Cannoli Cookies Recipe

If you’re anything like me, you love a cookie that feels a little special, a little indulgent—and that’s exactly why this Cannoli Cookies Recipe is a game changer. These cookies capture all the rich, creamy goodness of traditional cannoli filling baked into a soft, tender cookie. Seriously, once you try them, you’ll want to bake these over and over. Keep reading, and I’ll share everything you need to know to nail this recipe in your own kitchen.

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Ingredients & Why They Work

Every ingredient in this Cannoli Cookies Recipe plays a starring role in building exactly the flavor and texture you want. Plus, I’ve learned a few tricks on picking the best versions of these staples for fantastic results. Here’s what you’ll want and why each item matters.

• Salted Butter: Brings richness and helps create a soft cookie texture; I like to use good-quality butter for depth of flavor.
• Granulated Sugar: Sweetens perfectly without overpowering; using regular sugar rather than brown keeps the texture lighter.
• Egg: Binds everything together and adds structure while contributing just a bit of tenderness.
• Ricotta Cheese: The magic ingredient! Make sure to use whole-milk ricotta for the creamiest texture and moist cookies.
• Vanilla Extract: Adds aromatic warmth that layers nicely with the spices.
• Ground Cinnamon & Nutmeg: Classic warming spices that complement the ricotta and zest wonderfully.
• Orange Zest: Adds bright, fresh citrus notes. Don’t skimp here—it really lifts the flavor.
• All-Purpose Flour: The structure base; measuring carefully helps keep cookies tender but not crumbly.
• Baking Soda & Baking Powder: These combined leaveners balance the rise perfectly for a light, soft cookie.
• Pistachios: Add crunch and a lovely hint of earthiness. Chop them roughly for interesting texture.
• Mini Chocolate Chips: Tiny pockets of melty chocolate that contrast beautifully with the nutty pistachios.

Make It Your Way

I love how versatile this Cannoli Cookies Recipe is. Once you’ve got the basic dough down, feel free to make it your own by swapping in nuts you love or adding a different citrus zest. Don’t be afraid to experiment—the dough is forgiving and always turns out delicious.

• Variation: I sometimes swap pistachios for chopped almonds or walnuts if that’s what I have on hand—it changes the flavor just enough to keep things exciting.
• Dairy-Free Version: If you want to go dairy-free, try replacing butter with a plant-based substitute and ricotta with a thick coconut yogurt; the texture will be a little different but still tasty.
• Extra Chocolate: Double the chocolate chips for a choco-holic twist. I’ve done this during holiday baking marathons, and it’s a fan favorite.

Step-by-Step: How I Make Cannoli Cookies Recipe

Step 1: Cream Butter and Sugar to Pillowy Perfection

Start by softening your butter well—it should be easily spreadable but not melting. Then, using a stand mixer or hand mixer, beat the butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes and is the key to tender, airy cookies, so don’t rush this step! Scrape down the sides midway to make sure everything is incorporated evenly.

Step 2: Blend in the Ricotta, Egg, and Flavorings

Next, add your egg, ricotta cheese, vanilla, orange zest, cinnamon, and nutmeg all at once. Continue mixing until everything is just combined. I make it a point to scrape the bowl with a spatula here, too, because the ricotta can sometimes cling to the edges. The dough will look smooth and creamy at this stage.

Step 3: Incorporate the Dry Ingredients Carefully

In a separate bowl, whisk the flour, baking soda, and baking powder thoroughly. Then slowly add this dry mix to the wet ingredients. You want just enough mixing to combine everything; overmixing can make the cookies tough. The dough will be somewhat sticky and wetter than a typical cookie dough—don’t worry, that’s right!

Step 4: Fold in the Pistachios and Chocolate Chips

Gently fold in the roughly chopped pistachios and mini chocolate chips. This is where your cookies get their lovely texture and bursts of flavor. If you’ve ever tried cannoli, you’ll instantly recognize how these little mix-ins make all the difference.

Step 5: Chill the Dough for Better Shape and Flavor

Cover your dough and let it chill in the fridge for 30 minutes to an hour. Trust me, this step is not optional—it firms up the dough so it’s easier to handle and helps those exceptional flavors meld together. I usually do this while prepping other ingredients or cleaning up.

Step 6: Scoop, Bake, and Cool

Preheat your oven to 325°F and line baking sheets with parchment paper or Silpat mats for easy cleanup. Using a mini ice cream scoop—or tablespoon measure if you don’t have one—drop dough balls onto your trays, spaced a couple of inches apart because these cookies don’t spread much. Bake for about 12 minutes, watching for the edges to become lightly golden. Cool them on the sheet for a few minutes before transferring to wire racks.

Step 7: Dress Them Up (Optional but Oh-So Worth It)

If you want to glam these cookies up, melt a little chocolate and drizzle it on top, or dust with powdered sugar just before serving. I love this final flourish because it gives the cookies a pretty finish, but honestly, they’re delicious plain too.

How to Serve Cannoli Cookies Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a drizzle of bittersweet melted chocolate—you could also try sprinkling a few extra chopped pistachios on top for a pretty, textured finish. For special occasions, a tiny dollop of ricotta sweetened with a little honey on the side feels just right.

Side Dishes

These cookies pair beautifully with an espresso or cappuccino for an authentic Italian café vibe. I’ve also served them alongside fresh berries and whipped cream for a light, summery dessert plate that guests loved.

Creative Ways to Present

For a party, I like arranging these cookies on a tiered dessert stand with little flags or handwritten tags noting ingredients, which always wins compliments. You could also sandwich them with a cinnamon-sweetened ricotta filling for a cannoli-cookie hybrid treat that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store any leftover Cannoli Cookies in an airtight container at room temperature. They keep wonderfully soft for about 3 days—if you want to enjoy them longer, just follow my freezing tips below.

Freezing

These cookies freeze beautifully! After baking and cooling completely, I pop them in a freezer-safe container with parchment layers between. They hold well for up to 2 months and thaw in minutes at room temperature—perfect for planning ahead during the holidays.

Reheating

If you want to freshen them up after freezing, a quick 5-6 seconds in the microwave or 3-4 minutes in a 300°F oven brings back that irresistible soft texture and just-baked warmth.

FAQs

Final Thoughts

This Cannoli Cookies Recipe is one of my absolute favorites because it brings the traditional flavors of Italian cannoli into a super approachable, fun cookie form. It’s a recipe that feels special but is surprisingly easy to make, perfect for gifting or just treating yourself with a little sweet escape. I can’t recommend giving these a try enough—you might just find they become your go-to when you want a cookie that’s both comforting and a bit fancy.

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