Why You’ll Love This Recipe
These cannoli-inspired cookies aren’t just another dessert—they’re a celebration of tradition and creativity:
- Soft & Creamy: The ricotta cheese adds a unique texture that mimics the filling of a cannoli.
- Flavorful: With hints of vanilla and the rich taste of ricotta, they deliver authentic cannoli vibes.
- Easy to Make: Ready in under 30 minutes, they fit perfectly into busy schedules while still delivering big on flavor.
- Customizable: Add chocolate chips, crushed cannoli shells, or a sprinkle of cinnamon for extra indulgence.
Whether served at gatherings or enjoyed as an afternoon treat, these cookies promise to delight every palate.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Toppings:
- Chocolate chips or chunks
- Crushed cannoli shells (store-bought or homemade)
- Powdered sugar, for dusting
- A pinch of ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, followed by the vanilla extract and ricotta cheese. Stir until the mixture is smooth and creamy, ensuring no lumps of ricotta remain. (Pro Tip: If the batter feels too thick, add a splash of milk, about 1–2 tablespoons, to achieve the desired consistency.)
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft and airy.
- Fold in Optional Add-Ins: If using chocolate chips, crushed cannoli shells, or cinnamon, fold them into the dough now. Mix gently to ensure even distribution without deflating the batter.
- Shape the Cookies: Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon.
- Bake Until Golden: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden but the centers remain soft. Rotate the pans halfway through baking for even cooking.
- Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for that signature cannoli look.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep time: 10 minutes
- Cook time: 12-15 minutes
- Total time: 30 minutes
Variations
- Chocolate Chip Cannoli Cookies: Add chocolate chips to the dough for a rich twist.
- Cinnamon-Spiced Cannoli Cookies: Sprinkle a little cinnamon in the batter or on top for extra warmth.
- Nutty Cannoli Cookies: Stir in chopped pistachios or almonds for added crunch.
- Glazed Cannoli Cookies: Drizzle with a simple glaze made of powdered sugar and milk for a sweet finish.
Storage/Reheating
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
- Reheating: If frozen, allow the cookies to thaw at room temperature. To reheat, warm them in the oven at 300°F (150°C) for about 5-7 minutes to restore their soft texture.
FAQs
Can I use part-skim ricotta instead of full-fat ricotta?
Yes, you can use part-skim ricotta, but full-fat ricotta will yield a richer, creamier texture.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Refrigerate it for up to 24 hours before baking.
Can I substitute the ricotta with something else?
Ricotta is a key ingredient in this recipe, but mascarpone cheese or cream cheese can be used as substitutes for a similar texture.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I freeze these cookies before baking?
Yes, you can freeze the cookie dough balls. Simply freeze them on a baking sheet and transfer them to a freezer bag once solid. Bake them directly from frozen, adding a few extra minutes to the baking time.
How do I make the cookies softer?
For softer cookies, avoid overbaking them and let them cool on the baking sheets for a few minutes before transferring them.
Can I add fruit to the dough?
Yes, diced dried fruit such as cherries or figs can be added for a twist on the traditional cannoli.
Are these cookies suitable for vegans?
This recipe is not vegan due to the ricotta and egg. You can experiment with plant-based ricotta and an egg substitute, but the texture may differ.
How should I store leftover cannoli cookies?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Can I drizzle chocolate on top of the cookies?
Yes, melted chocolate can be drizzled on top for an extra decadent touch.
Conclusion
These Cannoli Cookies are more than just dessert—they’re a slice of Italy in every bite. With their soft texture, creamy ricotta filling, and customizable toppings, they’re guaranteed to become a favorite in your household.
So gather your ingredients, roll up your sleeves, and get ready to savor these delightful creations! Don’t forget to share your results with us in the comments below—we’d love to see how they turned out.
Cannoli Cookies
These Cannoli Cookies capture all the delicious flavors of a classic Italian cannoli in an easy-to-make, soft cookie. Made with ricotta cheese, a buttery base, and optional toppings like chocolate chips or cinnamon, they are the perfect bite-sized treat for any occasion. Perfect for holidays, parties, or simply as a sweet indulgence, these cookies offer an authentic taste of Italy in every bite
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: Makes about 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional toppings:
- Chocolate chips or chunks
- Crushed cannoli shells
- Powdered sugar, for dusting
- A pinch of ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, vanilla extract, and ricotta cheese until smooth and creamy.
- Combine dry ingredients: Whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Add optional toppings: Gently fold in any optional add-ins like chocolate chips, crushed cannoli shells, or cinnamon.
- Shape the cookies: Scoop dough onto the prepared baking sheets, spacing them 2 inches apart. Slightly flatten each ball with a spoon.
- Bake: Bake for 12-15 minutes or until edges are golden. Rotate pans halfway through.
- Cool and dust: Cool for 5 minutes on the baking sheets, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- For extra flavor, you can add chopped pistachios or almonds to the dough for a nutty twist.
- Customize your cookies with a drizzle of melted chocolate or a glaze for added sweetness.
- To make them gluten-free, substitute the flour with a gluten-free flour blend.
