Crisp, golden cookie shells cradling a creamy, sweet ricotta filling dotted with chocolate and kissed with orange zest — these cannoli cookie cups bring all the charm of traditional cannoli without the fuss of frying. Imagine a bite that’s crunchy yet silky, rich yet refreshing, and just the right balance of indulgence. Trust me, this one’s a total game-changer.

Behind the Recipe

Cannoli has always held a place of nostalgia in my kitchen. I remember my grandmother’s stories of Sicilian bakeries, where rows of cannoli shells glistened, waiting to be filled with luscious ricotta cream. But making the shells from scratch felt daunting at home. That’s where the idea of cookie cups came in — all the flavor of cannoli, neatly tucked into a bite-sized, no-fuss package.

Recipe Origin or Trivia

The word “cannolo” means “little tube” in Italian, and these iconic pastries trace their roots back to Sicily, particularly during the Carnevale season. Traditionally, they’re fried shells filled with sweet ricotta cream. This cookie cup version is a modern twist born in American kitchens, where convenience meets tradition, letting us enjoy the same flavors without deep frying.

Why You’ll Love Cannoli Cookie Cups

Versatile: Perfect for dessert tables, after-dinner treats, or even festive gifts.

Budget-Friendly: Uses common pantry items with just ricotta and chocolate chips as the stars.

Quick and Easy: No frying, no fuss — just bake, fill, and enjoy.

Customizable: Play with flavors by adding pistachios, candied fruit, or cinnamon.

Crowd-Pleasing: They look elegant, taste divine, and disappear fast at gatherings.

Make-Ahead Friendly: Bake the cups in advance and fill them right before serving.

Great for Leftovers: Any extra filling makes a dreamy spread for toast or pancakes.

Chef’s Pro Tips for Perfect Results

Drain your ricotta well for a creamy, thick filling that won’t weep.
Chill the filling before piping to help it hold its shape.
Use a mini muffin tin for perfectly shaped cups that are just the right bite size.
Fill the cups just before serving to keep the cookie shells crisp.

Kitchen Tools You’ll Need

These cups come together with just a few everyday tools:

Mini Muffin Tin: Creates the perfect small cookie cups.
Mixing Bowls: For both dough and filling.
Hand Mixer or Stand Mixer: To whip the ricotta filling until smooth.
Spatula: For folding chocolate chips and zest into the cream.
Piping Bag: For neatly filling each cup with ricotta cream.

Ingredients in Cannoli Cookie Cups

Each ingredient plays its role in balancing crunch and creaminess.

All-Purpose Flour: 150 g (1 1/4 cups), forms the base of the cookie cups.
Unsalted Butter: 115 g (1/2 cup), softened, for richness and structure.
Granulated Sugar: 100 g (1/2 cup), sweetens the cookie base.
Large Egg: 1, binds the dough together.
Vanilla Extract: 1 teaspoon, adds aromatic depth.
Whole Milk Ricotta: 250 g (1 cup), well-drained, for the creamy filling.
Powdered Sugar: 100 g (3/4 cup), sweetens and smooths the filling.
Mini Chocolate Chips: 60 g (1/3 cup), for texture and chocolatey bites.
Orange Zest: 1 teaspoon, brightens the cream with citrus notes.
Cinnamon: 1/4 teaspoon, adds subtle warmth.
Optional Garnish: Crushed pistachios or extra chocolate chips.

Ingredient Substitutions

Ricotta: Mascarpone for a richer filling.
Butter: Margarine or plant-based butter for a lighter option.
Chocolate Chips: Chopped dark chocolate or white chocolate.
Orange Zest: Lemon zest for a sharper citrus twist.

Ingredient Spotlight

Ricotta: This fresh Italian cheese is key to cannoli flavor, offering a light, creamy base that pairs beautifully with sugar and zest.

Orange Zest: Just a touch lifts the richness, balancing the cream with freshness.

Instructions for Making Cannoli Cookie Cups

Making these is a fun and rewarding process, blending baking ease with Italian tradition.

Preheat Your Equipment: Heat oven to 180°C (350°F) and lightly grease a mini muffin tin.
Combine Ingredients: Cream butter and sugar until fluffy, then beat in egg and vanilla. Stir in flour until a soft dough forms.
Prepare Your Cooking Vessel: Roll dough into small balls and press into muffin tin cavities, shaping to form cups.
Assemble the Dish: Bake 10–12 minutes until golden brown. Remove and let cool completely before filling.
Cook to Perfection: While cups cool, beat ricotta and powdered sugar until smooth. Fold in chocolate chips, orange zest, and cinnamon. Chill for 20 minutes.
Finishing Touches: Pipe filling into cooled cups, topping with pistachios or more chocolate if desired.
Serve and Enjoy: Present on a platter and watch them vanish within minutes.

Texture & Flavor Secrets

These cups strike the perfect balance: crisp cookie shells contrast the smooth, airy ricotta cream. The chocolate brings bursts of sweetness, while the citrus zest adds sparkle that keeps each bite refreshing.

Cooking Tips & Tricks

Bake dough evenly by rotating the muffin tin halfway.
Dust with powdered sugar for an elegant finish.
Use a cookie scoop to portion dough for consistent cup sizes.

What to Avoid

Don’t skip draining ricotta, or the filling will be runny.
Avoid overbaking the cups, or they’ll turn too hard.
Don’t fill too early, or the shells will soften.

Nutrition Facts

Servings: 12 cups
Calories per serving: 185

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

Bake the cups a day ahead and store in an airtight container. The ricotta filling can also be prepared in advance and kept chilled. Just fill the cups before serving for the best crunch. Leftover filled cups can be refrigerated for a day, though the shells soften slightly.

How to Serve Cannoli Cookie Cups

Arrange them on a tiered dessert stand, sprinkle with powdered sugar, or serve alongside espresso for a true Italian café experience. They also shine on holiday dessert tables, bringing a touch of rustic elegance.

Creative Leftover Transformations

Crumble leftover cups over gelato.
Use ricotta cream as a pancake topping.
Make a parfait by layering broken cups, ricotta filling, and berries.

Additional Tips

Chill your piping bag for 5 minutes before filling for a firmer cream. For festive flair, dip cookie cup rims in melted chocolate and pistachios before baking.

Make It a Showstopper

Garnish each cup with a candied orange peel or a sprinkle of edible glitter for dazzling presentation. A drizzle of chocolate across a platter of cups also creates a striking centerpiece.

Variations to Try

Pistachio Dream: Add chopped pistachios to the filling and garnish.
Chocolate Lovers: Mix cocoa powder into the dough for chocolate cookie shells.
Berry Twist: Fold in chopped dried cranberries or cherries.
Holiday Spice: Add nutmeg and cinnamon to the filling for festive warmth.
Mini Tiramisu Cups: Swap ricotta for mascarpone, add espresso powder, and dust with cocoa.

FAQ’s

Q1: Can I make the cookie dough ahead?

Yes, wrap and chill for up to 2 days before baking.

Q2: Can I use store-bought cookie dough?

Absolutely, it makes the process even quicker.

Q3: Do I need to use mini muffin tins?

They work best, but you can use regular tins for larger portions.

Q4: How do I keep the cups from sticking?

Grease the tin lightly or use non-stick spray.

Q5: Can I freeze the cups?

Yes, unfilled cookie cups freeze well for up to 2 months.

Q6: Can I freeze filled cups?

Not recommended, as the ricotta loses texture when thawed.

Q7: Can I make them gluten-free?

Use a 1:1 gluten-free flour blend for the cookie base.

Q8: What’s the best ricotta to use?

Whole milk ricotta with as little liquid as possible.

Q9: Can I reduce the sugar in the filling?

Yes, adjust powdered sugar to taste.

Q10: Can I add liqueur to the filling?

For adults, a splash of Marsala or amaretto is traditional, but you can keep it family-friendly without.

Conclusion

Cannoli cookie cups are a bite-sized twist on a beloved classic, blending the soul of Sicilian cannoli with the simplicity of modern baking. With their crisp cookie base and creamy ricotta filling, they’re festive, elegant, and downright irresistible. Bake these once, and you’ll have a new favorite for every gathering.