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★ Why You'll Love this Recipe ★
Classic Cannoli Flavor in Cookie Form
All the beloved flavors of Italian cannoli come together in these soft, sweet cookies. Much like my cannoli bundt cake, these cookies capture that signature ricotta richness and subtle almond-vanilla aroma in every bite—no pastry shell required.
Soft, Moist, and Perfectly Sweet
Ricotta cheese keeps these cookies tender and moist, while butter and sugar create a delicate, melt-in-your-mouth texture. Each bite feels like a little bakery indulgence.
Chocolate Chip Cookies with an Italian Twist
Mini chocolate chips add bursts of sweetness and a touch of texture. A hint of cinnamon and vanilla gives these cookies warmth and depth, balancing the creamy ricotta flavor beautifully.
Bakery-Worthy Look and Flavor
A simple dusting of powdered sugar turns these cookies into polished, bakery-style treats. These cookies look so dainty and elegant on a cookie tray and taste just as amazing as they appear.
Easy to Store and Share
These cookies keep well for days—store them at room temperature or in the fridge, or freeze for up to two months. Thaw and dust with powdered sugar just before serving for that fresh, finished touch. These cannoli cookies are a sweet treat to offer bridal or baby shower guests or as an additon to your wedding dessert table.
★ Ingredients You'll Need ★
Here's everything you'll need to make these yummy Italian-inspired cannoli cookies.
- Butter, softened to room temperature.
- Sugar
- Egg
- Ricotta cheese (drained if watery)
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Mini chocolate chips (plus more for topping)
★ How to Make this Recipe ★
Here's a look at the step to make these cannoli cookies.
- Cream together butter and sugar. Add egg, ricotta and extracts.
- Add dry ingredients to wet mixture.
- Fold in Chocolate chips.
- Scoop dough onto baking sheet.
- Bake and cool cookies.
- Top with powdered sugar.
★ Tips and FAQ ★
Yes, but whole milk ricotta gives the cookies a richer flavor and softer texture. If you use part-skim, the cookies may turn out slightly drier.
If your ricotta is very wet or watery, lightly drain it with a paper towel or fine mesh strainer before mixing. This helps prevent the dough from becoming too soft.
Yes. The dough can be made 1–2 days ahead and stored covered in the refrigerator. You can also bake and freeze the cookies for up to 2 months.
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Dust with powdered sugar just before serving for the best look and flavor.
Yes! Try mini white chocolate chips, chopped pistachios, or even candied orange peel for a fun twist on traditional cannoli flavors.
★ More Cookie Recipes ★
This cannoli cookie recipe was featured on South Your Mouth!
Cannoli Cookies
Equipment
- cookie scoop 2 tablespoon scoop
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 cup ricotta cheese (drained if watery)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup mini chocolate chips (plus more for topping)
Garnish
- 3 tablespoon powdered sugar
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Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream together butter and sugar, in a large bowl using a hand mixer, until light and fluffy.
- Beat in the eggs one at a time. Mix in ricotta, vanilla, and almond extract until smooth.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in In another smaller bowl.
- Mix dry ingredients into the wet mixture just until combined; then fold in chocolate chips.
- Use a cookie scoop to measure and drop dough onto prepared baking sheets (we used a 2 tablespoon cookie scoop), spacing about 2 inches apart.
- Bake 12-14 minutes, until cookies are set but still soft (they won’t brown much). Let cool completely.
- Garnish with your favorite toppings such as powdered sugar, orange zest, chopped pistachios or melted chocolate.
Notes
- If your ricotta is very wet, drain it in a fine-mesh sieve or cheesecloth for at least 30 minutes. Excess moisture can make the dough too sticky and affect baking.
- Make sure butter is softened but not melted. Properly softened butter will cream with the sugar to create a light and tender texture.
- Mini chips work best for even distribution. If using regular-sized chips, roughly chop them first.
- The dough will be soft and slightly sticky—that’s normal. Using a cookie scoop helps with even portions and clean shaping.
- These cookies don’t brown much on top. Look for lightly golden edges and center should not look wet.
- Let cookies cool fully on the baking sheet before moving; they’re very soft when hot and can break apart.
- Press a few mini chips into the tops right after baking for a pretty finish.
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