Cannoli Cookies

Save this article on:

If you’re anything like me, the charm of a traditional Italian cannoli is nearly impossible to resist. That creamy ricotta center dotted with mini chocolate chips, wrapped in a crispy shell — it’s the kind of dessert that instantly transports me to a bustling bakery in Sicily. But sometimes, I want that same rich flavor and texture in a more portable, less fussy format. That’s where these Cannoli Cookies come in.

These cookies have all the essence of a cannoli packed into a tender, cake-like bite. I love serving them during the holidays, but honestly, they’re perfect any time of year. The combination of ricotta, vanilla, cinnamon, and mini chocolate chips creates a warm, nostalgic flavor profile. Plus, they’re finished with a snowy dusting of powdered sugar that makes them look just as special as they taste.

Why You’ll Love This Cannoli Cookie Recipe

Cannoli cookies are the perfect marriage of two beloved treats: classic Italian cannoli and soft, chewy cookies. They’re not only simple to make, but they also offer the creamy texture of ricotta and the richness of mini chocolate chips in every bite. These cookies bake up beautifully with a golden exterior and a soft, flavorful middle, and the powdered sugar topping adds a delightful finish.

They’re festive, crowd-pleasing, and ideal for cookie exchanges or gifting. But more than anything, they’re incredibly satisfying to eat. If you’re a fan of cannoli, these cookies might just become your new go-to.

What Kind of Ricotta Should I Use?

For the best results, use full-fat ricotta cheese and drain it if it’s too wet. Excess moisture can affect the texture of the cookie dough, making it too soft or leading to flat cookies. I prefer using a good-quality deli-style ricotta or draining store-bought ricotta with a cheesecloth over a bowl for an hour or two.

Avoid ricotta that’s overly processed or runny, as it won’t give you that creamy, rich texture you want in a cannoli-style cookie.

Options for Substitutions

• Chocolate chips: You can swap mini chocolate chips for chopped dark chocolate or white chocolate chips if you prefer.
• Ricotta: In a pinch, mascarpone or even cream cheese could work, though the flavor will change.
• Vanilla: Try adding a splash of almond extract for a nutty twist.
• Powdered sugar: If you want less sweetness, dust lightly or omit entirely.
• Flour: Gluten-free flour blends can be used, just ensure they include xanthan gum for structure.

---

Ingredients for Cannoli Cookies

• Unsalted Butter – Softened butter gives these cookies their tender texture and helps create a rich flavor base.
• Granulated Sugar – Adds sweetness and helps with structure and spread.
• Ricotta Cheese – The heart of the cookie, bringing moisture and that signature cannoli creaminess.
• Vanilla Extract – Enhances the sweetness and adds aromatic depth.
• Egg – Binds the dough and contributes to a soft texture.
• All-Purpose Flour – Provides the structure needed to hold the cookies together.
• Baking Powder – Ensures a gentle rise for pillowy cookies.
• Salt – Balances sweetness and elevates all the flavors.
• Mini Chocolate Chips – For that classic cannoli chocolate touch in every bite.
• Powdered Sugar – Used for dusting the cookies, mimicking the cannoli’s sweet finish.

---

Step 1: Cream the Butter and Sugar

Start by creaming the softened butter with the granulated sugar until it becomes light and fluffy. This process introduces air, which helps give the cookies their tender texture. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes.

---

Step 2: Mix in Ricotta, Egg, and Vanilla

Add the ricotta cheese, egg, and vanilla extract to the creamed mixture. Beat until everything is fully incorporated and the batter looks smooth and creamy. This step infuses the batter with moisture and flavor.

---

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning throughout the dough.

---

Step 4: Incorporate the Dry Into the Wet

Gradually add the dry ingredients into the wet mixture. Do this in stages to avoid overmixing. Stir until just combined, and don’t worry if the dough seems soft—it should be.

---

Step 5: Fold in the Mini Chocolate Chips

Gently fold in the mini chocolate chips using a rubber spatula. Try not to overwork the dough at this stage to maintain the soft, delicate texture of the cookies.

---

Step 6: Chill the Dough

Cover the dough and refrigerate it for at least 1 hour. Chilling helps firm up the dough, making it easier to handle and preventing the cookies from spreading too much while baking.

---

Step 7: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure easy removal and prevent sticking.

---

Step 8: Scoop and Bake

Using a cookie scoop or tablespoon, portion the dough onto the baking sheet, spacing cookies about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.

---

Step 9: Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, generously dust with powdered sugar for that classic cannoli finish.

---

How Long to Prepare Cannoli Cookies

The total time to make Cannoli Cookies is quite manageable and worth every minute for the payoff of soft, tender, bakery-worthy cookies.

Prep Time: You’ll need about 15 minutes to gather and prepare your ingredients, and mix the dough. That includes creaming the butter, incorporating ricotta, and folding in the chocolate chips.

Chill Time: The dough needs to chill for at least 1 hour. This helps keep the cookies from spreading and gives them the perfect texture.

Baking Time: Bake each batch for 12-14 minutes, depending on your oven. Let them cool before dusting with powdered sugar.

Altogether, you’re looking at a little over an hour and a half from start to finish, including downtime while the dough chills.

---

Tips for Perfect Cannoli Cookies

• Drain your ricotta: If your ricotta is watery, let it sit in a cheesecloth over a bowl for an hour to remove excess moisture.
• Use mini chocolate chips: They distribute more evenly and create the perfect chocolate-to-dough ratio.
• Don’t skip chilling: Cold dough helps prevent spreading and gives you that soft, pillowy center.
• Measure flour correctly: Spoon and level your flour to avoid dense cookies.
• Let them cool fully: Dusting with powdered sugar too early will cause it to melt.

---

Watch Out for These Mistakes While Cooking

• Using wet ricotta: This can make your dough overly sticky and your cookies flat.
• Overmixing the dough: It can lead to tough cookies. Mix just until combined.
• Skipping the chill: Warm dough spreads too much and loses its shape.
• Overbaking: These cookies should stay soft. Pull them when edges are lightly golden.
• Not using parchment paper: This helps avoid sticking and ensures even browning.

---

What to Serve With Cannoli Cookies?

Espresso or Cappuccino

Pairing these with a strong Italian coffee enhances their sweet, creamy flavor.

Limoncello

A shot of chilled limoncello offers a bright contrast to the richness of the cookies.

Fresh Berries

Strawberries or raspberries add a tart burst that complements the sweet ricotta.

Vanilla Ice Cream

Make a mini dessert sandwich with a scoop between two cookies.

Sweet Dessert Wine

Try a glass of Moscato or Vin Santo for a classic Italian pairing.

---

Storage Instructions

Room Temperature: Cannoli cookies stay fresh in an airtight container at room temp for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigerator: For longer storage, refrigerate in a sealed container for up to 5 days. Let them come to room temperature before serving.

Freezer: You can freeze baked cookies for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight and dust with powdered sugar before serving.

---

Estimated Nutrition

Per cookie (based on 24 cookies):

• Calories: 140
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 60mg
• Carbohydrates: 17g
• Fiber: 0.5g
• Sugar: 9g
• Protein: 2g

---

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the dough up to 2 days in advance. Keep it covered and refrigerated until ready to bake.

Can I freeze the dough instead of baking right away?

Definitely. Scoop the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 extra minutes.

Can I use part-skim ricotta?

You can, but full-fat ricotta yields a richer flavor and creamier texture. Just be sure to drain it well.

Why did my cookies spread too much?

Likely due to warm dough or wet ricotta. Always chill the dough and check the moisture content of your cheese.

Can I add other flavors?

Absolutely! A touch of orange zest or cinnamon in the dough adds a lovely twist.

---

Conclusion

Cannoli Cookies are a joyful twist on a beloved classic, bringing the flavors of ricotta-filled cannoli into the form of a soft, irresistible cookie. With their perfect balance of sweetness, creaminess, and a touch of chocolate, they’re sure to become a staple in your baking rotation. Whether for a holiday tray, a coffee break treat, or a homemade gift, these cookies deliver charm and comfort in every bite.

---

Print