Italian Cannoli Cookies Recipe

Cannoli have always been a family favorite in our house, and after decades of baking in the kitchen for a crowd, I knew I had to create a cookie version that captured all that creamy, chocolate-studded goodness. These Cannoli Cookies are soft, fluffy, and filled with mini chocolate chips, bringing all the flavor of the Italian classic in an easy-to-make cookie form. They’re the perfect addition to your holiday cookie trays and a delicious treat I’ve perfected over the years.

If you love soft and fluffy ricotta cookies, you're in the right place. These cannoli-inspired cookies have the cake-like texture of Italian ricotta cookies with that sweet ricotta filling flavor packed right in. And if you love citrusy bakes like my lemon snowball cookies, Italian wedding cookies, lemon biscotti, or even my lemon ricotta cookies, you’re going to want to save this recipe card. The bright citrus paired with creamy filling and chocolate chips? It's the perfect combination.

Ingredient Notes

See recipe card for quantities.

Whole milk ricotta – Make sure it’s well drained. You want a creamy texture, not watery. I like to use cheese cloth to remove excess moisture so it blends smoothly into the cookie batter.

Lemon zest – Just a touch brings out that signature Italian pastry flavor. If you want to play with flavor a bit, you could also experiment with orange zest for a tasty twist.

Mini chocolate chips – A bit of chocolate in every bite gives these cookies that true cannoli feel. You’ll also use some for the chocolate drizzle on top of each cookie.

Crushed pistachios – Optional, but highly recommended. They add just the right crunch and flavor to the top of each cookie.

Step by Step Instructions

Step 1: In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.

Step 2: In the bowl of a stand mixer or using an electric mixer in a large bowl, cream butter and sugar together on medium-high speed for about 3 to 4 minutes until light and fluffy. Add in the egg, drained ricotta, lemon zest, and vanilla. Beat again on medium speed until everything is well mixed.

Step 3: Slowly mix in the dry ingredients until the cookie dough forms. Don’t overmix.

Step 4: Use a rubber spatula to gently fold in the mini chocolate chips.

Step 5: Drop tablespoon-sized balls of cookie dough onto the cookie sheet, spacing about 2 inches apart.

Step 6: Bake for 10-12 minutes, or until the edges are lightly golden brown. In a small microwave-safe bowl, melt the remaining chocolate chips, then drizzle it over each cookie. Garnish with crushed pistachios and a sprinkle of powdered sugar.

Storage and Make Ahead

Storage: Keep cookies in an airtight container wrapped in plastic wrap or a ziploc bag for up to 4 days at room temperature. They stay soft and chewy, even the next day.

Freezing: These cookies freeze beautifully. Once baked and cooled, freeze in layers separated by parchment in a ziplock bag. Thaw at room temperature and add garnish after thawing if you want it to look fresh.

Make-Ahead: You can prepare the cookie dough ahead of time and refrigerate it covered in plastic wrap. When you're ready, scoop the dough and bake.

ITALIAN CANNOLI COOKIES RECIPE

Tina Frank

These Italian Cannoli Cookies are a fun twist on the traditional Italian pastry with a sweet ricotta base, mini chocolate chips, and a soft cake-like texture. A perfect Italian Christmas cookie.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine Italian

Servings 24 cookies

Calories 157 kcal

Ingredients

  

1x2x3x

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter room temperature
• 1 ¼ cup granulated sugar
• 1 large egg room temperature
• 1 cup ricotta cheese well drained
• 1 teaspoon lemon zest
• 2 teaspoons pure vanilla extract
• ½ cup mini chocolate chips plus ½ cup additional mini chips for drizzle
• Crushed pistachios for garnish
• Powdered sugar for garnish

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
• In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer for this step.
• Add the egg, ricotta cheese, lemon zest, and vanilla extract to the butter mixture, and mix until everything is well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
• Fold in the ½ cup mini chocolate chips gently, ensuring they're evenly distributed throughout the dough.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• While the cookies cool, melt the remaining ½ cup mini chocolate chips in the microwave, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the cooled cookies.
• Garnish each cookie with crushed pistachios and a light dusting of powdered sugar.

Notes

Make sure your ricotta is fully drained. If it’s too wet, your dough will be sticky and your cookies might not hold a soft cookie form. You can place it in a fine mesh strainer or wrap it in cheesecloth and let it drain for about 30 minutes.

If you prefer a stronger lemon flavor, you can add a little extra lemon zest or even a drop of lemon extract.

These cookies are perfect for gifting or serving at a holiday gathering!

Store leftovers in an airtight container at room temperature for up to 4 days.

Let your butter and egg come to room temperature. This helps the cookie batter blend smoothly.

Use a tablespoon to scoop out even cookie dough balls so they bake evenly.

Line your baking sheets with parchment to keep the bottoms from overbaking.

Let the cookies cool fully before adding the drizzle or powdered sugar, or it will melt right off.

Nutrition

Serving: 1cookieCalories: 157kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 92mgPotassium: 28mgFiber: 0.4gSugar: 13gVitamin A: 183IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg

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