If you’ve ever fallen head over heels for classic Italian cannoli, then you’re in for such a treat with this Cannoli Cookies Recipe. These cookies capture all those beloved cannoli flavors—ricotta, orange zest, a hint of cinnamon—wrapped up in a soft, tender cookie that’s just begging to be dunked in your coffee or savored on its own. I love how these cookies feel a bit indulgent yet simple enough to whip up any time you want a little Italian-inspired comfort.
What’s really special about this Cannoli Cookies Recipe is how the texture balances between fluffy and chewy, with bursts of pistachios and chocolate chips that add that delightful crunch and melty surprise. It’s one of those recipes I keep coming back to for gatherings or just because, and you’ll find it’s a guaranteed crowd-pleaser that feels extra thoughtful but doesn’t need a lot of fuss.
Why You’ll Love This Recipe
- Authentic Flavor Inspiration: The ricotta and orange zest really bring out that signature cannoli taste you crave.
- Easy Yet Impressive: You’ll impress guests without spending hours in the kitchen.
- Perfect Texture Contrast: Soft cookie dough pairs with crunchy pistachios and melty chocolate chips.
- Flexible and Customizable: You can swap nuts or add garnishes to perfectly suit your taste.
Ingredients You’ll Need
Every ingredient in this Cannoli Cookies Recipe plays a crucial role in creating the perfect bite, from the creamy ricotta to the fragrant orange zest. Using quality ingredients, especially fresh ricotta and good vanilla, really takes this cookie to the next level.
- Salted butter: I prefer salted because it adds depth, but unsalted works too—just add a pinch of salt.
- Granulated sugar: Gives the cookies that classic sweet base without overpowering.
- Large egg: Helps bind everything together and adds richness.
- Whole milk ricotta cheese: The star ingredient for creamy texture and authentic flavor—make sure it’s well-drained.
- Pure vanilla extract: Adds warm aromatic notes that complement the spices.
- Ground cinnamon: Just a touch for that cozy, familiar spice.
- Ground nutmeg: Enhances the cinnamon with subtle warmth—freshly grated if you can.
- Orange zest: This brightens the entire cookie and gives a fresh citrus zing.
- All-purpose flour: The structure-builder—make sure to measure properly for the best texture.
- Baking soda and baking powder: Both help the cookies rise just right without getting cakey.
- Roughly chopped pistachios: I love these for crunch and that nutty flavor pairing beautifully with ricotta.
- Mini chocolate chips: Adds melty, sweet pockets that lift each bite.
Variations
One of the things I love most about this Cannoli Cookies Recipe is how easy it is to tweak. You can make it your own depending on what flavors you love or what dietary needs you have—plus, it’s fun to experiment!
- Nut-free option: I’ve swapped pistachios for toasted coconut flakes, which still adds great texture without the nuts.
- Chocolate drizzle: Try melting dark or white chocolate to drizzle on top for extra indulgence—I swear it makes these cookies even more addictive.
- Gluten-free twist: Substitute gluten-free flour blend and your cookies come out just as tender.
- Seasonal zest swap: Sometimes I swap orange zest for lemon or lime depending on the vibe I want.
How to Make Cannoli Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
The very first step is to beat the softened butter and granulated sugar together until you get a light, fluffy mixture—usually about 2 to 3 minutes with an electric mixer. I like to scrape down the sides of the bowl a couple of times to make sure everything gets fully combined. This aeration is what gives the cookies a tender crumb, so don’t rush this part!
Step 2: Add Egg, Ricotta, and Flavorings
Next, add in the egg, ricotta cheese, vanilla extract, orange zest, cinnamon, and nutmeg. Mixing these in gradually helps to incorporate the ricotta smoothly without lumps. The orange zest really wakes up the flavor here—don’t skip it! If your ricotta feels watery, give it a quick strain in a fine mesh sieve before mixing.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, and baking powder. This even distribution of leavening agents helps your cookies rise nicely and keeps the texture just right, so take a moment to do this carefully before adding to your wet mix.
Step 4: Mix Dry Into Wet, Then Fold in Add-ins
Slowly add the dry ingredients to your wet mixture and stir just until combined—you want to avoid overmixing here. Then fold in the chopped pistachios and mini chocolate chips evenly. The dough will look a bit sticky and wetter than typical cookie dough, but that’s exactly how it should be for this recipe.
Step 5: Chill the Dough
Cover the dough with plastic wrap and pop it in the fridge for anywhere from 30 minutes to an hour. I’ve found chilling the dough really helps it hold its shape so the cookies bake up soft but not runny.
Step 6: Bake to Perfection
Heat your oven to 325°F and line your baking sheets with parchment paper or a silpat mat. Use a mini ice cream scoop (I swear this tool is worth it) to portion out evenly sized cookie balls—it helps them bake evenly. Bake for about 12 minutes, watching for the edges to turn a light golden brown. Let them cool a few minutes on the sheet before transferring to a rack.
Step 7: Optional Finishing Touches
Once completely cooled, I love drizzling melted chocolate over the top or dusting with powdered sugar. Feel free to get creative here! These touches make the cookies look extra special, perfect if you’re serving guests.
Pro Tips for Making Cannoli Cookies Recipe
- Use Whole Milk Ricotta: It’s creamier and less watery than part-skim, which really improves texture.
- Don’t Skip Chilling: Chilling the dough prevents the cookies from spreading too much and keeps them soft inside.
- Mini Ice Cream Scoop Is Your Best Friend: It helps create uniform cookies that bake evenly.
- Watch Your Oven Temperature: Ovens vary, so start checking cookies a minute or two early to avoid overbaking.
How to Serve Cannoli Cookies Recipe
Garnishes
I usually add a quick drizzle of dark chocolate or a light sprinkle of powdered sugar just before serving. Sometimes I’ll also press a few extra pistachios into the top while the chocolate sets for that added crunch and pop of color. These small touches make the cookies look effortlessly elegant and even more inviting.
Side Dishes
These cookies are amazing alongside a creamy cappuccino or espresso—that’s my go-to. They also pair wonderfully with a scoop of gelato or fresh berries if you’re serving them as part of a dessert spread. The balance of flavors really shines when matched with simple, fresh sides.
Creative Ways to Present
For holidays or parties, I love arranging these Cannoli Cookies Recipe on a platter with a few clusters of edible flowers and whole pistachios scattered around. Alternatively, packaging a batch in decorative gift boxes or jars makes a thoughtful homemade gift that friends and family adore. If I’m feeling festive, a dusting of colored sugar or edible gold dust adds drama and a celebratory feel.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Cannoli Cookies in an airtight container at room temperature, and they stay wonderfully soft for up to 3 days. If you live somewhere humid, popping in a piece of parchment paper or a slice of bread can help maintain their moisture balance.
Freezing
I’ve frozen these cookies successfully by laying them flat on a baking sheet first, then transferring them to a freezer-safe bag once solid. When you’re ready, let them thaw at room temperature for about an hour—they taste just as fresh and dreamy!
Reheating
If you want to warm your cookies slightly, I recommend a quick 10-15 second zap in the microwave or 5 minutes in a 300°F oven. Just keep an eye on them; warming brings back that fresh-baked softness and melty chocolate goodness without drying them out.
FAQs
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Can I use part-skim ricotta instead of whole milk ricotta?
You can, but whole milk ricotta gives the cookie that rich creaminess essential to the texture and flavor. If you use part-skim, you might want to strain it longer to reduce any excess moisture and keep the dough from becoming too wet.
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Why is the dough sticky and wet—is that normal?
Yes, it’s totally normal! Ricotta adds moisture making the dough softer than your typical cookie dough. Chilling the dough before baking helps firm it up so they hold their shape and bake perfectly soft.
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Can I substitute orange zest with lemon zest?
Absolutely! Lemon zest works beautifully and gives the cookies a slightly different but equally delicious citrus brightness. Feel free to experiment with what you have on hand.
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How long do Cannoli Cookies last?
Stored in an airtight container at room temperature, they last about 3 days. For longer storage, freezing is your best bet to keep them fresh.
Final Thoughts
This Cannoli Cookies Recipe holds a special place in my kitchen because it’s like capturing the essence of a charming Italian bakery in cookie form. Whenever I make them, I’m reminded of joyful family gatherings and simple pleasures. I hope you give these a try—you’ll enjoy the way they blend familiar flavors with a fun new twist. Honestly, they might just become one of your go-to recipes like they did for me!
Print
Cannoli Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, featuring a rich blend of creamy ricotta, pistachios, and mini chocolate chips folded into a soft, flavorful cookie dough. Lightly spiced with cinnamon, nutmeg, and a hint of orange zest, these cookies bake into tender golden treats perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup ricotta cheese (whole milk)
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons orange zest
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Add-ins
- 1/3 cup pistachios, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is soft and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients and Spices: To the butter-sugar mixture, add the whole egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg. Mix until all ingredients are thoroughly combined, making sure to scrape down the sides of the bowl with a rubber spatula for even incorporation.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder to ensure these leavening agents and flour are evenly distributed throughout the dough.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients and mix just until combined. Then fold in the chopped pistachios and mini chocolate chips until evenly dispersed. The resulting dough will be slightly wet and sticky, which is perfect for creating soft cookies.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. This helps the dough firm up, making it easier to scoop and enhances the cookie texture.
- Preheat and Prepare for Baking: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Scoop and Bake: Using a mini ice cream scoop, form small balls of dough and place them evenly spaced on the prepared baking sheets. Bake in the preheated oven for about 12 minutes or until the edges turn a light golden brown.
- Cool and Optional Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle melted chocolate over the cookies or dust them with powdered sugar for an optional decorative touch and added flavor. Enjoy your delicious Cannoli Cookies!
Notes
- For best texture, be careful not to overmix the dough once the dry ingredients are added to avoid tough cookies.
- Chilling the dough is important for easier handling and better shape retention during baking.
- You can substitute pistachios with chopped walnuts or almonds if preferred.
- Optional toppings like melted chocolate drizzle or powdered sugar add extra sweetness and a beautiful finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
