Cannoli Cookies are soft, bakery-style cookies made with ricotta, orange zest, and just enough chocolate to bring everything together. They capture the flavor of a classic cannoli without the fuss and come together in under 30 minutes. If you love Italian cookies like my Italian Almond Cookies, these belong on your list.
Cannoli Cookies At A Glance
- ⏱ Total Time: 25-30 minutes
- 🍪 Yields: About 22 cookies
- 🌍 Cuisine Type: Italian / Mediterranean-Inspired Baking
- 🍊 Flavor Profile: Soft ricotta cookies with bright orange zest, warm cinnamon, and mini chocolate chips for texture. Light, tender, and gently sweet with that classic cannoli flavor.
- 📚 Dietary Info: Contains dairy (ricotta, butter), eggs, gluten (flour).
- 📦 Storage Notes: Store in an airtight container for 3-5 days at room temperature or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months and dust with powdered sugar after thawing.
- ⭐ Why You'll Love It: A soft and fragrant cookie that brings classic cannoli flavors into an easy, everyday treat. Perfect for holiday trays, gifting, or an afternoon coffee break.
These cannoli cookies fit right in with other bakery-style favorites. If you're in the mood to bake, you might also love gluten-free Chocolate Chip Cookies, citrusy Lemon Poppy Seed Cookies, or something a little more indulgent like Chocolate Chip Pistachio Cookies. Each one brings a slightly different flavor but the same easy, reliable feel.
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What Are Cannoli Cookies
Cannoli cookies take everything I love about a classic cannoli and turn it into a soft, tender cookie that is much easier to make. Instead of a crisp shell and creamy filling, you get the same bright orange zest, warm cinnamon, chocolate, and ricotta all baked into a cookie dough that tastes familiar. They remind me of the kind of treat you keep on the counter for friends who drop in, simple to bake but with that Italian charm.
The ricotta and orange zest combination is what gives these cookies their soft texture and bright flavor. You'll see a similar approach in my Pistachio Ricotta Cake, or in something creamy and layered like a creamy Pistachio Riramisu.
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Key Ingredients
You will need the following ingredients to make this cannoli cookie recipe:
- Ricotta cheese - I tested these cookies with both full-fat and part-skim ricotta and found that full-fat created the softest, creamiest texture. Draining the ricotta for at least 30 minutes is important because excess moisture can lead to spreading and a dough that is too sticky.
- Orange zest - The zest is what brings the bright, fresh flavor that makes these cookies taste like a cannoli. I started with a smaller amount and worked my way up until the citrus lifted the dough without overpowering the chocolate or cinnamon. It adds a clean Mediterranean note that balances the richness of the ricotta.
- Cinnamon - A little cinnamon adds warmth and rounds out the flavors in a soft, subtle way. During testing, I adjusted the amount until it supported the orange and chocolate rather than competing with them. It is one of those ingredients you may not notice at first, but you would miss if it were gone.
- Mini chocolate chips - I used mini chocolate chips because they distribute evenly throughout the dough. Regular chips clumped and created uneven pockets, so chopping them or sticking with mini chips gives the best result.
See the recipe card for quantities.
Variations
- Add a light glaze - Whisk powdered sugar with a splash of milk or orange juice for a delicate drizzle that adds sweetness without overpowering the citrus and ricotta.
- Dip in chocolate - Dip half of each cookie in melted chocolate and top with chopped pistachios for a more decadent finish.
How To Make Cannoli Cookies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. In a large bowl, beat the butter and the sugar until light and fluffy, about 2 minutes.
Step 2: Beat in the egg. Mix in the ricotta, vanilla, and orange zest until smooth.
Step 3: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Gradually add the flour mixture to the butter mixture until just combined. Fold in the chocolate chips.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes until the cookies are set but still soft. Let cool completely.
Step 6: Melt the chocolate in the microwave. Using a piping bag, plastic bag, or a spoon, drizzle the chocolate over the cookies and garnish with the pistachios, if using.
Gwen's Pro Tip
Expect a soft and slightly sticky dough! Using a cookie scoop helps with even portions and clean shaping.
Cannoli Cookies FAQ's
These cookies don't brown much on top. Look for the edges to be set and the cookie to be slightly springy in the center rather than the color of the cookie.
Yes, especially if your ricotta is very wet. Drain the ricotta in a fine-mesh sieve or cheesecloth for at least 30 minutes. Excess moisture can make the dough too sticky and affect baking.
Other Delicious Desserts
Let me know your thoughts on these Cannoli Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Cannoli Cookies With Ricotta and Orange Zest
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Equipment
- 2 baking sheets
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese drained
- 1 teaspoon vanilla extract
- 1 orange zested
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips plus more for drizzle (optional)
- ½ cup pistachios toasted, finely chopped, optional for garnish
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the egg and beat until incorporated.1 large egg
- Mix in the ricotta, vanilla, and orange zest. Mix until smooth.1 cup ricotta cheese, 1 teaspoon vanilla extract, 1 orange
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
- Gradually add the flour mixture to the butter mixture until just combined.
- Fold in the chocolate chips.½ cup mini chocolate chips
- Drop rounded tablespoons of dough onto prepared sheets (or use a 2 tablespoon cookie scoop), spacing about 2 inches apart.
- Bake 12-14 minutes or until the cookies are set but still soft (they won't brown much). Let cool completely on the baking sheet.
- Melt the extra chocolate in the microwave. Using a piping bag, plastic bag, or a spoon, drizzle the chocolate over the cookies and garnish with the pistachios, if using, powdered sugar, more orange zest, or leave as is.½ cup pistachios
Gwen says
You will love this recipe!