These cannoli cookies are one of those fun, flavor packed treats we love to make as a team for the holidays or a sweet craving. A tender ricotta dough folded around chocolate chips and pistachios, which for us is exactly what real food for real life is all about.
Discover the ultimate cannoli cookies recipe, combining rich flavors and a tender bite in just a few simple steps. A soft ricotta dough is folded around a sweet filling of mini chocolate chips and pistachios for a unique twist on classic cannoli flavors. Perfect for satisfying your sweet cravings effortlessly, these cannoli cookies are a delightful treat that everyone will love.
What makes these cannoli cookies so good is the filling. Sweet ricotta, mini chocolate chips, and chopped pistachios capture all the flavors of a cannoli.
Watch the Recipe Video
Watch how this cannoli cookies comes together, step by step.
Why You Will Love This Cannoli Cookies
- Classic cannoli flavors. Ricotta, chocolate, and pistachio.
- Soft and tender. A delicate ricotta dough.
- A fun twist. Cannoli in cookie form.
- Great for the holidays. Or any sweet craving.
- A delightful texture. Crunchy pistachios and chocolate.
What Makes This Cannoli Cookies So Good
These capture the flavors of cannoli, the classic Sicilian pastry, in an easy folded cookie form.
A ricotta filling makes them special. Sweet ricotta with chocolate chips and pistachios fills each one.
A tender dough wraps it up. The soft ricotta dough bakes up golden around the filling.
Chopped pistachios, the green Sicilian nut, add a signature cannoli crunch and color to the sweet filling.
Optional Pro Tip: Rest the Dough
Let the dough rest. About 30 minutes makes it easier to roll.
Seal the edges well. So the filling stays inside while baking.
Tips for the Best Cannoli Cookies
- Mix the wet until smooth. Ricotta, egg, vanilla, and zest.
- Add flour gently. Stirring just until combined.
- Let the dough rest. About 30 minutes for easy rolling.
- Flour your surface. So the dough does not stick.
- Roll evenly. About 1/4 inch thick.
- Seal the edges. Pinch well so the filling stays in.
- Watch them closely. Bake until just golden.
- Dust with powdered sugar. For a classic finish.
Variations and Add Ins
These cannoli cookies are easy to customize.
- Add orange zest. A traditional cannoli flavor.
- Add a pinch of cinnamon. For warm spice.
- Drizzle with chocolate. Melted chocolate on top.
- Use dark chocolate chips. For a richer flavor.
- Add more pistachios. Pressed onto the edges.
- Make them mini. Smaller rectangles for bite size.
- Use lemon and orange zest. For bright citrus.
- Dust with cocoa. Instead of powdered sugar.
How to Store
Store the cannoli cookies in an airtight container in the refrigerator for up to four days, since they contain ricotta. Let them come to a cool room temperature before serving.
They also freeze well for up to a month. Thaw in the refrigerator and dust with fresh powdered sugar before serving for the best look and flavor.
Serving Suggestions for Cannoli Cookies
These cannoli cookies are a lovely treat, wonderful served with a hot cup of coffee, espresso, or tea for an afternoon or after dinner sweet.
They are perfect for holiday cookie trays, dessert spreads, and gift giving. A dusting of powdered sugar makes them look beautiful on any platter.
For serving, arrange them on a pretty plate, dust with powdered sugar, and add a few extra chopped pistachios for a festive, bakery style finish.
- With coffee or espresso. A perfect pairing.
- On a holiday cookie tray. A festive favorite.
- For gift giving. A lovely homemade gift.
- Dusted with powdered sugar. A classic finish.
For another crowd pleasing dessert to round out your table, our carrot cake with cream cheese frosting is a great one to try.
Frequently Asked Questions
What are cannoli cookies?
They are soft cookies that capture the flavors of classic cannoli, made with a tender ricotta dough folded around a sweet filling of ricotta, mini chocolate chips, and pistachios.
Do they taste exactly like cannoli?
They capture all the beloved cannoli flavors, ricotta, chocolate, and pistachio, in an easy cookie form, though the texture is softer than a crisp cannoli shell.
Should I drain the ricotta?
If your ricotta is very wet, draining it briefly helps keep the dough and filling from being too soft. Whole milk ricotta works best.
Why rest the dough?
Resting the ricotta dough for about 30 minutes makes it firmer and easier to roll out and fold without sticking or tearing.
How do I keep the filling inside?
Pinch the edges firmly to seal each cookie well, leaving a small border around the filling so it stays tucked in while baking.
Can I add orange zest?
Absolutely. Orange zest is a traditional cannoli flavor and is lovely here, on its own or alongside the lemon zest.
Can I freeze them?
Yes. They freeze well for up to a month. Thaw in the refrigerator and dust with fresh powdered sugar before serving.
Why are my cookies tough?
Overmixing the dough once the flour is added can make them tough. Stir gently and just until the dough comes together.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to four days, since they contain ricotta.
What should I serve with them?
They are lovely with coffee, espresso, or tea, and make a beautiful addition to a holiday cookie tray or dessert spread.
Cannoli in Cookie Form
These cannoli cookies fold a sweet ricotta filling, studded with mini chocolate chips and pistachios, into a soft, tender dough. They capture all the beloved flavors of classic cannoli in an easy, fun cookie that everyone will love.
Perfect for holiday trays, gift giving, or any sweet craving, they are a delightful homemade treat. Once you try them, these cannoli cookies will become a regular bake.
Craving another Italian inspired favorite? Our chicken piccata is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Cannoli Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 F.
- In a large bowl, whisk together the flour and sugar until well blended.
- In a separate bowl, mix the ricotta, egg, vanilla, and lemon zest until smooth.
- Gradually add the flour mixture to the wet ingredients, stirring gently.
- Cover the dough and let it rest for 30 minutes.
- Line baking sheets with parchment paper.
- Dust your work surface with flour and turn out the dough, then roll it to about 1/4 inch thick and cut into 2 by 3 inch rectangles.
- Mix the ricotta, chocolate chips, and pistachios for the filling.
- Place filling on each rectangle, fold, and pinch the edges to seal.
- Bake for 15 to 18 minutes, until golden brown.
- Cool on the baking sheets for a few minutes before transferring to a wire rack, then dust with powdered sugar.
Nutrition
Notes
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