Cannoli Cookies

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I’ve always had a deep love for Italian desserts, especially anything inspired by the classic cannoli. That crispy shell filled with sweet ricotta cream and dotted with chocolate chips or candied fruit is simply unforgettable. So, when I started playing around in the kitchen and came up with these Cannoli Cookies, I knew I’d struck gold. They’re soft, cake-like cookies packed with mini chocolate chips, creamy ricotta filling, and just the right amount of sweetness. Finished with a snowy dusting of powdered sugar, each bite is a perfect mash-up of a traditional cannoli and a melt-in-your-mouth cookie.

I make these cookies for every holiday, family gathering, or anytime I want to impress someone with something unique yet comforting. They look beautiful on a dessert table and taste even better than they look. The best part? You get all the flavors of a cannoli without having to fry anything. If you’re a fan of chocolate chips, ricotta, and sweet vanilla flavor, you’re going to love these.

Why You’ll Love This Cannoli Cookies Recipe

Cannoli Cookies deliver all the indulgence of the classic Italian pastry in an easy-to-make, handheld treat. They’re soft and tender inside with just a hint of crispiness at the edges, and the combination of chocolate and ricotta is absolutely divine. Plus, they’re quick to mix up and don’t require any fancy ingredients.

They also travel well and stay soft for days, making them perfect for cookie exchanges, holiday gifts, or simply stocking the cookie jar. It’s hard to eat just one.

What Kind of Ricotta Should I Use?

Use whole milk ricotta cheese for best flavor and texture. You want ricotta that’s creamy but not overly wet — drain it slightly with cheesecloth or a fine mesh sieve if needed. Skipping this step can lead to soggy cookies, so it’s worth the extra few minutes.

Avoid non-dairy or fat-free alternatives, as they tend to affect the flavor and structure of the cookie.

Options for Substitutions

• Chocolate Chips: Mini chocolate chips are ideal, but you can also use chopped dark chocolate or even white chocolate chips for a twist.
• Ricotta: If you can’t find ricotta, mascarpone can work as a substitute. Just expect a richer, creamier taste.
• Powdered Sugar: For the final dusting, powdered erythritol can be used for a lower-sugar option.
• Vanilla: Almond extract can be used in place of vanilla for a different flavor profile.
• Flour: Gluten-free all-purpose flour blends generally work well as a 1:1 substitute if needed.

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Ingredients for this Cannoli Cookies Recipe

Each ingredient plays a key role in delivering that perfect cannoli flavor and texture in cookie form:

• Whole Milk Ricotta Cheese – The creamy, slightly tangy base that brings the classic cannoli essence to the cookies.
• Unsalted Butter – Adds richness and structure; using unsalted allows for better control over the flavor.
• Granulated Sugar – Sweetens the cookie dough without overpowering the ricotta flavor.
• All-Purpose Flour – The foundation of the cookie that ensures a soft but sturdy texture.
• Baking Powder – Provides a gentle lift for a cake-like consistency.
• Eggs – Bind the ingredients together and contribute to the cookie’s softness.
• Vanilla Extract – Enhances the flavor and mimics the traditional cannoli filling.
• Mini Chocolate Chips – These scatter sweet, melty bites throughout each cookie, staying true to cannoli tradition.
• Powdered Sugar – For dusting the tops to give them that beautiful, bakery-style finish.

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Step 1: Prepare the Ricotta

Start by draining your ricotta if it’s watery. Place it in a fine mesh sieve or cheesecloth over a bowl and let it sit for 15–30 minutes. This ensures your cookie dough doesn’t become too wet, which can lead to flat, soggy cookies.

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Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy. This step incorporates air and helps give the cookies their soft texture. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.

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Step 3: Add Ricotta, Eggs, and Vanilla

Mix in the drained ricotta cheese, eggs, and vanilla extract until the mixture is smooth and creamy. This should take another minute or two. Make sure everything is well incorporated.

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Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

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Step 5: Fold in the Chocolate Chips

Gently fold the mini chocolate chips into the dough using a spatula. The dough will be soft but not runny. If it feels too loose, chill it in the fridge for 15–20 minutes to firm up slightly.

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Step 6: Scoop and Shape

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Use a cookie scoop or tablespoon to portion out the dough into rounded mounds, spacing them about 2 inches apart.

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Step 7: Bake to Perfection

Bake the cookies for 12–14 minutes or until the edges are just lightly golden and the tops are set. They should still be soft in the center — avoid overbaking.

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Step 8: Cool and Dust with Powdered Sugar

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, generously dust them with powdered sugar.

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How Long to Prepare the Cannoli Cookies

These cookies come together fairly quickly, which makes them a great option when you want something special without spending hours in the kitchen.

Prep Time: From start to finish, preparing the dough takes about 20–25 minutes. This includes draining the ricotta (which can happen passively while you prep the other ingredients), creaming the butter and sugar, and folding everything together.

Bake Time: Each batch needs about 12–14 minutes in the oven. Cooling time adds another 10–15 minutes. If you’re making multiple trays, allow for some overlap.

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Tips for Perfect Cannoli Cookies

• Drain the ricotta well to avoid overly wet dough — even just 20 minutes makes a difference.
• Use mini chocolate chips instead of regular to ensure even distribution and better texture.
• Don’t overmix once the flour is added — just enough to combine is all you need.
• Chill the dough briefly if it feels too soft. This helps maintain the rounded cookie shape.
• Dust with powdered sugar after cooling so the sugar doesn’t melt into the cookie.

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Watch Out for These Mistakes While Cooking

• Skipping the ricotta draining step can make your cookies too flat or soggy.
• Using cold butter instead of softened butter will lead to uneven mixing.
• Overbaking will dry out the cookies and take away from their tender, cake-like texture.
• Adding too many chips can weigh the dough down and prevent it from rising properly.
• Dusting with sugar while still warm can cause the sugar to disappear into the cookie.

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What to Serve With Cannoli Cookies?

1. Fresh Espresso or Cappuccino

The deep flavors of coffee pair beautifully with the sweet, creamy richness of the cookies.

2. Vanilla Bean Gelato

Serve a scoop of gelato alongside for a complete Italian dessert experience.

3. Sweet Dessert Wine

Try a glass of Vin Santo or Moscato for a perfect balance of flavor and elegance.

4. Fruit Platter

A light mix of berries or citrus segments offers a refreshing contrast to the cookies.

5. Nutty Liqueur (like Amaretto)

A splash on the side complements the almond and vanilla tones in the cookies.

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Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3–4 days. They stay soft and flavorful without refrigeration.

Refrigeration: If your kitchen runs warm or humid, you can refrigerate them for up to a week. Bring them to room temp before serving to get the best texture.

Freezing: These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a sealed bag or container for up to 2 months. Thaw at room temp and dust with fresh powdered sugar before serving.

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Estimated Nutrition

(Per cookie – approximate values)

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 17g
• Sugar: 9g
• Protein: 3g
• Fiber: 0.5g
• Sodium: 60mg
• Cholesterol: 25mg

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Frequently Asked Questions

How do I know when the cookies are done?

The tops should look set and the edges lightly golden. They may feel slightly soft but will firm up as they cool.

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance and stored covered in the refrigerator. Let it sit at room temp for 10 minutes before scooping.

Can I add orange zest like traditional cannoli?

Absolutely! Adding a teaspoon of fresh orange zest to the dough enhances the flavor and adds a subtle citrus note.

Why did my cookies turn out flat?

Too much moisture in the ricotta or warm butter can cause spreading. Make sure the ricotta is drained and butter is just softened, not melted.

Can I make them gluten-free?

Yes, a good 1:1 gluten-free flour blend works well. Just be sure it’s a blend meant for baking cookies.

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Conclusion

Cannoli Cookies are the kind of treat that feels luxurious without being complicated. They blend the nostalgic charm of Italian cannoli with the ease and comfort of a homemade cookie. Whether you’re baking for the holidays, sharing with friends, or simply indulging in something sweet, these cookies always hit the mark. Perfectly soft, subtly sweet, and speckled with chocolate — they’re impossible to resist.

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