Irresistible Cannoli Cookie Cups – A Bite-Sized Italian Dessert Dream!


 

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!

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