🍪 Cannoli Cookies

Soft, tender ricotta cookies with mini chocolate chips and a rich chocolate drizzle

Bring the delicious flavors of classic Italian cannoli into a simple, homemade cookie! These Cannoli Cookies are delicately sweet, soft, and slightly cake-like, with creamy ricotta cheese, fragrant vanilla, and plenty of mini chocolate chips. Finished with a beautiful melted chocolate drizzle and a light dusting of powdered sugar, they make a wonderful treat for holidays, celebrations, or an everyday dessert.

Prep Time: 20 minutes
Chilling Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian-Inspired
Difficulty: Easy

Ingredients

For the Cookies

• 1 cup (250 g) whole-milk ricotta cheese, well drained
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ cup (85 g) mini chocolate chips

For the Decoration

• ¼ cup (45 g) semi-sweet or dark chocolate, melted
• Extra powdered sugar, for dusting (optional)

Additional Suggested Ingredients

These additions help create a balanced, tender cookie dough because the original ingredient list did not include a leavening agent or fat.

• ½ cup (113 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon finely grated orange zest (optional, for a traditional cannoli-inspired flavor)

Instructions

1. Prepare the Ricotta

Place the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels. Allow it to drain for 20–30 minutes to remove excess moisture. This helps prevent the cookies from becoming too wet or spreading unevenly.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together for 2–3 minutes until light and creamy. Add the egg and vanilla extract, mixing until fully incorporated.

3. Add the Ricotta

Add the drained ricotta cheese and mix on low speed until smooth. If using orange zest, stir it in at this stage.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the ricotta mixture, mixing just until a soft dough forms. Avoid overmixing, as this can make the cookies dense.

5. Fold in the Chocolate Chips

Gently fold the mini chocolate chips into the dough until evenly distributed.

6. Chill the Dough

Cover the bowl and refrigerate the dough for approximately 30 minutes. Chilling makes the dough easier to handle and helps the cookies maintain their shape during baking.

7. Shape the Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop approximately 1½ tablespoons of dough per cookie and place onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops if desired.

8. Bake

Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set. The cookies should remain relatively pale on top.

Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Add the Chocolate Drizzle

Melt the chocolate in the microwave in 20-second intervals, stirring between each interval until smooth.

Transfer the melted chocolate to a small piping bag or spoon and drizzle over the cooled cookies.

10. Finish and Serve

Allow the chocolate drizzle to set. Dust lightly with powdered sugar if desired, then arrange the cookies on a serving plate and enjoy!

Helpful Tips for Perfect Cannoli Cookies

• Drain the ricotta: Excess moisture can make the dough sticky and the cookies overly soft.
• Use whole-milk ricotta: It provides the richest flavor and a tender texture.
• Don’t overmix: Mix the flour into the wet ingredients only until combined.
• Chill before baking: This improves the dough’s consistency and makes scooping easier.
• Use mini chocolate chips: Their smaller size distributes chocolate flavor throughout every bite.
• Let cookies cool completely: Adding melted chocolate while the cookies are warm can cause the drizzle to run off.

Delicious Variations

• Pistachio Cannoli Cookies: Add ¼ cup finely chopped pistachios to the dough.
• Orange Chocolate Cannoli Cookies: Add 1 teaspoon orange zest for a bright citrus aroma.
• Cinnamon Cannoli Cookies: Add ½ teaspoon ground cinnamon for a warm, bakery-style flavor.
• White Chocolate Drizzle: Replace dark chocolate with melted white chocolate.
• Chocolate-Dipped Cookies: Dip half of each cooled cookie into melted chocolate instead of drizzling.
• Almond Cannoli Cookies: Replace half the vanilla extract with ½ teaspoon almond extract.

Serving Suggestions

Serve these cookies with:

• A cup of espresso or cappuccino.
• Hot chocolate or a glass of cold milk.
• Fresh strawberries or raspberries.
• A scoop of vanilla ice cream.
• A festive dessert platter with biscotti and other Italian-inspired sweets.

Make-Ahead and Storage

Make Ahead: Prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Let it sit briefly at room temperature if it becomes too firm to scoop.

Room Temperature: Store baked cookies in an airtight container for up to 2 days in a cool environment.

Refrigerator: Because these cookies contain ricotta, refrigerate them in an airtight container for up to 5 days.

Freezer: Freeze undecorated baked cookies for up to 2 months. Thaw in the refrigerator, bring to serving temperature, and add the chocolate drizzle afterward.

Frequently Asked Questions

Can I use part-skim ricotta?

Yes. Whole-milk ricotta gives a richer result, but part-skim ricotta works as long as it is well drained.

Why is my cookie dough sticky?

Ricotta contains moisture, and the amount varies between brands. Drain the ricotta thoroughly and chill the dough. If it is still excessively sticky, mix in additional flour 1 tablespoon at a time.

Are Cannoli Cookies supposed to be crispy?

No. These cookies are designed to be soft, tender, and slightly cake-like, inspired by the creamy filling of traditional cannoli.

Can I make these without chocolate chips?

Absolutely! You can leave them out, use chopped chocolate, or replace them with chopped pistachios.

Can I decorate the cookies before baking?

It is best to add the melted chocolate drizzle after baking and cooling. This keeps the decoration smooth and attractive.

Approximate Nutrition Information

Per cookie, assuming 24 cookies:

• Calories: 145
• Carbohydrates: 19 g
• Protein: 3 g
• Fat: 7 g
• Saturated Fat: 4 g
• Sugar: 9 g
• Sodium: 55 mg

Nutrition values are estimates and will vary depending on the ricotta, chocolate, and exact ingredient quantities used.

A Sweet Little Taste of Italy ❤️

These Cannoli Cookies bring together everything wonderful about the classic Italian dessert in an easy-to-make cookie. With creamy ricotta, sweet chocolate chips, and a delicate chocolate drizzle, every bite is soft, flavorful, and irresistible. Make a batch for your next family gathering, holiday dessert table, or whenever you’re craving something sweet and special!