Cannoli Cookies

These cannoli cookies capture all the flavors of the classic Italian dessert in a soft, tender bite.

Course Dessert, Desserts

Cuisine Cookie, Dessert

Keyword cannoli cookie recipe, cannoli cookies, italian christmas cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 164kcal

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

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.