing them evenly. If you have only one sheet, bake in batches, covering remaining dough at room temperature between batches.
Step 6: Bake each batch for 11 to 14 minutes until golden brown and edges are set. Cookies will puff slightly then flatten. Remove and cool on the baking sheet.
Step 7: To make the filling, beat ricotta and butter in a stand mixer or with an electric hand mixer until light and combined, about 1 minute. Scrape down bowl.
Step 8: Add orange zest, vanilla, and salt to the ricotta mixture and mix. Then add half the confectioners’ sugar; mix on low. Scrape down bowl, add remaining sugar, and mix until fully incorporated. Add 1-2 teaspoons water if needed for spreadable consistency.
Step 9: Once cookies have cooled, flip half so the bottoms face up. Spread about a tablespoon of filling on each flipped cookie and top with remaining cookies, pressing to sandwich.
Step 10: Place chopped pistachios or mini chocolate chips in a shallow bowl. Roll edges of the filled cookies in the garnish, pressing gently to adhere.
Step 11: Chill the assembled cookies in the refrigerator for at least 30 minutes or up to overnight to set the filling.

Tips & Variations

Use whole milk ricotta for a creamier filling and smoother texture.
For a nut-free option, skip the pistachio garnish and try finely grated chocolate or coconut flakes instead.
The orange zest can be adjusted to your taste or substituted with lemon zest for a different citrus note.
If you don’t have a teaspoon scoop, use a tablespoon and divide each scoop into thirds for consistent cookie size.

Storage

Store leftover cannoli sandwich cookies in an airtight container in the refrigerator for up to 3 days. After this, the cookies may begin to soften. For longer storage, keep cookies and filling separate: unfilled cookies last up to 10 days at room temperature, airtight; filling keeps up to 1 week refrigerated. Assemble just before serving for best texture.

How to Serve

Seven sandwich cookies sit in a row on a white marbled surface. Each cookie has two light brown, slightly crumbly textured cookie layers enclosing a thick, creamy white filling. Three of the cookies have the filling rolled in small dark chocolate chips, two have the filling coated with bright green crushed pistachio nuts, and the remaining two show the plain white filling. Some nut crumbs and chocolate chips are scattered around the base. In the blurred background, there is a golden star-shaped decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, you can substitute olive oil with a mild-flavored oil like canola or vegetable oil. Olive oil adds a subtle fruitiness, but other oils will work fine without affecting texture.

Can I make these cookies gluten-free?

To make gluten-free versions, try substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture may vary slightly, but the cookies should still turn out delicious.