Cannoli Cookies: A Sweet Twist on the Classic Italian Dessert

If you adore the creamy, crunchy delight of traditional cannoli, you’ll fall head over heels for these Cannoli Cookies. They capture all the flavors of the classic Italian pastry—ricotta, chocolate chips, citrus zest, and a hint of vanilla—in a soft, chewy cookie form. Each bite is rich yet light, perfectly balanced between sweetness and texture. I once tried adding a splash of almond extract to the dough, and it brought out the ricotta’s creaminess beautifully. Whether you’re baking for the holidays, a family gathering, or just a weekend treat, these cookies are elegant, easy, and absolutely irresistible.

Why You’ll Love This Recipe

Cannoli Cookies combine the comfort of homemade cookies with the indulgent flavors of an Italian bakery treat. They’re soft on the inside, lightly crisp on the edges, and filled with mini chocolate chips that melt in your mouth. The ricotta keeps them moist and tender, while a dusting of powdered sugar adds that final touch of cannoli-inspired sweetness. Unlike traditional cannoli, there’s no frying or fuss—just a simple mix, scoop, and bake. Perfect for sharing or savoring with a cup of coffee, these cookies are a sweet taste of Italy made easy.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides the structure for the cookies, ensuring they bake up soft yet sturdy enough to hold the creamy ricotta.

Baking powder helps the cookies rise slightly, giving them a light, cake-like texture.

Salt enhances the sweetness and balances the flavors in the dough.

Unsalted butter brings richness and flavor. Make sure it’s softened to cream easily with the sugar.

Granulated sugar sweetens the dough without overpowering the delicate ricotta and citrus flavors.

Ricotta cheese is the secret ingredient that makes these cookies so soft and moist. Whole milk ricotta works best for richness and texture.

Egg binds the dough and adds to the cookies’ tender crumb.

Vanilla extract infuses the dough with warm, sweet aroma. You can also add a touch of almond extract for a more complex flavor.

Orange zest or lemon zest gives that traditional cannoli brightness and a hint of citrus.

Mini chocolate chips bring texture and sweetness reminiscent of a classic cannoli filling.

Powdered sugar is the perfect finishing touch, mimicking the dusting on traditional cannoli shells.

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the ricotta, egg, vanilla extract, and zest, mixing until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the mini chocolate chips.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, dust with powdered sugar before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields about 24 cookies. Preparation takes around 15 minutes, and baking time is 12–14 minutes per batch. You’ll have warm, bakery-style cookies ready in under 30 minutes.

Storage/reheating

Store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. To keep them extra soft, add a slice of bread to the container. They can also be frozen for up to 2 months; thaw at room temperature before dusting with powdered sugar.

Variations and Customizations

Pistachio Cannoli Cookies: Add chopped pistachios to the dough or sprinkle on top before baking.
Chocolate-Dipped Edges: Dip half of each cooled cookie in melted dark or white chocolate and let set for a bakery-style look.
Citrus Lover’s Version: Use both orange and lemon zest for a vibrant, aromatic flavor.
Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.
Almond Twist: Add a teaspoon of almond extract to enhance the nutty flavor.
Stuffed Cannoli Cookies: Sandwich two cookies with a dollop of sweetened ricotta filling for a fun twist.
Holiday Version: Mix in red and green sprinkles with the chocolate chips for a festive touch.
Nutella Swirl: Add a swirl of Nutella to the dough before baking for chocolate-hazelnut decadence.
Cinnamon Spice Variation: Add ½ teaspoon cinnamon to the dough for a warm, spiced note.
Mini Cookie Bites: Use a smaller scoop for bite-sized cookies perfect for dessert trays.

FAQs

Can I use part-skim ricotta?

Yes, but whole milk ricotta gives the best texture and flavor.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

Do these cookies need to be refrigerated?

They can stay at room temperature for a few days, but refrigeration extends freshness.

Can I use regular chocolate chips?

Mini chocolate chips distribute better and prevent the cookies from spreading too much.

How do I keep them soft?

Store in an airtight container and avoid overbaking.

Can I freeze the dough?

Yes, scoop the dough into balls, freeze on a tray, then store in freezer bags for up to 2 months.

Can I make these gluten-free?

Yes, use a gluten-free flour blend that includes xanthan gum.

Can I add nuts?

Absolutely—pistachios, almonds, or hazelnuts pair beautifully with the flavors.

How do I prevent flat cookies?

Make sure your butter isn’t too soft, and chill the dough for 20 minutes if it’s warm.

Can I add ricotta frosting?

Yes, mix ricotta with powdered sugar and vanilla for a soft glaze or sandwich filling.

Conclusion

Cannoli Cookies are a delightful blend of Italian elegance and homemade comfort—soft, chewy, and bursting with the flavors of classic cannoli. With their creamy ricotta base, chocolate chips, and delicate citrus notes, they’re perfect for any occasion, from holidays to afternoon coffee breaks. Easy to make and even easier to love, these cookies deliver a taste of Italy in every bite.

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