Can I use cottage cheese instead of ricotta?

I don't recommend it, honestly. Ricotta has a smoother texture and milder flavor that works perfectly in these cookies. Cottage cheese tends to be lumpy and can make the dough too wet. If you're in a pinch, blend the cottage cheese until smooth first, but ricotta is definitely the way to go for authentic cannoli flavor.

How long do cannoli cookies stay fresh?

Stored properly in an airtight container at room temperature, they'll stay delicious for 3-4 days. The powdered sugar topping might need a refresh after a day or two - just give them another dusting before serving. They freeze beautifully too - up to 2 months in a freezer bag!

Can I make the dough ahead?

Absolutely! The dough keeps well in the fridge for up to 2 days. Just wrap it tightly in plastic. If it feels too stiff when you're ready to bake, let it sit at room temperature for 15-20 minutes first.

Why did my cookies spread too much?

Usually this means your butter was too soft or the dough needed chilling. Next time, pop the shaped dough in the fridge for 30 minutes before baking. Also, make sure your baking powder is fresh - expired leavener can cause spreading issues.

Can I skip the cannoli shells?

Of course! The cookies will still be delicious without them. I sometimes substitute crushed graham crackers or vanilla wafers if I don't have cannoli shells on hand. The texture won't be exactly the same, but they'll still be amazing!

Irresistible 5-Star Cannoli Cookies You’ll Crave Instantly

Name: Cannoli Cookies
Prep time: 15 min
Cook time: PT-489508H7M59S
Total time: 30 min
Cuisine: Italian
Ingredients: For the Cookies: ½ cup (1 stick) unsalted butter, softened; 1 cup ricotta cheese; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1¾ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; Optional Toppings & Add-Ins: ½ cup mini chocolate chips (or chopped dark chocolate); ¼ cup crushed cannoli shells (store-bought or homemade); Powdered sugar, for dusting; A pinch of ground cinnamon, for extra warmth

Description

These soft and pillowy Cannoli Cookies bring all the flavors of the classic Italian dessert into an easy-to-make, melt-in-your-mouth treat. Lightly sweet with a hint of vanilla and ricotta, they pair perfectly with coffee or tea!

Ingredients

Scale

For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Toppings & Add-Ins:
- ½ cup mini chocolate chips (or chopped dark chocolate)
- ¼ cup crushed cannoli shells (store-bought or homemade)
- Powdered sugar, for dusting
- A pinch of ground cinnamon, for extra warmth

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step ensures the cookies have a soft and tender texture.
Add Wet Ingredients: Beat in the egg, followed by the vanilla extract and ricotta cheese. Mix until smooth, ensuring no lumps of ricotta remain.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (avoid overmixing to keep the cookies light and airy).
Fold in Optional Add-Ins: If using chocolate chips, crushed cannoli shells, or cinnamon, fold them in now. Stir gently to evenly distribute without deflating the batter.
Shape the Cookies: Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball slightly with the back of a spoon.
Bake Until Golden: Bake for 12–15 minutes, or until the edges are lightly golden but the centers remain soft. Rotate the baking sheets halfway through for even baking.
Cool & Dust with Powdered Sugar: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar for that signature cannoli-inspired look!

Notes

Pair with espresso, cappuccino, or hot tea.
For a touch of elegance, drizzle with melted chocolate or sprinkle with chopped pistachios before serving.

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Category: Dessert
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 45mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: cannoli cookies, ricotta cookies, italian desserts, easy cookie recipe, holiday baking