The Best Cannoli Cookies Recipe

You want the crispy, creamy magic of cannoli… but you don’t want to fry shells or deal with splattering oil. I get it. I love classic cannoli, but I also love keeping my kitchen drama-free. That’s exactly why I started making cannoli cookies instead.

These cookies give you all the iconic cannoli flavor—ricotta, chocolate chips, a hint of citrus—without the deep frying. They stay soft, slightly chewy, and ridiculously addictive. And yes, they make your house smell like an Italian bakery, which IMO counts as aromatherapy 🙂

Let me show you exactly how I make the best cannoli cookies recipe—and why this version beats the rest.

Why You’ll Love This Cannoli Cookies Recipe

I’ve tested more versions of cannoli cookies than I’d like to admit. Some turned out dry. Some tasted like sweetened ricotta blobs. Some forgot the whole point of cannoli flavor.

This one? Perfect balance.

Here’s why:

Soft, tender centers
Crisp edges
Real ricotta flavor
Mini chocolate chips in every bite
No frying required
Easy enough for weeknights

Ever wondered why some cannoli cookies taste flat? Most recipes overload flour and under-season the dough. I refuse to let that happen.

What Makes Cannoli Cookies Different?

They’re Inspired by Classic Cannoli

Traditional cannoli come from Sicily. Bakers fill crisp pastry shells with sweetened ricotta and often add chocolate chips or candied fruit.

Instead of stuffing a shell, we bake everything into a cookie. You still get:

Ricotta-based dough
Chocolate chips
Orange or lemon zest
Powdered sugar finish

But you skip the piping bag gymnastics. Win-win, right?

The Texture Is Everything

Cannoli cookies should feel soft and pillowy, not cakey. Ricotta adds moisture and richness, but you need to balance it correctly.

If you skip draining your ricotta, your cookies spread weirdly and turn soggy. If you overmix the dough, you lose tenderness.

So yes, technique matters. But don’t worry—I’ll keep it simple.

Ingredients for the Best Cannoli Cookies Recipe

Let’s talk ingredients. Simple list. No nonsense.

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 cup whole milk ricotta (well drained!)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but amazing)
1 teaspoon orange zest

Mix-Ins

¾ cup mini chocolate chips

Optional Topping

Powdered sugar for dusting

See? No weird ingredients. No specialty flours. You probably have most of this already.

How to Make Cannoli Cookies (Step-by-Step)

Let’s walk through it like we’re baking together.

Step 1 – Drain the Ricotta

This step makes or breaks your cookies.

Place ricotta in a fine mesh strainer or wrap it in cheesecloth. Let it drain for at least 30 minutes. Press lightly to remove excess moisture.

Why does this matter? Extra water ruins structure. We want soft cookies—not pancake blobs.

Step 2 – Cream Butter and Sugar

Beat the butter and sugar until light and fluffy. This usually takes 2–3 minutes.

Don’t rush this part. Creaming builds structure and creates tender texture.

Step 3 – Add Wet Ingredients

Mix in:

Egg
Drained ricotta
Vanilla extract
Almond extract
Orange zest

Blend until smooth. The mixture will look creamy and slightly thick.

Step 4 – Combine Dry Ingredients

Whisk flour, baking powder, and salt in a separate bowl.

Gradually add the dry mixture into the wet ingredients. Mix just until combined.

Overmixing makes tough cookies. Stop as soon as the flour disappears.

Step 5 – Fold in Chocolate Chips

Stir in mini chocolate chips gently.

Why mini? Because every bite deserves chocolate. No one wants a cookie with one lonely chip.

Step 6 – Chill the Dough

Chill for 30–60 minutes.

I know waiting feels annoying. But chilled dough spreads less and tastes better. Trust me.

Step 7 – Bake

Preheat oven to 350°F (175°C)
Scoop 1½ tablespoon portions
Bake for 12–14 minutes

The edges should look set while the centers stay soft.

Let them cool on the pan for 5 minutes before transferring to a rack.

Pro Tips for Perfect Cannoli Cookies

Want bakery-level results? Use these tricks.

Always drain ricotta
Use room temperature butter
Chill the dough
Don’t overbake
Use mini chocolate chips

Ever pulled cookies too early because they looked underdone? Cannoli cookies finish setting as they cool. Slightly soft centers mean success.

Flavor Variations You’ll Love

One reason I adore this cannoli cookies recipe? It adapts beautifully.

Pistachio Cannoli Cookies

Add:

¼ cup chopped pistachios
½ teaspoon pistachio extract

You’ll get that subtle nutty bakery vibe.

White Chocolate Version

Swap mini chocolate chips for white chocolate chips. Add lemon zest instead of orange.

Bright. Sweet. Slightly fancy.

Cannoli Sandwich Cookies

Spread sweetened ricotta filling between two cookies.

Yes, it feels extra. Yes, it’s worth it.

How These Compare to Traditional Cannoli

Let’s be honest.

Classic cannoli taste incredible. But they require:

Frying shells
Cooling oil
Piping filling
Assembling right before serving

Cannoli cookies skip all of that.

You get:

Less mess
Less time
More portability
No soggy shells

For parties, potlucks, or gifting? Cookies win every time.

Storage Tips (Because They Disappear Fast)

These cookies stay soft for days—if they survive that long.

Store in an airtight container at room temp for 3 days
Refrigerate up to 1 week
Freeze baked cookies for 2 months

If you freeze dough, scoop it first. Then bake from frozen and add 1–2 minutes.

FYI: They taste amazing slightly chilled too 🙂

Common Mistakes to Avoid

Let’s prevent heartbreak.

Using Wet Ricotta

This causes flat, dense cookies. Drain it. Please.

Overbaking

These cookies should look slightly pale on top. If they brown deeply, they dry out.

Skipping Citrus Zest

Zest gives that authentic cannoli flavor. Without it, the cookies taste generic.

Ever tasted something and thought, “It’s good… but something’s missing?” That’s the zest.

Why This Is the Best Cannoli Cookies Recipe

I’ve tried versions that taste like sugar cookies with random ricotta tossed in. That’s not what we want.

This recipe works because it:

Balances moisture properly
Uses citrus for authenticity
Keeps chocolate evenly distributed
Maintains soft texture without feeling cakey

It actually tastes like cannoli—not just cookies with ricotta.

That difference matters.

Serving Ideas (Because Presentation Counts)

Want to impress guests without extra effort?

Try this:

Dust heavily with powdered sugar
Serve with espresso
Add chopped pistachios on top
Arrange on a rustic wooden board

They look elegant without trying too hard. And everyone assumes you spent hours baking. We’ll keep the 15-minute prep time between us 😉

Can You Make Them Ahead?

Absolutely.

You can:

Refrigerate dough overnight
Freeze dough balls
Bake a day before events

The flavor actually improves after resting. The citrus and ricotta settle beautifully together.

Ever noticed how some baked goods taste better the next day? These definitely do.

Frequently Asked Questions

Can I Use Low-Fat Ricotta?

You can, but whole milk ricotta gives better texture and flavor.

Can I Skip Almond Extract?

Yes. But almond extract gives subtle cannoli authenticity. I highly recommend it.

Why Are My Cookies Too Puffy?

You likely added too much flour or didn’t drain ricotta enough.

Measure flour correctly. Spoon and level—don’t scoop aggressively.

Final Thoughts on The Best Cannoli Cookies Recipe

If you love cannoli but hate frying, this recipe solves your problem instantly.