If you love the crispy, creamy goodness of classic cannoli but want something a little easier to whip up, these Cannoli Cookies are your new best friend. They’re soft, buttery, and packed with all the flavors of traditional cannoli—sweet ricotta, chocolate chips, and a hint of orange zest. Plus, no deep frying is required! Trust me, once you take a bite, you’ll be hooked.
Why You’ll Love Cannoli Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making these for a holiday treat, a casual get-together, or just because you’re craving something sweet, these cookies are the perfect choice. Here’s why they’re a favorite:
Versatile: Perfect for any occasion, from festive gatherings to a cozy night in.
Budget-Friendly: Made with simple pantry staples, so you don’t need to break the bank for a delicious treat.
Quick and Easy: No need for complicated steps—just mix, bake, and enjoy.
Customizable: You can tweak the flavors to your liking—add pistachios, swap out chocolate chips, or drizzle with extra chocolate for a decadent touch.
Crowd-Pleasing: A guaranteed hit with both kids and adults. The combination of crispy edges and soft, flavorful centers makes them irresistible.
Ingredients
Ingredients in Cannoli Cookies
Here’s what makes these cookies so special—each ingredient brings a little magic to the mix.
Ricotta Cheese: The secret to soft, moist cookies with a creamy richness.
Butter: Adds a buttery, melt-in-your-mouth texture to the dough.
Sugar: Just the right amount of sweetness to balance the other flavors.
Eggs: Helps bind everything together and creates a soft, chewy texture.
Vanilla Extract: Enhances the flavor and brings out the sweetness.
Orange Zest: A little citrusy brightness to complement the creamy ricotta.
All-Purpose Flour: The base that holds everything together.
Baking Powder: Gives the cookies a slight lift, making them perfectly fluffy.
Mini Chocolate Chips: Because cannoli and chocolate are a match made in heaven.
Instructions
Let’s dive into the steps to create this flavorful masterpiece
Preheat Your Oven: Set your oven to the right temperature before you start mixing. This ensures even baking and perfectly golden cookies.
Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy. This step creates the perfect base for soft, melt-in-your-mouth cookies.
Add Wet Ingredients: Mix in the ricotta cheese, eggs, vanilla extract, and orange zest until smooth. This combination adds moisture and flavor to the dough.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Slowly add this to the wet mixture, stirring until just combined.
Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed without overmixing the dough.
Scoop and Bake: Drop spoonfuls of dough onto a lined baking sheet, spacing them slightly apart. Bake until the edges turn golden brown.
Cool and Enjoy: Let the cookies cool on a wire rack before digging in. This helps them set and develop the best texture.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 120
Notes: These values may vary based on specific ingredients used.
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Cannoli Cookies
These cookies are delicious on their own, but you can take them to the next level with these serving ideas:
- Dust with powdered sugar for an authentic cannoli touch.
- Drizzle with melted chocolate for extra indulgence.
- Serve alongside a cup of espresso or cappuccino for the perfect Italian-inspired treat.
- Pair with a scoop of vanilla or pistachio gelato for a decadent dessert.
Additional Tips
- Use full-fat ricotta for the creamiest texture.
- If your ricotta is too watery, drain it slightly before adding it to the batter.
- For a fun twist, swap chocolate chips for chopped pistachios or candied fruit.
- Store leftovers in an airtight container to keep them soft and fresh.
Faq’s
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.
Do these cookies need to be refrigerated after baking?
No, but storing them in the fridge can help keep them fresh longer.
Can I freeze the cookies?
Absolutely! Store them in an airtight container and freeze for up to three months.
What if I don’t have orange zest?
You can substitute lemon zest or leave it out, but it adds a nice flavor boost.
Can I use a different type of chocolate?
Yes, dark, white, or even ruby chocolate chips work well in this recipe.
Why are my cookies too flat?
Make sure your butter isn’t too soft, and don’t overmix the dough.
How do I make the cookies crispier?
Bake them a couple of minutes longer for a crispier texture.
Can I use gluten-free flour?
Yes, just make sure to use a 1:1 gluten-free baking flour for best results.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Can I add nuts?
Definitely! Chopped pistachios or almonds would be a great addition.
Conclusion
These Cannoli Cookies bring all the flavors of classic cannoli into a soft, bite-sized treat that’s easy to make and even easier to love. Whether you’re making them for a party, a holiday, or just because, they’re sure to be a hit. So grab your ingredients, preheat that oven, and get ready to bake up a batch of pure joy. Happy baking!
Print
Cannoli Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert/Cookie
- Method: Baking
- Cuisine: Italian-Inspired
Description
A delightful twist on traditional Italian cannoli, these soft, cake-like cookies feature sweet ricotta, a burst of orange zest, and mini chocolate chips, finished with a light dusting of powdered sugar for that extra cannoli flair.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 orange
- 1/2 cup mini chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together ricotta, butter, and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together all-purpose flour, semolina flour, baking soda, salt, and orange zest. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the mini chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the cookie edges turn lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar.
Notes
- For an extra cannoli twist, add ¼ cup finely chopped candied orange peel to the filling.
- The cookies will be soft out of the oven and firm up as they cool.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg