Cannoli Cookies Recipe

Introduction

Cannoli Cookies capture the beloved flavors of classic Italian cannoli in a soft, chewy cookie form. This easy recipe combines creamy ricotta filling, chocolate chips, and a hint of citrus for a delightful treat that’s perfect for any occasion. Enjoy all the charm of Sicily’s favorite dessert without the fuss of frying.

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 15 ounces whole milk ricotta cheese, very well drained
• 8 ounces mascarpone cheese, softened slightly
• 1 cup powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon pure vanilla extract
• ½ teaspoon orange zest (from about half an orange)
• ½ cup mini chocolate chips, plus more for garnish
• ¼ cup finely chopped pistachios (optional, for garnish)

Instructions

1. Step 1: In a medium bowl, whisk together 2 ½ cups flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium-high speed for 3–5 minutes until light and fluffy. Scrape down the bowl as needed.
3. Step 3: Add eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients on low speed. Mix until just combined, avoiding overmixing.
5. Step 5: Shape dough into a disc, wrap in plastic, and chill in the refrigerator for at least 1 hour.
6. Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7: On a floured surface, roll half the dough to ¼-inch thickness. Cut 2-inch circles and transfer to baking sheets. Repeat with remaining dough, chilling scraps if needed.
8. Step 8: Bake cookies 9–12 minutes until edges are lightly golden. Cool on sheets 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the filling, ensure ricotta is well drained. Whip mascarpone on medium speed until smooth. Add ricotta, powdered sugar, vanilla, and orange zest. Mix until combined.
10. Step 10: Fold in mini chocolate chips gently. Cover and refrigerate the filling for at least 30 minutes.
11. Step 11: Fill a piping bag with chilled filling. Pipe a generous swirl onto the flat side of one cookie, then top with another cookie to form a sandwich.
12. Step 12: Optionally, roll cookie edges in chopped pistachios or extra chocolate chips for garnish. Serve immediately or refrigerate.

Tips & Variations

• Drain ricotta overnight for a firmer, less watery filling.
• If you don’t have a 2-inch cutter, use a small drinking glass dipped in flour to cut cookies.
• Chilling cookie dough before rolling helps prevent spreading during baking.
• For a citrus twist, try adding lemon zest instead of orange zest in the filling.
• Use mini chocolate chips for even distribution and a delicate crunch.

Storage

Store assembled Cannoli Cookies in an airtight container in the refrigerator for up to 2–3 days. The cookies may soften due to the moist filling but will remain delicious. Let them sit at room temperature for a few minutes before serving for the best texture. Unfilled cookies can be stored at room temperature for several days in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta provides a creamier texture for the filling, but part-skim ricotta can be used if well drained. Just be sure to remove as much liquid as possible to avoid a runny filling.

How do I prevent the cookies from becoming soggy after filling?

Make sure cookies are completely cool before adding the filling. Assemble the cookies shortly before serving to keep them from softening too much. If storing, keep them refrigerated and consume within a couple of days.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Cannoli Cookies are an Italian-inspired dessert that captures the classic flavors of traditional Sicilian cannoli in a soft, chewy cookie form. This recipe blends a tender cookie dough with a creamy, sweet ricotta and mascarpone filling studded with mini chocolate chips and a hint of orange zest. Easy to bake and assemble, these sandwich cookies elegantly combine the nostalgic taste of cannoli with the convenience of a portable treat, perfect for celebrations or everyday indulgence.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 45 minutes
• Yield: Approximately 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cannoli Cookies:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

For the Luxurious Cannoli Filling:

• 15 ounces whole milk ricotta cheese, very well drained
• 8 ounces mascarpone cheese, softened slightly
• 1 cup powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon pure vanilla extract
• ½ teaspoon orange zest (from about half an orange)
• ½ cup mini chocolate chips, plus more for garnish

For Garnish (Optional but Recommended!):

• ¼ cup finely chopped pistachios
• Extra mini chocolate chips

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3–5 minutes until light, fluffy, and pale. Scrape down sides as needed.
3. Add Eggs and Vanilla: With the mixer on medium speed, add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon pure vanilla extract until smooth and emulsified.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture on low speed until just combined, avoiding overmixing to ensure tender cookies.
5. Chill the Dough: Form dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours or overnight for best results.
6. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
7. Roll Out Dough: Lightly flour a work surface and rolling pin. Roll half the chilled dough to about ¼ inch thickness. Keep the other half chilled until ready to use.
8. Cut Cookies: Use a 2-inch round cookie cutter to cut dough circles. Transfer to prepared sheets, spacing about 1 inch apart. Re-roll scraps as needed, chilling if dough becomes too soft.
9. Bake Cookies: Bake for 9–12 minutes until edges are lightly golden and centers still soft. Remove and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Drain Ricotta: Ensure ricotta cheese is very well drained by pressing in a fine mesh sieve lined with cheesecloth or paper towel, refrigerated 4+ hours or overnight.
11. Whip Mascarpone: In a medium bowl, whip 8 ounces mascarpone cheese on medium speed for 1–2 minutes until smooth and creamy.
12. Mix Filling Base: Add drained ricotta, 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon orange zest to mascarpone. Mix on low until smooth and combined. Adjust sweetness if desired.
13. Fold in Chocolate Chips: Gently fold ½ cup mini chocolate chips into filling with a rubber spatula.
14. Chill Filling: Cover and refrigerate filling for at least 30 minutes to firm up and meld flavors.
15. Assemble Cookies: Transfer filling to a piping bag fitted with a decorative tip. Pipe a generous swirl on the flat side of one cookie, then sandwich with another cookie, pressing gently.
16. Garnish: Optionally roll edges in finely chopped pistachios or extra mini chocolate chips for visual appeal and texture.
17. Serve and Store: Serve within a few hours for best texture. Store assembled cookies in an airtight container refrigerated up to 2–3 days; expect slight softening from filling moisture.

Notes

• Properly draining ricotta is essential to prevent watery filling and maintain cookie structure.
• Chilling the dough before rolling prevents spreading during baking and makes dough easier to handle.
• If dough scraps get too soft, chill again for 15–20 minutes before rolling out.
• A small drinking glass rim floured can be used as a substitute for a 2-inch cookie cutter.
• Do not skip cooling cookies completely before filling to avoid melting the creamy filling.
• Cookies soften slightly after assembly due to moisture; best eaten within a day or two.

Keywords: Cannoli cookies, Italian dessert, ricotta cookies, mascarpone filling, chocolate chip cookies, Italian pastry inspired cookies, soft cookies, ricotta dessert