Cannoli cookies are a fun twist on the classic Italian cannoli pastry, turning the creamy, nutty, chocolate-filled flavors into soft and chewy cookies. Made with ricotta cheese, mini chocolate chips, orange zest, and chopped pistachios, these cookies are packed with rich flavor and a hint of citrus brightness.
They’re festive enough for Christmas cookie trays but simple enough to enjoy year-round. These cookies combine the nostalgic comfort of Italian ricotta cookies with the indulgence of cannoli filling—all in one bite-sized treat.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk, well-drained)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for authentic cannoli flavor)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- ½ cup chopped pistachios
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Extra pistachios and mini chocolate chips (for topping)
Preparation
Step 1: Make the Dough
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in ricotta, egg, vanilla, and orange zest until smooth.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture.
- Fold in mini chocolate chips and pistachios.
Step 2: Chill Dough
- Cover dough and refrigerate for 1 hour (helps cookies hold shape).
Step 3: Bake Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into tablespoon-sized balls and place 2 inches apart.
- Bake for 12–14 minutes, until edges are set and lightly golden.
- Cool on wire racks.
Step 4: Glaze and Decorate (Optional)
- Whisk together powdered sugar, milk, and vanilla for glaze.
- Dip tops of cooled cookies in glaze, then sprinkle with extra pistachios and chocolate chips.
- Let glaze set before storing.
Variations
- Almond Flavor: Swap vanilla for almond extract.
- Holiday Style: Roll cookies in powdered sugar for a festive look.
- Filled Cookies: Sandwich two cookies with sweetened ricotta cream for a true “cannoli” vibe.
- No-Nut Version: Skip pistachios if desired; add more chocolate chips.
Cooking Notes
- Drain ricotta well to avoid excess moisture in dough.
- Chilling dough is key for cookies that don’t spread too much.
- Cookies are soft and cake-like, not crispy.
Serving Suggestions
- Add to Italian cookie trays alongside biscotti and pizzelle.
- Serve with espresso, cappuccino, or hot cocoa.
- Package in holiday tins for gifting.
💡 Tips
- Use mini chocolate chips—they distribute better in the dough.
- For brighter flavor, add lemon zest instead of orange.
- Glaze cookies only after they’re fully cooled.
- Store in airtight container up to 5 days or freeze up to 2 months.
Timing
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cooking Time: 14 minutes
- Total Time: 1 hour 35 minutes
Nutritional Information (per cookie, 24 cookies)
- Calories: 160
- Protein: 3g
- Sodium: 70mg
❓ FAQs
Q1: Can I make these cookies without ricotta?
- Ricotta gives authentic cannoli flavor and texture, but cream cheese can be substituted.
Q2: Can I make them ahead of time?
- Yes. Store baked cookies in an airtight container or freeze for later.
Q3: Can I use regular chocolate chips?
- Yes, but mini chips distribute better in each bite.
Q4: How do I keep cookies soft?
- Store with a slice of bread in the container—it helps maintain moisture.
Q5: Can I glaze only half the batch?
- Of course! Glaze some and leave others plain for variety.
Conclusion
Cannoli cookies are soft, rich, and full of Italian-inspired flavor. With ricotta, pistachios, chocolate chips, and a hint of citrus, they bring the essence of a classic cannoli into cookie form. Easy to bake, fun to decorate, and perfect for holidays or everyday indulgence, these cookies are sure to become a favorite on your holiday trays.