Cannoli Cookies

If you love the flavors of classic cannoli, these Cannoli Cookies are a must-try! They combine creamy ricotta, mini chocolate chips, and a hint of cinnamon in a soft and cake-like cookie. With a dusting of powdered sugar on top, these cookies perfectly capture the essence of a traditional Italian cannoli in a bite-sized, no-fry treat.

These cookies are soft, slightly chewy, and packed with flavor, making them ideal for holidays, family gatherings, or just when you need a little indulgence. They’re incredibly easy to make, requiring simple ingredients and just 25 minutes from start to finish. Whether you're a cannoli lover or simply looking for a unique cookie to add to your recipe collection, this is the one!

Why You’ll Love This Recipe

✔️ Easy to Make – No frying or complicated cannoli shells, just mix, scoop, and bake!
✔️ Classic Cannoli Flavors – Ricotta, chocolate chips, and cinnamon bring out the beloved Italian pastry taste.
✔️ Soft & Moist Texture – Thanks to the ricotta cheese, these cookies stay tender and delicious.
✔️ Perfect for Any Occasion – Great for holidays, parties, or alongside a cup of coffee.
✔️ Customizable – Add chopped pistachios or orange zest for extra flavor.

Recipe

Ingredients

For the Cookies:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds great flavor!)
• ½ cup ricotta cheese (whole milk ricotta recommended for the best texture)
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios (optional, for a crunchy texture)
• Powdered sugar for dusting

Directions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, beat butter and granulated sugar together until light and fluffy (about 2 minutes).
• Add the egg, vanilla extract, almond extract (if using), and ricotta cheese. Mix until smooth and fully combined.

Step 3: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.

Step 4: Fold in the Mix-Ins

• Gently fold in the mini chocolate chips and chopped pistachios (if using).
• The dough will be soft and slightly sticky—this is normal!

Step 5: Scoop and Bake

• Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.

Step 6: Cool and Dust with Powdered Sugar

• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Once cooled, dust with powdered sugar for the perfect finishing touch.

Serving and Storage Tips

How to Serve:

• These cookies taste best when freshly dusted with powdered sugar.
• Pair them with a cup of espresso, cappuccino, or hot chocolate for an Italian-inspired treat.
• Serve them at holiday cookie swaps, parties, or as an after-dinner dessert.

How to Store:

• Store cookies in an airtight container at room temperature for up to 5 days.
• To keep them extra fresh, place a sheet of parchment paper between layers to prevent sticking.
• Freezing Option: These cookies freeze beautifully! Store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Helpful Notes

1. Use Whole Milk Ricotta: It provides a rich, creamy texture—low-fat ricotta may result in a drier cookie.
2. For Extra Flavor: Add 1 teaspoon of orange zest to the dough for a citrusy twist that complements the chocolate and cinnamon.
3. Don’t Overbake: These cookies should remain soft and tender. Remove them from the oven when the edges are lightly golden.
4. Pistachios for Crunch: If you love the nutty flavor of classic cannoli, sprinkle chopped pistachios on top before baking.
5. Make Mini Cookies: Use a teaspoon instead of a tablespoon for bite-sized cannoli cookies—perfect for parties!

FAQs

1. Can I make these cookies without ricotta?

Ricotta is essential for the soft, moist texture, so it’s best not to skip it. If you must substitute, mascarpone cheese is the closest alternative.

2. Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

3. Do I have to add almond extract?

No, but it adds a subtle nutty flavor that enhances the classic cannoli taste. Feel free to leave it out if preferred.

4. What kind of chocolate chips work best?

Mini chocolate chips distribute more evenly in the dough, but you can use regular chocolate chips or chopped dark chocolate for a richer taste.

5. Can I add a filling to these cookies?

Absolutely! If you want an extra cannoli-like experience, sandwich two cookies with sweetened ricotta or mascarpone filling.

Final Thoughts

These Cannoli Cookies are the perfect way to enjoy the flavors of Italian cannoli in a soft, easy-to-make cookie. The creamy ricotta, warm cinnamon, crunchy pistachios, and rich chocolate chips create a delightful balance of flavors that will transport you straight to an Italian bakery.

I love how these cookies are festive yet simple—they make a great addition to any holiday dessert spread or even just an afternoon treat with coffee. Plus, the no-fry factor makes them much easier than traditional cannoli!

So whether you’re baking these for a holiday gathering, a cookie exchange, or just a treat for yourself, they’re guaranteed to impress. Try them today and bring a taste of Italy to your kitchen!

---