The Best Cannoli Cookies Recipe for Holiday Baking

I first came up with these cannoli cookies when I was craving the classic Italian dessert, but didn’t want to deal with frying shells or making a big batch of filling. Around the holidays, I’m always looking for cookies that feel festive and a little bit special, and this recipe quickly became a favorite. The first time I made them, I added too much ricotta, and they spread out into flat pancakes. Lesson learned: drain the ricotta well, and you’ll get perfectly tender, chewy cookies that taste like a bite-sized version of cannoli.

These cookies are soft and cake-like, filled with ricotta, chocolate chips, and a hint of citrus zest. They’re lightly dusted with powdered sugar, just like a real cannoli, and they never last long on my holiday cookie tray.

Serves and Time

Makes: About 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Total Time: Around 1 hour

Ingredients You’ll Need

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 cup ricotta cheese, drained (whole milk ricotta works best)
1 egg
1 tsp vanilla extract
Zest of 1 orange (or lemon, for a brighter flavor)
½ cup mini chocolate chips
Powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Prepare the Dough

In a small bowl, whisk together flour, baking powder, and salt
In a larger bowl, cream the butter and sugar until light and fluffy
Beat in the ricotta, egg, vanilla, and citrus zest until smooth
Gradually add the dry ingredients, mixing just until combined
Stir in mini chocolate chips

Step 2: Chill the Dough

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes
Chilling prevents the cookies from spreading too much while baking

Step 3: Bake the Cookies

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper
Scoop tablespoon-sized balls of dough onto the sheets, spacing about 2 inches apart
Bake for 12–14 minutes until the edges are set but the centers look slightly soft
Let cool on the tray for 5 minutes, then transfer to a wire rack

Step 4: Dust and Serve

Once cooled, dust generously with powdered sugar before serving

@mylab.mykitchen

Tips From My Mistakes

Drain the ricotta—too much moisture will make the cookies spread flat
Don’t skip the citrus zest; it gives that authentic cannoli flavor
Use mini chocolate chips instead of regular ones for better distribution

Substitutions You Can Try

Ricotta: If you don’t have ricotta, mascarpone can work for a creamier texture
Chocolate chips: Swap for chopped pistachios for a more traditional cannoli twist
Citrus zest: Lemon zest gives a fresher flavor, while orange zest feels warm and festive

FAQ

Can I make the dough ahead? Yes, you can refrigerate the dough overnight and bake the next day
Do these cookies taste exactly like cannoli? They’re inspired by cannoli—soft, sweet, and flavored with ricotta, citrus, and chocolate, but with the ease of a cookie
Can I freeze them? Yes, both the dough and baked cookies freeze well

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, store baked cookies in a freezer bag for up to a month. Dust with fresh powdered sugar before serving, as it tends to absorb over time.

Every holiday season, these cannoli cookies are one of the first treats I bake. They’re festive, unique, and always spark conversation on the cookie platter. If you love cannoli but don’t want to fuss with shells and filling, these cookies are the perfect shortcut without losing the flavor of the original dessert.