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Cannoli Sandwich Cookies

Sometimes I have crazy ideas. Crazy food ideas. Taking one thing and turning it into another. That is what happened yesterday. It was all I could think about until I was able to hit the grocery store this morning for some of the necessary ingredients. Necessary ingredients because I had to make these cookies. It wasn’t even an option anymore.

You know what my crazy idea was? I was going to turn a classic Italian Cannoli into a cookie. Why? Because I thought it would be good. Because I was inspired by RecipeGirl, but I don’t have time or patience (yet) to make Cannoli from scratch. Because Cannoli is good. Because Cookies are good. Because Eric wouldn’t stop saying “Katie’s Cannoli Cookies.”

And so I made them. They were good. They were very very good.

Cannoli Sandwich Cookies

Katie's Cannoli Cookies

Yield: 2 dozen sandwich cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

I don't yet have the patience to make and fill cannoli, so these cookies will do. And they don't just suffice - they are amazing!



  • 1 c butter, softened
  • 3/4 c sugar
  • 1/4 c brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp orange zest
  • 1/4 tsp cinnamon
  • 1/2 c finely chopped pistachios

Cannoli Filling

  • 3/4 c whole milk ricotta (drained overnight with cheesecloth or a fine-mesh strainer and squeezed dry)
  • 8 oz. mascarpone cheese
  • 1/3 c powdered sugar
  • 3/4 tsp vanilla

Melted Chocolate

  • 4 oz. semi-sweet chocolate
  • 1 tsp shortening


  1. Beat butter at medium speed until creamy. Gradually add sugar and brown sugar, beating well. Add egg and vanilla, beat till combined.
  2. Combine flour, baking powder, zest, and cinnamon. Add to butter mixture. Beat at medium speed. Stir in pistachios.
  3. Shape dough into 2 – 6-inch logs. Wrap with wax paper and freeze until firm. Slice frozen dough into 1/8 inch thick rounds. Place rounds on a parchment paper-lined cookie sheet.
  4. Bake at 350 degrees F for 10-12 minutes, or until lightly browned at edges. Cool 1 minute on pan. Cool completely on wire rack.
  5. Mix filling ingredients together. Fill a pastry bag or ziplock bag with filling. Chill until ready to use. To fill sandwiches, pipe filling on the underside of one cookie. Top cookie with another.
  6. Melt chocolate and shortening together. Drizzle over assembled cookies.


Cannoli filling adapted from RecipeGirl

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 247Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 45mgSodium 155mgCarbohydrates 23gFiber 1gSugar 13gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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