These Soft Cannoli Cookies bring the beloved flavor of classic Italian cannoli into an easy, tender cookie. Made with creamy ricotta cheese, mini chocolate chips, fresh orange zest, and a touch of cinnamon, they have the sweet, citrusy, chocolate-studded taste you expect from cannoli filling, but in a soft bakery-style cookie. The dough comes together with simple pantry ingredients, and there is no chilling or rolling required, making this recipe a wonderful choice for holidays, cookie trays, family gatherings, or any time you want a special homemade dessert.
Recipe Highlights
- Classic cannoli flavor in cookie form: Ricotta cheese, orange zest, cinnamon, and mini chocolate chips give these cookies the familiar flavor of an Italian cannoli without the extra work of making shells or filling.
- Soft and tender texture: Ricotta keeps the cookies moist, light, and pillowy, creating a delicate crumb that makes every bite feel bakery-worthy.
- Easy to prepare: This soft cannoli cookie recipe does not require chilling, rolling, or complicated steps. A mixing bowl, baking sheet, and cookie scoop are all you need.
- Beautiful finishing options: Dust the cookies with powdered sugar, add chopped pistachios, press in extra mini chocolate chips, or drizzle them with melted chocolate for a polished presentation.
- Great for celebrations: These Italian ricotta cookies are perfect for Christmas cookie platters, dessert tables, Italian-inspired dinners, or casual baking days when you want something memorable.
Ingredients in Soft Cannoli Cookies
- Butter: Softened butter is creamed with sugar to create a smooth, tender base for the cookie dough.
- Granulated sugar: Adds sweetness and helps give the cookies their soft, delicate crumb.
- Egg: Provides structure and helps bind the dough together.
- Ricotta cheese: The key ingredient in these soft cannoli cookies. It adds moisture, richness, and the signature tender texture. If your ricotta looks watery, drain it before using.
- Vanilla extract: Adds warmth and enhances the sweet flavor of the dough.
- Orange zest: Fresh orange zest gives the cookies a bright citrus note that pairs beautifully with chocolate and cinnamon.
- All-purpose flour: Gives the cookies structure while keeping them soft.
- Baking powder and baking soda: Help the cookies rise slightly and create a light, puffed texture.
- Ground cinnamon: Adds gentle warmth and brings out the classic cannoli-inspired flavor.
- Salt: Balances the sweetness and makes the other flavors stand out.
- Mini chocolate chips: Mini chips distribute evenly through the dough, so every bite has a little chocolate. They work better than regular chocolate chips in these soft cookies.
- Chopped pistachios: Optional, but they add crunch, color, and a traditional cannoli-style garnish.
Tips for the Best Soft Cannoli Cookies
These cookies are simple to make, but a few small details will help you get the best texture and flavor every time.
- Drain the ricotta if needed: Ricotta can vary in moisture. If it looks watery, place it in a fine mesh sieve or cheesecloth for at least 30 minutes before adding it to the dough. Too much liquid can make the dough sticky and affect the way the cookies bake.
- Use properly softened butter: The butter should be soft enough to mix smoothly with the sugar, but it should not be melted. This helps create a light, tender cookie.
- Do not overmix the dough: Once the dry ingredients are added, mix only until combined. Overmixing can make the cookies less tender.
- Use a cookie scoop: The dough will be soft and slightly sticky, which is normal. A scoop makes portioning easier and helps the cookies bake evenly.
- Watch the baking time: Ricotta cookies stay pale, so do not wait for the tops to brown. The cookies are ready when the edges are set and the centers look slightly springy.
- Add toppings while warm: If using extra mini chocolate chips or chopped pistachios, gently press them into the tops of the cookies right after baking so they adhere as the cookies cool.
- Cool before moving: These cookies are very soft when hot. Let them cool completely on the baking sheet before transferring them to a plate or storage container.
Storage Instructions
Store soft cannoli cookies in an airtight container at room temperature for up to 3 days. For a slightly longer storage time, refrigerate them for up to 5 days.
These cookies also freeze well. Place them in an airtight freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving. If you plan to dust them with powdered sugar, wait until just before serving so the topping stays fresh and pretty.
Soft Cannoli Cookies Recipe
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese drained if watery
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup mini chocolate chips plus more for topping
- ½ cup finely chopped pistachios optional for garnish
Instructions
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Preheat the oven to 350°F. Line baking sheets with parchment paper.
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In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
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Beat in the egg. Add the ricotta cheese, vanilla extract, and orange zest, then mix until smooth.
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In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir just until combined.
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Fold in the mini chocolate chips.
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Use a 2-tablespoon cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 12 to 14 minutes, or until the edges are set and the centers look slightly springy. The tops will remain fairly pale.
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Let the cookies cool completely on the baking sheet before transferring them.
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Before serving, garnish with powdered sugar, extra mini chocolate chips, chopped pistachios, or a drizzle of melted chocolate if desired.
Nutrition
FAQs
Can I use whole milk ricotta? Yes. Whole milk ricotta works very well in soft cannoli cookies and gives them a rich, creamy flavor. If the ricotta appears watery, drain it first so the dough does not become too loose.
Why didn’t my cookies brown? Ricotta-based cookies usually stay pale even when they are fully baked. Instead of looking for golden tops, check that the edges are set and the centers feel slightly springy.
Can I skip the pistachios? Absolutely. Pistachios are optional and used mainly as a garnish. The cookies will still have plenty of flavor from the ricotta, orange zest, cinnamon, and chocolate chips.
Can I add almond extract? Yes. Almond extract pairs nicely with the cannoli-inspired flavors in this recipe. Use a small amount, about 1/4 teaspoon, because it has a strong flavor.
Can I make the dough ahead of time? Yes. The dough can be prepared a day in advance and stored covered in the refrigerator. For the best texture, bake the cookies within 24 hours.
More Cookies You’ll Love
- Frosted Italian Cookies: Soft Italian cookies topped with a sweet glaze and sprinkles, perfect for anyone who enjoys traditional Italian-style desserts.
- Pistachio Pudding Cookies: Soft, chewy cookies with a nutty pistachio flavor that pairs beautifully with the pistachio garnish used on cannoli cookies.
- Orange Cinnamon Chocolate Chip Cookies: A warm and citrusy chocolate chip cookie with the same orange, cinnamon, and chocolate combination that makes these cannoli cookies so delicious.
- Chocolate Dipped Pistachio Cookies: Buttery pistachio cookies dipped in chocolate for an elegant treat with a rich nut-and-chocolate flavor.
- Cream Cheese Chocolate Chip Cookies: Soft, pillowy cookies made with cream cheese for a tender texture similar to ricotta cookies, with chocolate chips in every bite.
These Soft Cannoli Cookies are a simple, crowd-pleasing dessert that turns the flavors of a classic Italian cannoli into a tender homemade cookie. With ricotta cheese, mini chocolate chips, orange zest, cinnamon, and optional pistachios, they are soft, flavorful, and beautiful enough for any cookie tray.