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Cannoli Cookies are packed with the same flavors in an Italian classic cannoli in a cookie form. Soft, fluffy, and has a cake-like texture. Perfect for dessert, snacking, or dunking in coffee.
Cannoli Cookies will be your new favorite cookie if you love….cannolis! Made with the same ingredients as the creamy filling like ricotta, orange zest, chocolate chips, pistachios, and a hint of cinnamon. They are soft, light, fluffy, perfect for the holidays or anytime you’re craving a cannoli.
I grew up eating cannolis at my Dad’s Italian restaurants and we usually alway have them on Christmas as a tradition. They are such a delicious treat and we always look forward to eating them! These Italian cookies are a fun twist and taste just like them.
This Cannoli Cookie recipe will satisfy your cravings and is much easier to make than a traditional cannoli recipe. These are perfect to serve on Christmas, add them to cookie exchanges, holiday cookie trays, or make them for special occasions.
Why You’ll Love This Recipe
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you wanted a healthier alternative.
- Sugar: Adds sweetness.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: You could use unsalted or salted butter. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
- Egg: We use 1 whole egg, it’s best if the egg is at room temperature so it incorporates in the dough better.
- Ricotta cheese: Whole milk ricotta works best but you could also use part-skim ricotta.
- Spices: Ground cinnamon and nutmeg
- Vanilla extract: Enhances the flavors and adds warmth. You could also add 1/4 teaspoon of almond extract to add even more flavor.
- Fresh orange zest: A little goes a long way and adds tons of flavor. You could also add lemon zest.
- Mini chocolate chips: Mini chips work best so you can get more chocolate bits in each bite but you could also use regular chocolate chips.
how to make cannoli cookies
Cream butter and sugar: In a large bowl, cream together butter and sugar with an electric hand mixer or in the bowl of a stand mixer until soft and fluffy.
Add wet ingredients: Add egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon and nutmeg. Continue mixing until combined, be sure to scrape the sides of the bowl with a rubber spatula.
Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking soda, and baking powder.
Mix dry and wet ingredients together: Add the flour mixture to the wet ingredients and mix just until combined. Add in the pistachios and chocolate chips and mix again until dough has formed. The dough will be on the wetter side and look a little sticky.
Chill cookie dough: Cover bowl with plastic wrap and place in the refrigerator to chill for 30 minutes to 1 hour.
Bake cookies: Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat mats. Use a mini ice cream scoop (equivalent to 2 tablespoon-sized balls) to scoop cookie dough balls and place on prepared baking sheets. Bake cookies for 12 minutes or just until the edges are a light golden brown.
Cool cookies and enjoy: Let cookies cool for a few minutes before transferring to a wire cooling rack. Once cookies are cool, add chocolate drizzle on top of each cookie or dust with powdered sugar (optional). Enjoy!
WHY DOES THE COOKIE DOUGH NEED TO BE CHILLED?
This dough is already extra soft and on the wet side since it’s made with ricotta cheese. Letting the dough sit in the fridge will help solidify the dough and the flavors get a chance to sit together. The chilled dough will result in fluffier and more flavorful cookies.
variations & tips
- Add more chocolate flavor: This recipe calls for 1/2 cup of mini chocolate chips but you could add more. You could also use regular sized chocolate chips, dark chocolate chips, or white chocolate chips, or a combination of any chocolate.
- Add sprinkles: Add a handful of sprinkles to the cookie dough or add it to the tops of frosted cookies for some color.
- Topping: Instead of drizzling the tops with melted chocolate, add a light orange glaze, leave them plain, or dip half of the cookie in melted chocolate and top with chopped pistachios, crushed cannoli shells, or maraschino cherries.
- Perfect cookie shape: Roll out cookies with a mini cookie scoop or ice cream scoop to form a perfectly round cookie shape.
- Room temperature egg: For best results, it’s important that your egg is at room temperature. It’ll incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
leftovers & storage
Since there is quite a bit of moisture in these cookies, you want to be sure to store these properly. These store best in an airtight container or ziplock bag on a cool surface for 2-3 days or in the refrigerator for up to 1 week. I highly suggest not stacking these cookies on top of each other as they can stick.
If you want to freeze these cookies, make sure they are completely cool and the chocolate drizzle is set. I recommend adding parchment paper in-between layers and storing them in an airtight container and freeze for up to 3 months.
the sweetest season
This recipe is part of The Sweetest Season, cookie swap! An annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. This year we are raising money for Cookies 4 Kids Cancer, a non-profit organization dedicated to funding research for new treatments for childhood cancer.
You can help us raise money for this amazing cause by donating through our fundraising page. Oxo will match every dollar raised through the end of 2023 up to $100K so whatever money we raise will automatically double!
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- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 whole large egg
- 1/2 cup ricotta cheese whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaaspoon ground nutmeg
- 1-2 teaspoons orange zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup pistachios roughly chopped
- 1/2 cup mini chocolate chips
- In a large bowl, cream together butter and sugar with an electric hand mixer or a stand mixer until soft and fluffy.
- Add egg, vanilla extract, ricotta cheese, orange zest, ground cinnamon and nutmeg. Continue mixing until combined, be sure to scrape the sides of the bowl with a rubber spatula.
- In a medium mixing bowl, whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and mix just until combined. Add in the pistachios and chocolate chips and mix again until dough has formed. The dough will be on the wetter side and look a little sticky.
- Cover bowl with plastic wrap and place in the refrigerator to chill for 30 minutes to 1 hour.
- Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat mats. Use a mini ice cream scoop to scoop cookie dough balls and place on prepared baking sheets.
- Bake cookies for 12 minutes or just until the edges are a light golden brown. Let cookies cool for a few minutes before transferring to a wire cooling rack. Once cookies are cool, drizzle melted chocolate on top or dust with powdered sugar(optional). Enjoy!