Cannoli Cookies

Get classic cannoli flavor baked into a chocolate chip. Made with ricotta cheese for a soft, fluffy texture and rich Italian-inspired taste. Easy to make and perfect for parties, showers, or holidays—simple, sweet, and irresistible!

Course Dessert

Cuisine Italian

Recipe Type Baby Shower, Birthday, Bridal Shower, Chocolate, Cinnamon, Cookies, Holiday Baking, Kid-Friendly, Spring Desserts, Valentine's Day

Skill Level Easy

Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings Servings

Calories 276kcal

Author Angela G.

Equipment

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

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.

Nutrition