1. Make the Cookie Dough
In a food processor, pulse flour, sugar, salt, and cinnamon (if using).
Add cold butter cubes and pulse until mixture resembles coarse crumbs.
Drizzle in ice water and vanilla, pulsing just until dough comes together.
Wrap dough in plastic and chill for 30 minutes.
2. Shape & Bake the Cookie Cups
Preheat oven to 375°F and grease a mini muffin tin.
Roll dough to 1/8-inch thickness and cut into 3-inch circles.
Press circles into muffin tin, folding edges slightly for a cup shape.
Bake for 12-14 minutes until golden. Cool completely.
3. Prepare the Filling
Beat ricotta, powdered sugar, vanilla, and zest until smooth.
Fold in chocolate chips and pistachios (if using).
Chill for 30 minutes to firm up.
4. Assemble & Serve
Pipe or spoon filling into cooled cookie cups.
Garnish with powdered sugar, extra chocolate, or nuts.
Serve immediately or refrigerate up to 2 hours before serving.
Pro Tips for the Best Cannoli Cookie Cups
🔥 Extra crisp shells – Prick dough with a fork before baking to prevent puffing.
🔥 Ricotta tip – Strain in a cheesecloth overnight for ultra-creamy filling.
🔥 Flavor boost – Add a splash of Marsala wine or espresso powder to the filling.
🔥 No muffin tin? – Shape free-form cups on a baking sheet!
