Cannoli Cookies

I’ve combined the beloved flavors of traditional Italian cannoli into bite-sized cookies—crispy on the outside, filled with sweet ricotta-flavored cream, and dotted with chocolate chips. These Cannoli Cookies capture that rich, creamy charm in a portable, addictive form.

Why You’ll Love This Recipe

I adore how these cookies bring together the crisp texture of a cannoli shell with a luscious, mildly sweet filling, all in a single, easy-to-handle bite. They’re elegant yet unbelievably simple to make, perfect for parties, cookie swaps, or whenever I’m craving that classic cannoli taste without the fuss of deep-frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter, softened

• Cream cheese, softened

• Ricotta cheese (drained if needed)

• Powdered sugar

• Vanilla extract

• Mini chocolate chips

• Baking powder

• Salt

• Optional: Orange or lemon zest

Directions

1. Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a second bowl, beat softened butter and granulated sugar until light and fluffy.

4. Mix in cream cheese, ricotta, vanilla, and zest (if using) until smooth.

5. Gradually add the dry ingredients to the wet, mixing until just combined.

6. Fold in mini chocolate chips.

7. Scoop dough into 1‑inch balls and place 2 inches apart on prepared pans.

8. Lightly flatten each ball with the palm of your hand or bottom of a glass.

9. Bake for 12–14 minutes, until edges are lightly golden.

10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. Once cooled, dust cookies lightly with powdered sugar before serving.

Servings and timing

Yields approximately 36–42 cookies.

• Prep time: 15 minutes

• Bake time: 12–14 minutes per batch

• Cooling time: 10 minutes

• Total time: about 40–45 minutes

Variations

• Zesty twist: Add orange or lemon zest to both dough and powdered sugar coating.

• Nutty addition: Roll cooled cookies in crushed pistachios or chopped hazelnuts.

• Filling option: Slice cookies and sandwich with a bit of mascarpone or whipped cream.

• Mini version: Make ¾‑inch scoops for bite-size party treats; reduce baking time slightly.

• Spiced flair: Add a pinch of cinnamon or ground nutmeg to the dough for warmth.

Storage/reheating

I store Cannoli Cookies in an airtight container at room temperature for up to 4 days. I place parchment between layers to prevent sticking. These taste best at room temperature; I don’t recommend reheating, as the interior creaminess is at its peak when served fresh.

FAQs

Can I use only cream cheese without ricotta?

Yes—I streamline the filling by using 4 ounces of cream cheese instead of ricotta. The cookies are richer and slightly denser.

Why did my cookies spread too much?

If the dough is too soft, the cookies may flatten. I chill the dough balls for 10 minutes before baking to control spread.

How do I drain ricotta for the dough?

I spoon ricotta into a fine mesh strainer lined with cheesecloth and let it drain in the fridge for 30 minutes to remove excess moisture.

Can I freeze the dough?

Absolutely—I scoop dough onto a tray, freeze until firm, then transfer balls to a bag for up to 3 months. I bake them straight from frozen, adding a couple of extra minutes to the bake time.

Are these eggs-free?

Yes—this recipe uses no eggs. The texture comes from the cream cheese and ricotta, which yield a tender, creamy cookie.

Conclusion

These Cannoli Cookies offer all the flavor and charm of classic Italian cannoli in a delightful cookie form—crispy, creamy, and chocolate-studded. I love how easy they are to prep and how beautifully they pair with coffee or dessert wine. Whether I’m baking for company or just myself, they always hit the spot!