Cannoli Cookies: A Sweet Twist On The Classic Italian Dessert
These cannoli cookies bring all the creamy, sweet flavors of traditional Italian cannoli into a soft, chewy cookie. They’re stuffed with sweetened ricotta filling and finished with mini chocolate chips and a dusting of powdered sugar.
Perfect for holidays, cookie exchanges, or when you’re craving something special, these cookies are easier to make than traditional cannoli shells. No deep frying or pastry tubes required—just simple cookie dough and a luscious ricotta filling.
Why You’ll Love This Recipe
Cannoli cookies combine the best of both worlds: the convenience of a cookie with the iconic flavors of Sicily’s most famous dessert. The texture is soft and cake-like, making them perfect for filling without crumbling.
The ricotta filling stays creamy and stable, so these cookies can be made ahead for parties or gifts. They look impressive but come together with pantry staples and basic baking skills.
Kids and adults both love these—they’re nostalgic for anyone who grew up eating cannoli, yet approachable for cookie lovers everywhere.
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Ingredients You’ll Need
The cookie base uses butter, sugar, eggs, and flour with a hint of vanilla and almond extract for that signature cannoli flavor. You’ll also need baking powder and a pinch of salt to keep them tender.
For the filling, full-fat ricotta cheese is essential—it creates that authentic creamy texture. Mix it with powdered sugar, vanilla, and fold in mini chocolate chips for the classic cannoli touch.
Cookie Dough:
Ricotta Filling:
How to Make Cannoli Cookies
Start by creaming the butter and sugar until light and fluffy, then beat in the eggs and extracts. This creates the foundation for soft, tender cookies that won’t crack when filled.
Mix your dry ingredients separately, then gradually fold them into the wet mixture. Don’t overmix—this keeps the cookies from becoming tough or dense.
Scoop the dough onto lined baking sheets and bake until the edges are just set. Let them cool completely before filling, or the ricotta will melt and slide out.
Cannoli Cookies: A Sweet Twist On The Classic Italian Dessert
Course: DessertCuisine: ItalianDifficulty: Easy12
servings30
2
hours28
minutes2
hours58
minutesA stunning layer cake featuring fluffy vanilla layers filled with sweet ricotta cream, mini chocolate chips, and topped with crunchy pistachios—all the flavors of a classic cannoli in cake form.
Ingredients
- For the Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
- For the Ricotta Filling
2 cups whole milk ricotta cheese, drained
1½ cups powdered sugar
1 teaspoon vanilla extract
¾ cup mini chocolate chips
Optional: ½ teaspoon orange zest or ¼ teaspoon cinnamon
- For Finishing
Extra mini chocolate chips for rolling
Powdered sugar for dusting
Directions
- Drain the ricotta: Place ricotta in a fine-mesh strainer over a bowl and refrigerate for 30 minutes to remove excess moisture.
- Make cookie dough: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix dough: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix.
- Shape and bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make filling: Beat drained ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips and orange zest if using.
- Fill cookies: Pipe or spread filling onto flat side of one cookie (about 2 tablespoons). Top with another cookie to make a sandwich.
- Finish: Roll edges in mini chocolate chips if desired. Dust tops with powdered sugar. Refrigerate until serving.
Notes
- Make-ahead: Cookie dough can be refrigerated up to 2 days or frozen for 3 months. Bake from frozen, adding 2 extra minutes.
Ricotta tips: Must use whole milk ricotta and drain well. Low-fat ricotta makes a watery filling. - Storage: Store filled cookies in an airtight container in the refrigerator for up to 3 days. Cookies soften over time but stay delicious.
Swaps: Try mascarpone cheese mixed with ricotta for extra richness. Add crushed pistachios to the filling for an authentic Sicilian style.
| Nutrient | Per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 5g |
| Sugars | 12g |
| Protein | 2g |
| Dietary Fiber | 0g |
Making the Perfect Ricotta Filling
Drain your ricotta in a fine-mesh strainer for at least 30 minutes—this step is crucial. Excess moisture will make your filling runny and cause it to leak from the cookies.
Beat the drained ricotta with powdered sugar and vanilla until smooth and creamy. Fold in the mini chocolate chips last so they stay evenly distributed throughout the filling.
Transfer the filling to a piping bag or zip-top bag with the corner cut off. This makes filling the cookies neat and professional-looking.
Assembly and Storage Tips
Pipe a generous dollop of filling onto the flat side of one cookie, then sandwich with another. The filling should peek out slightly from the edges for that authentic cannoli look.
Roll the exposed filling edges in more mini chocolate chips if desired, then dust the tops with powdered sugar. Serve immediately or refrigerate in an airtight container.
These cookies are best enjoyed within 2-3 days. The filling stays fresh in the fridge, but the cookies may soften slightly—which many people actually prefer.
Frequently Asked Questions
Can I make these cookies without the almond extract?
Yes, you can omit the almond extract and use 2 teaspoons of vanilla extract instead. The almond gives that traditional cannoli flavor, but the cookies will still taste delicious with just vanilla.
Why is draining the ricotta so important?
Ricotta contains a lot of moisture that will make your filling runny and cause it to leak out of the cookies. Draining for at least 30 minutes removes excess liquid and creates a thick, stable filling that pipes beautifully.
Can these cookies be frozen?
The unfilled cookies freeze beautifully for up to 3 months in an airtight container. It’s best not to freeze filled cookies as the ricotta filling can become grainy when thawed. Fill them fresh when ready to serve.
