Cannoli Cookies

If you’ve ever wished your favorite Italian pastry could be transformed into a bite-sized cookie, your dreams have officially come true. These Cannoli Cookies capture all the flavors of a classic cannoli — sweet ricotta, citrus zest, mini chocolate chips, and hints of vanilla — all wrapped up in a soft, tender cookie. They’re creamy, chewy, and just the right amount of sweet. Trust me, you’re going to love this one.

Behind the Recipe

This recipe came to life during the holidays when I wanted to bring something new to the cookie tray that still felt familiar and indulgent. Cannoli are always a hit at dessert tables, but filling shells last minute? Not so much. So I thought — why not skip the shell but keep the flavor? After a few rounds of testing, these cookies were born: everything you love about cannoli, no piping bags required. They’ve since become a must-make for every celebration.

Recipe Origin or Trivia

Cannoli originated in Sicily and date back to the Arab rule of the island. Traditionally, they’re made with crisp pastry shells filled with a sweetened ricotta mixture, often accented with chocolate, candied citrus, or pistachios. This cookie adaptation is a modern American twist on the Italian classic — honoring the flavors while delivering them in a soft, portable form perfect for gifting, sharing, or snacking straight off the cooling rack.

Why You’ll Love Cannoli Cookies

They’re like the best parts of dessert all rolled into one, with a flavor that’s cozy, creamy, and completely crave-worthy.

Versatile: Perfect for holidays, brunches, bake sales, or a sweet snack with coffee.

Budget-Friendly: Uses common pantry staples and just a few specialty ingredients.

Quick and Easy: No special tools, no frying — just mix, scoop, and bake.

Customizable: Add chopped pistachios, orange zest, or dip in chocolate.

Crowd-Pleasing: Everyone loves the cannoli flavor — and the soft, chewy texture seals the deal.

Make-Ahead Friendly: Dough can be made in advance and chilled.

Great for Leftovers: These stay soft and delicious for days — if they last that long!

Chef’s Pro Tips for Perfect Results

These insider tips will help you get bakery-quality cookies every time:

• Use whole milk ricotta and drain it well to avoid excess moisture.
• Let the dough chill to prevent spreading and intensify flavor.
• Use mini chocolate chips for better distribution and texture.
• A microplane works best for zesting orange finely and evenly.
• Don’t overbake — cookies should be just set and lightly golden on the bottom.

Kitchen Tools You’ll Need

Keep it simple — you likely already have everything you need:

Mixing Bowls: For creaming, folding, and mixing with ease.

Hand or Stand Mixer: To cream the butter, sugar, and ricotta until fluffy.

Cookie Scoop: Helps make uniform cookies for even baking.

Baking Sheet: Lined with parchment or silicone mat for perfect bottoms.

Cooling Rack: Lets the cookies firm up without continuing to bake.

Ingredients in Cannoli Cookies

The magic of these cookies lies in how classic cannoli ingredients come together with cookie staples to form something entirely new.

1. Unsalted Butter: 1/2 cup (softened) adds richness and moisture.
2. Granulated Sugar: 3/4 cup for sweetness and structure.
3. Whole Milk Ricotta Cheese: 1 cup, well-drained to keep cookies soft but not soggy.
4. Egg: 1 large to bind the dough and add richness.
5. Vanilla Extract: 1 1/2 teaspoons for depth and warm flavor.
6. Orange Zest: 1 tablespoon for a bright, citrusy note that echoes traditional cannoli.
7. All-Purpose Flour: 1 1/2 cups to provide structure and softness.
8. Baking Powder: 1 teaspoon for lightness and lift.
9. Salt: 1/4 teaspoon to balance the sweetness.
10. Mini Chocolate Chips: 3/4 cup for classic cannoli flavor and texture.

Ingredient Substitutions

You can make this recipe work with what you have — here’s how:

Ricotta Cheese: Use mascarpone for a richer texture (drain well).
Orange Zest: Lemon zest or a touch of cinnamon.
Mini Chocolate Chips: Chopped dark chocolate or white chocolate chips.
Butter: Margarine or plant-based butter (use same quantity).
Flour: Gluten-free 1:1 baking flour blend.

Ingredient Spotlight

Ricotta Cheese: Soft, creamy, and mild, ricotta is the heart of this cookie. Drained properly, it gives a moist, tender crumb with subtle richness.

Orange Zest: Adds brightness and brings that signature cannoli aroma. A little goes a long way, and it makes the flavor pop.

Instructions for Making Cannoli Cookies

The process is simple, fun, and full of delicious anticipation. Let’s get baking!

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. Combine Ingredients:
   In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes). Add ricotta, egg, vanilla, and orange zest, mixing until well combined.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in mini chocolate chips.
4. Assemble the Dish:
   Using a cookie scoop, drop dough onto the prepared baking sheets, spacing about 2 inches apart.
5. Cook to Perfection:
   Bake for 12–14 minutes, or until the edges are set and the bottoms are lightly golden. Do not overbake.
6. Finishing Touches:
   Cool on baking sheet for 5 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar once fully cooled.
7. Serve and Enjoy:
   Serve with espresso, cappuccino, or as a sweet finale to any Italian meal. These cookies are pure joy in every bite.

Texture & Flavor Secrets

These cookies are soft and pillow-like with just a bit of chew. The ricotta keeps them moist without being cakey, while the chocolate chips add a touch of bitterness to balance the sweet. Orange zest perfumes each bite, echoing the traditional cannoli filling. It’s like having your favorite Italian bakery at home.

Cooking Tips & Tricks

Let’s level up your cookie game:

• Drain ricotta overnight for best texture.
• Chill dough for 30 minutes to help it firm up.
• Use a cookie scoop to keep all your cookies the same size.
• Dust cooled cookies with powdered sugar for a bakery finish.

What to Avoid

Avoid these common mistakes to ensure your cookies shine:

• Wet dough: Always drain ricotta well.
• Overmixing: Mix just until combined to avoid tough cookies.
• Skipping zest: It’s key to the authentic cannoli flavor.
• Overbaking: These cookies should be soft — pull them when the edges are set.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 120

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Make-Ahead and Storage Tips

These cookies store beautifully. You can make the dough a day ahead and chill until ready to bake. Baked cookies keep for up to 5 days in an airtight container at room temperature. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temp before serving.

How to Serve Cannoli Cookies

Serve them on a dessert platter with biscotti and Italian rainbow cookies for a festive vibe. Add a sprinkle of powdered sugar or even a drizzle of melted chocolate for an elegant touch. Pair with espresso or Prosecco at your next gathering.

Creative Leftover Transformations

If you somehow have leftovers (unlikely!), here’s how to reinvent them:

• Crumble over vanilla ice cream.
• Make cookie sandwiches with whipped ricotta filling.
• Use in a trifle with layers of cream and berries.
• Blend into milkshakes for a cannoli-inspired twist.

Additional Tips

• Add chopped pistachios for a traditional garnish.
• Swap chocolate chips for mini white chocolate and dried cherries.
• Make smaller cookies for a bite-sized treat tray.
• Store with a slice of bread in the container to keep cookies soft.

Make It a Showstopper

Presentation matters — serve them on a rustic wood board or tiered dessert stand. Dust with powdered sugar and add candied orange peel or crushed pistachios on the side for color. You’ll feel like you’re serving dessert at a Sicilian café.

Variations to Try

Put your own twist on this classic with these ideas:

• Chocolate-Dipped Cannoli Cookies: Dip half in melted dark chocolate.
• Pistachio Cannoli Cookies: Add chopped pistachios to the dough.
• Citrus Twist: Try lemon zest or a mix of lemon and orange.
• Holiday Version: Add a pinch of cinnamon and nutmeg.
• Ricotta Thumbprints: Make an indentation and fill with ricotta cream after baking.

FAQ’s

Q1: Do I need to drain the ricotta?

Yes, draining helps prevent soggy cookies and keeps the dough firm.

Q2: Can I use store-bought ricotta?

Absolutely — just make sure it’s whole milk and well-drained.

Q3: Can I freeze the cookie dough?

Yes! Scoop onto a tray, freeze, then store in a bag. Bake from frozen with 1–2 extra minutes.

Q4: Can I use mascarpone instead of ricotta?

Yes, but the texture will be richer and softer.

Q5: How long do they stay fresh?

About 4–5 days in an airtight container at room temperature.

Q6: Can I skip the orange zest?

You can, but it adds a lot of the cannoli flavor. Lemon zest is a good alternative.

Q7: Are these cookies very sweet?

They’re mildly sweet — balanced by the ricotta and chocolate.

Q8: Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour.

Q9: How can I make them more festive?

Dip in chocolate, top with sprinkles, or add crushed pistachios.

Q10: Can I double the recipe?

Definitely — they disappear fast, so a double batch is a smart move!

Conclusion

These Cannoli Cookies are a soft, sweet, and utterly delightful twist on an Italian classic. With creamy ricotta, zesty orange, and melty chocolate in every bite, they’re the kind of treat that brings joy with just one taste. Whether you’re baking for a holiday, a party, or just yourself, this one’s a total game-changer. And let me tell you — it’s worth every bite.

Print