Italian Cannoli Cookies Recipe for Holiday Baking

Ever crave a cannoli but don’t feel like deep-frying pastry shells and dusting yourself (and your kitchen) in powdered sugar? Yeah, same. That’s why Cannoli Cookies exist — all the flavor of a traditional Italian cannoli, minus the mess, stress, and oil burns.

These cookies are soft, chewy, and filled with all that ricotta-chocolate-chip magic you love. They’re a crowd favorite during the holidays, weddings, or honestly any random Tuesday when you need a reason to feel fancy.

I made these last Christmas, and my family demolished them before dinner even started. My aunt called them “dangerous” — which, IMO, is the best compliment a cookie can get.

So, let’s bake like an Italian grandmother who just got a KitchenAid mixer. 🇮🇹

Why You’ll Fall in Love with Cannoli Cookies

These cookies are not just “good” — they’re forget-your-diet, hide-them-from-your-family good.

Here’s what makes them so irresistible:

• They taste like mini cannolis. All the ricotta, citrus, and chocolate flavor — no pastry shells needed.
• They’re soft and cakey. Each bite melts in your mouth with that signature ricotta tenderness.
• Quick to make. From mixing bowl to oven in under 30 minutes.
• Perfect for gifting. These cookies look fancy without trying too hard (story of my life).

Ever had a dessert so good you had to “quality check” three in a row? Yeah… get ready.

Ingredients You’ll Need

Let’s grab what you need to create these little bites of joy.

For the Cookies:

• 1 cup ricotta cheese, whole milk
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional but amazing)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk (or heavy cream for richness)
• 1/4 teaspoon almond or vanilla extract
• Extra mini chocolate chips and crushed pistachios for topping

Pro tip: Strain your ricotta for about 10 minutes before mixing — no one likes a soggy cookie.

Step-by-Step: How to Make Cannoli Cookies

Step 1: Cream the Base

In a large bowl, beat butter and sugar until light and fluffy. Add the egg, vanilla, orange zest, and ricotta. Mix until smooth — it might look a bit curdled, but don’t panic. That’s just the ricotta doing its thing.

Step 2: Mix the Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add it to your ricotta mixture and stir just until combined. Fold in the mini chocolate chips (try not to eat them all first).

Step 3: Bake to Golden Bliss

Drop spoonfuls of dough (about 1.5 tablespoons each) onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the bottoms are lightly golden.

They’ll puff up a bit — kind of like a cookie crossed with a cake bite. Don’t overbake or you’ll lose that soft, dreamy texture.

Step 4: Make the Glaze

Whisk together powdered sugar, milk, and extract until smooth. Dip or drizzle the cooled cookies, then top with mini chocolate chips and crushed pistachios.

Then — and only then — can you eat one. (Okay, maybe two. Who’s counting?)

Tips for the Best Cannoli Cookies

These cookies are simple, but a few tricks make them next-level:

• Use high-quality ricotta. The better the ricotta, the creamier the texture.
• Strain the ricotta. Gets rid of excess water so your cookies stay soft, not soggy.
• Chill the dough if it’s sticky. Just 20 minutes in the fridge helps it firm up.
• Don’t skip the zest. That hint of citrus brightens everything up beautifully.

And please — don’t overbake! These cookies are supposed to be soft. You’re going for “fluffy cloud,” not “hockey puck.” 😅

Fun Variations

Want to mix things up? Here are some delicious twists:

Chocolate-Dipped Cannoli Cookies

Skip the glaze and dip half the cookie in melted dark chocolate. Sprinkle crushed pistachios on top. Chef’s kiss.

Almond Cannoli Cookies

Add 1/4 teaspoon almond extract to the dough for a nutty spin.

Holiday Cannoli Cookies

Add red and green sprinkles to the glaze. Suddenly, you’re the hero of every cookie exchange.

Serving & Storage Tips

Let’s be honest — these cookies rarely make it past Day Two. But if you do manage some self-control:

• Store them in an airtight container at room temperature for 3 days, or refrigerate up to a week.
• Freeze (unglazed) cookies for up to 2 months. Just glaze after thawing.

Serve them with:

• Espresso or cappuccino ☕
• A little limoncello (if you’re feeling Italian about it)
• Or just straight off the baking tray — no judgment

Approximate Nutrition (Per Cookie)

(Perfectly balanced, as all cookies should be. 😎)

Final Thoughts

These Cannoli Cookies are basically a love letter to Italian desserts. They’re soft, tender, creamy, and studded with chocolate — everything you love about cannoli, minus the hassle.

They make the perfect addition to your cookie tray, wedding dessert table, or midnight snack stash. Honestly, if you bring these to a party, be prepared to share the recipe — or just claim it’s a “family secret” and walk away dramatically.

Mangia bene, my friend. 🍪✨

Italian Cannoli Cookies Recipe for Holiday Baking

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• Author: Chef Mia

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Description

Soft ricotta Cannoli Cookies with chocolate chips and sweet glaze — all the flavor of traditional cannoli, no frying required.

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Ingredients

Scale 1x2x3x

1 cup ricotta cheese

1/2 cup butter

1 cup sugar

1 egg

1 tsp vanilla extract

1 tsp orange zest

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup mini chocolate chips

1 cup powdered sugar

2 tbsp milk

1/4 tsp almond extract

Extra chocolate chips and pistachios for topping

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Instructions

1. Preheat oven to 350°F.

2. Cream butter and sugar until fluffy.

3. Add egg, ricotta, vanilla, and zest; mix until smooth.

4. Combine dry ingredients and mix in gradually.

5. Fold in mini chocolate chips.

6. Scoop onto baking sheet and bake 10–12 minutes.

7. Cool, glaze, and top with chocolate chips and pistachios.

Notes

Strain ricotta for best texture.

Do not overbake — cookies should stay soft.

Store in airtight container or freeze unglazed cookies up to 2 months.

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