If you’re a fan of that delightful Italian dessert, but want a fun, bite-sized twist, this Cannoli Cookie Cups Recipe will quickly become your new favorite. Imagine crisp, golden sugar cookie shells filled with a luscious blend of ricotta and mascarpone cheeses, sweetened just right and studded with mini chocolate chips. These little beauties capture all the creamy, dreamy cannoli flavors in a wonderfully easy-to-handle treat that’s perfect for parties, family gatherings, or just spoiling yourself. Trust me, once you try this Cannoli Cookie Cups Recipe, you’ll wonder how you ever enjoyed cannoli any other way!
Ingredients You’ll Need
This Cannoli Cookie Cups Recipe relies on simple, wholesome ingredients that come together effortlessly to create layers of flavor and texture. Each component plays its part, from the buttery cookie dough forming the perfect shell to the creamy ricotta and mascarpone filling sweetened with just enough powdered sugar to delight your taste buds.
- Refrigerated sugar cookie dough (1 roll, 16.5 oz): Provides a buttery, crisp shell that’s easy to shape and bake.
- Ricotta cheese (1 ½ cups, well drained): Offers a rich and creamy texture essential for that authentic cannoli filling.
- Mascapone cheese (½ cup): Adds a silky smoothness and slight tang that balances beautifully with the ricotta.
- Powdered sugar (½ cup): Sweetens the filling delicately while ensuring a smooth consistency.
- Vanilla extract (1 teaspoon): Infuses the filling with warm, comforting aroma and flavor.
- Orange zest (½ teaspoon, optional): Brings a burst of fresh citrus brightness to elevate the classic flavor.
- Mini chocolate chips (½ cup): Small bursts of chocolate create delightful contrast and texture.
- Extra powdered sugar for dusting: Adds a charming final touch and a little extra sweetness before serving.
How to Make Cannoli Cookie Cups Recipe
Step 1: Prepare the cookie shells
Start by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin pan. Slice the refrigerated sugar cookie dough into 24 even pieces and gently press each slice into the bottom and up the sides of the mini muffin cups. This careful shaping ensures each cup holds its form perfectly during baking. Pop them into the oven for about 10 to 12 minutes until they turn a charming, light golden brown. While they’re still warm, press the center of each cookie gently with the back of a spoon to reinforce the shell’s cup shape. Let the cookie cups cool completely before removing them carefully from the pan to keep them intact.
Step 2: Make the luscious filling
In a medium mixing bowl, whip the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest (if you’re using it) until the mixture is smooth, creamy, and dreamy. Be sure the ricotta is drained well to avoid any watery texture. Once the filling is flawlessly smooth, gently fold in the mini chocolate chips for little pockets of rich, melty goodness.
Step 3: Fill and chill your cookie cups
The fun part is filling your crisp cookie shells with that rich, cheesy filling. You can spoon it in carefully or use a piping bag for an even neater presentation. After filling, chill the cups for at least 30 minutes to let the flavors meld and the filling set nicely. Just before serving, dust them with extra powdered sugar for that elegant, bakery-style finish.
How to Serve Cannoli Cookie Cups Recipe
Garnishes
Presentation is everything when it comes to impressing your guests or simply indulging yourself. Beyond the classic powdered sugar dusting, consider topping your Cannoli Cookie Cups Recipe with a few extra mini chocolate chips, a small sprinkle of crushed pistachios, or even a tiny twist of candied orange peel. These little garnishes add color, flavor, and a touch of sophistication.
Side Dishes
These cookie cups are lovely on their own as a sweet bite, but pairing them with fresh berries or a scoop of vanilla gelato takes this dessert to the next level. For a refreshing balance, a light espresso or a flavored herbal tea also pairs beautifully, cutting through the richness while complementing those classic Italian flavors.
Creative Ways to Present
If you’re serving these at a party or special event, arrange the Cannoli Cookie Cups Recipe on a tiered dessert stand or place each cup in a colorful mini cupcake liner. You might also create a dessert platter lined with edible flowers or fresh mint leaves for a garden-party vibe. For holiday twists, swap the orange zest with cinnamon or add finely chopped nuts inside the filling for extra texture and festiveness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare, trust me), store the filled cookie cups in an airtight container in the refrigerator. They stay fresh for up to 24 hours, but beyond that, the cookie shells might lose their crispness as they absorb moisture from the filling.
Freezing
You can freeze the baked, unfilled cookie shells in an airtight container or freezer bag for up to one month. When you’re ready, just thaw them at room temperature before filling. The filling itself is best made fresh to maintain its creamy texture and fresh taste.
Reheating
Since the filling is served chilled, reheating isn’t necessary. However, if you want to refresh the cookie shell’s crispness before filling, warm the shells in a 300°F oven for 2 to 3 minutes. Allow them to cool completely before piping in the filling.
FAQs
Can I use homemade cookie dough instead of store-bought?
Absolutely! If you have a favorite sugar cookie dough recipe, you can use that in place of refrigerated dough. Just make sure it’s sturdy enough to hold its shape as cups during baking.
What can I substitute for mascarpone cheese?
If mascarpone is hard to find, you can substitute with cream cheese, but expect a slightly tangier flavor. Blend it smoothly with the ricotta for the best texture.
Is it essential to drain the ricotta cheese?
Yes, draining ricotta reduces excess moisture, which helps your filling be thick and creamy without becoming runny or watery inside the cookie cups.
Can I make these gluten-free?
To make this recipe gluten-free, use a gluten-free sugar cookie dough. Many store-bought brands offer gluten-free versions, or you can make your own at home.
How long do these cookie cups keep their best texture?
For the crispiest cookie shell and ideal filling texture, enjoy them within the same day of filling. The longer they sit, the more the shells soften from the filling’s moisture.
Final Thoughts
There’s something incredibly joyful about making and sharing this Cannoli Cookie Cups Recipe, a simple yet elegant treat that brings all the happiness of cannoli in a fun-sized bite. Whether for a dinner party, festive gathering, or a special indulgence, these cookie cups never fail to impress and delight. So go ahead, give this recipe a try — I promise, you’ll be coming back for seconds and telling your friends about your new favorite dessert!
Print
Cannoli Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delightful Cannoli Cookie Cups that combine buttery sugar cookie shells with a creamy, sweet ricotta and mascarpone filling. These bite-sized Italian-American inspired desserts offer the perfect balance of crunchy and creamy textures, studded with mini chocolate chips and a hint of orange zest for a refreshing twist.
Ingredients
Cookie Shells
- 1 roll (16.5 oz) refrigerated sugar cookie dough
Filling
- 1 ½ cups ricotta cheese (drained well)
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest (optional)
- ½ cup mini chocolate chips
For Serving
- Extra powdered sugar for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
- Form cookie cups: Slice the refrigerated sugar cookie dough into 24 even pieces. Press each piece firmly into the bottom and up the sides of the muffin cups to create small cookie shells, ensuring an even layer.
- Bake the shells: Bake the cookie shells for 10–12 minutes until they turn lightly golden around the edges.
- Shape the cups: Remove the pan from the oven and immediately press the center of each cookie gently with a spoon to reinforce the cup shape. Allow them to cool completely in the pan before carefully removing to maintain their form.
- Make the filling: In a medium bowl, beat together drained ricotta cheese, mascarpone, powdered sugar, vanilla extract, and orange zest until the mixture is smooth and creamy. Gently fold in the mini chocolate chips.
- Fill the cups: Spoon or pipe the creamy filling evenly into each cooled cookie cup, filling them generously.
- Chill before serving: Refrigerate the filled cookie cups for at least 30 minutes to firm up the filling.
- Final touch: Just before serving, dust the cookie cups lightly with powdered sugar for an elegant finish.
Notes
- Drain the ricotta cheese well to prevent a watery filling and maintain the desired texture.
- For extra crunchy cookie shells, bake for an additional 1–2 minutes but watch carefully to avoid burning.
- These cannoli cookie cups are best enjoyed the same day they are filled to ensure freshness and optimal texture.
