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I can’t get over how soft and cake-like Cannoli Cookies stay, even days later. That creamy ricotta keeps every bite tender and moist with Italian bakery sweetness that’s perfectly balanced, not overly sugary. Chocolate chips melt throughout, and pistachios add crunch that keeps you coming back for more.
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I make them for Christmas, cookie swaps, Easter gatherings, and New Year’s parties because they look bakery-quality but they’re surprisingly easy. They’re perfect for weddings, baptisms, holiday dessert trays, and gifting since they travel well and stay soft. Store them in the fridge for up to 4 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cannoli Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this soft, ricotta-filled cannoli cookie recipe from start to finish.
Preheat and Prep Your Baking Sheets
Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. I love using this nonstick baking pan because it heats evenly, and the parchment keeps the cookies from sticking. Having two baking sheets ready means you can rotate batches without wasting time.
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour and baking powder, and a pinch of salt if you prefer a slightly more balanced sweetness. You can also add a small pinch of baking soda for a bit of extra lift, plus a touch of ground cinnamon if you want a warm, subtle spice.
Make sure to measure the flour accurately with a measuring cup so the leavening distributes evenly and your cookies rise uniformly, then set the bowl aside while you work on the wet ingredients.
I like reaching for a glass mixing bowl because it lets me see the dry ingredients blend evenly, which helps the cookies rise perfectly every time.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Cream the Butter and Sugar
In another bowl, beat the butter (unsalted butter is standard, but you can use salted butter if you prefer a subtly deeper flavor) and sugar for about 3 minutes until light and fluffy.
I use my stand mixer here because it creams them quickly and gives the cookies a consistently airy texture. If you like a touch of extra aroma, you can add a splash of vanilla extract and even a bit of fresh orange zest as optional boosts.
The mixture should appear pale and almost doubled in volume. Mix in the whole milk ricotta and vanilla, and add an egg if you prefer a slightly firmer, more structured cookie, stirring until smooth. The ricotta cheese will make the batter look a bit curdled at first, but keep mixing, and it’ll come together.
Combine and Fold in Chocolate Chips
Add the dry ingredients and stir just until combined. Don’t overmix, or the cookies will turn out tough and lose their soft, cake-like texture. Fold in the chocolate chips, and if you want them to spread more evenly throughout the dough, I prefer using mini chips, although regular ones work just as well.
You can even mix in a few finely crushed cannoli shells or maraschino cherries for a light, traditional-style crunch. A flexible silicone spatula works best here because it folds the chips gently into the cookie dough without overmixing.
Scoop and Bake
Scoop tablespoon-sized balls onto the baking sheets using a cookie scoop. If you’re prepping the dough ahead, cover the bowl with plastic wrap to keep it from drying out.
The dough has a soft, cake-like structure, so make sure to leave space between each cookie to give them room to spread. Bake for a total time of 12 to 15 minutes, just until the edges turn lightly golden brown while the centers remain soft.
Flatten and Cool
While the cookies are still warm, gently press them with the back of a spoon to flatten. This creates the classic thick, soft cannoli cookie shape. Cool on the baking sheet for a few minutes so they firm up, then transfer to a wire rack to cool completely.
Add Toppings
Drizzle chocolate syrup or melted chocolate over the top of each cookie, sprinkle pistachios on top, and dust with powdered sugar. I use a squeeze bottle for the chocolate drizzle because it gives you control, and the pistachios add a nice crunch against the soft cookie.
Once cooled, I love serving them on this ceramic tray because it adds a pleasing presentation and keeps the cookies from getting soggy on the bottom. Serve and enjoy!
If I’m bringing a batch to a friend’s place or a weekend hangout, I always use my portable storage container because it keeps the cookies from shifting or breaking before we start snacking. Then I slip the container into this insulated casserole carrier, since it keeps the cookies at a consistent temperature while I’m on the go.
Cannoli Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 cup whole milk ricotta cheese
- ½ cup chocolate chips mini or regular
- 1 teaspoon vanilla extract
- Chocolate syrup or melted chocolate
- ¼ cup chopped pistachios
- Powdered sugar
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder.2 cups all-purpose flour, 1 teaspoon baking powder
- In another bowl, beat the butter and sugar for about 3 minutes, until light and fluffy. Mix in the ricotta and vanilla until smooth.¾ cup granulated sugar, ½ cup unsalted butter, 1 cup whole milk ricotta cheese, 1 teaspoon vanilla extract
- Add the dry ingredients and stir just until combined. Fold in the chocolate chips.½ cup chocolate chips
- Scoop tablespoon-sized balls onto the baking sheets, leaving space between each.
- Bake for 12–15 minutes, until the edges are lightly golden.
- While the cookies are still warm, gently press them with the back of a spoon to flatten.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Drizzle with chocolate syrup or melted chocolate, sprinkle pistachios on top, and dust with powdered sugar.Chocolate syrup or melted chocolate, ¼ cup chopped pistachios, Powdered sugar
Video
Notes
- Use whole milk ricotta: Part-skim ricotta has less fat and won’t give you the same soft, tender texture. Whole milk ricotta makes the cookies richer and keeps them from drying out.
- Don’t overmix the dough: Stir just until the flour disappears so you don’t develop gluten, which can make the cookies tough instead of soft and pillowy.
- Flatten while warm: Press the cookies gently with the back of a spoon right after they come out of the oven. Once they cool, they’ll be too firm to flatten without cracking.
- Let them cool completely before topping: If you drizzle chocolate or add powdered sugar while the cookies are warm, the chocolate will melt into a puddle and the powdered sugar will dissolve. Wait until they’re fully cooled.
- Add the pistachios right after drizzling: Press the chopped pistachios gently into the chocolate drizzle while it’s still wet so they stick. If you wait too long, they’ll just fall off when someone picks up the cookie.
- Flash freeze for clean storage: Freeze the cookies on a baking sheet for 1 hour before transferring to a container so they don’t stick together. You can stack them once they’re frozen solid without ruining the chocolate drizzle.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store leftovers in an airtight container or stackable glass containers in the refrigerator for up to 4 days. The ricotta keeps them soft, so they won’t dry out as quickly as regular cookies.
For longer storage, freeze the cookies in a single layer for an hour, then move them to a freezer bag for up to 2 months. You can also use freezer-safe containers with locking lids to keep them protected from freezer burn.
Thaw at room temperature for about 30 minutes before serving so the texture stays pillowy soft even after freezing, and the chocolate drizzle holds up well.
For unbaked dough, scoop it into balls and chill them on a baking sheet until firm, then move them to a freezer bag. Using a freezer-safe baking sheet pan helps the dough set quickly and prevents any bending or cracking in the cold.
What to Serve With Cannoli Cookies
I serve these cookies with espresso or cappuccino because the coffee cuts through the sweetness and complements the ricotta flavor perfectly. They’re also great on an Italian cookie tray with biscotti, pizzelles, and amaretti for variety. If you’re putting together a dessert spread, pair them with fresh fruit like strawberries or raspberries for a lighter contrast.
For a full Italian-inspired dessert table, serve them after a pasta dinner or alongside tiramisu and panna cotta. The cookies are rich enough to stand alone but light enough that people can enjoy a few different sweets without feeling too full.
More Easy Recipes for You to Try at Home
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