Cannoli Cookies Recipe
If you love classic cannoli but crave something a bit more casual and snackable, you’ll fall head over heels for these Cannoli Cookies. They capture all the charm of an Italian bakery: creamy ricotta, a whisper of almond, warm cinnamon, bursts of mini chocolate chips, and a dusting of sweet powdered sugar. Irresistible straight from the oven or the next day, this is the perfect dessert for anyone seeking a little old-world magic with every bite.
Ingredients You’ll Need
These Cannoli Cookies come together with simple essentials that each add something truly special. From the richness of ricotta to the nutty crunch of pistachios, every ingredient plays a starring role in the flavor, fragrance, and texture of these cookies.
- Unsalted butter: Adds richness and helps create that irresistible soft texture.
- Granulated sugar: Gives the cookies their classic sweetness and aids in structure.
- Brown sugar: Brings a hint of caramel depth that makes these cookies extra inviting.
- Large egg: Binds everything together and creates a tender crumb.
- Vanilla extract: Lends classic warmth and rounds out all the flavors.
- Almond extract: Just a touch infuses each bite with authentic Italian bakery aroma.
- All-purpose flour: The backbone that gives these Cannoli Cookies their shape.
- Baking soda: Ensures the cookies rise just enough for the perfect dome.
- Salt: Balances sweetness and sharpens every flavor.
- Ricotta cheese (well-drained): The secret to that soft, cake-like crumb and subtle dairy sweetness.
- Mini chocolate chips: Sprinkle in little bursts of chocolate that echo classic cannoli filling.
- Ground cinnamon: Adds warmth and a hint of spice to every bite.
- Chopped pistachios (optional): Delivers a wonderful crunch and iconic cannoli flair.
- Powdered sugar (for dusting): A cloud of sweetness that gives these cookies their signature bakery finish.
How to Make Cannoli Cookies
Step 1: Prep Your Oven and Pans
Bake like a pro by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This ensures perfectly baked Cannoli Cookies that lift easily from the pan and stay golden on the bottom.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until they’re pale, fluffy, and almost mousse-like. This step builds a delicate structure and gives your cookies that melt-in-your-mouth texture.
Step 3: Add Flavors and Ricotta
Crack in the egg, pour in both vanilla and almond extracts, and keep mixing until smooth. Next, blend in the well-drained ricotta cheese. Well-drained is key here — too much moisture and your Cannoli Cookies will spread too much.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together your flour, baking soda, salt, and cinnamon. Gently fold this mixture into your ricotta base, being careful not to overwork the dough — this keeps your cookies ultra-tender.
Step 5: Add the Mix-ins
Now the fun part: fold in the mini chocolate chips, and if you’d like, the pistachios. Every bite will have flecks of chocolate and a welcome little crunch, just like a true bakery cannoli.
Step 6: Scoop and Bake
Drop heaping tablespoons of dough onto your lined baking sheet, spacing them about two inches apart to give each cookie room to bloom. Bake for 12–14 minutes until the edges just begin to take on a golden hue.
Step 7: Cool and Finish
Let the cookies set on the baking sheet for 5 minutes, then transfer them to a wire rack. Once fully cool, give them a generous dusting of powdered sugar — this final touch turns these Cannoli Cookies into pure showstoppers.
How to Serve Cannoli Cookies
Garnishes
The finishing sprinkle of powdered sugar is only the beginning. For even more Italian flair, add a few extra mini chocolate chips or a scatter of crushed pistachios on top right after dusting. If you’re celebrating, an orange or lemon zest grating makes each cookie twinkle with brightness.
Side Dishes
Pair your Cannoli Cookies with a hot espresso, cappuccino, or even a cold glass of milk. These cookies shine alongside a simple scoop of vanilla bean gelato or a platter of fresh berries for a rustic after-dinner spread at your next gathering.
Creative Ways to Present
Stack these Cannoli Cookies on an elegant cake stand, or tuck them into bakery-style treat bags tied with ribbon for gifting. For parties, create a “cookie cannoli bar” where guests can add their favorite toppings: chopped nuts, chocolate shavings, or sweetened ricotta.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully! Store Cannoli Cookies in an airtight container in the refrigerator, where they’ll stay fresh for up to five days. The flavors only deepen, making that second-day cookie even more decadent.
Freezing
You can freeze Cannoli Cookies once cooled. Lay them in a single layer inside a freezer-safe container, with parchment between each layer, and freeze for up to two months. Allow to thaw at room temperature before serving, then add a fresh dusting of powdered sugar.
Reheating
If you prefer your cookies warm, pop them in a 300°F (150°C) oven for about 5 minutes straight from the refrigerator, or 8–10 minutes from frozen. This gently revives the soft center and makes your kitchen smell heavenly all over again.
FAQs
How do I drain ricotta cheese for Cannoli Cookies?
Spoon your ricotta cheese into a fine-mesh sieve lined with cheesecloth or coffee filters and let it sit over a bowl in the refrigerator for at least an hour (or up to overnight). This steps helps remove excess moisture and gives you the perfect cookie dough consistency.
Can I use regular chocolate chips instead of mini?
Mini chocolate chips are ideal since they distribute more evenly and give you little bursts of chocolate in every bite, but regular chips work in a pinch. Chop them up a bit for better distribution if you like.
What’s the best way to chop pistachios for these cookies?
Use a sharp knife to coarsely chop shelled pistachios, or pulse them a few times in a food processor. You want chunky pieces for crunch, but not so fine that they disappear into the dough.
Can I make Cannoli Cookies gluten-free?
Yes! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. Make sure to check your blend contains xanthan gum or add 1/4 teaspoon per cup for the best results.
Why do my cookies spread too much?
This usually means there’s excess moisture in the ricotta, or the dough was overworked. Be sure to drain your ricotta thoroughly and mix the dough just until the flour disappears for picture-perfect Cannoli Cookies.
Final Thoughts
There’s something truly magical about Cannoli Cookies—a cookie that’s part tradition, part comfort, and all celebration. You don’t need a special occasion to whip up a batch, but don’t be surprised if every bite sparks a little joy. Pour yourself some coffee, invite a friend, and treat yourself to Italian bakery bliss, one cookie at a time!
Print
Cannoli Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, featuring a blend of rich ricotta cheese, mini chocolate chips, and a hint of almond and cinnamon flavors. These cookies are perfect for any occasion and will surely impress your guests with their unique cannoli-inspired taste.
Ingredients
Cookie Dough:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional Ingredients:
- ¾ cup ricotta cheese (well-drained)
- ½ cup mini chocolate chips
- ½ teaspoon ground cinnamon
- ⅓ cup chopped pistachios (optional)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla, and almond extract. Stir in the ricotta cheese until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix the dough: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips and pistachios if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet and bake for 12–14 minutes, or until golden.
- Cool and dust: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Make sure the ricotta is well-drained to avoid excess moisture in the dough.
- Store cookies in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
