Introduction
If you’ve ever bitten into a freshly filled Italian cannoli, you know exactly why people swoon over them. That crisp shell, the creamy ricotta filling, and those little pops of chocolate chips—it’s a dessert dream come true. But what if I told you that you could capture all of that deliciousness in a cookie? Yep, you read that right—Cannoli Cookies!
I first stumbled upon these cookies at a holiday cookie swap. Someone had brought a tray piled high with what looked like little golden drops of heaven, sprinkled with powdered sugar and dotted with pistachios. The moment I took a bite, I was hooked. They had the cozy comfort of a cookie but the unmistakable flavor of a cannoli. Ever since then, they’ve been one of my go-to recipes for parties, holidays, and “just because” baking days.
What makes Cannoli Cookies so popular? They’re soft, slightly cakey, and infused with ricotta cheese, which gives them a delicate richness. Add in mini chocolate chips and crunchy pistachios, and suddenly you’ve got a treat that tastes like an Italian bakery special—but from the comfort of your own kitchen.
Let’s roll up our sleeves and make a batch together!
Ingredients
Here’s what you’ll need for the perfect Cannoli Cookies:
Classic Ingredients
- 1 cup ricotta cheese (whole milk, drained if watery)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios
- Powdered sugar, for dusting
Substitution Ideas
- Ricotta Cheese: Substitute with mascarpone for an even creamier texture. For a lighter version, use part-skim ricotta.
- Butter: Use vegan butter for a dairy-free option.
- Flour: Swap with a 1:1 gluten-free flour blend if needed.
- Chocolate Chips: White chocolate chips or chopped dark chocolate make fun variations.
- Pistachios: Replace with chopped almonds, walnuts, or leave out for nut-free cookies.
Step-by-Step Instructions
Making Cannoli Cookies is simple and beginner-friendly. Here’s how to do it:
Step 1: Prep Your Ingredients
Before you start, make sure your ricotta is well-drained. If it’s too watery, place it in a fine mesh strainer or cheesecloth for about 30 minutes. This helps prevent overly wet dough.
Step 2: Cream the Butter, Sugar & Ricotta
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the ricotta and continue beating until smooth. Mix in the egg and vanilla extract until well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Combine Wet & Dry
Gradually add the dry ingredients to the ricotta mixture. Stir until just combined—don’t overmix, or your cookies may turn out dense.
Step 5: Add Mix-Ins
Fold in the mini chocolate chips and chopped pistachios. The dough will be slightly sticky, and that’s exactly what you want.
Step 6: Scoop & Bake
Drop tablespoon-sized scoops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the cookies are lightly golden around the edges.
Step 7: Cool & Dust
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Once fully cooled, dust generously with powdered sugar for that authentic cannoli flair.
Extra Tips
Serving Suggestions
- Stack them high on a platter for a festive holiday dessert spread.
- Pair with espresso, cappuccino, or a glass of dessert wine for a true Italian experience.
- Sandwich two cookies with sweetened ricotta or mascarpone filling for an extra indulgent twist.
Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to a week.
- Freeze baked cookies in a freezer-safe bag for up to 2 months—just thaw before serving.
Ingredient Variations
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the dough for a bright flavor.
- Spiced Version: A pinch of cinnamon or nutmeg adds warmth.
- Glaze Option: Drizzle with a light vanilla glaze instead of powdered sugar for extra sweetness.
Nutritional Information (per cookie, about 24 cookies per batch)
- Calories: ~110
- Fat: 5g
- Carbohydrates: 14g
- Protein: 2g
- Sugar: 8g
(Adapted from Crave Script’s Cannoli Cookies recipe)
FAQ Section
Q: How long does it take to make Cannoli Cookies?
A: From start to finish, about 30 minutes (10 minutes prep, 12 minutes bake, plus cooling).
Q: Can I substitute the ricotta cheese?
A: Yes! Mascarpone works beautifully, though the flavor and texture will be slightly richer. Cottage cheese (blended until smooth) can also be used in a pinch.
Q: Can I freeze Cannoli Cookies?
A: Absolutely. Store baked cookies in a freezer-safe bag for up to 2 months. You can also freeze the dough—just scoop onto a baking sheet, freeze solid, then transfer to a bag and bake when ready.
Q: Why are my Cannoli Cookies flat?
A: This usually means your ricotta had too much liquid. Be sure to drain it before mixing, and avoid overmixing the dough.
Conclusion
And there you have it—an easy, delightful recipe for Cannoli Cookies that will wow your family and friends. These little bites of Italian-inspired goodness are everything you love about a traditional cannoli but in a soft, chewy cookie form.
Whether you’re making them for a holiday cookie swap, gifting them in a pretty box, or just treating yourself, they’re guaranteed to be a hit.
So, preheat that oven, grab your ricotta, and bake up some magic. Trust me—once you try them, you’ll be making these again and again!
👉 If you whip up a batch, I’d love to see them! Drop a comment below, share your experience, or snap a photo and tag me. Happy baking!