Crisp-edged ricotta cookies studded with chocolate chips and a hint of cinnamon, finished with a snowy dusting of powdered sugar, bring a delightful taste of Italy right into your kitchen. These Cannoli Cookies boast soft, pillowy centers that contrast beautifully with their golden edges, while warm cinnamon and sweet ricotta mingle with melty chocolate chips in every bite. Whether you’re a beginner baker or a seasoned pro looking for a fun twist, grab your apron and let’s dive into this irresistibly charming Italian dessert!
Key Ingredients
Before diving into the dough, let’s gather everything you need to create these delectable cookies.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and helps create tender, melt-in-your-mouth edges.
- 1 cup granulated sugar: Adds sweetness and encourages light browning for a golden finish.
- 1 large egg: Binds ingredients together and contributes to a moist, chewy texture.
- 1 teaspoon vanilla extract: Infuses aromatic sweetness, enhancing the overall flavor profile.
- 3 cups all-purpose flour: Builds structure and gives the cookies their soft yet sturdy body.
- 1 teaspoon baking powder: Leavens the dough, ensuring each cookie rises to pillowy perfection.
- 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1 cup ricotta cheese, drained: Delivers creamy moisture and a delicate tang for that authentic cannoli taste.
- 1 cup mini chocolate chips: Offers bursts of melty chocolate in every bite.
- 1 teaspoon cinnamon: Adds warm, comforting spice that pairs beautifully with ricotta.
- 1/2 cup powdered sugar, for dusting: Creates a snowy finish and a final touch of sweetness.
How To Make Cannoli Cookies Italian Dessert
These cookies come together with a simple process of creaming, mixing, folding, and baking—perfect for bakers at any skill level. You’ll start by preparing your baking tools, cream the butter and sugar until fluffy, then gently incorporate the dry ingredients and ricotta for a tender dough. After scooping onto sheets, a quick bake yields golden edges and soft centers, which you’ll finish with a generous dusting of powdered sugar.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
3. Add the egg and vanilla extract to the butter-sugar mixture, mixing on medium until fully incorporated and the batter is smooth.
4. In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cinnamon to break up any lumps and evenly distribute the leavening.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix or the cookies may become tough.
6. Gently fold in the drained ricotta cheese and mini chocolate chips with a spatula until evenly distributed, preserving the dough’s tender texture.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
8. Bake for 12–15 minutes, or until the edges are set and slightly golden while the centers remain soft; they will firm up as they cool.
9. Once baked, let them rest on the baking sheets for 5 minutes to finish setting without overbaking.
10. Transfer the cookies to a wire rack to cool completely, then dust generously with powdered sugar just before serving.
Serving Suggestions
These Cannoli Cookies shine on their own, but a few special touches can elevate your dessert spread. Here are four creative ways to serve them:
- Serve alongside a steaming cup of espresso or strong coffee to play up the Italian café vibes and balance the sweetness.
- Arrange on a platter with fresh berries (strawberries or raspberries) for a pop of color and bright, fruity contrast.
- Drizzle cooled cookies with melted white chocolate and sprinkle chopped pistachios for a festive, bakery-style presentation.
- Create an indulgent dessert board with assorted Italian sweets, such as biscotti and amaretti, for an irresistible buffet.
Tips For Perfect Cannoli Cookies Italian Dessert
Nailing these cookies is easier than you think—just follow a few insider tips for the best results. Keep your ricotta well-drained, handle the dough gently, and don’t skip the cooling step to ensure crisp edges and soft centers. These hints will help you enjoy consistent, mouthwatering cookies every time.
- Store completely cooled cookies in an airtight container at room temperature for up to one week.
- For added flavor, consider mixing in some chopped pistachios or candied orange peel into the dough.
- To make the cookies more decorative, drizzle melted white chocolate over the cooled cookies before dusting with powdered sugar.
- These cannoli cookies pair wonderfully with a cup of coffee or espresso for an authentic Italian experience.
How To Store It
Keeping your Cannoli Cookies fresh and delicious is simple. Whether you plan to enjoy them over the week or stash some away for later, following these storage tips will preserve their texture and flavor.
- Room Temperature: Place completely cooled cookies in an airtight container, layering with parchment paper to prevent sticking. Store for up to one week.
- Refrigeration: Seal cookies in a container and refrigerate for up to 10 days—allow them to come to room temperature before serving.
- Freezing Baked Cookies: Layer cookies between parchment in a freezer-safe bag or container and freeze for up to one month; thaw overnight at room temperature.
- Freezing Dough: Scoop dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
Frequently Asked Questions
Got questions? I’ve got answers—right here to help you bake with confidence.
- Q: How do I properly drain the ricotta cheese, and why is this step important?
A: To drain ricotta, line a fine-mesh sieve with cheesecloth or a clean kitchen towel, spoon in the ricotta, cover, and let it sit over a bowl in the refrigerator for at least 1–2 hours. This removes excess moisture so the cookie dough isn’t too wet, preventing cookies from spreading too much or turning out gummy in the center.
- Q: The centers of the cookies look soft when I take them out of the oven. Is that okay?
A: Yes. These cookies are meant to be slightly soft in the middle when you remove them from the oven. The edges should appear set and lightly golden, while the centers will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to ensure they finish setting without overbaking.
- Q: Can I prepare the dough in advance or freeze the cookies?
A: Absolutely. Scoop or roll the dough into balls and freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to one month. Bake frozen dough at 350°F for an extra 1–2 minutes. You can also bake the cookies fully, cool them, then freeze in an airtight container between layers of parchment paper; thaw at room temperature before dusting with powdered sugar.
- Q: What is the best way to store these cookies, and how long will they keep?
A: Store completely cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate up to 10 days or freeze up to one month, then bring to room temperature before serving.
- Q: Can I customize the mix-ins, such as adding nuts or citrus?
A: Yes. Fold in up to ½ cup of finely chopped pistachios, candied orange peel, chopped toasted almonds, or a combination for extra texture and flavor. You can also swap the cinnamon for cardamom or add a teaspoon of orange zest—just be sure not to overload the dough so it retains its proper structure.
- Q: How can I make the cookies more decorative?
A: After dusting with powdered sugar, melt ¼ cup white chocolate chips in a double boiler or microwave in 20-second bursts, stirring until smooth. Transfer to a small resealable plastic bag, snip a tiny corner, and drizzle over the cooled cookies. For a festive touch, sprinkle chopped pistachios or colorful nonpareils before the chocolate sets.
- Q: My dough is crumbly and won’t come together. What can I do?
A: Crumbliness usually means the dough is too dry. Ensure your ricotta was well drained. If it’s still crumbly, mix in 1–2 tablespoons of whole milk or an extra egg yolk until the dough holds together. Avoid overmixing once the dry ingredients are incorporated to maintain a tender texture.
What Makes This Special
These Cannoli Cookies shine because they capture the essence of a classic Italian cannoli in a fun, approachable format—no frying or rolling necessary. The combination of creamy ricotta, warm cinnamon, and mini chocolate chips creates a perfect balance of flavors and textures that’s hard to resist. Plus, the snowy powdered sugar finish feels like a sweet surprise with every bite. Feel free to print this recipe and tuck it into your favorite binder for future baking adventures. Tried the cookies or have questions? Drop a comment below—I’d love to hear how they turn out or help troubleshoot any baking hiccups!
Cannoli Cookies Italian Dessert
Description
Soft, pillowy centers contrast crisp edges as warm cinnamon and sweet ricotta mingle with melty chocolate chips. Each bite reveals a snowy dusting of powdered sugar that melts on your tongue.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
-
Add the egg and vanilla extract to the butter and sugar mixture, and continue to mix until well combined.
-
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cinnamon.
-
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
-
Gently fold in the ricotta cheese and mini chocolate chips until evenly distributed in the dough.
-
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. The centers may still look soft; they will firm up as they cool.
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Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Once the cookies are cool, dust them generously with powdered sugar before serving.
Note
- These cookies can be stored in an airtight container at room temperature for up to one week.
- For added flavor, consider mixing in some chopped pistachios or candied orange peel into the dough.
- To make the cookies more decorative, drizzle melted white chocolate over the cooled cookies before dusting with powdered sugar.
- These cannoli cookies pair wonderfully with a cup of coffee or espresso for an authentic Italian experience.
