Cannoli Cookies Recipe packs soft, ricotta-rich cookies with citrus, cinnamon, pistachio, and mini chocolate chips that taste like bite-size cannoli without the fryer. It suits bakers who want Italian bakery flavor with a manageable timeline, and the total time lands around 1 hour. I learned the ricotta trick from my Sicilian neighbor, and I still hide a few on the back shelf of the fridge.
Why You Should Try This Cannoli Cookies Recipe
This Cannoli Cookies Recipe gives you the creamy-citrus filling vibe and the chocolate-pistachio crunch in a soft drop cookie. You skip rolling shells or heating oil, and you still get that bakery magic.
The dough comes together fast, the glaze sets with a pretty finish, and the flavor improves overnight. The cookie stays moist for days thanks to ricotta, which makes it a holiday cookie tin hero.
Ingredients You’ll Need
- All-purpose flour, 2 1/2 cups (spoon and level for accuracy; swap a 1-to-1 gluten free blend if needed)
- Baking powder, 2 teaspoons
- Fine sea salt, 1/2 teaspoon
- Ground cinnamon, 1/2 teaspoon
- Unsalted butter, softened, 1/2 cup or 1 stick (use European-style butter for richer flavor)
- Granulated sugar, 3/4 cup
- Orange zest, 1 tablespoon (Meyer lemon zest works if you prefer)
- Vanilla extract, 2 teaspoons (use a pure extract, not imitation, for best flavor)
- Almond extract, 1/4 teaspoon, optional but lovely
- Whole milk ricotta, well drained, 1 cup or 8 ounces (store brand works; drain in a paper towel-lined sieve for 10 to 15 minutes)
- Large egg, 1
- Mini chocolate chips, 3/4 cup (mini chips distribute better than regular; I like Ghirardelli or Guittard)
- Chopped pistachios, 1/2 cup plus extra for topping (use roasted, unsalted; skip if nut free)
Glaze:
- Powdered sugar, 1 1/2 cups
- Milk, 2 to 3 tablespoons, as needed for consistency
- Vanilla extract, 1/2 teaspoon
- Fresh orange juice, 1 to 2 teaspoons, optional for citrus pop
Pantry shortcuts:
- Use a tub of ricotta and drain briefly instead of homemade.
- Reach for bottled orange extract if you lack fresh citrus.
- Buy pre-shelled pistachios to save time.
Equipment:
- Stand mixer or hand mixer, mixing bowls, whisk, rubber spatula
- Microplane zester
- Sheet pans, parchment or silicone baking mats
- 1 tablespoon or #60 cookie scoop
- Wire rack
How to Make Cannoli Cookies
- Prep: 20 minutes, plus 30 minutes chill time
- Cook: 12 to 14 minutes per batch
- Total: About 1 hour
- Drain ricotta. Line a small sieve with paper towels, add ricotta, and let it shed excess moisture for 10 to 15 minutes while you set up.
- Heat the oven to 350°F. Line two sheet pans with parchment or silicone mats.
- Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, salt, and cinnamon until blended.
- Cream butter and sugar. In a large bowl, beat butter, sugar, and orange zest on medium speed until light and fluffy, about 2 to 3 minutes.
- Add wet ingredients. Beat in ricotta, egg, vanilla, and almond extract until smooth. The mixture may look slightly curdled, and that is normal.
- Add dry ingredients. Mix the dry ingredients into the bowl on low speed just until no dry spots remain. Scrape the bowl.
- Fold in mix-ins. Stir in mini chocolate chips and chopped pistachios.
- Chill. Cover and chill the dough for 30 minutes so the cookies bake thicker and hold shape.
- Scoop. Use a 1 tablespoon scoop to portion dough onto prepared pans, spacing 2 inches apart.
- Bake. Bake 12 to 14 minutes until edges look set and the tops turn matte and just begin to color. Rotate pans once for even baking.
- Cool. Let cookies rest on the pan for 5 minutes, then transfer to a rack to cool completely.
- Glaze. Whisk powdered sugar, milk, vanilla, and orange juice if using until smooth and spoonable. Drizzle over cooled cookies, then sprinkle with extra pistachios and a few mini chips. Let the glaze set for 20 minutes.
Tips
- Drain ricotta so the dough does not spread too much.
- Weigh or spoon-and-level flour to avoid dense cookies.
- Mix the dough until just combined to keep the texture tender.
- Chill the dough for thicker, puffier cookies that hold a pretty dome.
- Test-bake one cookie to dial in your ideal time and color.
- Use a small scoop for uniform size and even baking.
- Make the glaze thicker for drizzle lines or thinner for a full dip.
- Add 1 teaspoon orange zest to the glaze if you want brighter citrus.
What to Serve with Cannoli Cookies
Serve these cookies with espresso, cappuccino, or strong coffee for a classic Italian bakery moment. Offer a small bowl of fresh berries or orange segments on the side to echo the citrus. For a dessert plate, add vanilla gelato and a warm drizzle of chocolate sauce. I also love a splash of Marsala or Vin Santo with a couple of cookies for a simple dinner party finish.
Make-Ahead
- Store at room temperature in an airtight container for 3 days. Layer cookies with parchment to protect the glaze.
- Refrigerate for up to 1 week if your kitchen runs warm. Let the cookies sit at room temp for 15 minutes before serving.
- Freeze unglazed baked cookies for up to 2 months. Thaw at room temperature, then glaze.
- Freeze scooped dough balls on a sheet pan until firm, then bag for up to 2 months. Bake from frozen at 350°F for 13 to 15 minutes.
- Refresh day-old cookies in a 275°F oven for 5 minutes or an air fryer at 300°F for 2 minutes.
Nutrition Information
Per cookie, about 1 of 30:
- Calories: 140
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 17 g
- Sugar: 10 g
- Protein: 3 g
- Fiber: 1 g
- Sodium: 80 mg
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together ricotta cheese, softened butter, and granulated sugar until light and creamy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mini chocolate chips, orange zest, and chopped pistachios if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, until the cookies are lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Ensure ricotta is well-drained for best texture. Store cookies in an airtight container for up to 3 days. For extra flavor, use freshly grated orange zest and real mini chocolate chips. These cookies are great with coffee or tea!