Last Updated on November 7, 2025 by Chef Josie
These Cannoli Cookies bring the charm of the classic Italian dessert into bite-sized perfection. Buttery, soft, and bursting with ricotta, pistachios, and chocolate chips, each cookie captures the flavor of a traditional cannoli, without the frying or fuss.
They’re everything you want in a holiday cookie: elegant, indulgent, and easy to make. Drizzled with melted chocolate and dusted with powdered sugar, these cookies make any dessert tray look instantly festive. Perfect for Christmas baking, holiday cookie exchanges, or as an after-dinner treat with espresso.
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Cannoli Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Soft, buttery Italian Cannoli Cookies made with ricotta, pistachios, and chocolate chips, then topped with powdered sugar and chocolate drizzle.
Ingredients
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2¼ cups flour
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1 tsp baking powder
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¼ tsp salt
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½ cup butter
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1 cup ricotta cheese
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1 cup sugar
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1 egg
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1 tsp vanilla
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½ cup chocolate chips
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½ cup pistachios
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Powdered sugar & melted chocolate
Instructions
- Whisk dry ingredients.
- Beat butter, sugar, and ricotta; add egg and vanilla.
- Combine with dry mix; stir in chips and pistachios.
- Scoop dough, bake at 350°F for 10–12 mins.
- Cool, dust with sugar, and drizzle chocolate.
Notes
Use whole milk ricotta for best texture.
Add orange zest for extra flavor.
Store airtight for 5 days or freeze up to 2 months.
Great for Christmas cookie swaps or Italian dessert nights.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Party Food
- Cuisine: Italian
Nutrition
- Calories: 160 kcal
Why You’ll Love These Cannoli Cookies
- Italian bakery flavor: Tastes just like a fresh cannoli, but in cookie form.
- Soft and tender texture: Lightly crisp on the edges, melt-in-your-mouth inside.
- Easy to make: No piping or frying required; just mix, scoop, and bake.
- Festive and fancy: The chocolate drizzle makes them look gift-worthy.
- Perfect for holidays: A unique addition to your Christmas cookie platter.
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese (whole milk)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ½ cup chopped pistachios
- Powdered sugar, for dusting
- Melted chocolate, for drizzling
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream wet ingredients: Beat butter, sugar, and ricotta until smooth. Add egg and vanilla; mix until combined.
- Combine: Slowly add dry ingredients to wet mixture. Stir in chocolate chips and pistachios.
- Scoop: Drop tablespoon-sized dough onto baking sheets about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are lightly golden.
- Cool and decorate: Let cool completely. Dust with powdered sugar and drizzle with melted chocolate.
Notes and Top Tips
- Use whole milk ricotta for the best creamy texture.
- Drain ricotta on paper towels if it’s too watery.
- Add a touch of orange zest or cinnamon for an authentic Italian twist.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies for up to 2 months, just drizzle chocolate after thawing.
Serving Suggestions and Variations
These Cannoli Cookies are ideal for holiday dessert tables, Italian-themed dinners, or cookie exchanges. Serve them with coffee, espresso, or hot chocolate for a decadent pairing.
Variations:
- Almond Cannoli Cookies: Add almond extract and top with slivered almonds.
- Chocolate Cannoli Cookies: Mix in cocoa powder and use dark chocolate drizzle.
- Citrus Twist: Add orange or lemon zest to the dough for a bright flavor.
- Holiday Version: Sprinkle crushed pistachios and red sugar crystals for Christmas flair.
Storage and Freezing Tips
- Store: Keep in an airtight container at room temperature for up to 5 days.
- Refrigerate: If using fresh ricotta, refrigerate cookies in a sealed container for up to 1 week.
- Freeze: Layer cookies between parchment paper and freeze up to 2 months.
- Reheat: Let thaw at room temperature; drizzle with fresh chocolate before serving.
FAQs
1. Can I use part-skim ricotta instead of whole milk?
Yes, but the cookies may be slightly less rich and moist. Whole milk ricotta gives the best flavor.
2. How can I make these cookies crispier?
Bake a few minutes longer, until the bottoms turn golden brown.
3. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days before baking. Let it come to room temperature before scooping.
4. Do I have to drizzle them with chocolate?
No, but it adds the signature cannoli flavor and makes them extra pretty for serving.
Why You’ll Make Them Again
These Cannoli Cookies combine everything people love about Italian desserts: sweet ricotta, pistachios, and chocolate, in an easy, portable cookie form. They’re festive, flavorful, and fun to make, whether for Christmas, special gatherings, or a cozy weekend treat.
One bite of these cookies, and you’ll see why they’ve earned a place among the best holiday baking recipes.
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