Name: Cannoli Cookies
Prep time: 15 min
Cook time: PT-492213H17M45S
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 cup (115 g) unsalted butter, softened; 1 cup ricotta cheese, drained; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/2 tsp orange zest (optional); 2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup mini chocolate chips; Powdered sugar, for dusting

Cannoli Cookies are my soft and tender take on the classic Italian cannoli, transformed into an easy-to-make cookie. I combine creamy ricotta, warm cinnamon, and mini chocolate chips to create a delicate, cake-like cookie that feels both comforting and elegant. A light dusting of powdered sugar on top gives them that signature cannoli finish I love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (115 g) unsalted butter, softened

1 cup ricotta cheese (drained)

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp orange zest (optional for a citrus touch)

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup mini chocolate chips

Powdered sugar, for dusting

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.

In a large bowl, I cream together the softened butter, ricotta cheese, and sugar until the mixture is light and fluffy. Then I add the egg, vanilla extract, cinnamon, and orange zest if I decide to use it, mixing until everything is well combined.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients into the wet mixture, mixing gently until just combined. I make sure not to overmix. Then I fold in the mini chocolate chips evenly throughout the dough.

Using a tablespoon or cookie scoop, I place portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake the cookies for 12 to 15 minutes, until the edges turn lightly golden.

After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, I generously dust them with powdered sugar before serving.

Servings and Timing

I usually get about 24 cookies from this recipe, depending on the size I scoop.

Prep time: 15 minutes

Bake time: 12–15 minutes

Total time: About 30 minutes

Variations

I sometimes add finely chopped pistachios to the dough for extra crunch and a more traditional cannoli flavor. Another option I enjoy is dipping half of each cooled cookie in melted chocolate for a more decorative and indulgent presentation. If I want a brighter flavor, I increase the orange zest slightly for a more noticeable citrus note.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days because of the ricotta.

For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe container for up to 2 months. When I am ready to enjoy them, I let them thaw at room temperature. If I prefer them slightly warm, I heat them in the microwave for about 8–10 seconds.

FAQs

Can I use whole milk ricotta or part-skim ricotta?

I use either whole milk or part-skim ricotta successfully, but I always make sure to drain it well to avoid excess moisture in the dough.

Why are my cookies too soft?

I find that these cookies are naturally soft because of the ricotta. If they seem underbaked, I leave them in the oven for an extra minute or two until the edges are lightly golden.

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before scooping if it feels too firm.

Can I freeze the dough instead of baked cookies?

I scoop the dough onto a tray and freeze the portions. Once solid, I transfer them to a freezer bag and bake them straight from frozen, adding 1–2 extra minutes to the baking time.

Do I have to add orange zest?

I consider the orange zest optional. I enjoy the subtle citrus flavor it adds, but the cookies taste delicious even without it.

Conclusion

These Cannoli Cookies are one of my favorite ways to enjoy classic Italian-inspired flavors in a simple, homemade dessert. I love how soft, flavorful, and easy they are to prepare. Whether I bake them for a special occasion or just for a sweet treat at home, they always turn out comforting and irresistible.

📖 Recipe:

Cannoli Cookies

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Author: Sophia
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft and tender Cannoli Cookies inspired by the classic Italian dessert, made with creamy ricotta, warm cinnamon, and mini chocolate chips, then finished with a light dusting of powdered sugar.

Ingredients

1/2 cup (115 g) unsalted butter, softened

1 cup ricotta cheese, drained

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp orange zest (optional)

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup mini chocolate chips

Powdered sugar, for dusting

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, ricotta cheese, and sugar until light and fluffy.
Add the egg, vanilla extract, cinnamon, and optional orange zest. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
Fold in the mini chocolate chips evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Dust generously with powdered sugar before serving.