Introduction

Cannoli cookies capture the beloved flavors of traditional Italian cannoli in a delightful, bite-sized cookie form. With a tender ricotta-based dough studded with chocolate chips and pistachios, these cookies are perfect for a unique treat any time of day.

The image shows a close-up of a stack of five soft cookies topped with a drizzle of dark chocolate sauce and a layer of white powdered sugar covering the surface unevenly. The cookies are light golden with visible chocolate chips embedded throughout, and their texture looks crumbly but soft. They are all placed on a round white plate. The plate is resting on a white marbled textured surface in the background, which is softly blurred, focusing attention on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) of all-purpose flour
½ cup (100 g) of granulated sugar
½ cup (120 g) of ricotta cheese
1 large egg
1 tsp of vanilla extract
1 tsp of lemon zest
½ cup (75 g) of mini chocolate chips
½ cup (75 g) of chopped pistachios
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour and granulated sugar until well combined.
Step 3: Add the ricotta cheese, egg, vanilla extract, and lemon zest to the dry ingredients. Mix gently until a soft dough forms.
Step 4: Fold in the mini chocolate chips and chopped pistachios evenly throughout the dough.
Step 5: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
Step 7: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Once cooled, dust the cookies generously with powdered sugar before serving.

Tips & Variations

For a citrus twist, try substituting orange zest for the lemon zest.
Chill the dough for 30 minutes before baking to help maintain cookie shape.
Swap pistachios for chopped almonds or hazelnuts if preferred.
Serve with a drizzle of melted chocolate for an extra indulgent touch.

Storage

Store the cannoli cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to 5 days. Reheat briefly in a warm oven to restore softness if desired.

How to Serve

A stack of soft, round cookies with a light golden color, filled with chocolate chips visible throughout. Each cookie is topped with thin, dark chocolate drizzle lines and a dusting of white powdered sugar that adds a snowy texture on top. The cookies are stacked unevenly on a round white plate, showing their crumbly edges and slightly cracked surfaces. The background is a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta cheese?

Yes, part-skim ricotta will work fine, but whole milk ricotta tends to give a richer, creamier texture to the cookies.

How do I prevent the cookies from spreading too much?

Make sure to measure the flour accurately and avoid overmixing the dough. Chilling the dough before baking can also help maintain the cookie shape.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

Delight in these crispy and creamy Cannoli Cookies, inspired by the classic Italian dessert. These cookies combine a tender ricotta cheese dough with mini chocolate chips and chopped pistachios for a perfect balance of sweet and nutty flavors. Finished with a dusting of powdered sugar, they’re an irresistible treat for any occasion.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Cookie Dough

1 cup (240 ml) all-purpose flour
½ cup (100 g) granulated sugar
½ cup (120 g) ricotta cheese
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Mix-ins

½ cup (75 g) mini chocolate chips
½ cup (75 g) chopped pistachios

Finishing Touch

Powdered sugar for dusting

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cookies evenly.
Prepare the dough: In a mixing bowl, combine the ricotta cheese, granulated sugar, egg, vanilla extract, and lemon zest. Mix until smooth and creamy. Gradually add the all-purpose flour and stir until fully incorporated.
Add mix-ins: Gently fold in the mini chocolate chips and chopped pistachios, distributing them evenly throughout the dough.
Shape cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until edges start to turn golden and the cookies are set but still soft in the center.
Cool and dust: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.
Serve and enjoy: These Cannoli Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Notes

Ricotta cheese adds moisture and a creamy texture, making these cookies softer than traditional cookies.
Lemon zest enhances the flavor with a fresh citrus note that complements the ricotta and chocolate chips.
For a crunchier texture, chill the dough for 30 minutes before baking.
Substitute pistachios with walnuts or almonds if preferred or for allergy accommodations.
Ensure cookies are cooled completely before dusting with powdered sugar to prevent melting.

Keywords: Cannoli Cookies, ricotta cookies, Italian dessert, chocolate chip cookies, pistachio cookies, homemade cookies, easy dessert recipe