Cannoli Cookies

Imagine biting into a buttery cookie that captures all the creamy, citrusy magic of a traditional Italian cannoli. These Cannoli Cookies deliver that iconic flavor in a convenient, handheld treat that’s crisp on the edges and tender in the center. The delicate hint of orange zest, rich ricotta cheese, and mini chocolate chips create a symphony of authentic cannoli flavors in every bite. Whether you’re an Italian dessert enthusiast or simply looking for a unique cookie to add to your repertoire, these Cannoli Cookies will transport your taste buds straight to Sicily. You’ll learn how to create these delectable treats with a simple technique that guarantees perfect results every time.

Why You’ll Love This Recipe

These Cannoli Cookies are about to become your new favorite for so many reasons. First, they offer the perfect balance of textures—a slightly crisp exterior that gives way to a soft, tender center studded with chocolate chips. The combination is irresistibly satisfying. Unlike traditional cannoli that must be filled just before serving, these cookies maintain their delightful texture for days, making them perfect for advance preparation.

What truly sets these Cannoli Cookies apart is how they capture the essence of classic cannoli filling—the creamy ricotta, sweet powdered sugar, and bright citrus notes—in a form that’s much easier to make than the traditional fried pastry shells. The mini chocolate chips add delightful little bursts of chocolate throughout each bite, mimicking the chocolate-dipped ends of classic cannoli.

Best of all, this recipe uses simple ingredients you likely already have in your kitchen, with the exception of ricotta cheese. They’re impressive enough for special occasions but easy enough for a weeknight baking session.

Ingredients

For the Cannoli Cookies (makes approximately 24 cookies):

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 8 oz (226g) whole milk ricotta cheese, drained if very wet
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 tablespoon orange zest (from approximately 1 medium orange)
• 3/4 cup (128g) mini chocolate chips, plus extra for topping
• 1/4 cup (35g) pistachios, finely chopped (optional)
• Powdered sugar for dusting

The ricotta cheese is the star ingredient here, providing that authentic cannoli creaminess. Whole milk ricotta works best for richness, but part-skim will work in a pinch. Fresh orange zest is essential for that bright citrus note found in traditional cannoli filling. Mini chocolate chips distribute better throughout the dough than regular-sized chips, creating that classic cannoli experience in every bite.

Pro Tips

Drain the ricotta if necessary: If your ricotta seems particularly wet, place it in a fine-mesh strainer lined with a coffee filter or cheesecloth for about 30 minutes before using. This prevents overly wet cookies and helps achieve the perfect texture.

Perfect the mixing technique: Unlike most cookie recipes, Cannoli Cookies benefit from minimal mixing once the flour is added. Overmixing will develop too much gluten, making your cookies tough instead of tender. Stop mixing as soon as the flour is incorporated for the best texture.

Master the chilling time: Don’t skip chilling the dough for at least 2 hours (or overnight for best results). This resting period allows the flour to fully hydrate and the flavors to meld together. It also prevents excessive spreading during baking, maintaining that slightly domed shape characteristic of authentic Cannoli Cookies. The dough might seem too soft before chilling, but patience here pays off with perfect cookies.

Instructions

Step 1: Prepare the dough

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the drained ricotta cheese and mix until just incorporated. Beat in the egg, vanilla extract, almond extract (if using), and orange zest until well combined, scraping down the sides of the bowl as needed.

Step 2: Add dry ingredients

Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. The dough will be somewhat soft and sticky. Gently fold in the mini chocolate chips and chopped pistachios (if using) with a rubber spatula until evenly distributed. Be careful not to overmix.

Step 3: Chill the dough

Cover the cookie dough with plastic wrap, pressing it directly onto the surface of the dough. Refrigerate for at least 2 hours or up to 24 hours. This crucial step allows the flavors to develop and makes the dough easier to handle.

Step 4: Prepare for baking

When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften, making it easier to scoop.

Step 5: Shape and bake

Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. For the authentic Cannoli Cookie appearance, roll each portion into a ball and then slightly flatten the top. Press a few extra mini chocolate chips on top of each cookie.

Bake for 10-12 minutes, or until the edges are just turning golden but the centers still look slightly soft. Be careful not to overbake; these cookies should remain pale with just a hint of gold around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Finish and serve

Once the Cannoli Cookies are completely cooled, dust them lightly with powdered sugar just before serving. This finishing touch adds the perfect sweet finish and visual appeal reminiscent of traditional cannoli.

Variations

Chocolate Cannoli Cookies: For chocolate lovers, add 1/4 cup unsweetened cocoa powder to the dry ingredients. This creates a chocolate cookie base that pairs beautifully with the ricotta and chocolate chips, reminiscent of chocolate-dipped cannoli. Reduce the flour by 1/4 cup to maintain the proper dough consistency.

Citrus Cannoli Cookies: For a brighter, more pronounced citrus flavor, replace the orange zest with lemon zest, and add 1 teaspoon of lemon extract. This variation creates a refreshing twist on the classic Cannoli Cookies and works wonderfully for summer gatherings or as part of an afternoon tea spread.

Holiday Cannoli Cookies: Transform these into festive treats by adding 1/4 cup finely chopped candied cherries and substituting white chocolate chips for the regular mini chocolate chips. The red and white color combination makes these perfect for Christmas cookie platters or Valentine’s Day treats.

Storage and Serving

Cannoli Cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. The cookies may soften slightly over time due to the ricotta cheese content, but many people prefer them this way as they develop an even more authentic cannoli-like texture.

For the freshest presentation, wait to dust with powdered sugar until just before serving, as it tends to absorb into the cookies over time. These cookies can also be frozen for up to 3 months in a well-sealed container with parchment paper between layers.

For a spectacular serving suggestion, create a Cannoli Cookie ice cream sandwich by placing a scoop of vanilla or pistachio gelato between two cookies. Alternatively, serve alongside espresso or strong Italian coffee for an authentic Italian dessert experience. For special occasions, arrange on a platter with fresh berries and a small bowl of extra chocolate chips for dipping.

FAQs

Can I use cottage cheese instead of ricotta?
While ricotta is traditional for authentic Cannoli Cookies, you can substitute cottage cheese in a pinch. Process it briefly in a food processor first to achieve a smoother texture similar to ricotta.

Why did my cookies spread too much?
If your cookies spread excessively, the dough likely wasn’t chilled enough. Make sure to refrigerate for at least 2 hours, and if your kitchen is warm, work with small batches, keeping the rest of the dough refrigerated until ready to bake.

Can I make these cookies without chocolate chips?
Absolutely! Traditional cannoli sometimes omit chocolate in favor of just pistachios or candied fruit. Feel free to substitute chopped pistachios, candied orange peel, or leave them plain.

How do I know when the cookies are done baking?
Cannoli Cookies should remain relatively pale with just a hint of golden coloring around the edges. If you wait until they look fully golden, they’ll likely be overbaked and lose their soft interior texture.

Can I make the dough ahead of time?
Yes! The dough can be prepared up to 3 days in advance and kept refrigerated. You can also freeze portioned cookie dough balls for up to 3 months and bake them directly from frozen, adding 1-2 minutes to the baking time.

Conclusion

These Cannoli Cookies are comfort food at its finest — a perfect balance of sweet nostalgia and innovative baking. The delicate marriage of creamy ricotta, orange zest, and chocolate creates something truly special that honors the beloved Italian dessert while being accessible enough for everyday baking. It’s the kind of recipe that bridges generations, satisfying both traditional cannoli enthusiasts and those new to these iconic flavors. Whether shared at holiday gatherings, packed as a special lunchbox treat, or enjoyed with your afternoon coffee, these cookies deliver the magic of Sicily in every delicious bite.

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