Cannoli Cookie

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Cannoli Cookies – All the Flavors of Classic Cannoli in a Soft, Delicious Cookie 🍪✨

Introduction

If you love the taste of classic Italian cannoli, you’ll adore these Cannoli Cookies. They’re soft, chewy, and packed with all the signature flavors — creamy ricotta, rich chocolate chips, crunchy pistachios, fragrant orange zest, and a hint of cinnamon. Finished with an optional sweet glaze, these cookies are perfect for holidays, special occasions, or anytime you want a treat with a touch of elegance.

They’re easy to make, keep well, and deliver all the charm of cannoli without the need for deep frying.

Ingredients (Makes About 24 Cookies)

For the Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios (optional)
  • Zest of 1 orange

For the Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Extra mini chocolate chips and chopped pistachios for garnish

Tips for Success

  1. Use whole-milk ricotta for the best flavor and texture.
  2. Chill the cookie dough for 20–30 minutes before baking to help the cookies hold their shape.
  3. Do not overbake — these cookies should be soft in the center.
  4. For a more pronounced citrus note, add extra orange zest.
  5. If glazing, allow cookies to cool completely before adding glaze.

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Mix in ricotta cheese, egg, vanilla, and almond extract (if using) until well combined.
  4. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  5. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in mini chocolate chips, pistachios, and orange zest.
  7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, or until edges are set but centers are still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Glaze

  1. Whisk together powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over cooled cookies, then sprinkle with extra chocolate chips and pistachios.
  3. Allow glaze to set before serving or storing.

Nutritional Information (per cookie, without glaze)

  • Calories: 110
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 18mg
  • Sodium: 55mg
  • Total Carbohydrates: 15g
  • Sugars: 8g
  • Protein: 2g

*Nutrition will vary if glaze is added.*

Make It Lighter / Variations

  1. Swap some all-purpose flour for whole-wheat pastry flour for added fiber.
  2. Use dark chocolate chips for a richer flavor and added antioxidants.
  3. Add a pinch of nutmeg for extra spice.
  4. Substitute chopped almonds or hazelnuts for pistachios.

Storage

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days for longer freshness.
  • Freeze (unglazed) for up to 2 months; thaw at room temperature before serving.

Keywords: cannoli cookies, Italian cookie recipe, ricotta cookies, pistachio cookies, chocolate chip ricotta cookies

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