Cannoli Cookies

I bake Cannoli Cookies when I want something that looks impressive on a dessert table but comes together easily, and they always get more compliments than effort I put in.. The ricotta keeps them incredibly soft and tender, while mini chocolate chips melt throughout and the pistachio topping adds that satisfying crunch. I make them for Christmas, cookie swaps, Easter gatherings, New Year's parties, weddings, and baptisms because they look bakery-quality and travel beautifully. Store them in the fridge for up to 4 days or freeze for up to 2 months.

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Prep Time 15

Cook Time 15

Total Time 30

Course Cookies, Dessert

Cuisine Italian

Servings

Calories 196 kcal

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

Here are my top tips for making the best cannoli cookies:

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

Calories: 196kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 44mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 185IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg

Keyword Cannoli Cookies