The Best Easy Cannoli Cookies Recipe
Make these soft, cake-like cannoli cookies that capture the authentic creamy ricotta flavor of the classic Italian pastry. This easy recipe is perfect for parties or holiday baking.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk ricotta cheese, drained well
- 1/2 teaspoon orange zest (optional, for citrus cannoli cookies)
- 1 cup mini semi-sweet chocolate chips
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
- Beat in the egg until just combined. Mix in the vanilla extract and the well-drained ricotta cheese until smooth. If using, mix in the orange zest now.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the mini chocolate chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are soft ricotta cookies, so they will spread slightly.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar before serving your homemade cannoli treats.
Notes
- Drain your ricotta cheese thoroughly; excess liquid will make the cookie dough too wet. You can drain it in a fine-mesh sieve lined with cheesecloth for at least 30 minutes.
- For a Sicilian dessert cookie variation, substitute 1/4 cup of the chocolate chips with finely chopped pistachios.
- These cookies freeze well before dusting. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw before dusting with powdered sugar.
- If you want a slightly crispier edge, bake for an extra minute, but watch carefully to keep the center soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 30