Name: Cannoli Cookies Recipe
Prep time: 12 min
Cook time: 14 min
Total time: 1 h 26 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (260 grams); 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 1 cup sugar; ½ cup butter, room temperature (one stick); 1 teaspoon orange zest; 1 cup whole milk ricotta cheese (drained); 1 large egg; ½ cup dark chocolate chunks, chopped slightly (mini chocolate chips work too); ½ cup shelled pistachios, lightly chopped; 2 tablespoons dark chocolate, melted (for drizzling)

Jump to Recipe·5.1 from 5 reviews

If you’ve ever indulged in a classic Italian cannoli, you know just how irresistible those creamy, citrus-kissed, chocolate-studded treats can be. This Cannoli Cookies Recipe takes all the iconic flavors of the Sicilian pastry and transforms them into wonderfully soft, cakey cookies that are unbelievably simple to make. Each bite comes alive with the zing of orange zest, the gentle crunch of pistachios, heavenly chocolate, and a whisper of warming spices. Whether you’re baking for the holidays, a special celebration, or just because, these cookies are destined to become a new favorite.

Ingredients You’ll Need

The beauty of this Cannoli Cookies Recipe is in its simple, familiar ingredients that come together for extraordinary results. Each addition lends something special, ensuring these cookies capture the essence of traditional cannoli with every soft, aromatic bite.

All Purpose Flour: Provides the sturdy, yet tender structure for these cake-like cookies.
Baking Powder: Gives the cookies a gentle lift, making them pillowy and light.
Salt: Balances sweetness and makes all the flavors pop.
Cinnamon: Adds warm, subtle spice, echoing classic cannoli notes.
Nutmeg: Delivers a pinch of earthy sweetness that feels like a bakery in your kitchen.
Sugar: Sweetens and keeps the cookies pleasantly moist.
Butter (Room Temperature): Creamed with sugar to form the cookie base and add richness.
Orange Zest: Brings a bright, fragrant touch that’s the secret to authentic cannoli flavor.
Whole Milk Ricotta Cheese (Drained): Makes the cookies ultra moist and rich, just like the filling in cannoli.
Large Egg: Binds everything together and creates chewy texture.
Dark Chocolate Chunks (or Mini Chips): Speckles the cookies with irresistible bursts of chocolate.
Shelled Pistachios: Add crunch, color, and a little sophistication with every bite.
Dark Chocolate (for Drizzling): Creates that bakery-worthy finish. Powdered sugar is a fabulous alternative!

How to Make Cannoli Cookies Recipe

Step 1: Combine Your Dry Ingredients

Start by whisking together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. This not only mixes things evenly, but helps distribute the spices for perfectly spiced cookies with every bite.

Step 2: Cream the Butter, Sugar, and Orange Zest

In a large mixing bowl, use an electric mixer at medium speed to beat the sugar, room temperature butter, and orange zest together. Spend a full two minutes here — you want this mixture soft, fluffy, and well combined, so you can taste that citrus throughout each cookie.

Step 3: Add Ricotta and Egg

Mix in the ricotta and egg with your creamed butter mixture. The ricotta does wonders for the cookie’s texture, making them creamy, rich, and almost reminiscent of the iconic cannoli filling!

Step 4: Fold in Dry Ingredients

Add your whisked dry ingredients to the wet mixture and mix until just combined, being careful not to overmix. Overworking the dough can make your cookies tough, so a gentle hand is key here.

Step 5: Add Chocolate and Pistachios

Fold in the chopped dark chocolate and the shelled pistachios. Every scoopful should have a little of both, guaranteeing that every single cookie tastes like pure cannoli magic.

Step 6: Chill the Dough

Cover the bowl tightly with plastic wrap and let the dough chill in the fridge for at least one hour, or up to 24 hours. Chilling ensures your cookies bake up thick and pillowy, instead of spreading thin.

Step 7: Shape and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out 1 ½ tablespoon portions of dough, roll them into balls, and space them 2 inches apart on your sheet. Bake for 12-14 minutes — the bottoms will just turn golden while the tops stay pale and soft.

Step 8: Decorate!

After cooling for five minutes on the tray (they’ll be soft and delicate at first), move the cookies to a wire rack. Once fully cool, drizzle with melted dark chocolate or dust with powdered sugar for that classic cannoli finish!

How to Serve Cannoli Cookies Recipe

Garnishes

Dress up your Cannoli Cookies Recipe by drizzling the tops with dark chocolate or lightly sifting powdered sugar over each one. For a little extra flair, a sprinkle of finely chopped pistachios or a hint of extra orange zest makes them look as good as they taste!

Side Dishes

Pair these cookies with a cup of strong espresso, Italian coffee, or even a latte for a dreamy afternoon treat. For special occasions, serve alongside a bowl of fresh berries or homemade whipped cream to play up those ricotta and chocolate flavors.

Creative Ways to Present

Pile these Cannoli Cookies high on a vintage cake stand for an elegant dessert table, or wrap them in cellophane bags tied with ribbon for festive gifts. You can even stack them in a decorative tin for a homemade touch that makes any celebration extra sweet.

Make Ahead and Storage

Storing Leftovers

Once baked and decorated, your Cannoli Cookies Recipe will keep beautifully in an airtight container in the fridge for up to a week. They’re perfect for prepping ahead for parties, potlucks, or whenever a craving strikes!

Freezing

You can freeze the baked cookies, layered with parchment in a freezer-safe container, for up to one month. If you’d like, you can freeze the dough balls before baking, then bake straight from the freezer (just add a minute or two to the bake time).

Reheating

Allow frozen cookies to thaw in the refrigerator or at room temperature, then bring to room temp before serving. If you want warm cookies, pop them in a 300°F oven for about 5 minutes and let the chocolate begin to glisten again.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

You can, but whole milk ricotta produces a richer, creamier cookie. If you substitute with part-skim, expect a bit less moisture and flavor, but the results are still delicious!

What’s the best way to drain ricotta for this Cannoli Cookies Recipe?

Place your ricotta in a fine mesh strainer or cheesecloth-lined colander over a bowl, then refrigerate for at least 30 minutes to remove excess moisture. Excess wetness can make the cookie dough too loose.

Can I skip the nuts or substitute something else?

Absolutely! If you’re not a pistachio fan or have allergies, feel free to leave them out or swap with chopped almonds, hazelnuts, or simply add a few more chocolate chips.

How do I make these cookies gluten-free?

Simply substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. The cookies will still be soft, cakey, and full of cannoli flavor.

Is it necessary to chill the dough?

Yes, chilling the dough helps prevent spreading and ensures your Cannoli Cookies Recipe bakes up thick and soft. This step also helps develop better flavor and texture, so don’t skip it!

Final Thoughts

You’re officially ready to bring the spirit of Sicily into your own kitchen with this Cannoli Cookies Recipe! Each cookie is bursting with classic Italian flavor and homemade love. Give them a try soon — I have a feeling your friends and family will be asking for the recipe in no time.