Cannoli Cookies

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Cannoli Cookies – All the Flavors of a Classic Italian Dessert in One Soft, Irresistible Bite

If you’ve ever enjoyed the sweet, creamy, and citrusy magic of a classic Italian cannoli, you’ll understand why bakers everywhere are turning to these Cannoli Cookies as a fun and easy way to capture those signature flavors in a new form. These cookies are soft and tender, kissed with orange zest and warm cinnamon, and studded with mini chocolate chips, crushed pistachios, and a hint of ricotta cheese. They’re everything you love about cannoli—minus the deep frying and delicate pastry shells.

Perfect for holiday cookie trays, tea parties, or any day when you’re craving something sweet and different, Cannoli Cookies bring a touch of Italian bakery charm right to your kitchen. Let’s walk through the full recipe, with all the tips and insight you need to make a batch of cookies that taste just as luxurious and joyful as the dessert that inspired them.

What Are Cannoli Cookies?

Cannoli Cookies are a soft-drop cookie inspired by the famous Sicilian dessert, cannoli. Traditional cannoli are tube-shaped shells of fried pastry dough filled with a sweet, creamy filling made from ricotta cheese, sugar, vanilla, chocolate chips, and sometimes candied orange peel or pistachios. The combination of textures and flavors is heavenly—but making traditional cannoli can be time-consuming and a bit intimidating for the average home baker.

These cookies simplify that experience. Instead of preparing and frying pastry dough, you’re making a simple cookie base enriched with ricotta cheese. You’ll mix in mini chocolate chips, pistachios, cinnamon, and orange zest—mimicking the complex flavors of a cannoli filling. A light vanilla glaze and a few decorative toppings take them over the top and make them as pretty as they are delicious.

Why You’ll Love This Recipe

  • Easy to make – no pastry shells or frying required
  • Soft and moist thanks to the ricotta cheese
  • Bursting with cannoli flavors: orange, cinnamon, vanilla, and chocolate
  • Great for gifting, cookie swaps, or special occasions
  • Customizable with your favorite add-ins and toppings

Ingredients Breakdown

Let’s take a closer look at each ingredient and how it contributes to the flavor and texture of your Cannoli Cookies.

For the Cookies:

  • Unsalted Butter (1/2 cup / 1 stick): Butter provides richness and tenderness. Using unsalted butter allows you to control the salt level more precisely.
  • Granulated Sugar (3/4 cup): Sweetens the dough while helping create a light, fluffy texture when creamed with butter.
  • Ricotta Cheese (1/2 cup): This key ingredient adds moisture, tenderness, and the creamy dairy flavor you associate with traditional cannoli filling. Whole milk ricotta is preferred for the richest flavor and smoothest texture.
  • Large Egg (1): Helps bind the ingredients and gives structure to the cookie.
  • Vanilla Extract (1 tsp): Adds warmth and rounds out the sweetness.
  • Almond Extract (1/2 tsp, optional): A small amount enhances the flavor complexity, echoing the nutty notes of pistachio and balancing the orange.
  • All-Purpose Flour (1 3/4 cups): Provides structure and body to the cookie dough.
  • Baking Powder (1 tsp): Gives the cookies a gentle lift, keeping them soft and fluffy.
  • Salt (1/4 tsp): Balances the sweetness and enhances all the flavors.
  • Ground Cinnamon (1/2 tsp): Adds warmth and depth. It pairs wonderfully with the orange zest and ricotta.
  • Mini Chocolate Chips (1/2 cup): Just like in classic cannoli, chocolate chips add bursts of richness and contrast.
  • Chopped Pistachios (1/4 cup, optional): Give texture, flavor, and a bit of color. These are common in traditional cannoli toppings.
  • Zest of 1 Orange: Brightens the cookies and ties in the citrusy notes found in many cannoli recipes.

For the Glaze (Optional):

  • Powdered Sugar (1 cup): The base of a smooth, sweet glaze.
  • Milk (2 tbsp): Thins the glaze to the right drizzling consistency.
  • Vanilla Extract (1/2 tsp): Adds flavor to the glaze.
  • Extra Mini Chocolate Chips and Chopped Pistachios: For a decorative, bakery-style finish.

Equipment You’ll Need

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Zester or microplane
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling racks

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside. Zest your orange, chop your pistachios (if using), and drain your ricotta cheese if it’s watery. It’s important that the ricotta be well-drained to avoid overly wet cookie dough.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step incorporates air and helps give the cookies a soft texture.

Step 3: Add Ricotta, Egg, and Extracts

Add the ricotta cheese, egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Mix until smooth and fully combined. The batter may appear slightly lumpy because of the ricotta, which is perfectly normal.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.

Step 5: Add Chocolate Chips, Pistachios, and Orange Zest

Fold in the mini chocolate chips, chopped pistachios, and orange zest using a rubber spatula. The dough should be thick but scoopable.

Step 6: Scoop and Bake

Use a medium cookie scoop (about 1.5 tablespoons of dough) to portion out the cookies onto the prepared baking sheets. Space them about 2 inches apart. These cookies don’t spread much, so gently flatten the tops with the back of a spoon if you want a more uniform appearance.

Bake for 12–14 minutes, or until the edges are set and the tops are slightly golden. Avoid overbaking to preserve their soft, cake-like texture.

Step 7: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Step 8: Make the Glaze (Optional)

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Adjust consistency with more sugar or milk if needed.

Step 9: Glaze and Garnish

Drizzle the glaze over the cooled cookies using a spoon or piping bag. While the glaze is still wet, sprinkle with extra mini chocolate chips and chopped pistachios for a beautiful, bakery-worthy finish. Allow the glaze to set before serving or storing.

Serving Suggestions

These cookies are delicious with or without glaze, making them versatile for any occasion. Serve them with coffee or espresso for an afternoon treat, offer them as part of a holiday dessert platter, or wrap them in cellophane with a ribbon as edible gifts.

Storage and Make-Ahead Tips

  • Store Cannoli Cookies in an airtight container at room temperature for up to 3 days.
  • If glazed, layer them with wax paper or parchment paper to prevent sticking.
  • For longer storage, freeze the unglazed cookies for up to 2 months. Thaw at room temperature and glaze just before serving.
  • The dough can be made a day ahead and chilled, though you may need to let it sit at room temperature for 15–20 minutes before scooping.

Variations and Customizations

  • No Nuts: Omit the pistachios entirely if you or someone you’re baking for has a nut allergy.
  • Ricotta Substitute: If you don’t have ricotta on hand, you can try mascarpone or cream cheese, though the texture and flavor will be slightly different.
  • More Citrus: Add lemon zest for a different citrus profile, or replace the orange entirely for a lighter flavor.
  • Cannoli Shell Crunch: For fun, crush a few cannoli shells or waffle cones and sprinkle them over the glaze for a crunchy, themed topping.

Troubleshooting Tips

  • Dough too sticky: Chill the dough for 20 minutes to make it easier to scoop and handle.
  • Spreading too much: Make sure your butter is softened, not melted. Also ensure you didn’t overmix the dough.
  • Too dry: Be careful not to overbake. Ricotta helps keep these cookies moist, but overbaking can make them dry out.

Final Thoughts

Cannoli Cookies are a delightful fusion of Italian dessert tradition and home-style baking simplicity. With their moist, tender crumb, bursts of chocolate and pistachio, and gentle hints of orange and cinnamon, they’re a treat that feels both comforting and elegant. They’re perfect for sharing, celebrating, and making memories—one soft bite at a time.

Whether you’re making them for a holiday gathering or just because, these cookies are sure to impress anyone who loves the flavors of traditional cannoli. Best of all, they deliver those classic tastes with a lot less work, making them ideal for busy bakers who still want to create something special. Bake a batch today and bring a little taste of Sicily into your kitchen.

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