Prep Time: ~20 minutes (+ optional chill time) Cook Time: ~10–12 minutes Total Time: ~30–40 minutes (plus chilling) Yields: ~36 cookies
Introduction
If you love the flavours of a classic cannoli but want something simpler, more approachable and just as indulgent, then these Cannoli Cookies are a dreamy alternative. Soft, tender cookies enriched with ricotta, orange zest, cinnamon and chocolate chips—finished with a dusting of powdered sugar or chocolate drizzle—bring all the spirit of the Italian dessert into a cookie you can bake in a single batch.
Why Cannoli Cookies Are Worth Celebrating
These cookies capture the essence of a cannoli—creaminess from ricotta, bright citrus zest, chocolate chips and warm spice—but they’re much easier to make, and that means you can share them at holiday gatherings, for coffee breaks or treat-boxes without fuss. The texture is more cookie-like than pastry-shell, yet the flavour hits all the familiar notes: sweet, slightly tangy, chocolate-studded and finished with a little sprinkle or drizzle. Because you’re combining cookie and dessert inspiration, you get something distinctively delicious.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole-milk ricotta cheese (drained if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (from one orange)
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- Optional topping: powdered sugar for dusting or 2 oz melted chocolate for drizzling
The Art of Creating Cannoli Cookies
The charm of this recipe is how you blend the richness of cookie dough with the flavours of cannoli filling. You’ll cream butter and sugar, incorporate eggs and ricotta for that creamy base, infuse orange zest and cinnamon for brightness and warmth, then mix in flour, leaveners and chocolate chips. A short chill improves texture, then you bake until the edges are lightly golden and the centres remain soft. Finish with powdered sugar or a drizzle of chocolate to echo that classic cannoli look and flavour layer. Because you handle the steps carefully—especially chilling and finishing—you get cookies that feel gourmet but are totally manageable.
Step-by-Step Instructions
Step 1: Pre-heat & Prep
Pre-heat your oven to 375 °F (≈190 °C). Line two baking sheets with parchment paper or lightly grease them.
Professional Tip: Using quality parchment ensures even bake and easy removal.
Key Points: Proper prep avoids sticking and uneven baking.
Step 2: Cream Butter & Sugar
In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar on medium-high speed for about 2-3 minutes, until light and fluffy. Add the eggs, ricotta, vanilla extract, orange zest and cinnamon; mix until fully incorporated.
Professional Tip: Make sure the butter is softened but not melted—this traps air and improves texture.
Key Points: Light dough base = tender cookie.
Step 3: Combine Dry Ingredients & Mix
In a separate bowl, whisk together the baking powder, baking soda, salt and all-purpose flour. Gradually add the dry mix into the wet mixture until just combined. Fold in the mini chocolate chips until evenly distributed.
Professional Tip: Don’t overmix once flour is added—overworking the dough leads to tougher cookies.
Key Points: Gentle mixing preserves softness.
Step 4: Chill the Dough (Optional but Recommended)
Cover the dough and chill it in the refrigerator for about 30 minutes to 1 hour. Chilling helps firm the dough and prevents excessive spreading during bake.
Professional Tip: If short on time you can skip chilling—just monitor cookie size on bake.
Key Points: Chilled dough = more control and better texture.
Step 5: Portion and Bake
Use a cookie scoop or tablespoon to drop dough balls (≈1½–2 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart. Bake for about 10–12 minutes, until edges are lightly golden and centers still look slightly soft. Remove and let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Professional Tip: For uniform cookies, rotate the sheets halfway through bake if your oven has hot spots.
Key Points: Correct bake time = soft centre with full flavour.
Step 6: Finish & Serve
Once cooled, dust the cookies with powdered sugar or drizzle melted chocolate over the tops for visual flair and extra chocolate flavour. Let the chocolate set if used. Serve immediately or store as described below.
Professional Tip: Use a fork or piping bag to drizzle chocolate for a refined finish.
Key Points: Finishing touches upgrade the presentation and taste.
Professional Tips for Mastery
- Use full-fat ricotta cheese and ensure excess liquid is drained; watery ricotta will yield weak structure.
- Fresh orange zest makes a big difference—avoid pre-zested or dried citrus for best flavour.
- Mini chocolate chips distribute more evenly and stay in suspension better than large chunks.
- If many cookies in one batch, bake on middle racks and rotate trays for even baking.
- Store cookies in a cool, dry place—not the refrigerator—to preserve texture; refrigerate only if topping (like chocolate) is melting in warm climate.
Creative Variations
- Pistachio twist: Fold in ½ cup chopped pistachios and substitute ½ teaspoon almond extract for vanilla.
- Chocolate-dipped version: Instead of drizzling, dip half of each cookie into melted dark or white chocolate, then onto chopped pistachios or crushed candy.
- Spiced variant: Add a pinch of ground nutmeg or cloves to the dough for deeper autumn/winter warmth.
- Gluten-free version: Use a 1:1 gluten-free flour blend and ensure leaveners are gluten-free certified. Texture will be slightly different but flavour stays strong.
Perfect Pairing Ideas
These cookies are perfect with a strong espresso, cappuccino or a rich hot chocolate. They also pair beautifully with a dessert wine like Vin Santo or Moscato if you’re serving them at a gathering. For a cookie box gift, include biscotti and Italian-style shortbread to round out the flavour profile.
Storage Guidelines
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. If drizzled with chocolate topping, make sure they are fully set before stacking. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a sealed bag and freeze for up to 2 months; thaw at room temperature before serving.
The Science Behind the Flavor
Ricotta adds moisture, richness and subtle tang which pairs beautifully with orange zest, cinnamon and chocolate chips. Creamed butter and sugar trap air leading to lighter texture. Baking powder and soda provide lift and browning (via the Maillard reaction). Cooling slightly on the baking sheet allows the cookies to set before moving them—this preserves structure and prevents collapse. The orange zest contributes volatile oils which enhance aroma and flavour perception.
Troubleshooting Common Issues
- If cookies are flat or spread too much: Chill dough longer, ensure butter wasn’t too warm or oven temperature not too low.
- If centres are undercooked or doughy: Increase bake time by 1–2 minutes or verify oven accuracy.
- If ricotta appears watery or cookies are wet: Drain the ricotta thoroughly; if needed reduce the sub-volume used.
- If flavour is too mild or bland: Increase orange zest by ¼ teaspoon or add few more chocolate chips to perforate flavour spots.
Additional Inspirations
Once you love these, you might try other Italian cookie riffs: ricotta-lemon shortbread, almond biscotti with chocolate chips, or pistachio-cranberry Italian butter cookies. The same flavour framework—dairy-rich base, citrus/herbs, chocolate or nuts—can be adapted widely.
Conclusion
Cannoli Cookies deliver the essence of the traditional Italian pastry in a cozy, share-friendly cookie form—flavourful, textured and beautifully finished. Whether for holiday trays, cookie exchanges or your own coffee-hour treat, they hit that sweet-spiced-citrus-chocolate note that keeps you coming back. Bake them once and you’ll likely keep them in your rotation for good.
