Cannoli Cookies Recipe
Hello, I’m Sam.
Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to desserts, soft, chewy cookies inspired by the classic Italian cannoli. They have all the flavor of the traditional pastry but are much simpler to make. If you love calm, easy baking, you might also enjoy my Christmas Cookie Cheesecake for Holidays or Banana Chocolate Chip Cookies, both carry that same warm, homemade feeling that makes baking feel peaceful and rewarding.
Why This Recipe Works
- All the classic cannoli flavors in cookie form
- Soft centers, crisp edges, and creamy bites
- No frying, no tubes, no stress
- Mixes up in minutes with basic ingredients
- Perfect for parties, holidays, or coffee breaks
- Freezer-friendly and keeps its flavor
- Great balance of pistachio, ricotta, and chocolate
Ingredient Breakdown
Ricotta Cheese:
The heart of the recipe, adds moisture and a soft, slightly creamy texture. Use whole milk ricotta for best results.
Butter:
Creates richness and helps the cookies bake up tender.
Sugar:
White sugar keeps the color light and sweetness balanced.
Flour:
All-purpose flour forms the base and helps the cookies hold shape.
Mini Chocolate Chips:
Mimic the bits you find in cannoli filling. They melt slightly, adding flavor in every bite.
Pistachios:
Crushed or finely chopped, these add a mild nutty crunch and color.
Orange Zest or Vanilla Extract:
Adds that subtle Italian aroma, orange for brightness, vanilla for warmth.
Powdered Sugar:
A gentle dusting at the end completes the “cannoli” effect.
Step-by-Step Cooking Guide
- Preheat the Oven
Set oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream Butter, Ricotta, and Sugar
In a large bowl, beat together butter, ricotta, and sugar until smooth and light, about 2 minutes. - Add Flavorings
Stir in vanilla extract (or orange zest) and a pinch of salt. - Mix Dry Ingredients
In another bowl, whisk flour and baking powder. Gradually mix into the wet ingredients until combined. - Fold in Chocolate Chips and Pistachios
Use a spatula to gently fold them in for even distribution. - Scoop and Bake
Drop rounded tablespoons of dough onto the baking sheet. Bake 12–14 minutes, or until edges are lightly golden. - Cool and Dust
Cool on a rack, then dust lightly with powdered sugar before serving.
Tips & Helpful Notes
- Drain ricotta if it’s watery, thick ricotta gives a better texture.
- Don’t overbake: You want them soft, not crisp.
- Use mini chips: Regular ones can make the cookies spread too much.
- Make-ahead: Dough can be refrigerated up to 2 days or frozen for later.
- Add flair: Dip half in melted chocolate and sprinkle with pistachios for a bakery finish.
Serving Suggestions
Cannoli Cookies are perfect for any time you want something cozy but elegant, afternoon coffee, dessert platters, or holiday cookie exchanges.
Pair them with other warm favorites from SoolFood:
- Christmas Cookie Cheesecake for Holidays : creamy and festive.
- Cheesy Kielbasa Potato Skillet : hearty balance for dinner before dessert.
- Banana Chocolate Chip Cookies : a reliable everyday classic.
- Creamy Cheddar Potato Chowder : cozy and warm with these cookies for dessert.
Storage & Reheating
Store in an airtight container at room temperature for up to 4 days.
Refrigerate if your kitchen is warm.
Freeze baked cookies up to 2 months, thaw before serving and dust again with powdered sugar.
FAQs
1. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour mix for great results.
2. Can I skip the pistachios?
Definitely, substitute chopped almonds or leave them out for nut-free cookies.
3. Can I use part-skim ricotta?
You can, but full-fat gives richer flavor and better texture.
4. How do I keep them soft?
Store in a sealed container with a small piece of bread to maintain moisture.
Cannoli Cookies Recipe : Soft Italian-Inspired Treats
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery cookies filled with ricotta, pistachio, and chocolate chips, all the cozy flavor of Italian cannoli made easy.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese, drained
3/4 cup sugar
1 tsp vanilla extract or orange zest
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
1/4 cup chopped pistachios
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F and line baking sheet with parchment.
2. Beat butter, ricotta, and sugar until creamy.
3. Add vanilla or zest and mix until combined.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Combine dry and wet ingredients.
6. Fold in chocolate chips and pistachios.
7. Scoop dough onto tray and bake 12–14 minutes.
8. Cool and dust with powdered sugar.
Notes
Drain ricotta well for best texture.
Store in airtight container up to 4 days.
Freeze dough or baked cookies for later use.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Conclusion
Cannoli Cookies are a calm, joyful way to bring classic Italian flavors into your kitchen, without the fuss of frying shells. Soft, buttery, and filled with bits of chocolate and pistachio, they taste like home. Whether you bake them for a gathering or just for yourself, they’re the kind of cookies that feel simple, cozy, and just sweet enough to make an ordinary afternoon feel special.