A Quick Preview
If you love the creamy sweetness of classic Italian cannoli but want something easy, portable, and absolutely irresistible, these Cannoli Cookies are the treat for you. They’re soft, chewy, and bursting with ricotta, mini chocolate chips, and a touch of orange zest—just like the traditional pastry. Perfect for the holidays, special gatherings, or simply when you crave something sweet and unique.
Michonne’s Story
Hi, I’m Michonne, the baker behind Cook Joy Recipes. Growing up, I always loved desserts that felt like a hug—sweet, comforting, and just a little indulgent. Cannoli were one of those desserts that seemed fancy and reserved for special occasions. But when I discovered I could capture the same flavors in a simple cookie, I knew it had to be shared. These Cannoli Cookies are the perfect way to bring a touch of Italian bakery charm into your own kitchen, without the fuss of frying or filling pastry shells.
Why You’ll Love This Recipe
Quick to make—no chilling or fancy steps required.
Combines the flavors of a traditional cannoli with the ease of a cookie.
Soft, chewy texture with bursts of chocolate chips and pistachio crunch.
Perfect for holidays, cookie exchanges, or gifting.
Ingredients
- 1 cup ricotta cheese (drained)
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional for that bakery flavor)
- Zest of 1 orange
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- ½ cup chopped pistachios (optional but traditional)
- Powdered sugar (for dusting)
Step-by-Step Instructions
- Prep the oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, cream together ricotta, butter, and sugar until light and fluffy. Beat in the egg, vanilla, almond extract, and orange zest.
- Combine the dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Add the goodies: Fold in the mini chocolate chips and pistachios.
- Scoop and bake: Drop spoonfuls of dough onto prepared baking sheets. Bake 10–12 minutes, until edges are lightly golden.
- Cool and dust: Allow cookies to cool, then sprinkle with powdered sugar before serving.
Tips & Variations
- For extra cannoli flavor, mix powdered sugar with a pinch of cinnamon before dusting.
- Swap pistachios for chopped almonds if preferred.
- Store in an airtight container at room temperature for up to 4 days.
If you love these Cannoli Cookies, try some of my other cookie favorites on CookJoyRecipes:
FAQs
Can I make Cannoli Cookies ahead of time?
Yes! These cookies keep well for a few days, making them perfect for holiday prep or parties.
Do Cannoli Cookies need to be refrigerated?
No, you can store them at room temperature in an airtight container, but refrigerating helps them last longer.
Can I freeze Cannoli Cookies?
Absolutely! Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I use store-bought ricotta?
Yes, but be sure to drain any excess liquid for the best texture.
Cannoli Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
- Mix in ricotta cheese until smooth. Gradually add dry ingredients and stir until just combined.
- Fold in mini chocolate chips and pistachios.
- Scoop dough onto prepared baking sheet. Bake 11–12 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar before serving.