A Sweet Symphony of Sicilian Flavors in Every Bite
Close your eyes and imagine the sun-drenched streets of Palermo. The air is filled with the scent of citrus blossoms and freshly fried pastry. At a bustling pasticceria, a baker carefully pipes sweet, creamy ricotta filling into a crisp, golden shell. This is the iconic cannolo Siciliano a masterpiece of Italian pastry.
Now, what if you could capture that magic in a form that’s simpler to make, shareable, and just as irresistible? Enter the Cannoli Cookie.
This recipe is your passport to Sicily, no plane ticket required. We’ve deconstructed the classic dessert and transformed it into a soft, chewy cookie bursting with authentic cannoli flavors: rich ricotta cheese, mini chocolate chips, a hint of citrus, and a dusting of powdered sugar. Perfect for your holiday cookie tray, a special gift, or a moment of pure indulgence with an espresso, these cookies are a celebration in every bite.
Whether you’re a seasoned baker or trying your hand at Italian desserts for the first time, this guide will walk you through each step with clarity and helpful tips. Let’s bring a taste of la dolce vita into your kitchen.
Ingredients You’ll Need for Authentic Cannoli Cookies
Gathering high-quality, authentic ingredients is the first secret to success. Here’s everything you need to make about 24 glorious cookies.
For the Cannoli Cookies:
- 2 ¼ cups (281g) all-purpose flour: Spoon and level it for accuracy.
- 2 teaspoons baking powder: For the perfect rise and soft texture.
- ½ teaspoon baking soda
- ½ teaspoon salt: Enhances all the flavors.
- ½ cup (1 stick / 113g) unsalted butter, at room temperature: Softened to the consistency of cool whip.
- 1 cup (200g) granulated sugar
- 1 large egg + 1 large egg yolk: The extra yolk adds incredible richness and chew.
- 1 cup (245g) whole milk ricotta cheese: CRUCIAL TIP: Drain any excess liquid in a fine-mesh strainer for 15 minutes if it seems watery. Full-fat ricotta is best for flavor.
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional but highly recommended): This is the “secret” flavor that mimics traditional cannoli.
- Zest of one small orange or lemon: About 1 teaspoon. Fresh zest is non-negotiable for that bright, authentic Sicilian note.
- 1 cup (170g) mini semi-sweet chocolate chips: Minis distribute better than standard chips.
For the Coating & Serving:
- 1 cup (120g) powdered sugar, for rolling: Creates that classic cracked, sweet exterior.
- Extra powdered sugar, for dusting after baking
- Optional for garnish: Finely chopped pistachios or additional mini chocolate chips.
Step-by-Step Instructions: How to Make Perfect Cannoli Cookies
Follow these numbered steps for foolproof cookies. Remember, chilling the dough is not optional—it’s the key to perfect shape and texture.
Step 1: Prepare Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This ensures your leavening agents are evenly distributed for a uniform bake.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes. Stop to scrape down the sides. The mixture should be light, fluffy, and pale in color. This step incorporates air, leading to a tender cookie.
Step 3: Incorporate the Wet Ingredients
With the mixer on low, add the whole egg and then the extra egg yolk, beating until just combined after each. Add the drained ricotta cheese, vanilla extract, almond extract (if using), and citrus zest. Mix on medium until the mixture is smooth and creamy. It may look slightly curdled—that’s perfectly fine.
Step 4: Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients with the mixer on low speed. Mix until just combined and no streaks of flour remain. Do not overmix. Overmixing develops gluten, leading to tough cookies.
Step 5: Add the Chocolate Chips
Using a rubber spatula, gently fold in the mini chocolate chips until they are evenly dispersed throughout the dough.
Step 6: CHILL THE DOUGH (The Most Important Step!)
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This firms up the butter and ricotta, prevents the cookies from spreading too much, and allows the flavors to meld beautifully.
Step 7: Preheat and Prepare
When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 8: Shape and Coat the Cookies
Place the 1 cup of powdered sugar for rolling in a shallow bowl. Using a 1.5-tablespoon cookie scoop (or a spoon), portion the chilled dough. Roll each portion into a smooth ball between your palms. Roll each ball heavily in the powdered sugar until it’s completely coated. Place the balls on the prepared baking sheets, leaving about 2 inches of space between them as they will spread.
Step 9: Bake to Perfection
Bake for 12-14 minutes, or until the edges are lightly golden and the tops are set and crackled. The centers should still look soft they will firm up as they cool. Rotate the baking sheets halfway through baking for even browning.
Step 10: Cool and Final Dusting
Allow the cookies to cool on the baking sheet for 5 minutes. Then, using a metal spatula, transfer them to a wire rack to cool completely. Once completely cool, dust generously with additional powdered sugar using a fine-mesh sieve.
Pro Tips & Useful Notes for Cannoli Cookie Success
1. The Ricotta Rule:
Always use whole-milk ricotta for the best flavor and texture. If your ricotta seems particularly wet, draining it in a fine-mesh strainer over a bowl for 15-30 minutes can prevent excess spreading.
2. Chilling is Non-Negotiable:
Skipping the chill will result in flat, greasy cookies. The dough is soft due to the ricotta, and chilling solidifies the fat, allowing the cookie to set before it melts and spreads uncontrollably.
3. The Sugar Coat Secret:
Don’t be shy when rolling in powdered sugar. A thick, snowy coat is what creates that beautiful, classic cracked appearance as the cookie expands in the oven.
4. Storage & Freshness:
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the un-baked, sugar-coated dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
5. Flavor Variations:
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the cooled cookies.
- Nutty Twist: Fold in ½ cup of finely chopped toasted pistachios with the chocolate chips.
- Candied Fruit: Add ¼ cup of finely chopped candied orange peel for a truly traditional touch.
Conclusion: Share the Taste of Italy
And there you have it Cannoli Cookies that are soft, supremely flavorful, and impossibly hard to eat just one of. They carry the soul of a Sicilian pastry shop with the comforting ease of a classic homemade cookie.
This recipe is more than just a list of steps; it’s an invitation to create, to share, and to savor. The process of zesting the citrus, folding in the chocolate chips, and seeing those perfect cracks emerge from the oven is a joyful experience.
So, preheat your oven, pour yourself a little espresso, and get ready to fill your home with an incredible aroma. These cookies are sure to impress family, become a requested favorite among friends, and perhaps even start a new tradition in your own kitchen.
Ready to bake? Tag your beautiful creations online with #MyCannoliCookies we’d love to see your homemade taste of Sicily! Buon appetito!
