If you love cannoli as much as I do, then you’re going to fall in love with these cannoli cookies. They have all the flavors of the classic Italian dessert — creamy ricotta, hints of orange zest, mini chocolate chips, and just the right touch of sweetness — all baked into a soft, tender cookie. The first time I made these for a holiday cookie exchange, they disappeared before I could even grab a second one. Now they’re a must-make in my kitchen whenever I’m craving something indulgent and special, but still simple to whip up.
Let me show you why these cannoli cookies work so well and how you can make them part of your dessert lineup.
Why This Recipe Works
These cookies combine the best of two worlds: the soft, chewy comfort of a cookie and the rich, creamy flavor of a cannoli filling. Here’s why this recipe is always a hit:
- Ricotta keeps them moist and soft: The texture is perfectly tender without being heavy.
- Citrus zest brightens the flavor: Orange and lemon zest add freshness that balances the richness.
- Mini chocolate chips give little bursts of sweetness: Every bite has a pop of chocolate that reminds me of biting into a classic cannoli.
- Quick and easy to make: No complicated steps or chilling required.
- Perfect for any occasion: Holiday cookie trays, special gatherings, or just a sweet treat for yourself.
Ingredients You’ll Need
(Makes about 30 cookies | Prep Time: 15 minutes | Cook Time: 12-14 minutes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese (drained if watery)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
How I Make Cannoli Cookies (Step-by-Step)
1. Cream Butter and Sugar
I start by creaming the softened butter and granulated sugar together until light and fluffy. This step gives the cookies that perfect soft texture.
2. Add Ricotta and Flavorings
Next, I beat in the egg, then add the ricotta, vanilla extract, orange zest, and lemon zest. The mixture becomes smooth and fragrant, and it already smells like dessert heaven.
3. Mix Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, and salt. I slowly add the dry ingredients to the wet mixture, stirring just until combined. Then I fold in the mini chocolate chips.
4. Scoop and Bake
I use a small cookie scoop to drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. The cookies bake at 350°F for 12-14 minutes, just until the edges are lightly golden and the tops are set.
5. Cool and Dust
I let the cookies cool completely on a wire rack, then dust them generously with powdered sugar. It’s the finishing touch that makes them look and taste just like mini cannoli bites.
My Favorite Tips for Perfect Cannoli Cookies
- Drain the ricotta: If your ricotta is too watery, the cookies can become too soft. I always let mine sit in a fine mesh strainer for about 30 minutes before baking.
- Use fresh citrus zest: It makes all the difference in brightening the flavor.
- Don’t overmix the dough: Stir until just combined to keep the cookies tender.
- Use mini chocolate chips: They distribute evenly throughout the dough for perfect bites.
- Store in an airtight container: These cookies stay soft and fresh for up to 4 days.
What I Serve with Cannoli Cookies
These cookies are perfect on their own but also pair beautifully with other treats. Here’s what I like to serve them with:
- A hot espresso or cappuccino for an Italian-style dessert
- A platter of fresh berries for balance
- A glass of chilled dessert wine or sweet limoncello
- On a holiday cookie tray alongside biscotti, almond cookies, and pizzelles
FAQs (From My Kitchen to Yours)
Q: Can I freeze these cookies?
A: Yes! Freeze them in an airtight container for up to two months. Just thaw and dust with powdered sugar before serving.
Q: Can I use part-skim ricotta?
A: You can, but I prefer whole milk ricotta for the richest flavor and best texture.
Q: Can I add pistachios or other nuts?
A: Definitely! Finely chopped pistachios or almonds would make a delicious addition.
Q: How do I keep them from spreading too much?
A: Make sure your butter isn’t overly soft and that your ricotta is well-drained. If the dough feels very loose, a quick 15-minute chill in the fridge can help.
Why These Cannoli Cookies Belong in Your Baking Routine
These cannoli cookies are everything I love in a dessert — soft, flavorful, and indulgent with just the right touch of elegance. They’re easy enough to whip up on a whim but special enough to bring to any gathering or holiday event. Whether you’re a fan of traditional cannoli or just love trying new cookie recipes, this one deserves a spot in your collection.
Give them a try, and I bet they’ll become a staple in your kitchen just like they have in mine.
My Favorite Cannoli Cookies Recipe for Sweet, Ricotta-Filled Bites
Ingredients
- 2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese (drained if watery)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 2 teaspoon salt
- 2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the ricotta cheese, vanilla extract, orange zest, and lemon zest, and mix until well combined.
- In a separate bowl, whisk together the baking powder, salt, and flour.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the mini chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
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