These Cannoli Cookies bring the delicious flavors of a classic Sicilian cannoli into a soft, tender homemade cookie. Made with creamy whole-milk ricotta, mini chocolate chips, fresh citrus zest, and a hint of almond, they have a delicate texture and a sweet powdered sugar coating.
Inspired by traditional Italian cannoli, these cookies are easier to prepare because there is no pastry shell to fry or filling to pipe. Simply mix the dough, chill it, scoop, coat with powdered sugar, and bake. They are perfect for holiday cookie trays, family gatherings, or an afternoon treat with espresso.
Why You’ll Love These Cannoli Cookies
- Authentic cannoli-inspired flavor: Ricotta, chocolate chips, vanilla, and citrus create a classic Italian dessert flavor.
- Soft and tender texture: Whole-milk ricotta helps keep the cookies moist and delicate.
- Easy to make: No frying, pastry shells, or complicated filling required.
- Beautiful finish: A generous powdered sugar coating creates an attractive crackled appearance.
- Perfect for sharing: Great for holidays, parties, cookie exchanges, and homemade gifts.
Ingredients You’ll Need
This recipe makes approximately 24 cookies. For the best results, measure the flour accurately and use whole-milk ricotta.
For the Cannoli Cookies
- 2 1/4 cups (281g) all-purpose flour: Spoon into the measuring cup and level it off.
- 2 teaspoons baking powder: Helps the cookies rise.
- 1/2 teaspoon baking soda: Supports browning and texture.
- 1/2 teaspoon salt: Balances the sweetness.
- 1/2 cup (113g) unsalted butter: Softened to room temperature.
- 1 cup (200g) granulated sugar: Sweetens the dough and helps create a tender texture.
- 1 large egg: Helps bind the ingredients.
- 1 large egg yolk: Adds richness and tenderness.
- 1 cup (245g) whole-milk ricotta cheese: Drain excess liquid if the ricotta is watery.
- 1 teaspoon vanilla extract: Adds warm flavor.
- 1/2 teaspoon almond extract: Optional, but gives the cookies a traditional cannoli-inspired aroma.
- 1 teaspoon finely grated orange or lemon zest: Adds fresh citrus flavor.
- 1 cup (170g) mini semi-sweet chocolate chips: Distributes chocolate throughout the cookies.
For Rolling and Serving
- 1 cup (120g) powdered sugar: For coating the cookie dough balls.
- Additional powdered sugar for dusting after baking.
- Optional: Finely chopped pistachios or extra mini chocolate chips.
How to Make Cannoli Cookies
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Add the Eggs and Ricotta
Add the whole egg and egg yolk, mixing until combined. Add the drained ricotta, vanilla extract, almond extract if using, and citrus zest. Mix until the ingredients are incorporated. The mixture may look slightly textured because of the ricotta.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the ricotta mixture. Mix on low speed just until no visible streaks of flour remain. Avoid overmixing, which can make the cookies tough.
Step 5: Fold in the Chocolate Chips
Use a rubber spatula to gently fold the mini chocolate chips into the dough. Distribute them evenly without overworking the mixture.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for at least 2 hours, preferably overnight. This step is important because ricotta makes the dough soft. Chilling helps it become easier to portion and reduces excessive spreading during baking.
Step 7: Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 8: Shape and Coat the Cookies
Place the powdered sugar in a shallow bowl. Use a 1 1/2-tablespoon cookie scoop to portion the chilled dough. If the dough is sticky, use the scoop rather than trying to roll it extensively between your hands.
Drop each portion into the powdered sugar and gently turn it until generously coated. Arrange the dough portions on the prepared baking sheets, leaving approximately 2 inches between them.
Step 9: Bake Until Set
Bake for 12 to 14 minutes, or until the edges are lightly golden and the tops look set with small cracks. The centers should remain soft but should not look wet or raw. Rotate the baking sheets halfway through baking if your oven heats unevenly.
Step 10: Cool and Dust
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely, then add another light dusting of powdered sugar if desired.
Tips for the Best Cannoli Cookies
- Choose whole-milk ricotta: It gives the cookies a richer flavor and softer texture than low-fat varieties.
- Drain watery ricotta: Place it in a fine-mesh strainer for 15 to 30 minutes if it contains excess liquid. This helps prevent overly wet dough.
- Chill thoroughly: Do not skip the refrigeration step. Cold dough is easier to portion and generally spreads less.
- Use mini chocolate chips: They distribute more evenly throughout the dough than large chocolate chips.
- Coat generously: A good layer of powdered sugar creates the classic snowy finish.
- Avoid overbaking: Remove the cookies when the edges are lightly golden and the centers have set. They will continue to firm up as they cool.
Common Mistakes and How to Fix Them
Why Are My Cannoli Cookies Spreading Too Much?
The ricotta may contain too much moisture, or the dough may not be cold enough. Drain watery ricotta and chill the dough for at least 2 hours. Keep the remaining dough refrigerated while baking batches.
Why Are My Cookies Too Dense?
Too much flour or overmixing can make the cookies dense. Measure flour carefully using the spoon-and-level method and mix only until the ingredients are combined.
Why Did the Powdered Sugar Disappear?
Moisture from the dough can absorb some of the powdered sugar coating. Roll the dough portions generously just before baking and add another light dusting after the cookies have cooled.
Why Are the Centers Still Soft?
Ricotta cookies are naturally tender. Allow them to cool on the baking sheet for 5 minutes before transferring them to a rack. If the centers look wet or raw, bake for another minute or two and check again.
Easy Variations
- Chocolate Drizzle: Drizzle melted dark chocolate over completely cooled cookies.
- Pistachio Cannoli Cookies: Fold 1/2 cup finely chopped pistachios into the dough or sprinkle them over the finished cookies.
- Orange Cannoli Cookies: Use orange zest instead of lemon zest for a more traditional cannoli-inspired citrus note.
- Extra Chocolate: Replace some of the mini chocolate chips with finely chopped dark chocolate.
- Candied Orange: Fold in 1/4 cup finely chopped candied orange peel for an Italian-inspired variation.
How to Store Cannoli Cookies
Because these cookies contain ricotta and are moist, allow them to cool completely and store them in an airtight container in the refrigerator for up to 3 to 4 days. Bring them briefly toward room temperature before serving for a softer texture.
Can You Freeze Cannoli Cookies?
Yes. Place completely cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months for best quality. Thaw in the refrigerator or at room temperature before serving.
You can also freeze unbaked portions of dough. Freeze the portions on a lined tray until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding a few minutes to the baking time. Check that the centers are fully baked before serving.
Frequently Asked Questions
What Do Cannoli Cookies Taste Like?
They taste like a soft, sweet Italian cookie inspired by traditional cannoli. Ricotta adds a delicate texture, while mini chocolate chips, vanilla, almond, and citrus zest create the familiar cannoli flavor.
Do I Have to Drain Ricotta for Cannoli Cookies?
Not always. If your ricotta is thick and creamy, you can use it as it is. If it looks watery or has liquid pooling around it, drain it for 15 to 30 minutes before measuring.
Can I Use Low-Fat Ricotta?
Yes, but whole-milk ricotta is recommended for a richer flavor and more tender texture. Low-fat ricotta may produce slightly different results depending on its moisture content.
Can I Make the Dough Ahead of Time?
Absolutely. Prepare the dough, cover it tightly, and refrigerate it overnight. When ready to bake, scoop and coat the chilled dough portions in powdered sugar.
Can I Make Cannoli Cookies Without Almond Extract?
Yes. Almond extract is optional. Simply leave it out and use the vanilla and citrus zest for a delicious flavor.
Are Cannoli Cookies Supposed to Be Soft?
Yes. These ricotta-based cookies should have a soft, tender, slightly cake-like center rather than the crisp texture of a traditional fried cannoli shell.
Enjoy These Italian-Inspired Cannoli Cookies
These Cannoli Cookies are a delicious way to enjoy the familiar flavors of a Sicilian dessert in a simple homemade treat. Creamy ricotta, mini chocolate chips, fresh citrus, and a snowy powdered sugar coating make every bite special.
Serve them with espresso, share them with friends, or add them to your holiday dessert table. Once you try this soft and flavorful cookie, it may become one of your favorite Italian-inspired baking recipes.
