Why You’ll Love This Recipe
Cannoli cookies capture everything that makes traditional cannoli so beloved, but in a convenient, bakery-style cookie. Instead of crisp shells and piped filling, this version transforms those familiar flavors into soft, tender cookies with a creamy ricotta-based filling. I appreciate this recipe because it delivers the essence of cannoli without the technical steps that intimidate many home bakers. The cookies are gently sweet, aromatic with vanilla and citrus, and finished with a light dusting of powdered sugar for an elegant touch. I tested these with both ricotta and mascarpone blends, and the ricotta-forward version stayed true to classic flavor while remaining light. These cookies are perfect for holidays, celebrations, or anytime you want an Italian-inspired treat that feels special yet approachable.
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Cannoli Cookies: A Classic Italian Flavor in Cookie Form
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Cannoli cookies are soft, bakery-style cookies inspired by classic Italian cannoli, flavored with ricotta, vanilla, and citrus zest, and finished with mini chocolate chips for a sweet, creamy taste.
Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 115 g unsalted butter (softened)
- 150 g granulated sugar
- 1 large egg
- 120 g ricotta cheese (well drained)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp orange zest
- 120 g mini chocolate chips
- 50 g powdered sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg, ricotta cheese, vanilla extract, and orange zest until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the mini chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12–15 minutes, until the bottoms are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
- Drain ricotta well to avoid excess moisture in the dough.
- Cookies will be soft rather than crisp.
- Store in an airtight container for up to 3 days.
- Powdered sugar can be added just before serving for best appearance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ricotta cheese
Ricotta provides moisture and a delicate creaminess that defines cannoli flavor. Draining it well ensures the cookies remain soft without spreading excessively.
All-purpose flour
Flour gives the cookies their structure, creating a tender crumb that supports the filling.
Granulated sugar
Sugar sweetens the dough while helping create a lightly crisp exterior.
Butter
Butter adds richness and contributes to the soft texture of the cookies.
Eggs
Eggs bind the ingredients and add structure to the cookie dough.
Baking powder
This helps the cookies rise slightly, keeping them light rather than dense.
Vanilla extract
Vanilla enhances the sweetness and rounds out the dairy notes.
Orange zest
A small amount of citrus zest brightens the flavor and reflects traditional cannoli aroma.
Mini chocolate chips
Chocolate chips provide contrast and a familiar cannoli-inspired finish.
Powdered sugar
Used for dusting, powdered sugar adds sweetness and visual appeal.
Directions
Begin by preheating the oven and lining baking sheets with parchment paper. In a mixing bowl, cream the butter and granulated sugar until light and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the ricotta, vanilla, and orange zest until fully incorporated.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the mini chocolate chips.
Scoop the dough onto prepared baking sheets, spacing evenly. Bake until the edges are set and the tops are lightly golden. Allow the cookies to cool completely before dusting with powdered sugar. If desired, sandwich cookies together with a light ricotta filling for a more traditional cannoli-style presentation.
Essential Equipment
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 approximately 24 cookies. Preparation takes about 20 minutes, baking time is 12 to 15 minutes per batch, and cooling requires 30 minutes.
Storage/reheating
Store cannoli cookies in an airtight container in the refrigerator for up to four days. These cookies are best served chilled or at room temperature and should not be reheated.
Variations and Customizations
Cannoli cookies are highly adaptable. You can add chopped pistachios or almonds for texture, or substitute lemon zest for orange zest for a brighter flavor. For a richer cookie, replace part of the ricotta with mascarpone cheese. I also tested a cocoa-infused version by adding a small amount of cocoa powder to the dough, which paired beautifully with the ricotta base.
For special occasions, drizzle the cookies with melted chocolate or sandwich them with a lightly sweetened ricotta cream. Gluten-free flour blends can be used with good results, provided the ricotta is well drained.
Nutrition and Dietary Info
Cannoli cookies contain carbohydrates from flour and sugar, fats from butter and dairy, and protein from ricotta and eggs. They are vegetarian but not suitable for dairy-free diets without substitution.
Expert Tips & Customizations
Drain ricotta thoroughly
Excess moisture can cause spreading during baking.
Do not overmix
Mix just until combined to maintain a tender texture.
Uniform sizing
Use a cookie scoop for even baking.
Chill if needed
If the dough feels soft, chill briefly before baking.
FAQs
Can I make cannoli cookies ahead of time?
Yes, they can be prepared a day in advance and stored chilled.
Do these cookies taste like traditional cannoli?
They capture the flavor profile, though the texture is softer.
Can I freeze cannoli cookies?
Freezing is not recommended due to the ricotta content.
What type of ricotta works best?
Whole-milk ricotta provides the best flavor and texture.
Can I omit chocolate chips?
Yes, they are optional and can be replaced with nuts.
How do I keep the cookies soft?
Store them in an airtight container in the refrigerator.
Can I use mascarpone only?
Yes, but the cookies will be richer and slightly denser.
Are these cookies very sweet?
No, they are mildly sweet and well balanced.
Can I sandwich them with filling?
Yes, a sweetened ricotta filling works beautifully.
What pairs well with cannoli cookies?
Coffee, espresso, or lightly sweet dessert wine.
Conclusion
Cannoli cookies are a delightful way to enjoy classic Italian flavors in a simple, elegant cookie. With their soft texture, subtle citrus notes, and creamy richness, they offer a refined dessert that feels both nostalgic and modern. This recipe is approachable, versatile, and perfect for sharing on any occasion.
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