Cannoli Cookie Sandwiches

Baking the Cookies

Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
Combine the dry ingredients with the wet ingredients gradually, mixing until just combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10–12 minutes or until the edges are lightly golden.
Let them cool for a few minutes on the sheets before transferring to wire racks to cool completely.

Making the Filling and Assembling

Mix the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy.
Fold in the mini chocolate chips gently.
Spread or pipe a generous amount of the cannoli filling onto the flat side of one cooled cookie.
Top with another cookie, placing it flat side down.
Roll the edges of the filling in chopped pistachios, if desired.
Chill the assembled cookie sandwiches in the refrigerator for about 30 minutes.
Serve your Cannoli Cookie Sandwiches chilled or at room temperature.