Cannoli Cookies

Ever bite into a cannoli and think, “Wow, I wish this was a cookie?” Well, me too! That’s exactly why I’ve been perfecting my recipe for Cannoli Cookies for years, soft, pillowy, and packed with all the flavors of the classic Italian dessert we all love. These little bites of heaven combine creamy ricotta, a hint of vanilla, and just the right amount of sweetness to make them irresistible. Plus, they’re so easy to whip up, you’ll wonder why you didn’t try them sooner.

I first fell in love with cannoli cookies during a family trip to Sicily. My aunt, who’s practically a baking wizard, introduced me to her version, and I’ve been obsessed ever since. After countless experiments in my own kitchen, I’ve finally nailed the recipe that brings that authentic taste to your table. Whether you’re a seasoned baker or just starting out, these cookies are foolproof and guaranteed to impress. Trust me, once you try them, you’ll be making them on repeat for every occasion, or just because!

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Why You’ll Love These Cannoli Cookies

Trust me, these Cannoli Cookies are about to become your new obsession. Here’s why:

• Effortless Italian magic: All the rich, creamy-crispy goodness of cannoli, without the fuss of frying shells or piping filling. Just mix, scoop, and bake!
• Cloud-like texture: Ricotta cheese makes these cookies unbelievably tender, with centers that practically melt on your tongue.
• Customizable cravings: Toss in chocolate chips, pistachios, or orange zest. Drizzle with chocolate or dust with cinnamon. Make ’em your own!
• Crowd-pleaser proof: I’ve brought these to every potluck since 2019. Empty plates and recipe requests guaranteed.

Seriously, one bite and you’ll swear you’re at a Sicilian bakery, just in pajama-friendly form.

Ingredients for Cannoli Cookies

Gathering the right ingredients is the first step to making these dreamy cannoli cookies. Here’s what you’ll need:

• ½ cup (1 stick) unsalted butter, softened: Leave it out for 30 minutes before baking. You want it soft enough to leave a thumbprint, but not melted.
• 1 cup ricotta cheese: Whole milk ricotta gives the best texture. Drain any excess liquid if it looks watery.
• ¾ cup granulated sugar: Just enough sweetness to let the ricotta flavor shine through.
• 1 large egg: Room temperature blends better with the ricotta.
• 1 teaspoon vanilla extract: My secret? A splash of almond extract too if you’re feeling fancy.
• 1¾ cups all-purpose flour: Spoon and level it – packing the flour makes dense cookies.
• ½ teaspoon baking powder: Fresh is best! Check the expiration date.
• ¼ teaspoon salt: Balances all the sweetness beautifully.
• ½ cup mini chocolate chips: Or chop up a dark chocolate bar for rustic chunks.
• ¼ cup crushed cannoli shells: Find them in the international aisle or use broken waffle cones in a pinch.
• Powdered sugar: For that snowy cannoli shop finish.
• A pinch of ground cinnamon: Optional, but oh-so-authentic.

See? Nothing weird or hard-to-find. Just good, simple ingredients that come together in the most magical way. Now let’s get mixing!

How to Make Cannoli Cookies

Okay, let’s dive into making these heavenly Cannoli Cookies! I promise it’s easier than you think. Just follow these steps, and you’ll have a batch of perfectly tender, flavor-packed Cannoli Cookies in no time.

Getting started with your dough

First things first – preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper. (This little step saves so much cleanup time!) Now grab your softened butter and sugar – I use my stand mixer, but a hand mixer works great too. Beat them together until they’re light and fluffy, about 2-3 minutes. This is crucial for that perfect cookie texture!

Next, add your egg and vanilla. Mix until fully combined, then gently fold in the ricotta. Don’t worry if it looks a little lumpy at first – just keep mixing until it’s smooth. Here’s my pro tip: scrape down the sides of the bowl halfway through to make sure everything gets incorporated evenly.

Bringing it all together

In another bowl, whisk together your dry ingredients – flour, baking powder, and salt. Gradually add this to your wet mixture, mixing just until combined. Overmixing is the enemy here! When you’ve got a soft dough, it’s time for the fun part: folding in your chocolate chips and crushed cannoli shells. I like to reserve a few chips to press into the tops of the cookies right before baking – makes them look extra pretty!

The perfect bake

Use a cookie scoop or tablespoon to portion out your dough, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or your fingers. Pop them in the oven for 12-15 minutes – I always rotate my pans halfway through for even baking. You’ll know they’re done when the edges are lightly golden but the centers are still soft. Let them cool on the pan for 5 minutes (this is torture, I know!) before transferring to a wire rack.

Once they’re completely cool, dust with powdered sugar for that classic cannoli look. The hardest part now? Waiting to eat them! Though honestly, I’ve burned my fingers more than once grabbing one too soon – they’re just that good.

Tips for Perfect Cannoli Cookies

Want bakery-worthy Cannoli Cookies every single time? Here are my hard-earned secrets:

First, don’t skimp on letting your butter soften properly – it should leave a slight dent when pressed but still hold its shape. Cold butter won’t cream right, and melted butter makes greasy cookies. For the ricotta, drain any excess liquid in a fine mesh strainer for 10 minutes first. This prevents soggy dough!

When measuring flour, spoon it into your cup and level it off – packing it down leads to dense cookies. And here’s my golden rule: pull them out when the edges are just barely golden. They’ll keep cooking on the hot pan, giving you that perfect tender center.

If your cookies spread too much, chill the dough for 30 minutes before baking. And for picture-perfect results, wait until they’re completely cool before dusting with powdered sugar – otherwise it just melts into the cookies!

Variations for Cannoli Cookies

Once you’ve mastered the classic version, it’s time to get creative! My family loves experimenting with these Cannoli Cookies, here are our favorite twists:

For a nutty crunch, fold in chopped pistachios along with the chocolate chips. The green flecks look gorgeous against the powdered sugar dusting. Citrus lovers should try adding orange zest to the dough – about a tablespoon brightens everything up beautifully. Sometimes I swap half the vanilla for almond extract when I’m feeling fancy – it gives that authentic Italian bakery flavor.

Feeling decadent? Dip half-cooled cookies in melted dark chocolate instead of dusting with sugar. My kids go wild for the chocolate-dipped version with rainbow sprinkles!

Serving Suggestions for Cannoli Cookies

These Cannoli Cookies are stars all on their own, but I love taking them to the next level with perfect pairings and pretty presentations. A strong espresso or cappuccino is my go-to – the bitterness balances the cookies’ sweetness beautifully. For afternoon tea, serve them with a pot of Earl Grey; the bergamot plays so nicely with the ricotta flavor.

When I’m entertaining, I arrange the cookies on a vintage cake stand with extra powdered sugar dusted over the top. Sometimes I’ll melt a little dark chocolate to drizzle over half the batch – it looks fancy but takes seconds. And here’s my secret: warm leftovers for 10 seconds in the microwave before serving. The chocolate gets melty and the cookie turns blissfully soft again!

Storage & Reheating Instructions for Cannoli Cookies

Here’s the good news: these Cannoli Cookies stay delicious for days if you store them right! Let them cool completely, then tuck them into an airtight container with a sheet of parchment between layers. They’ll keep at room temperature for 3-4 days, though I doubt they’ll last that long. The powdered sugar topping might settle a bit – just give them a fresh dusting before serving.

Want to bring back that just-baked magic? Pop them in a 300°F oven for 2-3 minutes to revive the crisp edges. Or microwave a single cookie for 8-10 seconds if you can’t wait – the chocolate gets all melty and dreamy. For longer storage, freeze the cooled cookies in a freezer bag for up to 2 months. Thaw at room temperature when the craving hits!

Nutritional Information for Cannoli Cookies

Here’s the approximate nutritional breakdown per cookie (based on 20 cookies per batch):

120 calories, 5g fat, 15g carbs, and 2g protein. But let’s be real – these are treats, not health food! Remember, these numbers are estimates and may vary based on your specific ingredients and portion sizes. Enjoy them in moderation (or not – I won’t judge!).

FAQs About Cannoli Cookies

More Irresistible Dessert Recipes to Try

If you love Cannoli Cookies, these other delightful dessert recipes are sure to satisfy your sweet tooth with a variety of flavors and textures.

• Try the creamy and indulgent White Chocolate Raspberry Cheesecake for a luscious treat.
• Don’t miss the rich and fudgy Cheesecake Brownies, a perfect blend of two favorites.
• Savor the chewy goodness of Caramel Cheesecake Cookies for a perfect cookie twist.
• For a classic crowd-pleaser, bake the comforting and sweet Snickerdoodle Cookie Bars.

Give these recipes a try and add more delicious desserts to your baking repertoire to impress family and friends!

Why These Cannoli Cookies Are the Best

These Cannoli Cookies bring all the joy of the classic Italian dessert into a soft, fluffy cookie form that’s easy to make and even easier to love. With ricotta cheese folded right into the dough, plus mini chocolate chips and a hint of citrus zest, every bite captures the rich flavors and delightful texture of traditional cannoli. What sets this recipe apart is its perfect balance of softness and taste, making them great for dessert, snacking, or sharing at any gathering.

Give this recipe a try, and share your delicious results in the comments below! I’d love to hear your twists or tips. Don’t forget to follow me on Facebook, Instagram, and Pinterest for more mouthwatering cookie recipes and sweet treats that bring joy to your kitchen every time.

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