Best Cannoli Cookies Recipe

Introduction

These Best Cannoli Cookies capture the crisp, creamy essence of traditional cannoli in a delightful cookie form. With a tender ricotta-based dough and a rich filling of chocolate chips and pistachios, they are perfect for sharing or enjoying with a cup of coffee.

Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¼ cup (60 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and sugar until well blended.
3. Step 3: In a separate bowl, mix the ricotta, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring gently to form a dough.
5. Step 5: Cover the dough and let it rest for 30 minutes.
6. Step 6: Line baking sheets with parchment paper.
7. Step 7: Dust your work surface with flour and turn out the dough onto it.
8. Step 8: Roll the dough to about ¼ inch thickness and cut into 2×3 inch rectangles.
9. Step 9: In a small bowl, combine ricotta, mini chocolate chips, and chopped pistachios to make the filling.
10. Step 10: Place a spoonful of filling onto each rectangle, fold the dough over, and pinch the edges to seal.
11. Step 11: Bake the cookies for 15-18 minutes until golden brown.
12. Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.

Tips & Variations

• For a richer flavor, use full-fat ricotta cheese and make sure to drain any excess liquid beforehand.
• Swap pistachios for chopped walnuts or almonds if preferred, or add a pinch of cinnamon to the filling for warmth.
• Dust the cooled cookies with powdered sugar just before serving for a classic look and added sweetness.
• Chill the dough slightly before rolling if it feels too sticky to handle easily.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. If refrigerated, bring cookies to room temperature before serving, or warm briefly in the oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cannoli cookies?

Yes, you can freeze the baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving to preserve their texture.

Can I use another type of cheese instead of ricotta?

Ricotta provides a soft, creamy texture that’s essential for this recipe. However, you can try mascarpone as a substitute but avoid firmer cheeses as they may affect the dough’s consistency and flavor.

Best Cannoli Cookies Recipe

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★★★★★

4.6 from 98 reviews

Delightfully crispy on the outside and creamy on the inside, these Best Cannoli Cookies combine a tender ricotta-infused dough with a luscious filling of ricotta, mini chocolate chips, and crunchy pistachios. Perfectly baked to a golden finish and dusted with powdered sugar, these cookies capture the classic cannoli flavor in a convenient, handheld treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 50 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¼ cup (60 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling

• ¼ cup (60 g) ricotta cheese
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios

Finishing

• Powdered sugar for dusting

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly blended.
3. Prepare Wet Ingredients: In a separate bowl, combine ¼ cup ricotta cheese, the egg, vanilla extract, and lemon zest, mixing until the mixture is smooth and homogenous.
4. Combine Dough: Gradually add the dry flour and sugar mixture to the wet ricotta mixture, stirring gently to form a dough.
5. Rest the Dough: Cover the dough and allow it to rest for 30 minutes to relax the gluten and make rolling easier.
6. Prepare Baking Surface: Line your baking sheets with parchment paper to prevent sticking during baking.
7. Roll Out Dough: Dust your work surface with a little flour, then turn the dough out onto it. Roll the dough into approximately ¼ inch thickness.
8. Cut Dough: Using a knife or cookie cutter, cut the dough into rectangles measuring about 2×3 inches.
9. Make Filling: In a bowl, mix the remaining ¼ cup ricotta cheese with the mini chocolate chips and chopped pistachios until well combined.
10. Fill and Shape Cookies: Place a spoonful of the filling onto each dough rectangle. Fold the rectangle over to encase the filling and pinch the edges firmly to seal.
11. Bake: Place the filled cookies on the lined baking sheets and bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown.
12. Cool and Finish: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Dust lightly with powdered sugar before serving.

Notes

• Ensure the dough is well chilled or rested before rolling to prevent sticking and tearing.
• Be careful not to overfill the cookies to avoid leakage during baking.
• Use fresh ricotta cheese for best flavor and texture.
• Store the cookies in an airtight container to keep them crisp.
• Powdered sugar dusting is optional but adds a lovely finishing touch.

Keywords: cannoli cookies, ricotta cookies, Italian dessert, chocolate chip pistachio cookies, baked cannoli