Introduction

Cannoli cookies capture the delicious flavors of traditional cannoli in a soft, tender cookie form. With creamy ricotta, hints of orange zest, and mix-ins like chocolate chips and pistachios, these cookies are irresistible and perfect for any occasion.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese
2 teaspoons vanilla extract
1 tablespoon orange zest
3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped
1/2 cup dark chocolate, melted (for finishing)
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese in a fine-mesh strainer set over a bowl for 30 minutes to remove excess moisture. Press gently with a spatula to help extract liquid. This ensures the cookies maintain their shape and don’t spread too much.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.
Step 3: Beat the softened butter and sugar together for 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the drained ricotta, vanilla extract, and orange zest until just combined.
Step 5: Add the flour mixture to the wet ingredients in three additions, mixing on low speed until just combined. Stop when a few flour streaks remain.
Step 6: Gently fold in the mini chocolate chips and chopped pistachios using a spatula. Reserve a few for topping the cookies later.
Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Press a few reserved chocolate chips and pistachios into the tops. Bake at 350°F for 12-14 minutes, until edges are lightly golden.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, drizzle with melted dark chocolate and dust with powdered sugar. Garnish with additional chopped pistachios if desired.

Tips & Variations

Drain the ricotta well using cheesecloth or paper towels lined in your strainer for best moisture removal.
Use mini chocolate chips instead of regular size for better, more even distribution in the tender dough.
For a citrus twist, try substituting lemon zest instead of orange zest.
Sift the flour before mixing to create extra-tender cookies.
Reserve some mix-ins to press on top of cookies before baking for an attractive finish.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 1 month; thaw completely before serving. Reheat briefly in a low oven if you prefer them warm, but avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta cheese straight from the container without draining?

Draining the ricotta is important to remove excess moisture which helps prevent the cookies from spreading too much and becoming flat. You can line your strainer with cheesecloth or paper towels to speed up this process.

What if I don’t have pistachios? Can I substitute something else?

Yes, you can substitute chopped almonds, walnuts, or pecans according to your taste preference or what you have on hand. They add a similar crunchy texture and nutty flavor.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

Delight in these tender Cannoli Cookies inspired by the classic Italian dessert, featuring a moist ricotta-infused cookie base studded with mini chocolate chips and pistachios. Finished with a drizzle of rich dark chocolate and a sprinkle of powdered sugar, they offer a perfect balance of creamy, nutty, and sweet flavors in every bite.

Author: Isabella
Prep Time: 40 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

For the Cookie Base:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese, drained
2 teaspoons vanilla extract
1 tablespoon orange zest

For Mix-Ins:

3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped

For Finishing:

1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Prepare the Ricotta: Drain the ricotta cheese in a fine-mesh strainer lined with cheesecloth or paper towels for 30 minutes to remove excess moisture. Press gently with a spatula to ensure the ricotta achieves a thick, paste-like consistency, which is vital for cookies that hold their shape and avoid spreading too much.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed. Set aside to streamline the mixing process with wet ingredients.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat softened unsalted butter and granulated sugar for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the bowl sides periodically to ensure uniform blending.
Add Wet Ingredients: Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in the drained ricotta cheese, vanilla extract, and orange zest, blending just until combined. The batter may look slightly curdled due to the ricotta’s texture, which is normal.
Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions on low speed, mixing only until just combined with a few flour streaks remaining to avoid over-mixing, which could make the cookies tough.
Fold in Mix-Ins: Gently fold in the mini chocolate chips and chopped pistachios with a spatula, distributing them evenly throughout the dough. Reserve a few for pressing on top of the cookies before baking for a decorative finish.
Shape and Bake: Using a cookie scoop, portion tablespoon-sized dough balls onto parchment-lined baking sheets, spacing them about 2 inches apart. Press a few reserved chocolate chips and pistachios onto the tops. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, until the edges are lightly golden and the centers are slightly underdone.
Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes to set their structure before transferring them to wire racks. Once fully cooled, drizzle melted dark chocolate over the cookies, dust with powdered sugar, and garnish with additional chopped pistachios for an elegant bakery-worthy presentation.

Notes

Draining the ricotta cheese thoroughly is crucial to prevent cookies from spreading too much during baking.
Using mini chocolate chips ensures better distribution throughout the tender cookies compared to regular-sized chips.
Room temperature eggs help maintain the creamed butter’s fluffiness and ensure smooth incorporation.
Do not overmix once the flour is added to avoid developing gluten that toughens the cookies.
Cookie centers should remain slightly underbaked for a soft and cake-like texture after cooling.
Pressing some mix-ins on top before baking enhances the visual appeal and texture.

Keywords: Cannoli cookies, ricotta cookies, Italian cookies, pistachio chocolate chip cookies, creamy cookies, baked cookies, dessert cookies