Bakery-style cannoli cookies with ricotta, pistachio, and chocolate chips—soft, chewy, and easy. No shells needed. Perfect for Christmas cookie trays!
Meet your new holiday headliner: Cannoli Cookies that channel all the creamy, citrusy, chocolate-studded magic of classic cannoli—no shells required. These Italian bakery-style cookies bake up soft in the center with lightly crisp edges, bursting with ricotta, orange zest, mini chocolate chips, and pistachios. They’re the ultimate crowd-pleaser for Christmas cookies, bake sales, and everyday dessert cravings. If you love ricotta cookies or easy Italian cookies, prepare for instant obsession—and a cookie tin that empties way too fast.
Want to explore more: Check out my site search for more cookie recipes, Italian-inspired desserts, and ricotta bakes.
What Makes These Cannoli Cookies Special?
Here’s the glow-up: This easy cannoli cookie recipe is thoughtfully tested for bakery-style results and flexible enough for gluten-free or small-batch baking. Perfect for cookie trays, gifting, and coffee breaks.
- Cannoli cream flavor, no mess: All the orange zest, vanilla, and cinnamon notes you love—no frying shells or piping filling needed.
- Soft-chewy texture: Buttery edges with a tender center thanks to ricotta and the right mixing method.
- Balanced sweetness: Mini chocolate chips and pistachios keep things nutty, chocolatey, and not overly sweet.
- Holiday-ready: Roll in chopped pistachios, dip in chocolate, or dust with powdered sugar for Christmas cookie tray glam.
- Tested flexibility: Works with 1:1 gluten-free flour, and I include nut-free and egg-free options below.
- Make-ahead magic: Freeze the dough balls and bake straight from frozen—hello, fresh cookies on demand.
Ingredient Notes
Shop once, bake twice: Here’s what brings that classic cannoli cookie vibe. Use quality ingredients for the most bakery-like bite.
- Ricotta: Whole-milk ricotta for moisture and tenderness. Drain if very wet to avoid excess spread.
- Butter: Unsalted, softened to cool room temp for proper creaming and structure.
- Sugar: Granulated for lift and a clean, classic cookie sweetness.
- Egg: Helps set the structure for a soft-chewy center.
- All-purpose flour: The base for structure. A 1:1 gluten-free blend also works.
- Baking powder + salt: Just enough lift and balance.
- Orange zest: Signature cannoli brightness—don’t skip. Lemon zest also works.
- Vanilla + cinnamon: Warm, cozy cannoli notes; a pinch of cinnamon brings bakery flair.
- Mini chocolate chips: Even distribution for chocolate in every bite.
- Pistachios: Finely chopped for rolling or topping; adds color, crunch, and that Italian-cookie look.
- Optional add-ins: Orange blossom water, almond extract, or a touch of espresso powder for depth.
- Finishing: Powdered sugar for dusting or melted dark chocolate for dipping.
How To Make Cannoli Cookies
Make it like a pro: Follow these simple steps for Italian cannoli cookies that bake up soft, chewy, and bakery-level beautiful.
- Prep the ricotta: If your ricotta is very wet, blot or drain it briefly to prevent excess spread. Keep it creamy—don’t press it bone-dry.
- Cream butter and sugar: Beat butter and sugar until light and fluffy. This incorporates air for lift and tender texture.
- Add egg and flavor: Mix in the egg, ricotta, vanilla, orange zest, and a pinch of cinnamon until smooth and silky.
- Whisk the dry ingredients: In a separate bowl, whisk flour, baking powder, and salt to evenly distribute leavening.
- Combine gently: Add dry ingredients to wet and mix on low just until the flour disappears. Avoid overmixing.
- Fold in the goodies: Stir in mini chocolate chips. Chill the dough briefly if it feels soft or sticky.
- Scoop and garnish: Scoop dough onto a lined tray. Press the tops into finely chopped pistachios for that signature cannoli look.
- Bake to perfection: Bake until edges are set and lightly golden and centers are still soft; they’ll finish setting as they cool.
- Finish and serve: Cool, then dust with powdered sugar or dip half in melted chocolate. Espresso on the side is highly encouraged.
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Pro Tips
- Drain smart: Too-wet ricotta = spreading. A quick drain or blot gives structure without losing tenderness.
- Chill if needed: If the dough feels loose, a short chill helps scoopability and shape.
- Use mini chips: They distribute better and keep every bite balanced—classic for cannoli cookies.
- Don’t overbake: Pull when edges set and centers look slightly soft. They firm up as they cool.
- For extra cannoli flair: Add a whisper of orange blossom water or swap vanilla for a splash of almond extract.
- For crisp edges: Bake on a light-colored sheet and let cookies rest on the hot pan for 2 minutes before moving.
How to Store and Freeze Cannoli Cookies
Keep them fresh: These ricotta cookies store beautifully and freeze like champs, making them perfect for make-ahead holiday baking.
- Room temperature: Store in an airtight container up to 3–4 days. Add a slice of bread to keep them soft.
- Refrigerator: Not necessary for baked cookies; it can dry them out. Chill the dough, not the baked goods.
- Freeze baked cookies: Freeze on a sheet, then bag for up to 2 months. Thaw at room temp; dust with sugar after thawing.
- Freeze dough balls: Scoop, roll in pistachios, freeze solid, then bag. Bake from frozen, adding a minute or two.
- Rewarm gently: For fresh-from-oven vibes, warm baked cookies at 300°F for a few minutes.
Variations & Substitutions
Make them your own: From gluten-free cannoli cookies to nut-free and vegan-friendly tweaks, this recipe is versatile without losing that bakery feel.
- Gluten-free: Use a 1:1 gluten-free baking flour that includes xanthan gum. Chill dough before baking.
- Nut-free: Skip pistachios; roll in mini chips, sanding sugar, or crushed cannoli shells for crunch.
- Vegan-friendly: Use plant-based butter, vegan ricotta, and a flax egg. Expect a slightly softer set—chill well.
- Citrus swap: Lemon zest or a mix of lemon–orange zest brightens flavor. Add a squeeze of juice only if dough is stiff.
- Chocolate dip: Dip half in dark chocolate and sprinkle with pistachios for Italian bakery-style cookies.
- Espresso twist: Add a pinch of espresso powder to the dough for depth—think tiramisu meets cannoli.
- Small batch: Halve the ingredients to bake a dozen for weeknight cravings.
- No-chill version: If your ricotta wasn’t too wet and dough feels firm, you can bake right away.
Final bite: These are the best cannoli cookies to hit your baking sheet—soft, chewy, and loaded with orange zest, pistachio, and chocolate in every bite. They’re festive enough for a Christmas cookie platter, yet simple enough for a Tuesday. For more sweet inspo, browse Christmas cookies and chocolate desserts on That Oven Feelin.
FAQ
Do I have to drain the ricotta?
If it’s very wet, yes—blot or drain briefly. You want creamy, not watery. Too much moisture makes cookies spread and bake flat.
Can I make gluten-free cannoli cookies?
Absolutely. Use a 1:1 gluten-free baking flour with xanthan gum. Chill the dough and watch bake time—GF can brown faster on the edges.
I’m not into pistachios—what else can I use?
Roll in mini chips, sanding sugar, or even crushed cannoli shells for crunch. Nut-free and still bakery-beautiful.
How do I keep them soft for days?
Store airtight with a slice of bread or a sugar bear. Don’t refrigerate baked cookies—room temp is best for texture and flavor.
Why did my cookies spread too much?
Likely wet ricotta, warm dough, or over-creamed butter. Drain ricotta, chill the dough, and cream butter/sugar just until fluffy, not soupy. Use a lined, cool sheet pan between batches.
Can I freeze the dough?
Yes—scoop, roll in pistachios, freeze solid, then bag. Bake from frozen and add 1–2 minutes. Works great for holiday cookie trays and last-minute dessert emergencies (we’ve all been there).
What’s the best finishing touch?
Dust with powdered sugar for a classic look or dip half in dark chocolate and sprinkle pistachios. A tiny pinch of cinnamon sugar is also amazing.
Cannoli Cookies
Bakery-style cannoli cookies with ricotta, pistachio, and chocolate chips—soft, chewy, and easy. No shells needed. Perfect for Christmas cookie trays!
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Servings: 30 cookies
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Medium bowl
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
- Microplane or zester
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese, well-drained
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ¾ cup mini chocolate chips
- ½ cup pistachios, finely chopped
Glaze
- 1 ½ cups confectioners' sugar sift if lumpy
- 3 tablespoon orange juice more or less for consistency
- ½ teaspoon vanilla extract
Finishing
- 2 tablespoon pistachios, finely chopped for sprinkling
- 2 tablespoon mini chocolate chips for sprinkling
Instructions
- Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, 2 to 3 minutes. Mix in the egg, then beat in the ricotta, vanilla, and orange zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry mixture to the wet ingredients and mix on low just until combined. Fold in the mini chocolate chips and chopped pistachios. If the dough feels very soft, chill for 20 minutes to firm slightly.
- Using a tablespoon or small cookie scoop, portion the dough onto the prepared sheets, spacing about 2 inches apart.
- Bake 12 to 14 minutes, until the edges are set and the bottoms are light golden. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- For the glaze, whisk confectioners' sugar, orange juice, and vanilla in a small bowl until smooth and slightly thick but pourable. Adjust with a few drops more juice or a spoonful of sugar as needed.
- Drizzle or spoon glaze over cooled cookies. Immediately sprinkle with extra chopped pistachios and mini chocolate chips. Allow the glaze to set before serving.
Notes
Drain ricotta if watery by placing it in a fine mesh strainer over a bowl for 30 minutes. For neat rounds, briefly chill the dough before scooping. Store cookies airtight at room temperature for up to 3 days, or refrigerate for 5 days. Unglazed cookies freeze well (up to 2 months); thaw and glaze before serving.
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