Dessert

Cannoli Cookies Recipe

ByElla Hart December 9, 2025December 9, 2025

Introduction

Cannoli Cookies bring the beloved flavors of traditional Italian cannoli into a tender, cookie form. With a delicate ricotta-based dough studded with chocolate chips and pistachios, these cookies offer a delightful balance of texture and spice. Perfect for sharing or enjoying with your favorite cup of coffee.

A white plate stacked with five thick, soft cookies, each cookie pale golden with a rough texture and studded with dark brown chocolate chips. The cookies are drizzled with dark chocolate in thin, irregular stripes and lightly dusted with white powdered sugar, giving a snowy look. The cookies are arranged in a small, uneven pile, showing the fluffy inside and crisp edges. The background has warm, blurred lights creating a cozy atmosphere on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese
2 teaspoons vanilla extract
1 tablespoon orange zest
3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped
1/2 cup dark chocolate, melted (for finishing)
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels set over a bowl for 30 minutes. Press gently with a spatula to remove excess moisture to ensure cookies hold their shape.
Step 2: Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Step 3: Beat the softened butter and granulated sugar together for 3-4 minutes until light and fluffy, scraping down the sides of the bowl frequently.
Step 4: Add the eggs one at a time, mixing well after each addition. Then mix in the drained ricotta, vanilla extract, and orange zest until just combined.
Step 5: Add the flour mixture in three portions, mixing on low speed until just combined. Stop when a few streaks of flour remain.
Step 6: Fold in the mini chocolate chips and chopped pistachios gently with a spatula, reserving some for topping.
Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets spaced 2 inches apart. Press a few reserved chocolate chips and pistachios lightly on top. Bake in a 350°F oven for 12-14 minutes until edges are lightly golden and centers appear slightly underdone.
Step 8: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle with melted dark chocolate using a fork and dust with powdered sugar. Garnish with additional chopped pistachios if desired.

Tips & Variations

Drain the ricotta thoroughly using cheesecloth to prevent cookie spreading and maintain their signature dome shape.
Use mini chocolate chips for even distribution and better texture balance in each bite.
For extra tenderness, sift the flour before mixing with other dry ingredients.
Try substituting orange zest with lemon zest for a different citrus note.
Add a pinch of allspice or cloves for a deeper warm spice flavor.
Use chopped white chocolate instead of dark chocolate drizzle for a sweeter finish.

Storage

Store cooled cannoli cookies in an airtight container at room temperature for up to 3 days for best texture. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 1 month. Reheat briefly in a warm oven (300°F for 5 minutes) to refresh before serving. Avoid refrigerating as this can dry out the cookies.

How to Serve

A white plate holds a stack of five thick, round cookies with a crumbly texture. Each cookie has a pale golden base filled with dark chocolate chips, and the tops are drizzled with dark chocolate in thin zigzag lines. A light dusting of powdered sugar covers the cookies, adding a snowy touch. The background features warm, blurry yellow-orange lights and soft greenery, with the plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for these cookies?

It’s best to use whole milk ricotta as it has a richer texture and moisture balance that creates tender cookies. Low-fat ricotta tends to be drier and may affect the cookie’s softness and shape.

Why do the cookies sometimes flatten during baking?

Excess moisture in the ricotta or over-mixing the dough can cause spreading. Make sure to drain the ricotta well and mix the dough only until the flour is incorporated to prevent developing gluten, which can change the texture.