Cannoli Cookies
Cannoli Cookies are a sweet marriage of classic Italian pastry flavors and the comforting ease of homemade cookies. Inspired by the iconic cannoli, these cookies capture the essence of ricotta-filled shells with a tender crumb, a hint of cinnamon warmth, and a delightful blend of pistachios and mini chocolate chips.
The ricotta lends moisture and softness, creating a light, airy texture, while the nuts and chocolate give every bite a balance of crunch and sweetness.
Baked to golden perfection and finished simply—or with a dusting of powdered sugar—these cookies are both nostalgic and refreshing. They carry the spirit of a traditional Italian bakery into your own kitchen, turning everyday ingredients into a cookie that feels festive, elegant, and irresistibly comforting.
Why People Will Love Cannoli Cookies:
Inspired by tradition – They capture the essence of a classic Italian cannoli but in a lighter, handheld form that’s easier to enjoy and share.
Soft yet indulgent texture – Ricotta cheese keeps the cookies moist and airy, while the buttery base delivers a melt-in-your-mouth crumb.
Perfect flavor balance – The sweetness of chocolate chips, the nutty crunch of pistachios, and the gentle warmth of cinnamon create harmony in every bite.
Beautifully versatile – They’re elegant enough for holidays and celebrations, yet simple enough to bake for an everyday treat.
Nostalgic and comforting – Each bite carries the charm of Italian bakery flavors, making them both familiar and uniquely special.
Crowd-pleasing appeal – Whether served plain, dusted with powdered sugar, or paired with coffee or wine, they fit any occasion and delight every palate.
Key Ingredient:
Unsalted butter – Provides a rich, creamy foundation that gives the cookies their tender, melt-in-your-mouth texture.
Ricotta cheese – The heart of the cannoli inspiration, lending moisture and lightness while echoing the flavor of the classic Italian filling.
Granulated sugar – Sweetens the dough while helping the butter and ricotta cream together into a smooth, airy base.
Eggs – Bind the dough, add structure, and enrich the cookies with a delicate softness.
All-purpose flour – Forms the framework of the cookies, balancing the richness of butter and ricotta with structure and stability.
Cinnamon – Adds a warm, aromatic note that enhances the nutty pistachios and chocolate while tying the flavors together.
Mini chocolate chips – Bring little bursts of sweetness and a playful nod to the chocolate-studded cannoli filling.
Chopped pistachios – Add a signature crunch, nutty depth, and a touch of elegance, highlighting the cookies’ Italian inspiration.
Vanilla extract – Rounds out the flavors with a subtle aromatic sweetness that lingers in every bite.
Expert Tips:
Use whole milk ricotta – Avoid low-fat ricotta, which can make the dough watery and compromise texture. Whole milk ricotta keeps the cookies moist yet light. If the ricotta is extra wet, drain it briefly in cheesecloth before using.
Chill the dough properly – Refrigerating for at least an hour helps the butter solidify and prevents the cookies from spreading too much while baking, ensuring they hold their soft, rounded shape.
Measure flour carefully – Too much flour can make the cookies dense. Spoon and level the flour instead of scooping directly from the bag to maintain the delicate, cake-like crumb.
Fold in mix-ins gently – Stir the pistachios and mini chocolate chips in with a light hand to avoid overmixing, which can toughen the dough.
Bake just until set – Remove cookies from the oven when the edges are lightly golden, even if the centers look slightly soft. They’ll continue to set as they cool, preserving a tender interior.
Customize the finish – For a traditional cannoli touch, dust cooled cookies with powdered sugar or drizzle lightly with melted chocolate for extra elegance.
Pair thoughtfully – Serve these cookies with espresso, cappuccino, or even a sweet dessert wine like Vin Santo to enhance their Italian bakery charm.
Cannoli Cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup ricotta cheese (whole milk works best)
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
2 cups all-purpose flour
10 oz mini chocolate chips
1 cup pistachios, finely chopped
Instructions
1. Prepare the dough
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the ricotta cheese and vanilla extract. Mix until smooth.
2. Add the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
3. Fold in the mix-ins
Gently stir in the mini chocolate chips and chopped pistachios until evenly distributed.
Cover the dough and refrigerate for at least 1 hour (this step helps the cookies hold their shape when baking).
4. Bake the cookies
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper.
Drop tablespoon-sized scoops of chilled dough onto the sheets, leaving about 2 inches between each cookie.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
5. Cool and serve
Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Enjoy them plain, or dust lightly with powdered sugar for a classic cannoli-inspired finish.
Important Notes When Making Cannoli Cookies:
Texture matters – These cookies are meant to be light and cake-like rather than dense or crispy. Handle the dough gently and avoid overmixing to maintain their delicate crumb.
Control moisture from ricotta – Ricotta varies in consistency by brand. If yours is very wet, strain it before using to prevent excess moisture that could make the dough too loose.
Chilling is not optional – Resting the dough in the refrigerator is key. It firms the butter, helps flavors meld, and ensures the cookies bake with structure instead of spreading flat.
Don’t overbake – The beauty of these cookies lies in their softness. Remove them from the oven when the edges are just turning golden, even if the centers appear slightly underdone.
Mix-ins distribute flavor – Use mini chocolate chips rather than regular size, so they disperse evenly in the dough. Chop pistachios finely to balance crunch without overpowering any single bite.
Flavor deepens as they rest – Like many ricotta-based cookies, their flavor and texture improve after a few hours. They’re even more delicious the next day.
Store carefully – Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the baked cookies and thaw before dusting with powdered sugar.
Presentation elevates them – A light dusting of powdered sugar, a drizzle of chocolate, or even a sprinkle of extra pistachios can make them look as elegant as they taste.
How To Enjoy Cannoli Cookies After Baking:
Allow them to cool completely – Let the cookies rest on a wire rack so the delicate crumb sets properly. This prevents them from crumbling too easily and ensures the flavors develop fully.
Dust or drizzle for flair – Enjoy them plain for their natural sweetness, or elevate them with a dusting of powdered sugar, a drizzle of melted chocolate, or even a sprinkle of chopped pistachios for an authentic cannoli touch.
Pair with the right beverage – These cookies shine alongside espresso, cappuccino, or a latte, where the bitterness of coffee balances the sweetness. For a more indulgent pairing, serve with dessert wines like Vin Santo or Moscato.
Serve as part of a platter – Present them with other Italian-inspired sweets—biscotti, amaretti, or pizzelle—for an elegant dessert spread that feels festive and varied.
Enjoy them fresh or rested – Fresh from the oven, they’re light and fragrant. After resting a few hours, their flavors deepen and the ricotta makes them even more tender. Both experiences are worth savoring.
Reinvent leftovers – Use leftover cookies as a creative dessert component: crumble them over gelato or layer them with mascarpone and fruit in a parfait. Their soft, nutty sweetness adapts beautifully.
Savor the contrasts – Take the time to notice the interplay: the buttery base, the soft crumb from ricotta, the crunch of pistachios, the pop of chocolate chips, and the gentle warmth of cinnamon. Each cookie is a little story of balance and tradition.
Nutrition Information:
For Cannoli Cookies (per cookie, assuming about 36 cookies total from the recipe):
Calories: 160 kcal | Total Fat: 9.5 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 28 mg | Sodium: 85–110 mg (depending on added salt and brand of ricotta) | Total Carbohydrates: 16 g | Dietary Fiber: 1 g | Sugars: 9 g | Protein: 3 g
Frequently Asked Questions:
Can I substitute ricotta cheese with another ingredient?
Ricotta is essential for the authentic cannoli flavor and texture. If unavailable, you can substitute with mascarpone for a richer taste, but the cookies may be denser. Avoid cream cheese, as it changes the flavor significantly.
How should I store Cannoli Cookies to keep them fresh?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze the baked cookies (without powdered sugar) for up to 2 months. Add sugar dusting just before serving.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking. You may also scoop and freeze portions of dough; bake directly from frozen, adding 1–2 minutes to the baking time.
Can I adjust the mix-ins?
Absolutely. Swap pistachios for almonds, hazelnuts, or walnuts. You can also replace chocolate chips with white chocolate, dried cranberries, or even candied orange peel for a festive variation.
How do I know when they’re perfectly baked?
Cannoli Cookies should be removed when the edges are lightly golden but the centers still appear slightly soft. They will firm up as they cool, keeping their signature light, cake-like texture.
Why do I need to chill the dough before baking?
Chilling allows the butter to firm up, which prevents the cookies from spreading too much in the oven. It also helps the flavors meld together, giving a more developed taste.
My ricotta seems very wet—will that affect the dough?
Yes. Excess moisture can make the dough too sticky and cause the cookies to bake flat. If your ricotta is watery, strain it through cheesecloth or a fine sieve for at least 30 minutes before using.
Can I use regular-size chocolate chips instead of mini?
You can, but mini chips distribute more evenly in the dough and give a balanced flavor in every bite. Regular chips may make the cookies heavier and less delicate.
How do I avoid tough cookies?
Don’t overmix the dough once the flour is added. Overmixing develops too much gluten, resulting in dense cookies rather than light, cake-like ones. Mix only until the dry ingredients are just combined.
What’s the best way to ensure even baking?
Use a cookie scoop for uniform dough portions, and space the cookies evenly on parchment-lined sheets. Rotate the baking sheet halfway through baking to promote even browning.