Cannoli Cookie Cups Ingredients: For the cookie cups: 1 cup unsalted butter, softened ¾ cup brown sugar

 

What Makes These Cannoli Cookie Cups So Irresistible

There are a few key qualities that make these cookie cups unforgettable:

✔ Perfect Creamy Filling

The velvety blend of ricotta and mascarpone is mildly sweet, fragrant, and dotted with mini chocolate chips. It’s traditional cannoli filling—but silkier.

✔ Buttery Golden Cookie Cups

Soft, lightly crisp, golden, and perfectly shaped to hold filling—like edible dessert bowls.

✔ No Frying, No Fuss

Cannoli shells require rolling, frying, and delicate handling. Cookie cups? Press, bake, fill. Done.

✔ Gorgeous on Dessert Tables

Their mini size makes them ideal for parties, holidays, potlucks, birthdays, and Italian-themed dinners.

✔ Easy to Customize

Want pistachio? Add pistachio.

Craving orange zest? Add more citrus.

Want chocolate cannoli filling? Cocoa powder blends beautifully.

✔ Kid-Friendly but Elegant Enough for Adults

They bring joy to every age group—classic cannoli flavor in a cute, modern, mess-free form.

🧾 Ingredients (Makes 24 Cookie Cups)

For the Cookie Cups

You may use homemade sugar cookie dough or high-quality store-bought dough.

Homemade Dough Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

¾ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon pure vanilla extract

2 tablespoons milk or cream

For the Cannoli Filling

1 ½ cups whole-milk ricotta, drained very well

¾ cup mascarpone cheese, softened

½ cup powdered sugar, sifted

1 teaspoon pure vanilla extract

½ teaspoon almond extract (optional but gorgeous)

½ teaspoon ground cinnamon

Zest of ½ orange OR 1 lemon

¾ cup mini chocolate chips

Optional Toppings

Chopped pistachios

Additional chocolate chips

Powdered sugar

Chocolate drizzle

Candied orange peel

Crushed waffle cones

Fresh berries

🔪 Step-by-Step Instructions (With Technique, Tips & Italian Bakery Secrets)

STEP 1 — Prepare the Ricotta (The Most Important Step)

Ricotta has a high moisture content. If you don’t drain it well, your cannoli filling will become runny, and your cookie cups will get soggy.

How to Drain Ricotta Properly

Line a sieve with a cheesecloth, paper towels, or a clean kitchen towel.

Place ricotta inside.

Set sieve over a bowl.

Let sit for at least 1 hour, or ideally overnight.

✔ Your ricotta is ready when:

It feels firm, not watery

It holds shape when scooped

It resembles soft cream cheese

This one step elevates your cookie cups to professional level.

STEP 2 — Make the Cannoli Filling

In a mixing bowl:

Beat drained ricotta until smooth.

Add mascarpone and beat gently until combined.

Add powdered sugar, vanilla, almond extract if using, cinnamon, and citrus zest.

Mix until smooth, creamy, and luscious—but DO NOT overmix mascarpone or it may loosen.

Fold in mini chocolate chips.

Taste. Adjust sweetness or zest to your liking.

Cover and refrigerate for at least 1 hour (longer = better texture).

STEP 3 — Make the Sugar Cookie Dough

(If using pre-made dough, skip this step and move to Step 4.)

In a large bowl:

Beat softened butter and sugar until pale and fluffy—about 2–3 minutes.

Add egg, then egg yolk. Beat until combined.

Mix in vanilla.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Add dry ingredients to wet ingredients gradually.

Add milk or cream to bring dough together.

Chill dough 20–30 minutes to make shaping easier.

STEP 4 — Shape the Cookie Cups

Preheat oven to 350°F (177°C).

Grease a standard 24-cup mini muffin tin.

Divide dough into 1-tablespoon balls. Roll each smooth.

Place into each muffin well.

Press the center with your thumb or a small spoon to create a cup shape.

Pro Tip:

Use the bottom of a spice jar or shot glass to press evenly and cleanly.

STEP 5 — Bake the Cookie Cups

Bake 10–12 minutes, or until:

Edges turn light golden

Centers puff slightly

Tops look set, not shiny

Immediately after removing from oven:

Use the back of a teaspoon or small pestle to press the centers back down.

This creates perfect cup cavities.

Let cool in pan 10 minutes.

Then remove and cool completely on a rack.

STEP 6 — Fill the Cookie Cups

Once cookie cups are fully cooled:

Transfer cannoli filling to a piping bag fitted with a star or round tip.

Pipe generous swirls or dollops into each cookie cup.

OR use a spoon for a rustic, overfilled look.

STEP 7 — Add Toppings (The Fun Part!)

Here are ideas to take your cannoli cookie cups to the next level:

Sprinkle chopped pistachios

Dust lightly with powdered sugar

Add chocolate chips to each top

Drizzle melted chocolate

Add candied citrus curls for Italian flair

Garnish with tiny mint leaves

Sprinkle crushed waffle cones

Add a tiny berry on top for color

These touches make them look like luxurious Italian pastry bites.

🍊🍫 Taste, Texture & Flavor Breakdown

Texture

Soft, buttery cookie outside

Creamy, silky ricotta-mascarpone filling

Mini chocolate chips adding crunch

Optional pistachios adding nuttiness

Flavor

Sweet but not overly sweet

Delicate vanilla and almond

Warm cinnamon

Burst of citrus zest

Classic cannoli complexity

Soft cookie + creamy center = perfection

Every bite tastes like a mini cannoli from a Sicilian bakery—but in a softer, dreamier, easier form.

⭐ Variations & Creative Twists

These cookie cups are incredibly versatile. Try one of these versions to make them your own:

⭐ 1. Chocolate Cannoli Cookie Cups

Add to the filling:

2 tablespoons cocoa powder

Extra mini chocolate chips

Drizzle with melted dark chocolate.

⭐ 2. Pistachio Cannoli Cookie Cups

Blend into filling:

¼ cup finely ground pistachios

A splash almond extract

Top with chopped pistachios.

⭐ 3. Lemon Ricotta Cookie Cups

Add:

Zest of an entire lemon

1 teaspoon lemon juice

Top with lemon curls.

⭐ 4. Nutella Cannoli Cookie Cups

Swirl 1–2 tablespoons Nutella into the filling.

Finish with hazelnut bits.

⭐ 5. Strawberry Cheesecake Cannoli Cups

Mix into filling:

¼ cup diced fresh strawberries

Pipe then top with one berry slice.

⭐ 6. Espresso Cannoli Cups

Add:

1 teaspoon instant espresso powder to filling

Top with shaved chocolate.

⭐ 7. Holiday Cannoli Cups

Add:

Cinnamon

Orange zest

Mini chocolate chips

Top with red and green sprinkles.

🍽 How to Serve Cannoli Cookie Cups

Perfect occasions include:

Birthday parties

Italian-themed dinners

Holiday buffets

Baby showers

Wedding dessert tables

Brunch spreads

Office potlucks

Dessert grazing boards

Serve on:

A tiered dessert stand

A rustic wooden board

A silver tray with powdered sugar dusting

An elegant plate with chocolate drizzle patterns

They stay beautiful for hours—just add toppings last for the best texture.

🧊 Storage, Freezing & Make-Ahead Tips

Refrigerator

Store filled cookie cups in airtight container for up to 3 days.

Freezer

Freeze unfilled cookie cups for 2 months.

Freeze filling separately in piping bag for 2 months.

Make Ahead Plan

Bake cookie cups the day before.

Prepare filling & refrigerate.

Pipe filling right before serving.

This keeps your cups crisp and fresh.

🔧 Troubleshooting & Tips

❌ Filling too runny

✔ Ricotta wasn’t drained long enough

✔ Add more mascarpone

✔ Add extra powdered sugar

❌ Cookie cups collapsing

✔ Dough wasn’t chilled

✔ Pressed too deep before baking

✔ Underbaked

❌ Filling tastes grainy

✔ Ricotta not beaten enough

✔ Ricotta too cold when mixed

❌ Cookie cups sticking to pan

✔ Grease pan well

✔ Let cups cool slightly before removing

❌ Want bakery-level flavor?

✔ Increase orange zest

✔ Add a touch of almond extract

✔ Use whole milk ricotta ONLY

📜 Condensed Recipe Card

Ingredients:

Sugar cookie dough, ricotta, mascarpone, powdered sugar, vanilla, cinnamon, zest, mini chocolate chips.

Steps:

Drain ricotta.

Mix filling (ricotta + mascarpone + powdered sugar + extracts + chips).

Chill filling.

Make cookie cups in mini muffin tin.

Bake 10–12 minutes at 350°F.

Cool completely.

Pipe in cannoli filling.

Add toppings and serve.

🎉 Final Thoughts

These Irresistible Cannoli Cookie Cups are everything dessert should be: creamy, crunchy, sweet, elegant, nostalgic, and impossibly delicious. They capture the essence of the beloved Italian cannoli without the mess of frying or the stress of making shells.

They’re approachable enough for beginners, customizable for foodies, and stunning enough for special events. Whether you’re preparing them for a casual weekend treat or a major celebration, these cookie cups are guaranteed to be the first dessert to disappear.

Want a Nutella version, a holiday-themed version, a giant cookie-cup cheesecake version, or a no-bake shortcut method?

Just tell me—I can create any variation you like!