Cannoli cookies recipe is a delightful twist on the classic Italian dessert, delivering all the rich, creamy, and nutty flavors of traditional cannoli in a soft, chewy cookie form. These cookies are perfect for holiday trays, dinner parties, or simply treating yourself to something special. Combining ricotta cheese, pistachios, and dark chocolate chunks with a hint of citrus zest, these cookies boast a sophisticated flavor profile wrapped in an easy-to-make format. Whether you’re a seasoned baker or a curious beginner, this recipe is sure to become a go-to favorite.
Why You’ll Love This Cannoli Cookies Recipe
If you adore cannoli, you’ll love how this cookie recipe captures its essence with far less fuss. No need for frying or pastry tubes—just one bowl and a few classic ingredients. The ricotta adds moisture and richness, while orange zest, cinnamon, and nutmeg add warmth and depth. The melty dark chocolate chunks and crunchy pistachios offer bursts of flavor and texture in every bite. These cookies look elegant yet are easy to make, making them perfect for sharing or gifting during the holidays.
Ingredients
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup sugar
- 1/2 cup butter, room temperature (one stick)
- 1 teaspoon orange zest
- 1 cup whole milk ricotta cheese (drained)
- 1 large egg
- 1/2 cup dark chocolate chunks, chopped slightly (or mini chocolate chips)
- 1/2 cup shelled pistachios, lightly chopped
Topping
- 2 tablespoons dark chocolate, melted (for drizzling)
Step-by-Step: How to Make Cannoli Cookies
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the sugar, butter, and orange zest until the mixture is light and fluffy—about 2 minutes.
- Add the ricotta and egg to the bowl, beating until well incorporated.
- Slowly incorporate the dry ingredients into the wet mixture, mixing just until everything is blended.
- Fold in the chopped chocolate and pistachios by hand using a spatula.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for a minimum of 1 hour or up to 24 hours.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop out about 1 1/2 tablespoons of dough per cookie, roll into balls, and place on the baking sheet 2 inches apart.
- Bake for 12 to 14 minutes, or until the bottoms are just beginning to brown. Note: cookies will not darken much on top.
- Allow the cookies to rest on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
- Once cooled, drizzle melted chocolate over each cookie. Alternatively, you can dust them with powdered sugar.
Helpful Tips
- Drain the ricotta well to avoid overly wet dough.
- For even cookie size, use a cookie scoop.
- Don’t overbake—the cookies should remain soft.
- Chill the dough to help cookies keep their shape during baking.
- Drizzle chocolate just before serving for the freshest look.
Substitutions And Variations
- Chocolate: Swap dark chocolate for milk or white chocolate.
- Nuts: Use almonds or walnuts if pistachios aren’t available.
- Citrus: Lemon zest works in place of orange for a different citrus note.
- Spices: Add a pinch of cloves for extra warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
Storage Instructions
Store the cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, layer cookies with parchment paper in an airtight container and freeze for up to 1 month. Thaw at room temperature before serving.
Nutritional Information
- Calories: 135 kcal
- Carbohydrates: 16g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.1g
- Cholesterol: 19mg
- Sodium: 102mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 151IU
- Vitamin C: 0.2mg
- Calcium: 41mg
- Iron: 1mg
Serving Suggestions
Serve these cookies with espresso or a glass of dessert wine for an authentic Italian experience. They also pair wonderfully with vanilla ice cream or as part of a festive dessert tray. Add a touch of elegance by packaging them in decorative boxes for holiday gifts.
Frequently Asked Questions About Cannoli Cookies
Can I use store-bought ricotta cheese?
Yes, but make sure to drain it well to remove excess moisture.
Can I make these cookies ahead of time?
Absolutely. The dough can be refrigerated for up to 24 hours, or frozen for up to a month.
Why didn’t my cookies spread much?
These cookies are meant to hold their shape and be slightly domed. Chilling the dough helps maintain this structure.
Can I skip the chocolate drizzle?
Yes, you can simply dust the cookies with powdered sugar instead.
Are these cookies very sweet?
No, they have a balanced sweetness that highlights the ricotta and pistachio flavors.
Final Thoughts
Thank you so much for joining me in making these delightful cannoli cookies. They’ve become a personal favorite not only for their flavor but for how simple they are to put together. With just a few steps and wholesome ingredients, you can enjoy all the joy of cannoli in cookie form. I hope these cookies bring a bit of sweetness to your day and warmth to your home. Happy baking, and thank you for being a part of this food-loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Cannoli Cookies Recipe
- Total Time: 1 hour 30 minutes (includes chill time)
- Yield: 24 cookies 1x
Description
A soft and chewy cannoli cookies recipe featuring creamy ricotta, pistachios, and dark chocolate chunks. Perfect for holidays or everyday baking.
Ingredients
2 cups all-purpose flour (260 grams)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup butter, room temperature (one stick)
1 teaspoon orange zest
1 cup whole milk ricotta cheese (drained)
1 large egg
1/2 cup dark chocolate chunks, chopped slightly (or mini chocolate chips)
1/2 cup shelled pistachios, lightly chopped
Topping
2 tablespoons dark chocolate, melted (for drizzling)
Instructions
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, use an electric mixer to cream together the sugar, butter, and orange zest until the mixture is light and fluffy—about 2 minutes.
Add the ricotta and egg to the bowl, beating until well incorporated.
Slowly incorporate the dry ingredients into the wet mixture, mixing just until everything is blended.
Fold in the chopped chocolate and pistachios by hand using a spatula.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for a minimum of 1 hour or up to 24 hours.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop out about 1 1/2 tablespoons of dough per cookie, roll into balls, and place on the baking sheet 2 inches apart.
Bake for 12 to 14 minutes, or until the bottoms are just beginning to brown. Note: cookies will not darken much on top.
Allow the cookies to rest on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Once cooled, drizzle melted chocolate over each cookie. Alternatively, you can dust them with powdered sugar.
Notes
Chill dough to maintain cookie shape. Drain ricotta to avoid excess moisture. Cookies freeze well up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 8 g
- Carbohydrates: 16 g
- Protein: 3 g