Cannoli Cookies deliver the creamy, sweet, and slightly tangy flavor of traditional cannoli filling—without the hassle of frying shells. They’re soft, cake-like, and incredibly easy to make. Whether you’re a fan of Italian pastries or just love a unique cookie, these treats bring something special to the table. They also store well, making them ideal for make-ahead baking and gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Ricotta cheese
Egg
Vanilla extract
Mini chocolate chips
Powdered sugar (for glaze)
Milk (for glaze)
Chopped pistachios or extra chocolate chips (optional topping)
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the ricotta, egg, and vanilla extract, mixing until smooth.
Gradually mix in the dry ingredients until just combined.
Fold in the mini chocolate chips.
Drop rounded spoonfuls of dough onto the prepared baking sheets.
Bake for 12–15 minutes or until the edges are lightly golden and the centers are set.
Let cookies cool completely on a wire rack.
For the glaze, whisk powdered sugar with a little milk until smooth. Drizzle over cooled cookies and sprinkle with pistachios or more chocolate chips if desired.
Servings and timing
This recipe makes about 24 cookies and takes approximately 15 minutes to prep and 12–15 minutes to bake. Allow additional time for cooling and glazing.
Variations
Orange Zest: Add a teaspoon of orange zest to the batter for a citrusy twist.
Almond Flavor: Replace vanilla with almond extract for a nuttier profile.
Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Stuffed Cannoli Cookies: Add a small dollop of sweetened ricotta or mascarpone in the center before baking for a stuffed version.
Holiday Twist: Use festive sprinkles instead of pistachios for seasonal flair.
Storage/Reheating
Store Cannoli Cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week. Freeze in a single layer and transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature. Reheating is not necessary, but you can warm them slightly in the microwave for a softer texture.
FAQs
Can I use part-skim ricotta cheese?
Yes, part-skim ricotta works well, though whole milk ricotta will give a richer flavor and texture.
Do I need to drain the ricotta cheese first?
If your ricotta is very wet, it’s best to drain it slightly to avoid excess moisture in the dough.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.
How should I glaze the cookies neatly?
Use a piping bag or zip-top bag with the corner snipped off for clean glaze lines.
Are these cookies very sweet?
They’re moderately sweet. The glaze adds extra sweetness, so you can adjust or skip it based on preference.
Can I skip the glaze?
Yes, the cookies are delicious on their own or simply dusted with powdered sugar.
Can I freeze the glazed cookies?
Yes, but the glaze may become slightly sticky upon thawing. For best results, freeze unglazed and add the glaze after thawing.
Can I use mascarpone instead of ricotta?
Mascarpone can be used, but the texture and flavor will be slightly different—richer and more buttery.
Why are my cookies flat?
This can happen if the butter is too soft or the ricotta too wet. Make sure to measure flour correctly and avoid overmixing.
What’s the best way to store them for gifting?
Place cookies in paper liners inside a gift tin or box, separating layers with wax paper to prevent sticking.
Conclusion
Cannoli Cookies are a delightful and easy-to-make treat that captures the essence of the beloved Italian dessert in a soft, chewy bite. With simple ingredients and rich flavor, these cookies are perfect for holidays, special occasions, or just a sweet moment at home. Try them once, and they’re sure to become a favorite in your cookie collection.
Cannoli Cookies are soft, cake-like cookies inspired by the classic Italian dessert. Made with ricotta cheese, mini chocolate chips, and a touch of cinnamon, they’re finished with a sweet glaze and optional pistachios or extra chips for the perfect festive bite.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup ricotta cheese (drained if watery)
1 large egg
1 tsp vanilla extract
3/4 cup mini chocolate chips
1 cup powdered sugar (for glaze)
2–3 tbsp milk (for glaze)
Optional: chopped pistachios or additional mini chocolate chips for topping
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add ricotta, egg, and vanilla extract; mix until smooth and creamy.
Gradually mix in dry ingredients until just combined.
Fold in mini chocolate chips.
Drop rounded spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
For glaze: whisk powdered sugar and milk until smooth. Drizzle over cooled cookies and top with pistachios or more chips if desired.
Notes
If ricotta is very wet, drain it in a fine mesh strainer for 30 minutes.Glaze can be skipped or replaced with a dusting of powdered sugar for a simpler presentation.Use a piping bag or zip-top bag with a corner cut for neater glaze application.To freeze, store unglazed cookies in a freezer-safe bag and glaze after thawing.Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
