Cannoli Cookies

Picture biting into a soft cookie speckled with chocolate chips and pistachios, scented with orange zest and cinnamon, and catching that familiar sweet‑ricotta flavor you love from a classic cannoli. That’s what these Cannoli Cookies deliver—a fun, simplified take on the traditional Italian treat, made into cookie form instead of pastry shell form.

Behind the Recipe

It all started when I was craving the flavour of a proper cannoli—sweet ricotta, crunchy bits, chocolate, tangy citrus—but I didn’t feel like frying pastry shells or handling complicated folds. So I thought: what if I captured all those flavours in a cookie dough? After testing ricotta in the dough, adding orange zest, pistachios, mini chocolate chips and a dash of cinnamon and nutmeg, I found this version: soft‑cake‑like cookies that taste like cannoli in a bite. This Italian Kitchen+2Oat&Sesame+2

Why You’ll Love These Cookies

• A familiar Italian dessert flavour in cookie form—no deep‑frying required.
• Soft, tender texture with little crunchy pistachio bits and chocolate chip bursts.
• Citrus zest plus warm spices make them comforting yet bright.
• Great for holiday platters, cookie swaps or anytime you want a special treat.
• They hold up well for gifting and travel.

Chef’s Pro Tips for Best Results

• Use whole‑milk ricotta and thoroughly drain it if it’s very wet—moisture in the dough can affect texture. This Italian Kitchen
• Chill the dough before baking—it helps the cookies keep their shape and develop flavour. Oat&Sesame+1
• Don’t skip the orange (or lemon) zest—it adds that bright layer of flavour that echoes traditional cannoli.
• Slightly under‑bake rather than over‑bake—these cookies stay soft and tender; letting them firm up too much can make them dry.
• After cooling, drizzle or dust with melted chocolate or powdered sugar if you want the full cannoli dessert vibe. Oat&Sesame

Kitchen Tools You’ll Need

• Mixing bowls
• Electric mixer (optional but helpful)
• Measuring spoons & cups
• Baking sheet or cookie sheet lined with parchment
• Cooling rack
• Spatula

Ingredients (makes about 30 cookies)

• 1 cup unsalted butter, softened Oat&Sesame+1
• 1 cup granulated sugar Oat&Sesame+1
• 1 large egg + 1 egg yolk Oat&Sesame+1
• ½ cup whole‑milk ricotta (well‑drained) This Italian Kitchen+1
• 1 tsp pure vanilla extract Oat&Sesame+1
• 1 tsp orange zest (or lemon zest) This Italian Kitchen+1
• 2 cups all‑purpose flour Oat&Sesame+1
• 1.5 tsp baking powder Oat&Sesame
• ¼ tsp salt Oat&Sesame
• 1 cup mini chocolate chips Oat&Sesame+1
• 1 cup roasted unsalted pistachios, finely chopped Oat&Sesame+1
• Optional: Melted dark chocolate for drizzle or powdered sugar for dusting after baking. This Italian Kitchen

Ingredient Substitutions & Notes

• If you prefer almond extract over orange, you can replace the orange zest with ½ tsp almond extract for a slightly different note.
• For nut‑free version: omit pistachios and replace with chopped roasted sunflower seeds or omit nuts entirely.
• For gluten‑free: use a 1:1 gluten‑free flour blend (note texture may vary slightly).
• If you don’t have ricotta or want lower dairy: you could experiment with a thick Greek yogurt (drained) but the texture will differ.
• Want extra flavour? Stir in 1 tsp amaretto or 1 Tbsp chocolate chunks instead of chips. Oat&Sesame

Instructions: How to Make Cannoli Cookies

1. Pre‑heat your oven to 400 °F (≈ 200 °C) if following one of the higher‑temp recipes; many call for about this. Oat&Sesame
2. In a large mixing bowl (or stand mixer), cream together the softened butter and sugar until light and fluffy. Scrape down the sides.
3. Add the egg + egg yolk, ricotta, vanilla extract, and orange zest. Mix until smooth.
4. In a separate bowl whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture until combined. Then fold in the chocolate chips and chopped pistachios.
5. Cover the dough and refrigerate for at least 1 hour (or up to several hours) to firm up. Oat&Sesame
6. Line cookie sheets with parchment and on one sheet place dough balls (about 1 Tbsp each) spaced ~2 inches apart. Roll into balls.
7. Bake for ~12‑14 minutes, or until the bottoms are very lightly golden (the tops may barely brown). The cookies will still feel soft. This Italian Kitchen+1
8. Remove from oven and allow cookies to cool on the baking sheet for ~5 minutes, then transfer to a cooling rack to cool completely.
9. (Optional) Once cooled, drizzle with melted dark chocolate or dust lightly with powdered sugar for extra finish. Oat&Sesame+1

Texture & Flavor Secrets

These cookies carry a soft, almost cake‑like interior (thanks to the ricotta and egg yolk) and a delicate exterior that holds in the richness. The chocolate chips add bursts of sweetness, the pistachios offer a little crunch and nutty depth, and the orange zest brings brightness. Together, you get that glow of cannoli flavour in cookie form. This Italian Kitchen

What to Avoid

• Don’t skip the chilling step—the dough being too warm can spread too much and lose shape.
• Avoid over‑baking—the cookies continue to set after they come out of the oven, so remove when still slightly soft.
• Don’t skip draining the ricotta if it’s watery—too much moisture changes texture.
• Avoid placing cookies too close together on the sheet—allow space, so they bake evenly.
• If you’re going to drizzle chocolate, wait until cookies are fully cooled, otherwise chocolate can melt into the surface and hide the design.

Approximate Nutrition (per cookie)

Based on 30 cookies, rough estimate per cookie:

• Calories: ~ 135–150 kcal Oat&Sesame
• Protein: ~ 2–3 g
• Fat: ~ 7–8 g
• Carbohydrates: ~ 17–20 g

Preparation Time

• Prep Time: ~ 20 minutes (plus chilling)
• Chill Time: ~ 1 hour
• Bake Time: ~ 12–14 minutes per batch
• Total Time: ~ ~1 hour 40 minutes (including chill)

Make‑Ahead & Storage Tips

• The dough can be made ahead and refrigerated overnight (or for up to 2 days) for convenience.
• Once baked and cooled, store cookies in an airtight container at room temperature for up to 5 days. If drizzled with chocolate, place parchment between layers.
• You can also freeze the dough balls (pre‑bake) or the cooled cookies—freeze up to 2 months, then thaw at room temperature. This Italian Kitchen

How to Serve Cannoli Cookies

Serve them:

• On a festive cookie tray or Italian‑themed dessert plate.
• With espresso or strong coffee in the afternoon.
• As part of a gift box or cookie swap, wrapped in parchment and tied with ribbon.
• With a scoop of vanilla ice‑cream for a dessert twist.

Variations to Try

• Cookie‑cup version: Instead of flat cookies, press dough into mini muffin cups, bake, cool, then fill the centers with ricotta‑chocolate chip filling. Practically Homemade+1
• Gluten‑free version: Use gluten‑free flour blend, adjust moisture slightly and chill longer.
• Nut‑free variant: Omit pistachios entirely or replace with toasted coconut flakes.
• Extra citrus: Use lemon zest instead of or in addition to orange for a sharper finish.
• Festive toppings: Sprinkle colored sugar, chopped candied orange peel or more mini chocolate chips on top after baking.

FAQs

Q1. Can I omit the pistachios?
Yes—but you’ll lose some of the traditional cannoli crunch. Consider replacing with other nuts or seeds.
Q2. Is the ricotta really necessary?
Ricotta contributes the tender cake‑like texture and flavour echo of cannoli. You could try substituting with Greek yogurt (well‑drained) but texture will differ.
Q3. Can I make these egg‑free?
A full egg‑free version would require more experimentation (e.g., flax egg + vegan butter) – the texture will change.
Q4. Do they taste exactly like a cannoli?
Not exactly—they’re a cookie inspired by cannoli, not a replica of the pastry. Many creators say “nothing tastes exactly like a cannoli shell and filling” but the flavour notes are there. Snappy Gourmet+1
Q5. At what temperature should I bake?
Many recipes use 400 °F (~200 °C) or 350 °F (~175 °C) depending on size. The key is to bake until just the bottoms are golden and cookies still slightly soft on top. Oat&Sesame+1

Conclusion

Cannoli Cookies bring the lush flavours of a Sicilian favourite—ricotta, chocolate, pistachios, citrus—into a cookie you can bake with ease. They are perfect for holidays, gifts, or when you simply want something special without too much fuss. With soft texture, burst of flavour and a recipe you’ll return to, these cookies are ready to win hearts and taste buds alike.

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