Cannoli Cookies Recipe (Italian Christmas Cookies)
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Perfectly capture all the flavors of an Italian cannoli in cookie form with this easy cannoli cookies recipe! Perfect for Christmas cookie baking or enjoying all year long.
Cannoli cookies take all the yummy flavors in a traditional cannoli like orange, cinnamon, chocolate, and pistachio and put them into a soft and fluffy cookie. You’ll fall in love with these Italian Christmas cookies at first bite.
Full disclosure: These cookies are Cannoli inspired but won’t taste exactly like a Cannoli. Instead, they have a cake like texture that features the traditional flavors of a cannoli. And I like to call them Italian Christmas cookies but you won’t find these in any traditional Italian bakeries. Don’t let that deter you though because these cookies are absolutely amazing!
While you won’t get a cannoli replica in these cookies, you WILL get all the flavors of the classic Italian dessert in a soft, tender bite. The ricotta keeps them moist, while butter and sugar give them a delicate crumb. Mini chocolate chips and pistachios add texture and richness, balanced by the brightness of orange zest and the warmth of cinnamon. A hint of vanilla and almond extract ties everything together, making these cookies taste like a bakery-style treat with a distinctly Italian twist.
Ingredients for Cannoli Cookies
- Butter – I generally recommend unsalted butter for baking.
- Granulated Sugar
- Egg
- Ricotta Cheese – Use a whole milk ricotta. If you can make your own, that would be even better! Drain if there is extra moisture.
- Vanilla Extract
- Orange Zest
- All-purpose flour
- Baking Powder and Baking Soda
- Ground Cinnamon
- Salt
- Mini Chocolate Chips – These are used in the cookies and, optionally, as part of the topping.
- Pistachios – These are optional for garnishing the top of the cookies.
Essential Items for Italian Christmas Cookies
How to Make This Cannoli Cookies Recipe
The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview on how to make these cannoli cookies.
- Add flour, baking powder, baking soda, cinnamon, and salt to a sifter.
- Sift together into a mixing bowl.
- Add butter and sugar to large mixing bowl and beat until creamed.
- Add eggs individually and mix in each egg before adding the next.
- Mix in ricotta, orange zest, and vanilla extract.
- Working in batches, mix in sifted dry ingredients.
- Add chocolate chips and chopped pistachios.
- Gently mix to incorporate the chocolate chips.
- Divide into rounded balls and bake.
- Cool on wire rack and garnish with melted chocolate, crushed pistachios, and any other favorite toppings.
These cannoli cookies are perfect for a cookie exchange, a party dessert table, or even as a homemade gift during the holidays. You can vary the toppings to include some of your favorite flavors.
Cannoli Cookies Recipe Notes
- I recommend draining the ricotta in a fine-mesh sieve or cheesecloth for at least 30 minutes. Excess moisture can make the dough too sticky and affect baking.
- Make sure butter is softened but not melted. Properly softened butter will cream with the sugar to create a light and tender texture.
- Mini chips work best for even distribution. If using regular-sized chips, roughly chop them first.
- The dough will be soft and slightly sticky—that’s normal. Using a cookie scoop helps with even portions and clean shaping.
- These cookies don’t brown much on top. Look for set edges and a slightly springy center rather than color.
- Let them cool fully on the baking sheet before moving; they’re very soft when hot and can break apart easily.
- (Optional) Press a few chopped pistachios or extra mini chips into the tops right after baking for a pretty finish.
- Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
- The baked cookies freeze well for up to 2 months. Thaw at room temperature and dust with powdered sugar just before serving.
More Great Christmas Cookie Recipes
I refer to these as Christmas cookie recipes but you can certainly bake and enjoy them all your long! Pair them alongside baking of these Cannoli cookies or on their own!
- Raspberry Linzer Cookies
- Gingerbread Cake Mix Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Peppermint Chocolate Cake Mix Cookies
- Oreo Sugar Cookies
Cannoli Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese drained, if watery
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup mini chocolate chips (plus more for optional drizzle)
- ½ cup finely chopped pistachios optional, for garnish
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the egg. Mix in ricotta, vanilla extract, and orange zest until smooth.1 large egg, 1 cup ricotta cheese, 1 teaspoon vanilla extract, Zest of 1 orange
- Gradually add the sifted flour mixture to the wet mixture until just combined.
- Fold in chocolate chips.½ cup mini chocolate chips (plus more for optional drizzle)
- Drop rounded tablespoons of dough onto prepared baking sheets (I used a 2 Tablespoon cookie scoop), spacing about 2 inches apart. Bake 12-14 minutes, until cookies are set but still soft (they won’t brown much). Let cool completely.
- Garnish with your favorite toppings such as powdered sugar, orange zest, chopped pistachios or melted chocolate.½ cup finely chopped pistachios
Notes
- If your ricotta is very wet, drain it in a fine-mesh sieve or cheesecloth for at least 30 minutes. Excess moisture can make the dough too sticky and affect baking.
- Make sure butter is softened but not melted. Properly softened butter will cream with the sugar to create a light and tender texture.
- Mini chips work best for even distribution. If using regular-sized chips, roughly chop them first.
- The dough will be soft and slightly sticky—that’s normal. Using a cookie scoop helps with even portions and clean shaping.
- These cookies don’t brown much on top. Look for set edges and a slightly springy center rather than color.
- Let them cool fully on the baking sheet before moving; they’re very soft when hot and can break apart.
- Press a few chopped pistachios or extra mini chips into the tops right after baking for a pretty finish.
- Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
- The baked cookies freeze well for up to 2 months. Thaw at room temperature and add garnishes just before serving.
Nutrition
