Cannoli Cookie Crisps are fun to make and even better to eat. They are filled with a cream filling and are delicious and pretty.
You can fill these Cannoli Cookie Crisps with whipping cream or the marshmallow creme filling you will find below. Whipping cream is easier and faster especially if you use Reddi Wip. Next time I make these, I want to fill them with a chocolate or vanilla pudding or mousse.
Another idea would be to use lemon or orange extract instead of vanilla in the cookie mixture-I will have to try that! I love citrus flavored desserts!
Cannoli Cookie Crisps would be a perfect dessert for Valentines Day, Easter, or Mother’s Day. They are just so pretty!
The marshmallow creme filling recipe included with this recipe is one I use a lot. I use it for Creme Filled Brownie Cookies that my husband loves!! I have used it inside cupcakes. It’s just an easy, delicious filling recipe that we highly recommend that you try. We think you will love it.
I used my kid sized rolling pin from the play kitchen toys. It worked really well for me because it helped me get the cookie rolled and then I used my fingers to make it a little bigger.
If you are using Reddi Wip, just fill each end of the crisp. If you choose to use the marshmallow filling in the recipe, a cake decorating bag and tip will be very helpful.
-only cook 3-4 cookies at a time
-form the cookies the size you want
-let them cool
-do not fill them until ready to serve
I adapted this recipe from a Taste of Home magazine many years ago. It was the November 2011 issue.
Cannoli Cookie Crisps
A sweet, crispy, filled cookie that is fun to make and eat.
Cannoli Cookie Ingredients:
- 2 Tablespoons butter
- 5 1/3 teaspoons sugar
- 1 Tablespoon corn syrup
- 3 1/2 Tablespoons flour
- 1 1/2 teaspoons vanilla
Creme Filling Option 1 Ingredients:
- Whipping Cream-Reddi Wip
Creme Filling Option 2 Ingredients:
- 8 ounces Cool Whip Extra Creamy
- 7 ounces marshmallow creme
- Sprinkles or mini chocolate chips to decorate ends
Cannoli Cookie Directions:
Preheat oven to 350°.
Line a cookie sheet with parchment paper.
Place butter, sugar, and corn syrup in a small sauce pan on stove.
Cook, stirring constantly until butter is melted.
Remove from heat and stir in flour and vanilla.
Using a teaspoon measuring spoon, drop one teaspoon at a time on the parchment paper. You only want to to three or four cookies at a time. The cookies will spread so leave plenty of room between each cookie and edges of the pan.
Bake for 8 minutes-until golden brown.
Remove from oven and let stand on the cookie sheet for 30 seconds.
Quickly turn the first cookie over and roll it onto your wooden spoon. I used a child sized rolling pin to start making a cylinder and then used my fingers to make it the size I wanted.
Work quickly through each cookie before it hardens. Set each cookie aside on a plate or kitchen counter to harden.
If cookies harden too quickly, place it back on the cookie sheet and back in the oven for only one minute.
Repeat with the remaining cookie dough.
Do not fill these cookies until you are ready to serve. They will soften from the filling as they sit.
Creme Filling Option 1 Directions:
Using Reddi Wip in a can, fill cookies just before serving.
Creme Filling Option 2 Directions:
Beat Cool Whip and Marshmallow Creme with an electric hand mixer until smooth and creamy.
Fill cookies using a piping bag with a pretty tip. Do not fill until ready to serve.
Use sprinkles or mini chocolate chips to decorate the ends and Enjoy!