If you’ve ever wondered how to bring the luscious flavors of a classic cannoli into a handheld treat, this Cannoli Cookies Recipe is your new best friend. I absolutely love how these cookies capture that creamy ricotta filling vibe, sprinkled with pistachios and mini chocolate chips, all wrapped up in a soft, slightly spiced dough. The hint of orange zest and warm spices gives them such a bright, cozy feel – perfect for any time you want a little Italian-inspired comfort in cookie form.
When I first tried this Cannoli Cookies Recipe, I was amazed at how easy it was to make something that tastes so fancy, without a lot of fuss. You’ll find that these cookies are great for everything from a weekend treat to sharing at holiday parties or family get-togethers. Plus, they’re much less messy than traditional cannoli, so you get all the great flavors without worrying about filling drips or shells breaking apart!
Why You’ll Love This Recipe
- Rich yet Light Texture: Thanks to ricotta cheese, these cookies are moist and soft, not dense or heavy.
- Easy to Make: No rolling shells or messy piping – just scoop and bake for perfect results.
- Flavorful Twist: Orange zest, cinnamon, and nutmeg add a lovely warmth that makes these cookies stand out.
- Crowd-Pleaser: My family goes crazy for these – perfect for sharing or gifting.
Ingredients You’ll Need
The magic of this Cannoli Cookies Recipe comes from how these ingredients come together to mimic the classic cannoli flavor without any complicated steps. Make sure you use good-quality ricotta and fresh orange zest for the best result.
- Salted butter: Softened butter gives the dough richness and tenderness; no need to add extra salt because of the salted variety.
- Granulated sugar: Balances sweetness without overpowering the delicate ricotta flavor.
- Large egg: Acts as a binder and adds moisture.
- Ricotta cheese: Whole milk ricotta works best for creaminess; avoid watery or low-fat varieties.
- Pure vanilla extract: Enhances all the flavors with its warm, sweet notes.
- Ground cinnamon: Adds subtle spice without being overwhelming.
- Ground nutmeg: Just a pinch for warmth and depth.
- Orange zest: Freshly grated is key here – it brightens the whole cookie.
- All-purpose flour: The base for a sturdy but tender dough.
- Baking soda: Helps the cookies puff just right.
- Baking powder: Adds a bit more lift for a light texture.
- Pistachios: Roughly chopped for a nice crunch and classic pairing with ricotta and orange.
- Mini chocolate chips: Small size ensures chocolate pockets in every bite without overpowering.
Variations
One of the best things about this Cannoli Cookies Recipe is how easy it is to customize according to your tastes or what’s in your pantry. I often experiment by swapping nuts or adding different flavor extracts to keep things interesting.
- Nut swaps: I’ve tried almonds or walnuts instead of pistachios, and they both add a lovely texture and depth.
- Citrus options: Sometimes I use lemon zest instead of orange for a brighter, sharper citrus note.
- Dairy-free version: You can substitute ricotta with dairy-free cream cheese, just expect a slight texture change.
- Chocolate variations: Dark chocolate chips or even white chocolate chips work beautifully, depending on your preference.
How to Make Cannoli Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by using an electric mixer to combine your softened salted butter and granulated sugar until the mixture looks soft, pale, and fluffy – usually about 2 to 3 minutes. This really sets the stage for a tender cookie, so don’t rush it. If you scrape down the sides of the bowl a couple of times during mixing, you’ll ensure everything is well incorporated.
Step 2: Mix in the Egg, Ricotta, and Flavorings
Next, add in the whole egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg. Continue beating gently until everything is combined, but try not to overmix here, so the cookies stay tender. Scrape the bowl down again to make sure nothing’s hiding at the bottom.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Slowly add the dry ingredients to your wet mixture, mixing just until incorporated. The dough will be on the wetter side and slightly sticky – that’s totally normal for this Cannoli Cookies Recipe. Overmixing here can make the cookies tough, so a gentle hand is key.
Step 4: Fold in Pistachios and Chocolate Chips
Now, fold in your chopped pistachios and mini chocolate chips so they’re evenly distributed throughout the dough. These add texture and bursts of flavor that make these cookies so delightfully irresistible.
Step 5: Chill the Dough
Cover your bowl with plastic wrap and pop it into the fridge for anywhere between 30 minutes and an hour. This step firms the dough up, making it easier to scoop and helping the cookies keep their shape while baking. I like to use this time to clean up or prepare my baking sheets.
Step 6: Scoop and Bake
Preheat the oven to 325°F (about 160°C) and line cookie sheets with parchment paper or silicone mats. Using a mini ice cream scoop (or a spoon if you don’t have one), place dough balls onto the sheets, spacing them a couple of inches apart. Bake for 12 minutes or until the edges are just lightly golden — you want to avoid overbaking so they stay soft inside.
Step 7: Cool and Add Optional Finishing Touches
Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle melted chocolate on top or lightly dust with powdered sugar for that extra touch of elegance and sweetness. Both ways are delicious, and my family usually insists on the chocolate drizzle!
Pro Tips for Making Cannoli Cookies Recipe
- Chill Time Matters: Don’t skip the chilling step – it really prevents spreading and helps the flavors meld beautifully.
- Quality Ricotta: I learned to strain my ricotta if it’s too watery; it ensures the dough isn’t too loose and keeps the texture perfect.
- Use a Mini Scoop: It helps create uniform cookie sizes so they bake evenly every time.
- Watch Your Oven: Oven temperatures vary; start checking your cookies a minute or two early so they don’t overbake and dry out.
How to Serve Cannoli Cookies Recipe
Garnishes
I usually go for a simple drizzle of melted dark chocolate or a light dusting of powdered sugar just before serving – it adds that extra bit of class and sweetness without overpowering the delicate flavors. Sometimes, I sprinkle crushed pistachios on top for a little crunch and color pop.
Side Dishes
These cookies pair wonderfully with an espresso or a cup of hot tea. For a fun dessert platter, serve them alongside fresh berries, small scoops of gelato, or a light fruit salad to balance the richness.
Creative Ways to Present
For special occasions, I like arranging these cookies in a pretty tin or a glass jar tied with a festive ribbon to gift to friends. Another favorite of mine is stacking them on a tiered dessert stand alongside cannoli and biscotti for a true Italian-themed treat table.
Make Ahead and Storage
Storing Leftovers
I store any leftover cannoli cookies in an airtight container at room temperature, and they usually stay fresh and soft for up to 4 days. To keep them tasting their best, I include a slice of bread in the container to maintain moisture – it’s a little trick I picked up over the years!
Freezing
I’ve frozen the dough balls before baking, which works wonderfully for a quick batch later. Just thaw in the fridge overnight, bake as usual, and you have fresh cookies anytime. You can also freeze baked cookies for up to 2 months, just make sure they’re well wrapped to prevent freezer burn.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5 minutes. This brings back some of that fresh-baked softness without making them soggy. Avoid microwaving if you want to maintain their texture and flavor balance.
FAQs
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Can I use low-fat ricotta for this recipe?
While you can use low-fat ricotta, I recommend whole milk ricotta for the best flavor and texture. Low-fat versions tend to be drier and may make the dough less tender. If you only have low-fat ricotta, consider straining it well before use to remove excess moisture.
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Why do I need to chill the dough?
Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking. It also allows the flavors to meld together, making the final cookies more flavorful and with a better texture.
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Can I omit nuts if I have allergies?
Yes, you can skip the pistachios if nuts are a concern. You might want to add a tablespoon of extra chocolate chips or some mini white chocolate chips for texture and flavor in place of the nuts.
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What’s the best way to zest the orange?
Use a fine grater or a microplane to zest just the colorful outer skin of the orange. Avoid the white pith underneath, as it can be bitter and affect the taste of your cookies.
Final Thoughts
This Cannoli Cookies Recipe is one of those discoveries that feels like a little gift each time I make it. They offer all the wonderful flavors of traditional cannoli but in a way that’s easier, less messy, and just as satisfying. I hope you enjoy baking and sharing these cookies as much as I do – they truly bring a joyful smile to anyone who tries them, and I’m confident they’ll become a staple in your cookie rotation too!
Print
Cannoli Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these Cannoli Cookies that bring together the creamy richness of ricotta cheese, fragrant hints of cinnamon and nutmeg, and the crunchy texture of pistachios and mini chocolate chips. Soft, slightly sticky dough is chilled to perfection, baked to a light golden crisp, and optionally adorned with a drizzle of melted chocolate or a dusting of powdered sugar, making these cookies an irresistible treat inspired by the classic Italian dessert.
Ingredients
Wet Ingredients
- 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
- 1-2 teaspoons orange zest
Spices
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
Add-ins
- 1/3 cup pistachios, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture becomes soft and fluffy, creating a smooth base for the dough.
- Combine Wet Ingredients: Add the egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and ground nutmeg to the butter and sugar mixture. Continue mixing until the ingredients are fully combined, making sure to scrape down the sides of the bowl with a rubber spatula to incorporate everything evenly.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. This helps to evenly distribute the leavening agents throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix just until combined to avoid overworking the dough. Then fold in the roughly chopped pistachios and mini chocolate chips until dough forms. The dough will be somewhat wet and sticky.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. This chilling step firms up the dough, making it easier to handle and improving the texture of the baked cookies.
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats (Silpat) to prevent sticking and ensure even baking.
- Shape Cookies: Using a mini ice cream scoop, portion the dough into small balls and place them spaced evenly on the prepared baking sheets. This helps the cookies bake uniformly and maintain their shape.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges turn a light golden brown. Keep a close eye to avoid overbaking, as the cookies should remain soft inside.
- Cool and Finish: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. Once cool, optionally drizzle melted chocolate on top or dust with powdered sugar for an elegant finish. Enjoy your delicious Cannoli Cookies!
Notes
- Chilling the dough is essential for better handling and to achieve the perfect texture.
- Be careful not to overmix the dough when adding dry ingredients to keep the cookies tender.
- You can substitute pistachios with walnuts or almonds if preferred.
- For an extra touch, drizzle melted dark or white chocolate after cooling for decoration and flavor.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
