Cannoli Cookies

Why You’ll Love This Recipe

These Cannoli Cookies are a bakery-quality treat you can make right at home. They’re:

• Light, soft, and delicately flavored with hints of orange and vanilla
• Filled with mini chocolate chips for that authentic cannoli touch
• Quick to prepare with no need for pastry shells or frying
• Perfect for holidays, special occasions, or any time you crave something sweet
• A creative twist on a classic Italian dessert everyone will adore

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Ricotta cheese (whole milk, well-drained)
• Egg
• Vanilla extract
• Orange zest
• Mini chocolate chips

For optional garnish:

• Powdered sugar (for dusting)
• Crushed pistachios (for topping)

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add ricotta, egg, vanilla extract, and orange zest. Beat until smooth and creamy.
5. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Fold in mini chocolate chips until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 11–13 minutes or until the edges are lightly golden.
9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
10. Once cooled, dust with powdered sugar and sprinkle with crushed pistachios, if desired.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 20 minutes
Bake Time: 12 minutes
Cooling Time: 10 minutes
Total Time: Approximately 40 minutes

Variations

• Chocolate-Dipped: Dip half of each cooled cookie into melted chocolate and let it set for a decadent finish.
• Pistachio Lovers: Mix chopped pistachios into the dough along with the chocolate chips.
• Citrus Twist: Add lemon zest instead of orange for a brighter flavor.
• Mini Cannoli Sandwiches: Spread sweetened ricotta or mascarpone filling between two cookies.

Storage/Reheating

Store Cannoli Cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for maximum freshness. If refrigerated, let them sit at room temperature for 10–15 minutes before serving. To freeze, place cooled cookies in a single layer in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use low-fat ricotta cheese?

It’s best to use whole milk ricotta for a creamy texture and rich flavor. Low-fat versions can make the dough too watery.

Do I need to drain the ricotta before using it?

Yes, drain excess liquid using a fine mesh strainer or paper towel to avoid overly soft cookies.

Can I substitute mascarpone for ricotta?

Yes, mascarpone creates a richer, creamier flavor similar to traditional cannoli filling.

Can I make the dough ahead of time?

Absolutely. Store the dough covered in the refrigerator for up to 48 hours before baking.

Why are my cookies flat?

Overmixing the dough or using ricotta with too much moisture can cause spreading. Make sure your ricotta is well-drained.

Can I skip the orange zest?

Yes, but the zest adds a lovely citrus note that enhances the flavor — highly recommended.

Can I use regular chocolate chips instead of mini?

Yes, but mini chips distribute more evenly throughout the dough.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I freeze the dough instead of baked cookies?

Yes, portion the dough into balls and freeze. Bake from frozen, adding 1–2 minutes to the bake time.

Are these cookies overly sweet?

No, they’re delicately sweet with a perfect balance from the ricotta and chocolate chips.

Conclusion

Cannoli Cookies offer all the charm and flavor of a classic Italian dessert in an easy-to-make cookie form. With their tender texture, subtle citrus aroma, and rich chocolate-studded dough, they’re perfect for any occasion — from casual gatherings to elegant celebrations. Once you try them, you’ll want to keep a batch on hand all year round.

Cannoli Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy Cannoli Cookies infused with ricotta, orange zest, and mini chocolate chips — a simple yet elegant twist on the classic Italian dessert, no frying required.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup whole milk ricotta cheese, well-drained
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/2 cup mini chocolate chips
• Powdered sugar, for dusting (optional)
• Crushed pistachios, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add ricotta, egg, vanilla extract, and orange zest. Beat until smooth and creamy.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Fold in mini chocolate chips until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 11–13 minutes, until the edges are lightly golden and centers are set.
9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar and sprinkle with crushed pistachios before serving, if desired.

Notes

• Drain ricotta thoroughly to prevent cookies from becoming too soft.
• For a richer flavor, substitute mascarpone for ricotta.
• Don’t overmix the dough — this helps maintain a tender texture.
• Store cookies with a slice of bread to keep them soft longer.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 25mg