Cannoli Cookies Recipe

If you love the creamy, crunchy, and lightly spiced flavors of traditional cannoli, you’re going to adore this Cannoli Cookies Recipe. These cookies capture that perfect balance of ricotta and citrus zest with a delightful crunch from pistachios and bursts of chocolate chips—everything you cherish about cannoli, but in an easy-to-grab cookie form. I find it’s a wonderful treat to have on hand when you want something sweet but unique, and it makes for a standout cookie to bring to parties or family gatherings.

When I first tried making cannoli shells from scratch, it was a bit intimidating and time-consuming, so this recipe was a game-changer for me. It’s quick to whip up, doesn’t require any special equipment, and still delivers that authentic cannoli flavor and texture. You’ll find that these cookies also keep well and taste fantastic even the next day, making them a great choice for holiday baking or last-minute dessert ideas.

Ingredients You’ll Need

Picking the right ingredients really makes this Cannoli Cookies Recipe shine with authentic flavor and the perfect chewy-soft texture. Using fresh whole milk ricotta and fresh zest gives such a noticeable difference in taste—don’t skip those!

• Salted Butter: Softened butter adds richness and helps the cookies stay tender; salted is fine since the recipe balances sweetness well.
• Granulated Sugar: For a gentle sweetness that caramelizes nicely on baking.
• Egg: Binds everything together and adds moisture.
• Ricotta Cheese (whole milk): This ingredient is key for that authentic cannoli creaminess; whole milk ricotta works best for texture.
• Pure Vanilla Extract: Elevates all the flavors and rounds them out.
• Ground Cinnamon: Adds a subtle warm spice that complements the ricotta.
• Ground Nutmeg: Just a pinch to enhance the cozy flavor notes.
• Orange Zest: Fresh zest brings a bright, citrusy zing that’s signature to cannoli.
• All-Purpose Flour: The base for structure—not too much for a tender crumb.
• Baking Soda: Helps the cookies rise and keeps them light.
• Baking Powder: Adds extra lift so the cookies aren’t dense.
• Pistachios: Roughly chopped for the perfect crunchy texture and nutty flavor.
• Mini Chocolate Chips: Classic sweet bits that melt in your mouth and play so well with ricotta.

Variations

I love how versatile this Cannoli Cookies Recipe is. You can easily tweak it to fit your mood or dietary needs while keeping that iconic flavor.

• Nut-Free Variation: I swapped pistachios for toasted coconut flakes once for a fun twist—still crunchy and delicious!
• Chocolate Drizzle: After baking, I usually drizzle melted dark chocolate on top for extra decadence, but powdered sugar works beautifully too.
• Gluten-Free: I’ve experimented with a gluten-free all-purpose blend and found the texture slightly different but still tasty.
• Extra Zesty: If you’re like me and love a citrus kick, try a full tablespoon of orange zest to really brighten up the cookies.

How to Make Cannoli Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating your softened butter and granulated sugar together until the mixture looks soft, pale, and fluffy—this usually takes about 3 to 5 minutes with an electric mixer on medium speed. I like to scrape down the sides of my bowl once or twice to make sure everything gets evenly mixed. This step is key to lending your cookies a tender texture and even sweetness throughout.

Step 2: Mix in Eggs, Ricotta, and Flavorings

Next, add the whole egg, vanilla, ricotta cheese, orange zest, cinnamon, and nutmeg. Blend it all together until smooth and everything comes together well, scraping the sides as needed. The ricotta makes the dough a little wetter and creamier than typical cookie dough, so don’t worry if it looks a bit sticky—that’s exactly what you want here.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together the flour, baking soda, and baking powder. Then gradually add these dry ingredients to the wet ricotta mixture, mixing until just combined. Stir in the chopped pistachios and mini chocolate chips until evenly dispersed. The dough should be soft and slightly sticky, so don’t overmix or it could toughen up the cookies.

Step 4: Chill the Dough

Cover the dough bowl tightly with plastic wrap and pop it in the refrigerator for at least 30 minutes to an hour. This chilling step makes the dough easier to handle and helps the cookies keep their shape when baking. I’ve skipped this step before and found the cookies spread a bit too much, so don’t skip the chill!

Step 5: Scoop and Bake

Preheat your oven to 325°F (163°C). Line a couple of baking sheets with parchment paper or silicone mats. Using a mini ice cream scoop or a tablespoon, portion out cookie dough balls and place them evenly spaced on the baking sheets. Bake for about 12 minutes, or until the edges just start turning a light golden hue. Be careful not to overbake; you want these cookies soft and tender inside.

Step 6: Cool and Garnish

Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, I love drizzling them with melted chocolate or dusting with powdered sugar for that extra special touch. It really brings the whole cannoli vibe home, making your kitchen smell and look amazing.

How to Serve Cannoli Cookies Recipe

Garnishes

For garnish, I swear by a light dusting of powdered sugar or a drizzle of semi-sweet melted chocolate. Sometimes I add a few chopped pistachios sprinkled on top, which adds that stunning green contrast and extra nutty bite. It’s these little accents that make the cookies feel truly special and homemade.

Side Dishes

Serving these cookies alongside a rich espresso or a cup of black tea turns snack time into a mini celebration. For a more indulgent setup, pair them with fresh whipped cream or a scoop of gelato—trust me, your guests will be impressed.

Creative Ways to Present

When I’ve brought these to parties, I like to arrange them on a pretty platter dusted with cocoa powder and scatter extra pistachios and candied orange peel around for a festive look. You could also package them in cute cellophane bags tied with bright orange ribbons to give as gifts—they always get rave reviews!

Make Ahead and Storage

Storing Leftovers

I store leftover Cannoli Cookies in an airtight container at room temperature for up to 3 days. I found that keeping them on a paper towel layer at the bottom helps absorb any moisture and keeps them from getting soggy. If you want to keep them longer, the freezer is your best friend.

Freezing

I’ve frozen these cookies after baking by placing them in a single layer on a baking sheet first, then transferring them to a zip-top bag once firm. They freeze beautifully for up to 2 months. When you’re ready to enjoy, just thaw on the counter or gently warm in the oven to refresh that perfect texture.

Reheating

When reheating, I pop the cookies in a 300°F oven for just 5 minutes to restore some of that fresh-baked softness without drying them out. Sometimes a quick zap in the microwave for 10-15 seconds works in a pinch but be careful not to overdo it or they can turn chewy.

FAQs

Final Thoughts

Honestly, this Cannoli Cookies Recipe quickly became one of my all-time favorites because it captures that dreamy cannoli flavor without all the fuss. It’s the kind of cookie that makes people ask for seconds and compliments flow freely. I’m excited for you to try it—you’ll enjoy a little taste of Sicily with every bite, and I promise it’ll become a staple in your cookie rotation just like it is in mine!

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