My earliest memories of Italian desserts are a swirl of rich ricotta, a hint of citrus, and the delightful crunch of a shell. Growing up, a trip to the local Italian bakery was a sacred ritual, often ending with a perfectly filled cannoli. The creamy filling, studded with tiny chocolate chips and vibrant pistachios, was pure magic.
While I adore a classic cannoli, sometimes you crave those iconic flavors in an easier, more approachable format. That’s where this incredible cannoli cookies recipe comes into play. It captures all the charm and deliciousness of its namesake in a soft, cake-like cookie that’s perfect for sharing.
These cookies truly transport you to sun-drenched Sicily with every bite. They’re a tribute to those cherished bakery memories, making them feel special yet incredibly comforting and simple to make at home. Just like when I’m looking for a hearty and simple meal, like this fantastic egg roll in a bowl recipe, I appreciate a dessert that delivers on flavor without unnecessary fuss.
**Why you’ll love this Cannoli Cookies**
- **Authentic Italian Flavor:** Experience all the classic taste of a traditional cannoli, from the creamy ricotta to the bright lemon zest, in a delightful cookie.
- **Effortless Elegance:** These cannoli cookies look impressive but are surprisingly simple to make, perfect for both novice and experienced bakers.
- **Perfect for Sharing:** Yielding 28 cookies, this cannoli cookies recipe is ideal for parties, potlucks, or gifting to friends and family.
- **Soft, Cake-like Texture:** Enjoy a unique soft and tender cookie base that melts in your mouth, perfectly complementing the luscious frosting.
- **Versatile & Customizable:** Easily adapt the garnishes to your liking, adding your favorite nuts, candied fruits, or chocolate.
- **A Taste of Tradition:** Bring a beloved Italian bakery classic into your home kitchen with this easy-to-follow recipe.
**Ingredients**
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from 1 lemon)
- 1 cup whole milk ricotta cheese, well-drained (for cookies)
- **For the Cannoli Frosting:**
- 1 cup whole milk ricotta cheese, well-drained (for frosting)
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, plus more for garnish
- ¼ cup chopped pistachios, for garnish
- Optional: Candied orange peel, finely diced, for garnish
**Directions**
Step 1
Cannoli cookies recipe makes every moment feel indulgent. Place 2 cups of whole milk ricotta cheese into a fine-mesh sieve lined with cheesecloth or a coffee filter, set over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This crucial step ensures your cannoli cookies and frosting have the perfect texture.
Step 2
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside.
Step 3
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
Step 4
Gently fold in 1 cup of the well-drained ricotta cheese into the wet mixture until just combined. Be careful not to overmix the batter; a light hand keeps the cookies tender.
Step 5
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are acceptable at this stage. The dough for these cannoli cookies will be soft and slightly sticky.
Step 6
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when you remove them from the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 7
While the cookies cool, prepare the glorious cannoli frosting. In a medium bowl, combine the remaining 1 cup of well-drained ricotta cheese, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2-3 minutes. If the frosting seems too thick, you can add a tiny splash of milk (½ teaspoon at a time) to reach your desired consistency, but it should be thick enough to hold its shape beautifully on your cannoli cookies.
Step 8
Once the cannoli cookies are completely cool, spread or pipe a generous dollop of the luscious cannoli frosting onto each cookie. Sprinkle liberally with mini chocolate chips, vibrant chopped pistachios, and a touch of finely diced candied orange peel if desired. Serve immediately and enjoy these delightful Italian treats, a wonderful take on a classic cannoli cookies recipe!
**Variations, pairings, and serving ideas**
Variations
Feel free to experiment with the garnishes for your cannoli cookies. Instead of just pistachios and chocolate chips, consider adding a sprinkle of cinnamon or a pinch of nutmeg to the frosting for a warmer spice note. You could also try different types of chocolate, such as finely grated dark chocolate or white chocolate shavings, for varied flavors and textures.
For a brighter citrus twist, swap the lemon zest in the cookies for orange zest, or even a mix of both. The aroma and flavor will be wonderfully fragrant. Another idea is to incorporate a small amount of finely chopped dried cherries or cranberries into the frosting along with the chocolate chips for a fruity counterpoint.
If you’re feeling adventurous, consider a subtle hint of almond extract in the cookie dough or frosting, but use it sparingly as it can be quite potent. You could also make these cookies sandwich-style by piping frosting between two cookies for an extra decadent bite.
Pairings
These delightful cannoli cookies pair beautifully with a classic cup of espresso or a strong Italian coffee. The bitterness of the coffee perfectly complements the sweet, creamy cookies, creating a balanced and satisfying experience. For a more indulgent treat, try them alongside a frothy cappuccino or a latte.
On a warm afternoon, a glass of iced coffee or a sparkling blood orange soda would be a refreshing accompaniment. The crispness of the soda cuts through the richness of the cookie and enhances the citrus notes. For those who enjoy a dessert grape juice, a light Moscato d’Asti or a Vin Santo would be an excellent choice.
These cookies also make a wonderful addition to a brunch spread or an afternoon tea party. Serve them with a selection of fresh fruit, like berries or sliced oranges, to add a touch of freshness and color to your table. They’re so versatile, they even pair well with savory dishes like this amazing Dolly Parton casserole recipe, making them a great follow-up for any meal.
Serving ideas
Presenting your cannoli cookies beautifully enhances the eating experience. Arrange them artfully on a large platter, alternating between cookies garnished with different toppings to create visual appeal. A sprinkle of cocoa powder over the top of the frosted cookies can add an elegant finish.
For a party, consider serving these mini cannoli cookies on individual small plates, perhaps with a tiny spoon or fork for easy enjoyment. They also make fantastic edible gifts; package them in decorative boxes or clear cellophane bags tied with a ribbon for a thoughtful homemade present that everyone will adore.
These cookies are also perfect for holiday platters. Their white frosting with colorful garnishes makes them festive and inviting. Arrange them alongside other holiday favorites for a stunning display that will impress your guests.
**Storage and make-ahead tips**
Storage
To keep your cannoli cookies fresh and delicious, store them in an airtight container in the refrigerator. Due to the ricotta frosting, they need to be kept cool to maintain their texture and prevent spoilage. They will stay fresh for up to 3 days when properly stored.
For the best possible texture and flavor, it’s recommended to let the cookies come to room temperature for about 15-20 minutes before serving. This allows the cookie and frosting to soften slightly, enhancing their creamy, tender qualities. Avoid leaving them out at room temperature for extended periods.
If you’ve made unfrosted cookies, they can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month. The frosting should always be stored separately in the refrigerator if not used immediately, and then applied to cooled cookies.
Make-ahead
This cannoli cookies recipe is fantastic for making ahead, which is a huge time-saver for busy schedules or entertaining. You can prepare the cookie dough up to 2 days in advance and store it, covered, in the refrigerator. Just bring it to room temperature for about 15-20 minutes before baking.
Another great make-ahead option is to bake the cookies completely and store them unfrosted. Once cooled, place them in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Thaw frozen cookies at room temperature before frosting.
The ricotta frosting can also be made a day in advance and stored in an airtight container in the refrigerator. Give it a quick whisk before frosting the cookies to restore its creamy consistency. This allows you to assemble and garnish fresh just before serving, impressing your guests with minimal last-minute effort.
**Common mistakes when making Cannoli Cookies**
- **Not draining the ricotta properly:** This is the most crucial step! Excess moisture will result in a gummy cookie and a runny frosting, so ensure your ricotta is thoroughly drained.
- **Overmixing the dough:** Overmixing develops the gluten in the flour, leading to tough and chewy cookies instead of the desired soft, cake-like texture. Mix just until combined.
- **Baking too long:** These cookies are meant to be soft. Overbaking can dry them out, making them less tender. Look for lightly golden edges and set centers.
- **Frosting warm cookies:** Always wait until your cookies are completely cool before frosting. Applying frosting to warm cookies will cause it to melt and slide off.
- **Not sifting powdered sugar:** For the smoothest, lump-free frosting, always sift your powdered sugar. This prevents a gritty texture in your luscious cannoli topping.
**Final notes**
There’s something truly special about bringing the flavors of an Italian classic into your home kitchen, especially with a twist as delightful as these cannoli cookies. This recipe is a testament to how simple ingredients can create extraordinary taste and bring people together.
I encourage you to give this cannoli cookies recipe a try. The process is enjoyable, and the reward is a batch of cookies that are sure to impress and satisfy any sweet craving. Don’t be intimidated by the ricotta; once you master the draining, the rest is a breeze.
Whether for a holiday gathering, a family treat, or just a moment of personal indulgence, these cookies are a pure joy. So go ahead, bake a batch, and let the soft, creamy, citrus-kissed goodness transport you straight to the heart of Italy. Enjoy every delightful bite of your homemade cannoli cookies!
**Loved this Cannoli Cookies? Try these next**
- Egg roll in a bowl recipe
- Spinach artichoke dip recipe
- Chicken pasta primavera
- Dolly Parton casserole recipe
- Ruths chris creamed spinach recipe
Cannoli Cookies
Transport your taste buds straight to Sicily with this irresistible cannoli cookies recipe! Soft, cake-like ricotta cookies crowned with a luscious, creamy ricotta frosting, generously studded with mini chocolate chips and vibrant chopped pistachios. Experience all the classic flavors of a traditional Italian cannoli in an easy-to-eat cookie format – perfect for sharing, parties, or simply indulging your sweet tooth.
- Total Time: 37 minutes
- Yield: 28 cookies 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from 1 lemon)
- 1 cup whole milk ricotta cheese, well-drained
- For the Cannoli Frosting:
- 1 cup whole milk ricotta cheese, well-drained
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, plus more for garnish
- ¼ cup chopped pistachios, for garnish
- Optional: Candied orange peel, finely diced, for garnish
Instructions
- **Prepare the Ricotta:** Place 2 cups of whole milk ricotta cheese into a fine-mesh sieve lined with cheesecloth or a coffee filter, set over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This is crucial for both the cookies and the frosting.
- **Preheat Oven & Dry Ingredients:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- **Cream Wet Ingredients (Cookies):** In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- **Add Ricotta to Cookie Dough:** Gently fold in 1 cup of the well-drained ricotta cheese into the wet mixture until just combined. Be careful not to overmix.
- **Combine Wet and Dry:** Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are acceptable. The dough will be soft and slightly sticky.
- **Bake the Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- **Prepare the Cannoli Frosting:** While the cookies cool, prepare the frosting. In a medium bowl, combine the remaining 1 cup of well-drained ricotta cheese, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2-3 minutes. If the frosting seems too thick, you can add a tiny splash of milk (½ teaspoon at a time) to reach desired consistency, but it should be thick enough to hold its shape.
- **Frost and Garnish:** Once the cookies are completely cool, spread or pipe a generous dollop of cannoli frosting onto each cookie. Sprinkle liberally with mini chocolate chips, chopped pistachios, and a touch of diced candied orange peel if desired. Serve immediately and enjoy these delightful Italian treats!
Notes
Ensure your ricotta is thoroughly drained; excess moisture can make your cookies gummy and your frosting runny. For a more intense citrus flavor, you can use orange zest instead of lemon. Store cannoli cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let them come to room temperature for 15-20 minutes before serving. These cookies are a fantastic addition to any holiday cookie platter or a special family gathering.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 17g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg