Delicious Cannoli Cookies – Taste of Italy in a Bite!

Cannoli Cookies offer an absolutely delightful reinterpretation of a beloved Italian classic, transforming the iconic crispy, cream-filled pastry into a convenient, chewable, and utterly irresistible cookie form. I am absolutely thrilled to share a recipe that captures the essence of the traditional Sicilian cannolo, allowing you to enjoy those exquisite flavors with a fraction of the effort. While the original cannolo boasts a rich history rooted deeply in Italian culture, particularly during Carnevale celebrations, these cookies pay a loving homage, blending the comforting familiarity of a cookie with the sophisticated, sweet ricotta filling that everyone adores.

What makes these particular treats so adored? It’s the perfect harmony of textures and tastes. Imagine a soft, cake-like cookie infused with a hint of citrus and vanilla, cradling a creamy, slightly tangy ricotta cheese filling, often dotted with miniature chocolate chips or candied fruit. This Cannoli Cookies recipe provides all the beloved flavors—the delicate sweetness, the rich dairy, and even a hint of the signature crispness from crushed cannoli shells incorporated directly into the dough or topping—without the need for deep frying. They are the ideal solution for satisfying that cannoli craving anytime, anywhere, and they make a truly impressive and delightful addition to any dessert table or coffee break.

Ingredients:

• For the Cannoli Cookie Dough:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest (optional, but highly recommended for authentic flavor)

• For the Creamy Cannoli Filling:

  • 2 pounds (907g) whole milk ricotta cheese
  • 1 cup (120g) confectioners’ sugar (powdered sugar), sifted
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup (85g) mini chocolate chips (or finely chopped dark chocolate)
  • ¼ cup (30g) finely chopped candied orange peel (optional, but traditional)

• For Decoration and Garnish:

  • ½ cup (85g) mini chocolate chips
  • ½ cup (60g) finely chopped pistachios
  • 2 tablespoons confectioners’ sugar, for dusting

Preparation: Draining the Ricotta Cheese (Crucial First Step)

This is perhaps the most critical step for achieving that perfectly thick, non-watery cannoli filling, so don’t skip it! We want our filling for these incredible Cannoli Cookies to be as authentic and rich as possible, and excess moisture from the ricotta will make it runny and less flavorful.

1. First, you’ll need to prepare your ricotta cheese. This should ideally be done at least 4 hours in advance, but overnight is even better. Place a fine-mesh sieve over a large bowl.
2. Line the sieve with several layers of cheesecloth or a clean kitchen towel.
3. Carefully spoon all 2 pounds of the whole milk ricotta cheese into the cheesecloth-lined sieve.
4. Cover the ricotta loosely with plastic wrap and place it in the refrigerator. The goal here is to allow gravity to pull out as much excess liquid (whey) as possible. You’ll be surprised how much drains out!
5. After the designated draining time, you’ll notice a significant amount of liquid in the bowl beneath the sieve, and the ricotta itself will be much firmer and thicker. This firm, dry ricotta is exactly what we need for our exquisite Cannoli Cookies filling.

Crafting the Perfect Cannoli Cookie Dough

Now that our ricotta is happily draining, let’s turn our attention to the cookie base for our Cannoli Cookies. I aim for a tender, slightly crisp cookie that can stand up to the rich filling without being too crumbly or too soft. The lemon zest adds that lovely, subtle note often found in traditional cannoli shells, truly elevating these cookies.

6. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for a moment.
7. In a large bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed. Beat them until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes. This step is important for incorporating air, which helps with the cookie’s texture.
8. Scrape down the sides of the bowl with a spatula. Add the large egg, vanilla extract, and lemon zest (if using) to the butter mixture. Beat on medium speed until well combined, making sure to scrape down the bowl again to ensure everything is fully incorporated. The mixture might look slightly curdled at first, but keep beating until it comes together.
9. Gradually add the dry ingredients from step 6 to the wet ingredients. Mix on low speed just until combined and no streaks of flour remain. Be careful not to overmix, as overmixing can lead to tough cookies.
10. Divide the cookie dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate the dough for at least 1 hour, or up to 2 days. Chilling the dough is essential for firming up the butter, which makes the dough easier to handle and prevents the cookies from spreading too much during baking, ensuring beautiful shapes for our Cannoli Cookies.

Baking the Delicate Cookie Shells

With the dough nicely chilled, it’s time to create the cookie shells that will house our luxurious cannoli filling. I love how these cookies provide a sturdy yet tender foundation for the creamy center, making each bite a harmonious blend of textures.

11. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
12. On a lightly floured surface, unwrap one disk of chilled cookie dough. Roll it out to about ¼-inch thickness. If the dough is too stiff, let it sit at room temperature for a few minutes to soften slightly. Avoid adding too much extra flour, as this can make the cookies dry.
13. Using a 2-inch round cookie cutter (or any shape you prefer for your Cannoli Cookies), cut out your cookie shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Gather any dough scraps, gently re-roll them, and cut out more cookies until all the dough is used.
14. Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Baking times can vary depending on your oven, so keep a close eye on them. You want them cooked through but not overly browned, as we’re looking for a softer bite to complement the filling.
15. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. It’s absolutely crucial that the cookies are completely cool before you attempt to fill them; otherwise, the filling will melt and become a mess. This patience will pay off for your delightful Cannoli Cookies. Repeat with the second disk of dough.

Crafting the Rich Cannoli Filling

Now for the star of the show – the rich, creamy, and utterly irresistible cannoli filling! This is where the magic truly happens, transforming simple cookies into decadent Cannoli Cookies. Thanks to our diligent draining process, this filling will be thick, luscious, and incredibly flavorful.

16. Once your ricotta cheese has finished draining, transfer the thickened ricotta to a large mixing bowl. Discard any accumulated liquid. You’ll notice how much firmer and drier it is now, which is perfect for our filling.
17. Add the sifted confectioners’ sugar, vanilla extract, and ground cinnamon to the ricotta cheese.
18. Using an electric mixer on medium-high speed, beat the ricotta mixture until it is smooth, creamy, and airy, about 3-5 minutes. You want to whip a good amount of air into it, giving it a wonderfully light texture that still holds its shape. Taste and adjust sweetness or cinnamon if desired. I find this balance to be just right, but your palate is the boss!
19. Gently fold in the mini chocolate chips and the finely chopped candied orange peel (if using) with a spatula. Be careful not to overmix once these are added, as you don’t want to crush the chocolate chips or break down the delicate orange peel. The candied orange peel provides a beautiful citrusy counterpoint to the sweetness, truly embodying the essence of traditional cannoli in our Cannoli Cookies.
20. Cover the bowl with plastic wrap and refrigerate the cannoli filling for at least 30 minutes to allow the flavors to meld and the filling to firm up a bit more. This also makes it easier to pipe.

Assembling and Decorating Your Magnificent Cannoli Cookies

This is the fun part – bringing all our hard work together to create these stunning Cannoli Cookies! The assembly is straightforward, and the decorating allows for a touch of personal flair. The combination of the crisp cookie, the creamy filling, and the textured garnishes makes for a truly delightful treat.

21. Once the cookies are completely cool and the filling is chilled and ready, it’s time to assemble. You can choose to make sandwich cookies or single-layer cookies with a dollop of filling on top. For a more substantial treat, I prefer the sandwich method, as it allows for more of that glorious cannoli cream.
22. Place the cannoli filling into a piping bag fitted with a large round or star tip. If you don’t have a piping bag, you can use a resealable plastic bag with one corner snipped off, or simply use a small spoon to spread the filling.
23. Take one cooled cookie and pipe a generous dollop (or spread a layer) of the cannoli filling onto the flat side. Leave a small border around the edge, as the filling will spread slightly when you add the top cookie.
24. Gently place another cooled cookie on top, pressing down lightly to create a sandwich. The filling should reach the edges, creating a lovely, even layer for your Cannoli Cookies.
25. Now, for the decoration! This step adds both visual appeal and a delightful textural contrast. On a small plate, combine the extra mini chocolate chips and the finely chopped pistachios.
26. Carefully roll the edges of each assembled Cannoli Cookie through the chocolate chip and pistachio mixture, pressing gently so the garnishes adhere to the exposed filling. This not only looks beautiful but also adds a fantastic crunch and flavor dimension.
27. Arrange the decorated Cannoli Cookies on a serving platter. For the final touch, lightly dust them with additional confectioners’ sugar using a small sieve or a powdered sugar duster. This gives them that classic, elegant bakery finish.
28. These Cannoli Cookies are best enjoyed fresh, within a day or two of assembly. Store any leftovers in an airtight container in the refrigerator. The cookies themselves can be baked ahead of time and stored at room temperature, and the filling can be made a day in advance and stored in the refrigerator, but assemble them closer to when you plan to serve for the best texture. The cookies will soften slightly as they sit with the filling, which can be quite lovely, but for maximum crispness, assemble right before serving.

I absolutely adore making these Cannoli Cookies because they capture all the vibrant flavors of a classic cannoli in a perfectly portioned, easy-to-eat cookie format. They’re a fantastic dessert for gatherings, or just a special treat for yourself. Enjoy every single bite!

Conclusion:

And there you have it, my friends! We’ve reached the sweet end of our culinary journey with a recipe that I genuinely believe will become a cherished favorite in your household, just as it has in mine. These aren’t just any cookies; they are an experience, a delightful fusion that brings the beloved flavors of a classic Italian dessert into a perfectly portioned, easy-to-manage form. Forget the fuss of frying shells or the intricate piping of traditional cannoli; with this recipe, you get all that incredible, creamy, subtly sweet ricotta filling, kissed with citrus and studded with chocolate, nestled between two tender, cake-like cookies.

Why are these Cannoli Cookies an absolute must-try? Because they represent the best of both worlds: the iconic taste of cannoli and the comforting simplicity of a homemade cookie. They boast a wonderfully soft, slightly chewy texture that gives way to an explosion of authentic flavor – the rich, tangy ricotta, the bright zest of orange, and the delightful surprise of mini chocolate chips in every bite. They’re impressive enough for a special occasion but straightforward enough for a casual weekend bake. They truly capture the essence of what makes Italian pastries so utterly irresistible, delivering that sophisticated, satisfying flavor profile in an approachable, utterly charming package. I’ve seen faces light up the moment someone takes their first bite, and I promise yours will too.

Serving Suggestions & Delightful Variations:

Now that you’ve mastered these magnificent Cannoli Cookies, let’s talk about how to truly make them shine or even give them your unique spin. For a truly authentic Italian experience, I love to serve these alongside a strong, freshly brewed espresso or a robust cappuccino. The slight bitterness of the coffee beautifully complements the sweet creaminess of the cookies, creating a perfect afternoon pick-me-up or an elegant end to any meal. They also make a stunning addition to any dessert platter, especially when arranged artfully with a dusting of powdered sugar or a light drizzle of melted dark chocolate over the top. Imagine them as a thoughtful homemade gift, individually wrapped and tied with a pretty ribbon – a sure way to bring a smile to anyone’s face!

But don’t stop there; let your culinary creativity flow! If you want to lean further into the classic cannoli vibe, try adding a tablespoon of finely chopped pistachios or toasted almonds to your filling for an added crunch and nutty depth. For a citrus twist, consider experimenting with lemon zest instead of orange, or even a mix of both for a brighter, more complex aroma. During the holiday season, a pinch of ground cinnamon or a touch of rum extract could transform these into a festive treat. You could even play with the cookie base itself – perhaps a hint of almond extract for an amaretti-like essence. For those who adore chocolate, consider dipping half of each finished cookie sandwich into melted dark chocolate and letting it set; it adds an extra layer of decadence and visual appeal that’s hard to resist. The beauty of this recipe is its versatility, allowing you to tailor it to your exact preferences or whatever occasion calls for a special touch.

Your Turn to Bake and Share!

My greatest joy in sharing recipes like this is knowing that you, my wonderful readers, will bring them to life in your own kitchens. I genuinely hope that this recipe for Cannoli Cookies inspires you to preheat your oven and embark on a delicious baking adventure this week. Don’t be shy; embrace the process, savor the aromas that fill your home, and most importantly, delight in the incredible taste of your homemade creations. There’s nothing quite like the satisfaction of baking something truly special from scratch.

Once you’ve baked a batch (or two!), I would absolutely love to hear about your experience. Did you add any unique twists? What did your family and friends think? Please don’t hesitate to share your thoughts, your successes, and even your questions in the comments below. Your feedback and stories are what truly bring these recipes to life for me and for other aspiring bakers in our community. Snap a photo of your beautiful cookies and let us celebrate your baking prowess! Happy baking, and I can’t wait to hear all about your Cannoli Cookies adventure!

Cannoli Cookies

A delicious recipe

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• Ingredient 1
• Ingredient 2
• Ingredient 3

Instructions

1. Step 1
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2. Step 2
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3. Step 3
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Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.