Add a unique twist to your holiday cookie trays with Cannoli Cookies! These Italian-inspired cookies bring the delicious flavors of the classic cannoli into a fun, cookie form—perfect for any festive gathering.
These cannoli cookies combine the best of two worlds: the creamy, tangy filling of a traditional cannoli and the gooey, irresistible texture of a chocolate chip cookie. The result is a delightful treat that will transport your taste buds straight to Italy!
Unlike the classic pastry, these cannoli cookies are easy to make, so you can enjoy the flavors without the fuss.
As someone of Italian heritage, cannoli cream feels like second nature to me. I adore making Italian desserts, but sometimes they can be time-consuming. So, I decided to give the traditional cannoli a fresh twist by turning it into a quick and simple cookie! While I previously favored recipes like strawberry cheesecake cookies and Earl Grey shortbread, these cannoli cookies are quickly becoming one of my top choices!
Why These Are the Best Cannoli Cookies
- Ease of Preparation: These cookies use simple ingredients you might already have in your pantry. You can make the dough ahead of time and bake fresh whenever you need them!
- Moist and Tender: The cannoli cream filling keeps these cookies soft and chewy.
- Tested for Perfection: This recipe has been tested to ensure that your cookies will turn out perfect every time—no surprises, just delicious results.
Key Ingredients and Substitutions
- Brown and White Sugar: A mix of brown and white sugar creates the perfect texture, with brown sugar helping to form the crunchy golden edges.
- Salted Butter: I swear by salted butter! It helps balance the sweetness in desserts like these, where the sweetness of both the cookie dough and filling can be intense.
- Ricotta: Traditional Italian cannoli cream made with whole milk ricotta gives these cookies their authentic flavor. Just make sure to strain it to remove excess liquid. If you don’t have cheesecloth, a clean hand towel will work just fine!
- Mini Chocolate Chips: These are traditionally used in cannolis, but you can swap them for larger chips if you prefer.
Step-by-Step Instructions
- Strain the Ricotta: Place the ricotta in a cheesecloth or clean towel, twist, and gently squeeze to remove excess liquid. Repeat with the second batch of ricotta. Discard the liquid.
- Prepare the Cream Filling: In a bowl, mix the strained ricotta with powdered sugar, cinnamon, and semisweet chocolate chips until smooth. Set aside.
- Make the Cookie Dough: In a stand mixer or large bowl, beat room-temperature butter until light and fluffy. Add both sugars and beat until combined. Add eggs and vanilla, then beat until pale. Slowly add flour, baking soda, and salt, mixing until just combined. Fold in mini chocolate chips.
- Form the Cookies: Line a baking sheet with parchment paper. Roll the dough into balls and gently flatten them with your fingers to form cookies. You should get about 14 large cookies.
- Create a Well for the Cream: Use the back of a teaspoon to press down the centers of each cookie to create a well. Spoon about 1 tablespoon of cannoli cream into each well.
- Chill the Dough: Refrigerate the cookies for 30 minutes to help them set before baking.
- Bake: Preheat the oven to 350°F (175°C) and bake for 14 minutes. Allow cookies to cool completely on a wire rack.
- Final Touch: Dust with powdered sugar and, if desired, drizzle melted chocolate on top for an extra festive touch.
Expert Tips
- Chill Your Dough: Chilling the dough before baking is key to achieving thick, chewy cookies. Without this step, your cookies may spread too thin.
- Butter Softening Tip: Need to soften your butter fast? Microwave it for 5 seconds on one side, then repeat for the other three sides, flipping the stick as you go.
Frequently Asked Questions
What Other Mix-ins Can You Use?
Feel free to get creative! You can add chopped pistachios, maraschino cherries, or any other mix-ins that suit your taste.
Do I Have to Strain the Ricotta Cheese?
Yes! Straining the ricotta is essential to removing excess liquid that could make your filling too runny.
What If I Don’t Have Cheesecloth?
No problem! Any clean towel, like a hand towel, can work as a substitute for cheesecloth.
Freezing and Storing
Store leftover cookies wrapped in plastic wrap and kept in an airtight container for up to 3 days. You can also freeze them for up to 3 months—just thaw at room temperature when ready to enjoy!
A delicious modern twist on the classic Italian cannoli! These cookies feature a soft and chewy texture with a rich ricotta filling in the center, all topped with a dusting of powdered sugar.
Prep Time: 15 minutes
Cook Time: 14 minutes
Chill Time: 30 minutes
Total Time: 59 minutes
Course: Dessert
Cuisine: American
Servings: 14 cookies
Calories: 300 kcal per cookie
Equipment:
- Cheesecloth
- Baking sheet
- Stand mixer
Ingredients
For the Cookies:
- ¾ cup salted butter (softened; regular butter can be used as a substitute)
- ¼ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips (regular chocolate chips can be substituted)
For the Ricotta Cream Filling:
- 1 cup whole milk ricotta (strained)
- 1 cup powdered sugar
- ¼ cup mini chocolate chips
- ⅛ teaspoon cinnamon
Instructions
- Strain the Ricotta:
Place your ricotta in cheesecloth, twist, and gently squeeze to remove excess liquid. Repeat with the remaining ricotta. Discard the liquid. - Prepare the Cream Filling:
In a bowl, mix the strained ricotta with powdered sugar, cinnamon, and mini chocolate chips until fully combined. Set aside. - Make the Cookie Dough:
In a large bowl or stand mixer, beat softened butter until light and fluffy. Add sugar and brown sugar, then beat until smooth.
Add eggs and vanilla extract, beating until the mixture becomes pale and fluffy.
Gradually add flour, baking soda, and salt, mixing until fully combined.
Stir in mini chocolate chips. - Shape the Cookies:
Line a baking sheet with parchment paper. Roll the cookie dough into balls and gently flatten them with your fingers, making about 14 large cookies. - Create the Filling Wells:
Use the back of a teaspoon to press down the centers of the cookies, forming a well for the ricotta filling. Spoon about 1 tablespoon of the ricotta cream mixture into each well. - Chill the Cookies:
Refrigerate the cookies for 30 minutes to help them set. - Bake:
Preheat the oven to 350°F (175°C). Bake the cookies for 14 minutes. Once baked, let them cool completely. - Finishing Touches:
Dust the cooled cookies with powdered sugar and enjoy!
Notes
- Stand Mixer Tip: While a stand mixer isn’t necessary, it makes the process much easier!
- Storage: These cookies are best enjoyed fresh. However, you can store them in an airtight container in the fridge for 3-4 days. To freeze, place them in a Ziploc bag and thaw in the fridge when ready to eat.
Nutrition
Serving Size: 1 Cookie
Calories: 300 kcal
