These cannoli cookies capture the bright, creamy flavor of classic cannoli filling in a soft, tender cookie. They bake up light with a hint of almond and a sprinkle of chocolate chips. The cookies smell slightly sweet and milky while baking, and they finish with a dusting of powdered sugar that gives a snowy, pretty look. They are easy to make and perfect for sharing at a party or enjoying with coffee.
I also like pairing recipes like this with a contrasting crisp cookie such as brown butter toffee cookies for a varied cookie tray.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27–30 minutes
- Servings: about 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie; values rounded)
- Calories per serving: 75 kcal
- Protein: 1.5 g
- Carbohydrates: 12 g
- Fat: 2.1 g
- Fiber: 0.5 g
- Sugar: 6 g
- Sodium: 60 mg
Why Make This Cannoli Cookies
These cannoli cookies give you the creamy, sweet ricotta flavor of cannoli without frying shells or piping shells and filling. They are soft inside with a slightly golden edge and little pockets of chocolate. The almond extract adds a faint nutty aroma that makes them feel special. They come together quickly and use common ingredients, so they are great for last-minute baking or holiday cookie swaps.
How to Make Cannoli Cookies
This recipe mixes a ricotta-rich dough, folds in mini chocolate chips, scoops cookies, and bakes until lightly golden. The dough stays soft, so use a spoon or cookie scoop for even sizing. Cool the cookies on a rack before dusting with powdered sugar so the coating stays neat.
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies do not stick and cleanup is simple.
Step 2: Mixing
In a bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and almond extract. Mix until smooth and creamy. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture and stir until just combined. Fold in the mini chocolate chips so they distribute through the dough.
Step 3: Baking
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden and the tops look set.
Step 4: Finishing
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Once cool, dust with powdered sugar before serving for a classic cannoli look.
How to Serve Cannoli Cookies
Serve these cookies at room temperature. They pair nicely with coffee, espresso, or a light dessert wine. For a dessert tray, place them next to crisp cookies or biscotti to give guests a contrast in texture. For a party, arrange them on a platter with extra powdered sugar and a small bowl of whipped ricotta or mascarpone for dipping.
How to Store Cannoli Cookies
- At room temperature: Store in an airtight container for up to 3 days. Place a paper towel in the container to absorb extra moisture.
- In the refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature before serving for best flavor.
- To freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.
Expert Tips for Perfect Cannoli Cookies
- Use full-fat ricotta for the best texture and flavor. Low-fat ricotta makes the dough drier and less rich.
- Drain ricotta briefly in a fine sieve if it seems very wet. Too much moisture can make the dough spread.
- Measure flour by spooning it into the cup and leveling—don’t scoop directly with the measuring cup. This prevents dense cookies.
- Chill the dough 10–15 minutes if it feels too soft to scoop; chilled dough holds shape better.
- Use mini chocolate chips so each bite gets a little chocolate without large pockets.
- If you want a crunch, fold in chopped pistachios or toasted almonds in place of some chips.
Delicious Variations
- Pistachio Cannoli Cookies: Replace half the mini chocolate chips with chopped pistachios for a nutty bite.
- Citrus Ricotta Cookies: Add 1 teaspoon lemon or orange zest to the wet mixture for a bright, citrus flavor.
- Chocolate-Dipped Cookies: Once cooled, dip half of each cookie in melted dark chocolate and let set on parchment.
- Ricotta and Mascarpone Blend: Use half ricotta and half mascarpone for an ultra-creamy texture.
- Gluten-free: Substitute a 1-to-1 gluten-free flour blend, but expect slightly different texture. Chill dough before baking.
Frequently Asked Questions
Q: Can I use part-skim ricotta?
A: Yes, but full-fat ricotta gives richer flavor and a softer cookie. If you use part-skim, you may notice a slightly drier texture. Drain excess liquid and consider adding 1 tablespoon milk if the dough seems too stiff.
Q: Why did my cookies spread too much?
A: Over-soft dough or too much moisture causes spreading. Make sure you measure flour correctly and chill the dough briefly if it feels wet. Also avoid placing cookies too close together on the sheet.
Q: Can I make the dough ahead of time?
A: Yes. You can scoop dough onto a baking sheet, cover, and refrigerate for up to 24 hours before baking. Alternatively, freeze scooped dough balls on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
Q: How do I prevent soggy bottoms?
A: Use parchment or a silicone mat and a light, even layer of dough. Do not overcrowd the pan. Bake on the middle rack and let cookies cool on the sheet for only a few minutes before moving to a wire rack.
Q: Can I replace sugar with a sugar substitute?
A: You can try a granular sugar substitute that measures like sugar, but texture and browning may change. Stevia or liquid sweeteners will alter moisture and structure and are not recommended without recipe testing.
Q: Can I add mix-ins like dried fruit?
A: Yes. Mini chocolate chips are classic, but you can add small chopped dried fruit (like cherries) or chopped nuts. Keep mix-ins small so cookies bake evenly.
Conclusion
These cannoli cookies are an easy, creamy twist on a beloved Italian filling. They taste light, slightly tangy from the ricotta, with pockets of chocolate and a hint of almond—perfect for holiday trays or an afternoon treat. If you want another take on cannoli-style cookies and ideas for presentation, check this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) for inspiration and variations. Enjoy baking — these cookies are friendly to make and even friendlier to share.
Print
Cannoli Cookies
- Total Time: 30
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cannoli cookies capture the bright, creamy flavor of classic cannoli filling in a soft, tender cookie with a hint of almond and chocolate chips.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and almond extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture and stir until just combined. Fold in the mini chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart, and bake for 12–15 minutes, or until edges are lightly golden and tops look set.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Cookies can be stored at room temperature for up to 3 days. Chill the dough if it feels too soft for easier scooping. Substitute chocolate chips with nuts for flavor variations.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 6g
- Sodium: 60mg
- Fat: 2.1g
- Saturated Fat: 1g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 5mg
