Welcome to your new favorite holiday cookie! These delightful Cannoli Cookies capture all the beloved flavors of traditional Italian cannoli in a soft, cake-like cookie form. Inspired by classic Italian Christmas cookies, this recipe offers a wonderfully easy, homemade twist. You can now enjoy that iconic sweet ricotta and chocolate chip filling, all wrapped up in a simple, bakeable treat.
Table of Contents
Why You’ll Love These Cannoli Cookies
These irresistible treats will quickly become a household favorite. Here’s why you’ll adore making and eating these cannoli cookies:
- Quick and Simple Recipe: Forget complicated frying; this recipe is beginner-friendly and perfect for busy schedules.
- Soft, Cake-Like Texture: Enjoy a tender, fluffy cookie that melts in your mouth with every bite.
- Delicious Cannoli-Inspired Flavors: Experience the classic blend of sweet ricotta, cinnamon, orange zest, and chocolate in cookie form.
- Perfect for Holidays or Any Time: These festive cookies are ideal for gifting, parties, or simply a cozy evening snack.
- Family-Friendly and Crowd-Pleasing: Everyone, from kids to adults, will love these unique and tasty cookies.
Ingredients
To make these delightful Cannoli Cookies, gather these fresh ingredients. Using high-quality items will truly elevate the flavor of your homemade cookies.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese (full-fat, drained)
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces mini chocolate chips (divided)
- 1 cup chopped pistachios (lightly salted)
Notes & Substitutions
Achieving the best flavor and texture in your cannoli cookies is easy with these tips. Adjust ingredients to suit your taste and dietary needs.
- Ricotta: Always use full-fat ricotta and drain it thoroughly. Excess liquid will make your dough too wet, affecting the cookie’s texture. Draining ricotta is a key step to ensure proper consistency in baked goods, as explained in various culinary discussions, which prevents the dough from becoming too sticky or runny, leading to a better final product. Learn more about draining ricotta for baking.
- Vanilla: While vanilla extract is excellent, for an authentic Italian touch, try Fiori di Sicilia extract. Almond extract also offers a lovely flavor profile.
- Orange Zest: This ingredient brightens the cookies significantly. Don’t skip it; adjust the quantity to your preference for a subtle hint or bolder citrus note. Adding orange zest can dramatically enhance the aroma and taste of baked goods, providing a bright, citrusy note without altering the wet-to-dry ingredient ratio, as many baking experts suggest. Discover the benefits of orange zest in baking.
- Chocolate Chips: Mini chocolate chips distribute well, but you can also use finely chopped dark or semi-sweet chocolate for a richer flavor.
- Pistachios: Chopped walnuts or pecans make good alternatives if pistachios are unavailable. For nut allergies, simply omit them or replace with additional chocolate chips.
Equipment
Having the right tools makes baking these Cannoli Cookies even easier. Gather these standard kitchen items before you begin.
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Medium cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling racks
- Zester (for orange zest)
- Microwave-safe bowl
- Small resealable bag
How To Make Cannoli Cookies
Follow these simple, step-by-step instructions to create your perfect batch of Cannoli Cookies. Precision in baking ensures delicious results every time.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer. Beat them on medium-high speed until the mixture becomes light and fluffy, usually 2-3 minutes. This incorporates air, which helps make your Cannoli Cookies tender.
- Next, mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the drained ricotta cheese and mix until just combined. Stir in the vanilla extract, ground cinnamon, and fresh orange zest, blending until everything is evenly distributed.
- In a separate small bowl, whisk together the baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the flour.
- Gently stir in 1 cup of the mini chocolate chips and all of the chopped pistachios using a rubber spatula. Mix only until the chips and nuts are evenly distributed throughout the dough.
- Cover the cookie dough bowl tightly with plastic wrap and refrigerate it for at least one hour. This chilling step is crucial for the dough to firm up, making it easier to scoop and preventing your Cannoli Cookies from spreading too much during baking.
- Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper or lightly grease them with non-stick spray. Parchment paper ensures easy removal and prevents sticking.
- Using a medium cookie scoop (about 1.5 tablespoons), drop portions of cookie dough onto the prepared baking sheets. Leave approximately 2 inches of space between each cookie to allow for even baking and slight spreading.
- Bake cookies at 375 degrees F for about 8-11 minutes. Look for the edges to turn a light golden brown; the centers should still appear soft. Avoid overbaking to keep these delightful cookies tender.
- Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to wire racks to cool completely. Cooling on racks prevents the bottoms from becoming soggy.
- While the cookies cool, prepare the chocolate drizzle. Place the remaining mini chocolate chips in a small microwave-safe bowl. Microwave them on high in 20-second intervals, stirring thoroughly after each interval. Continue until the chocolate is melted and smooth.
- Spoon the melted chocolate into a small resealable bag. Clip one tiny corner of the bag with scissors to create a small opening. Drizzle the melted chocolate artistically over the cooled cookies.
- Let the drizzled chocolate cool and set completely before serving or storing. You can place the cookies in the refrigerator for about 10-15 minutes to speed up this process if needed.
Pro Tips & Troubleshooting
To ensure your Cannoli Cookies turn out perfectly every time, keep these expert tips in mind. Even beginners can achieve professional results with a few simple tricks.
- Ensure Ricotta Isn’t Too Watery: Always drain your ricotta cheese thoroughly. If it’s too wet, the dough will be sticky and the cookies might spread too much.
- Do Not Overbake Cookies: For a soft, cake-like texture, pull the cookies from the oven when the edges are just golden and the centers still look slightly soft. They will continue to set as they cool.
- Cool Cookies on Wire Racks: Transferring cookies to a wire rack promptly after a few minutes on the hot pan prevents them from getting soggy bottoms.
- Use Cold Dough for Puffy Cookies: Chilling the dough for at least an hour is essential. Cold dough holds its shape better and results in thicker, puffier cookies.
- Good Quality Chocolate Melts Best: Use a decent brand of chocolate chips for the drizzle. It will melt smoothly and set nicely, enhancing the appearance and taste of your homemade cannoli cookie treats.
- Adjust Flavorings to Preference: Feel free to slightly increase or decrease cinnamon and orange zest. Taste a tiny bit of dough before chilling to adjust if desired.
Serving, Storage & Variations
These homemade Cannoli Cookies are versatile and perfect for any occasion. Here’s how to best enjoy, store, and even customize them.
- Serve Cookies at Room Temperature: The flavors of your Italian-inspired cookies really shine when they’re not too cold. Let them sit out for a bit before serving.
- Pair with Coffee, Espresso, or Hot Chocolate: The sweet, rich flavors of these cookies complement warm beverages beautifully, making them perfect for an afternoon pick-me-up or after-dinner treat.
- Garnish with Fresh Berries: For a pop of color and freshness, a few fresh raspberries or blueberries alongside your cookies can be a lovely touch.
- Store in an Airtight Container: Keep your cookies fresh for up to 3-4 days at room temperature. Layer them with parchment paper to prevent sticking.
- Freeze Un-drizzled Cookies on a Baking Sheet: For longer storage, freeze cooled, un-drizzled cookies flat on a baking sheet. Once solid, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw and drizzle with chocolate before serving.
- Add Candied Fruit for Variation: For an extra festive touch, fold in a tablespoon or two of finely chopped candied orange peel or mixed candied fruit along with the chocolate chips and pistachios.
Nutrition
Here’s a breakdown of the nutritional information per serving for these delightful cookies.
| Nutrient | Amount |
|---|---|
| Calories | 167 kcal |
| Carbohydrates | 16 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Trans Fat | 1 g |
| Cholesterol | 26 mg |
| Sodium | 68 mg |
| Fiber | 1 g |
| Sugar | 9 g |
| Serving Size | 1 serving |
Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Got questions about these delicious Cannoli Cookies? We’ve got answers to help you bake with confidence.
How to store Cannoli Cookies?
Store them in an airtight container at room temperature for up to 3-4 days. This keeps them soft and fresh.
Can I freeze Cannoli Cookies?
Yes, you can! Freeze the cookies without the chocolate drizzle for up to 2-3 months.
How long will the cookies last?
When stored properly, these cookies stay fresh for 3-4 days at room temperature, or several months if frozen.
Are there any substitutions possible?
Absolutely! You can swap pistachios for other nuts or omit them, and try different extracts like almond or Fiori di Sicilia.
Can I use low-fat ingredients?
While technically possible, full-fat ricotta is highly recommended for the best flavor and texture in these cookies. Low-fat versions may result in a drier cookie.
What else can I add to this recipe?
For extra flavor, consider adding a pinch of nutmeg or a few tablespoons of finely chopped candied orange peel to the dough.
Can this recipe be made vegan, low-carb, or gluten-free?
This specific recipe uses dairy, eggs, and all-purpose flour. Significant modifications would be needed to adapt it for vegan, low-carb, or gluten-free diets, and the results would differ from the original.
Final Thoughts
These easy Cannoli Cookies offer a delightful way to enjoy the classic flavors of a beloved Italian dessert without the fuss. Their soft, cake-like texture, combined with the sweet ricotta, cinnamon, orange, and chocolate, makes them an irresistible treat. Perfect for sharing with loved ones during the holidays or simply as a special homemade indulgence, this recipe is sure to impress. Go ahead, give these a try and bring a little taste of Italy into your home!
Cannoli Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Then, mix in the eggs, ricotta cheese, vanilla extract, cinnamon, and fresh orange zest until well combined.
- Next, mix in the baking powder, baking soda, and salt, followed by the flour. Stir in 1 cup of the mini chocolate chips and all the pistachios, then cover and refrigerate the dough for at least one hour.
- Preheat your oven to 375°F and prepare baking sheets by lining them with parchment paper or lightly greasing them.
- Using a medium cookie scoop or spoon, drop approximately 1.5 tablespoons of cookie dough per cookie, ensuring about 2 inches of space between each cookie on the baking sheets.
- Bake the cookies for 8-11 minutes at 375°F, or until their edges are golden brown. Allow them to cool slightly on the baking sheets before moving them to wire racks to cool completely.
- Melt the remaining chocolate chips in a small microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Transfer the melted chocolate to a small resealable bag, snip one corner, and drizzle it over the cooled cookies, then let the chocolate set.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
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