Name: Cannoli Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian-American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup ricotta cheese; 1 cup mini chocolate chips; 1/2 cup chopped pistachios; Powdered sugar, for dusting

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If you love the dreamy flavors of classic Italian cannoli but want something a little more approachable (and less messy!) to share with friends or serve at a gathering, these Cannoli Cookies will absolutely steal your heart. They capture everything we adore about the traditional dessert—creamy ricotta, chocolate chips, a touch of cinnamon, and the nutty pop of pistachios—all in a soft, pillowy cookie dusted with powdered sugar. Whether you’re baking for a holiday, a party, or just because, these Cannoli Cookies are the kind of treat that disappears fast and leaves everyone asking for the recipe.

Ingredients You’ll Need

The beauty of Cannoli Cookies is how a handful of well-chosen pantry and fridge staples can transform into something truly special. Each ingredient plays a key role in creating the irresistible taste, texture, and color that make these cookies such a standout.

All-purpose flour: Provides the perfect base for a tender, gently structured cookie.
Baking powder: Gives the cookies a slight lift for that soft, cake-like bite.
Salt: Just a pinch brings all the sweet and nutty flavors into balance.
Ground cinnamon: Adds a subtle warmth that echoes the traditional cannoli shell.
Unsalted butter (softened): Creamy, rich butter gives these cookies their melt-in-your-mouth texture.
Granulated sugar: Sweetens the dough and helps with that light, fluffy crumb.
Large eggs: Bind everything together and add a bit of extra richness.
Vanilla extract: Rounds out the flavors with a fragrant, cozy note.
Almond extract: Just a splash brings out the delicate, nutty undertones.
Ricotta cheese: The star ingredient—makes the cookies extra moist and reminiscent of the classic cannoli filling.
Mini chocolate chips: Scattered throughout for sweet, melty bursts in every bite.
Chopped pistachios: Bring color, crunch, and that signature Italian flair. Toast them for even more flavor!
Powdered sugar (for dusting): The finishing touch that gives each cookie a beautiful, bakery-style look.

How to Make Cannoli Cookies

Step 1: Prep Your Baking Sheets and Oven

Before you start mixing, preheat your oven to 350°F and line two baking sheets with parchment paper. This simple step guarantees your Cannoli Cookies will bake evenly and release easily—no sticking, no fuss!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Mixing these first ensures even distribution of the leavening and spices, so every cookie is perfectly flavored and rises just right.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat the softened butter with the granulated sugar until it’s light and fluffy. This is key for that soft, delicate crumb—don’t rush this step! The mixture should look pale and a little airy.

Step 4: Add Eggs, Extracts, and Ricotta

Beat in the eggs, vanilla extract, almond extract, and creamy ricotta cheese until the mixture is smooth and fully incorporated. You’ll notice the batter become luscious and slightly thick—this is what gives Cannoli Cookies their signature texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; you want the dough to stay tender.

Step 6: Fold in Chocolate Chips and Pistachios

With a spatula, fold in the mini chocolate chips and chopped pistachios. Every scoop should have a little bit of everything! If you toasted the pistachios, you’ll get an even deeper flavor here.

Step 7: Scoop and Bake

Drop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. The dough will be sticky—using a cookie scoop makes this part a breeze and keeps your cookies uniform. Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers are set.

Step 8: Cool and Dust with Powdered Sugar

Let your Cannoli Cookies cool on the pan for 5 minutes before transferring them to a wire rack. Once they’re completely cool, dust them generously with powdered sugar for that classic cannoli look.

How to Serve Cannoli Cookies

Garnishes

A generous snowfall of powdered sugar is a must for authentic cannoli vibes. For a little extra flair, sprinkle a few chopped pistachios or mini chocolate chips on top right before serving—guests will love the pop of color and crunch!

Side Dishes

Cannoli Cookies shine alongside a cup of espresso or a creamy cappuccino, making them a dreamy finish to any Italian meal. They also pair beautifully with fresh berries or a scoop of vanilla gelato if you want to turn dessert into a real event.

Creative Ways to Present

For parties, stack Cannoli Cookies on a tiered platter or arrange them in paper cupcake liners for a bakery-style touch. If you’re gifting them, pack them in a pretty box with parchment between the layers and a little note—they’re as delightful to give as they are to eat!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cannoli Cookies in an airtight container at room temperature for up to four days. They’ll stay soft and flavorful, just like the day you baked them.

Freezing

To freeze, arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment. They’ll keep beautifully for up to three months—just thaw at room temperature when you’re ready to enjoy.

Reheating

If you’d like to revive that just-baked softness, warm Cannoli Cookies in a 300°F oven for 2 to 3 minutes. Dust with a little fresh powdered sugar afterward for the perfect finish.

FAQs

Can I use full-size chocolate chips instead of mini?

Mini chocolate chips are ideal because they distribute more evenly throughout the dough, but if you only have regular chocolate chips, give them a rough chop so you still get that classic cannoli bite in every cookie.

Is it necessary to toast the pistachios?

While not essential, toasting the pistachios brings out a deeper, nuttier flavor and a lovely crunch. If you have a few extra minutes, it’s definitely worth the effort!

Can I make Cannoli Cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get all those delicious cannoli-inspired flavors.

Why is the dough so sticky?

That’s the ricotta working its magic! The dough will be softer and stickier than most drop cookies, so use a cookie scoop or two spoons to portion it out easily. Don’t add extra flour, or you’ll lose that tender texture.

Can I make Cannoli Cookies in advance for a party?

Absolutely! You can bake them a day or two ahead and store in an airtight container. Wait to dust with powdered sugar until just before serving for the best presentation.

Final Thoughts

If you’ve never tried Cannoli Cookies, you’re in for a treat that’s just as fun to bake as it is to share. They pack all the charm of the classic Italian dessert into a simple, crowd-pleasing cookie—so gather your ingredients and let the sweet, cozy aroma fill your kitchen. I promise, one bite and you’ll be hooked!

Cannoli Cookies Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 29 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Delight in these soft and chewy Cannoli Cookies, inspired by the classic Italian dessert. Made with creamy ricotta cheese, mini chocolate chips, and crunchy pistachios, these cookies offer a perfect blend of flavors and textures. Lightly dusted with powdered sugar, they make a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup ricotta cheese

Add-ins and Toppings

1 cup mini chocolate chips
1/2 cup chopped pistachios
Powdered sugar, for dusting

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. This ensures even distribution of leavening and spices throughout the dough.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial to create a tender cookie texture.
Add Eggs and Extracts: Beat in the eggs, followed by the vanilla and almond extracts, mixing well after each addition to incorporate fully and develop flavor.
Incorporate Ricotta Cheese: Add the ricotta cheese to the wet ingredients and beat until the mixture is smooth. Ricotta adds moisture and a creamy texture to the cookies.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
Fold in Chocolate Chips and Pistachios: Gently fold the mini chocolate chips and chopped pistachios into the dough, distributing them evenly without breaking down the mix-ins.
Portion the Dough: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
Bake: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes, or until the edges are lightly golden but the centers remain soft.
Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set up, then transfer them to a wire rack to cool completely. Before serving, dust generously with powdered sugar for a classic finish.

Notes

For extra crunch and enhanced flavor, toast the chopped pistachios lightly in a dry skillet before adding to the dough.
Store these cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
The dough is sticky due to ricotta; using a cookie scoop helps with portioning and keeps your hands clean.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American