Cannoli Cookies

Introduction

If you love classic Italian cannoli but want a simpler, portable twist, these Cannoli Cookies are the perfect solution. With a soft, cake-like texture, creamy ricotta, bursts of mini chocolate chips, and the subtle brightness of citrus zest, these cookies capture everything you adore about cannoli in one handheld bite. Whether for holidays, special gatherings, or a sweet everyday indulgence, this recipe is sure to win hearts and satisfy cravings.

My recipe story

The inspiration for these Cannoli Cookies came from my love for traditional Italian pastries. Growing up, cannoli was always a special treat reserved for family gatherings and celebrations. But making cannoli shells and filling them can be time-consuming, especially on busy days. That’s when the idea struck: why not turn those iconic flavors into a cookie? After experimenting with ricotta for moisture, adding orange zest for a touch of brightness, and folding in mini chocolate chips for crunch, these cookies became a new family favorite. They combine the nostalgia of classic cannoli with the convenience of cookies—easy to bake, easy to share, and just as delightful.

Ingredient breakdown

One of the best things about Cannoli Cookies is how simple and pantry-friendly the ingredients are. Each component works together to mimic the classic flavor of cannoli while still creating the soft, chewy structure of a cookie.

Ricotta cheese is the star ingredient here. It gives the cookies a tender, moist crumb without making them heavy. Be sure to drain the ricotta slightly if it’s very watery, as excess moisture can make the cookies spread too much. Whole milk ricotta works best for creaminess and flavor.

Mini chocolate chips replicate the chocolate-studded filling of a traditional cannoli. They add delightful texture and a touch of richness to each bite. Using mini chips ensures even distribution throughout the dough.

Citrus zest, either orange or lemon, brings brightness that balances the richness of the ricotta and chocolate. This is one of those small but impactful ingredients that elevates the cookie from simple to sophisticated.

Almond extract or vanilla extract adds depth of flavor, reminiscent of Italian pastries. Almond extract is especially traditional, but vanilla is a great substitute if that’s what you have on hand.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Microplane or zester (for citrus zest)
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional but helps with even sizing)
• Cooling rack

Step-by-step directions

Step 1: Prepare your baking equipment. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. This prevents sticking and ensures the cookies bake evenly. Position your oven rack in the middle for consistent heat distribution.

Step 2: Cream the butter and sugar. In a large bowl, beat softened butter and granulated sugar together until light and fluffy. This step incorporates air into the mixture, giving your cookies structure and preventing them from being too dense.

Step 3: Add ricotta and flavorings. Mix in the ricotta cheese, egg, vanilla extract (or almond extract), and citrus zest. The ricotta will make the dough look slightly looser than traditional cookie dough, but that’s expected. Blend until smooth and creamy.

Step 4: Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.

Step 5: Fold in chocolate chips. Gently stir in mini chocolate chips with a rubber spatula. This prevents the dough from becoming overworked and ensures the chips are evenly distributed.

Step 6: Scoop and bake. Use a cookie scoop or spoon to portion dough onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set. The cookies should remain soft in the center.

Step 7: Cool and enjoy. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve plain or dust lightly with powdered sugar for a classic cannoli finish.

Variations & substitutions

Cannoli Cookies are highly versatile, and you can customize them to suit your taste. For example, swap the chocolate chips for finely chopped pistachios to mimic traditional cannoli toppings. Or, add dried cherries or cranberries for a festive twist around the holidays. If you prefer a slightly richer flavor, substitute part of the butter with mascarpone cheese. For a gluten-free version, use a 1:1 gluten-free flour blend—just make sure it contains xanthan gum to maintain structure.

Storage, freezing & make-ahead

Store Cannoli Cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate for up to a week. For freezing, arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature before serving. You can also make the dough ahead and refrigerate it for up to 48 hours before baking.

Serving ideas & pairings

These cookies are delightful on their own, but they shine even brighter when paired with coffee or espresso, making them perfect for afternoon gatherings. For a festive platter, dust them with powdered sugar and serve alongside biscotti, amaretti, and other Italian-inspired treats. They also make thoughtful homemade gifts when packaged in pretty tins or boxes during the holiday season. For an indulgent twist, serve them with a small scoop of vanilla gelato or mascarpone cream for a plated dessert.

FAQ

Can I use low-fat ricotta for these cookies?
It’s best to use whole milk ricotta for richness and proper texture, but low-fat can be used in a pinch—it may make the cookies slightly less moist.

Do I need to chill the dough before baking?
Not necessarily, but if your ricotta is very moist or your kitchen is warm, chilling the dough for 30 minutes can help prevent spreading.

Can I add nuts to the cookies?
Yes! Finely chopped pistachios or almonds work beautifully and add a lovely crunch that complements the soft texture.

How do I make them look more like cannoli?
Dust with powdered sugar, drizzle with melted chocolate, or sprinkle crushed pistachios on top for an authentic touch.

Can these cookies be mailed?
Yes, Cannoli Cookies are sturdy enough to ship if packed carefully. Place them in layers separated by parchment paper in a tin or box.

Final thoughts

Cannoli Cookies are the perfect marriage of classic Italian pastry and easy, everyday baking. They bring together the creamy sweetness of ricotta, the crunch of chocolate chips, and the brightness of citrus zest in one simple treat. Whether you’re baking them for a holiday, a special occasion, or just because you’re craving something sweet, these cookies are bound to bring smiles. Try them once, and they may just become your new go-to recipe for when you want something unique yet approachable.

Cannoli Cookies

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• Author: Sarah White
• Total Time: 34 minutes
• Yield: 4 cookies 1x
• Diet: Vegetarian

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Description

Crispy, buttery cookies filled with a sweet ricotta cream, capturing the classic cannoli flavor in a bite-sized treat.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour
• 1/4 tsp salt

• 1/2 tsp baking powder

• 1 cup ricotta cheese
• 1/2 cup powdered sugar

• 1/2 tsp cinnamon

• 1/4 cup mini chocolate chips
• Zest of 1 orange (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter and granulated sugar until light and fluffy, then mix in vanilla extract.

3. In a separate bowl, whisk together flour, salt, and baking powder, then gradually add to the butter mixture until a dough forms.

4. Roll dough into small balls and place them 2 inches apart on the prepared baking sheet.
5. Bake for 12–14 minutes, or until the edges are lightly golden. Allow to cool completely.

6. In a bowl, combine ricotta cheese, powdered sugar, cinnamon, mini chocolate chips, and orange zest until smooth.

7. Slice each cookie horizontally and fill with ricotta mixture, or use a piping bag to sandwich the cream between two cookies.
8. Chill for 30 minutes before serving to allow the filling to set.
   

Notes

Store in an airtight container in the refrigerator for up to 3 days. For extra flair, sprinkle with powdered sugar before serving.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian