Soft Cannoli Cookies with Mascarpone Frosting
Experience the classic flavors of an Italian bakery with these Soft Cannoli Cookies. A moist ricotta-based cookie flavored with cinnamon and almond, topped with a velvety mascarpone frosting and mini chocolate chips.
Ingredients
1/2 cup butter, room temperature
1/2 cup ricotta cheese
1 1/4 cups granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup mascarpone cheese, room temperature
4 ounces cream cheese, room temperature
3 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
Instructions
1. Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat the butter, ricotta cheese, and granulated sugar until creamed (1-2 minutes).
3. Add the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
4. Mix in the flour, baking powder, baking soda, cinnamon, and salt just until combined. Scrape down the sides of the bowl.
5. Using a 1 1/2 tablespoon scoop, place dough 2 inches apart on the sheets.
6. Bake for 10 minutes until edges are golden but tops remain pale. Cool completely.
7. For the frosting: Beat mascarpone and cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy.
8. Frost cooled cookies and top with mini chocolate chips.
Notes
Room temperature ingredients are crucial for a smooth frosting.
Add the mini chocolate chips into the dough as well for an extra chocolatey experience!
Store in the refrigerator due to the dairy-based frosting.