Kitchen Tools You’ll Need
Mixing bowls Hand or stand mixer Measuring cups and spoons Spatula Baking sheet Parchment paper Cookie scoop (or spoon)
How to Make Cannoli Cookies
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2 minutes). This step helps create that soft texture.
Step 3: Add the Wet Ingredients
Mix in the egg, vanilla extract, almond extract (if using), and ricotta cheese. Beat until smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon
Step 5: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 6: Fold in the Chocolate Chips & Pistachios
Gently fold in the mini chocolate chips and chopped pistachios (if using). This ensures even distribution without overmixing.
Step 7: Scoop & Bake
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart
Bake for 12-15 minutes, or until the edges are lightly golden and the tops look set.
Step 8: Cool & Dust with Powdered Sugar
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar for that classic cannoli look!
Serving Suggestions
With Coffee or Tea – Perfect for dipping!
Alongside Ice Cream – Serve with vanilla or pistachio ice cream for a decadent dessert.
As a Gift – Pack them in a decorative tin for a thoughtful homemade gift
Tips for the Best Cannoli Cookies
Use Whole Milk Ricotta – It gives the cookies the best texture and flavor. Don’t Overmix – Stir just until combined to keep the cookies tender. Chill the Dough (Optional) – If you have time, chilling the dough for 30 minutes helps enhance the flavors. Want Extra Crunch? – Sprinkle chopped pistachios on top before baking. For an Extra Cannoli Touch – Add a dash of orange zest to the dough for a hint of citrus!
Storage & Freezing Instructions
To Store: Keep the cookies in an airtight container at room temperature for up to 5 days.
To Freeze: Freeze the cookies in a single layer, then transfer them to a freezer-safe bag. They’ll last up to 3 months. Thaw at room temperature before serving
To Refresh: Warm them in a low oven (300°F) for a few minutes to bring back their fresh-baked taste.
Frequently Asked Questions (FAQs)
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.
Can I use mascarpone instead of ricotta?
You can, but the texture will be a little different. Mascarpone is richer, so the cookies might be slightly denser
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend, and they should turn out great.
What’s the best substitute for pistachios?
If you’re not a fan of pistachios, you can use chopped almonds, walnuts, or leave the nuts out completely.
Can I add ricotta frosting on top?
Absolutely! You can mix ricotta with powdered sugar and vanilla for a light, creamy topping
Final Thoughts: A Cookie That Tastes Like Cannoli!
These Cannoli Cookies are the perfect way to enjoy the flavors of traditional cannoli in an easy, no-fuss cookie form! They’re soft, sweet, and packed with chocolate chips, cinnamon, and pistachios—a true delight for any occasion.
If you try this recipe, leave a review and let me know how they turned out! And don’t forget to pin this on Pinterest so you can make them again!
Craving more Italian-inspired treats? Try these next:
Lemon Ricotta Cookies
Italian Wedding Cookies
Tiramisu Cupcakes
Happy baking! 
