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Cannoli Cookies

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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

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.