Cannoli Cookies
Creamy, tender, and lightly sweet — these Cannoli Cookies capture the beloved flavors of classic cannoli in a soft, easy-to-bake cookie. If you love the ricotta-filled Italian pastry but want something quicker and less fiddly, these cookies are a game changer. Fun fact: cannoli were originally made in Sicily as a carnival treat, meant to be indulgent and shared with friends — which is exactly how these cookies should be served.
This recipe is special because it combines familiar baking pantry ingredients with ricotta for a melt-in-your-mouth texture that’s surprisingly simple. Ready in under 30 minutes from start to finish, it’s perfect for busy nights, potlucks, and family dessert trays. If you enjoy cookie creations, you might also like my take on Almond Joy Chocolate Cookies, which share the same crowd-pleasing simplicity and home-bakery charm: Almond Joy Chocolate Cookies. Grab your mixing bowl — these cookies are calling.
What is Cannoli Cookies?
Why call them Cannoli Cookies? Because they borrow the creamy ricotta heart of a cannoli and fold it into a cookie dough that’s tender, slightly cakey, and full of Italian-inspired comfort. Who knew a cookie could sound like a pastry and taste like a celebration? Did someone whisper “the way to a man’s heart is through his stomach”? Maybe that’s why these are so irresistible.
Imagine the flavors of a cannoli shrunken down into a bite-size hug: ricotta for creaminess, vanilla for warmth, and a hint of sweetness that makes each bite nostalgic. Try them and you’ll have your own theory on the name — then tell me which one you come up with. Go on, give them a whirl.
Why You’ll Love This
- Creamy ricotta is the star: The ricotta keeps these cookies soft and moist, delivering a mildly tangy, luxurious texture that sets them apart from ordinary drop cookies.
- Economical and home-baked: Making these at home saves money compared to pastry-shop cannoli, and you control the ingredients — no filling machines or frying required.
- Flavorful simplicity: Vanilla and a touch of sugar highlight the ricotta’s richness; add chocolate chips or citrus zest for extra personality.
These cookies are a great alternative to other holiday or party cookies like my Almond Snowball Cookies recipe — both are crowd-pleasers that travel well and pair beautifully with coffee or tea: Almond Snowball Cookies recipe. Ready to try them? You’ll be glad you did.
How to Make
Quick Overview
This Cannoli Cookies recipe is delightfully simple: a quick creaming of butter and sugar, a smooth ricotta addition, and a short bake until edges are just golden. The result is a soft, slightly cakey cookie with a creamy note from ricotta and a crisp edge if you so prefer. Prep time is about 10 minutes and bake time is 12 to 15 minutes — total time around 25 to 30 minutes.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup ricotta cheese, whole-milk recommended, drained if very watery
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes by hand. Scrape the bowl as needed.
- Mix in the ricotta cheese, egg, and vanilla extract until the mixture is smooth and well combined. The batter will be creamy and slightly loose.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix — stop when no streaks of flour remain. The dough should be soft and scoopable.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a small ice cream scoop or spoon.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. Rotate the pan halfway through baking for even color.
- Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
What to Serve With
- Espresso or cappuccino for a classic Italian pairing.
- Fresh fruit salad or lemon posset to balance the richness.
- A drizzle of chocolate or a dusting of powdered sugar for presentation.
- Mascarpone dip or ricotta-honey spread for extra decadence at a dessert buffet.
- A light salad (arugula with lemon vinaigrette) if serving cookies as part of a brunch spread.
Top Tips for Perfecting
- Use whole-milk ricotta for the best creamy texture; if store-bought is watery, drain it in a fine mesh strainer for 15 minutes.
- Do not overmix once you add flour — overworking creates tough cookies. Stir until just combined.
- For flavor variations, fold in 1/2 cup mini chocolate chips, 2 tbsp orange zest, or 1/2 cup chopped pistachios.
- If cookies spread too much, chill the dough for 15 minutes before scooping.
- Watch the baking time closely; remove when edges are lightly golden to keep the centers soft.
Storing and Reheating Tips
- Refrigerator: Store cooled cookies in an airtight container in the fridge for up to 5 days. The ricotta extends freshness but refrigeration is safest.
- Freezing: Place cooled cookies on a baking sheet to freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in a 300°F oven for 5 to 7 minutes to restore a just-baked texture, or microwave 8 to 10 seconds for a soft, warm bite.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
Yes, but whole-milk ricotta gives a richer, creamier texture. Part-skim will work but may yield a slightly drier cookie.
Can I make the dough ahead of time?
Absolutely. Store the dough in the refrigerator for up to 24 hours, then scoop and bake when ready. Chilled dough can actually improve shape and flavor.
How can I make these dairy-free?
Try a dairy-free ricotta alternative made from almonds or tofu and use vegan butter. Texture will vary, so test a small batch first.
Why did my cookies turn out flat?
Flat cookies are often caused by over-softened butter or over-mixing. Chill the dough briefly and ensure you cream butter and sugar properly but avoid overworking after adding flour.
Can I add mix-ins like chocolate chips or nuts?
Yes — fold in up to 1/2 cup of mini chocolate chips, chopped pistachios, or dried fruit for extra flavor and texture.
Conclusion
These Cannoli Cookies are a delightful, no-fuss way to enjoy the creamy charm of cannoli in cookie form — easy to make, wallet-friendly, and perfect for sharing. They’re forgiving for beginners, flexible for flavor variations, and fast enough for last-minute baking. If you want an additional tested reference for a similar treat, check out this Snappy Gourmet cannoli cookies recipe for inspiration and serving ideas. Give these cookies a try and bring a little Italian sweetness to your kitchen — your friends and family will thank you.
Cannoli Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Softened to room temperature
- 1 cup Ricotta Cheese Whole-milk recommended, drained if very watery
- 3/4 cup Granulated Sugar
- 1 large Egg Room temperature
- 1 tsp Vanilla Extract
- 1 3/4 cups All-Purpose Flour Spoon and leveled
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes by hand. Scrape the bowl as needed.
- Mix in the ricotta cheese, egg, and vanilla extract until the mixture is smooth and well combined. The batter will be creamy and slightly loose.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix — stop when no streaks of flour remain. The dough should be soft and scoopable.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a small ice cream scoop or spoon.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. Rotate the pan halfway through baking for even color.
- Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
