Cannoli Cookies: A Sweet Spin on a Sicilian Classic

You know that feeling when a bite of something instantly takes you back? Maybe to a family gathering, a holiday table, or your grandmother’s kitchen. That’s exactly what cannoli cookies are made for.

They’re not just a dessert. They’re a love letter to Sicilian tradition passed down through generations, then reimagined for busy lives and quiet moments.

The classic cannoli goes way back. We’re talking 9th-century Sicily, during Arab rule (827–1091). It wasn’t just a sweet treat. It was a celebration. Traditionally made during Carnevale, the festive season before Lent, cannoli symbolized indulgence and joy.

The original version? A crispy, golden pastry shell filled with sweetened ricotta cream. Sometimes you’d find mini chocolate chips, candied citrus peel, or chopped pistachios inside. It was decadent. Delicate. And, honestly, kind of a project to make from scratch.

The Best of Both Worlds

Fast forward to more recent times, and we find the cannoli cookie, a modern twist born from both nostalgia and practicality. It’s where old-world tradition meets everyday comfort.

These cookies take the spirit of the classic cannoli and turn it into something simpler, softer, and far easier to enjoy on a regular day. You still get all the familiar flavors, smooth ricotta, melty chocolate, crunchy pistachios, and that citrusy zing. However, instead of frying pastry shells, you’re scooping cookie dough onto a baking sheet. Easier. Quicker. Somehow even cozier.

For many, cannoli bring back memories of childhood, dessert tables at family holidays, powdered sugar floating through the air like snow. For others, the love started later, maybe with a discovery behind a bakery glass case. Either way, cannoli cookies feel instantly familiar.

So, whether you’re baking them for a cookie swap, gifting a tin to someone you love, or simply treating yourself after a long day, cannoli cookies do more than satisfy a sweet tooth. They tell a story. They connect the past with the present.

Cannoli cookies
Soft Italian Cannoli Cookies
These soft, tender Italian Cannoli Cookies are everything you love about traditional cannoli but in a warm, bakeable bite that feels like home. Made with creamy ricotta cheese, dotted with mini chocolate chips, and finished with a sprinkle of crunchy pistachios, each cookie delivers a perfect balance of rich flavor and texture.
They're finished with a delicate drizzle of melted chocolate just enough to make them feel special, like something you'd find behind the glass at a family-owned bakery.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling and Drizzle Time 15 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup (8 oz) whole milk ricotta cheese, well-drained

  • ½ unsalted butter, softened (1 stick)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1½ tsp vanilla extract
  • ½ tsp almond extract (optional)
Dry Ingredients
  • 2 cups 2 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¾ cup mini chocolate chips
  • ½ cup chopped pistachios (unsalted, shelled)
  • ½ cup semisweet chocolate chips or melting chocolate Chocolate Drizzle
  • 1 tsp vegetable oil (optional, for smoother drizzle melting)
  • Powdered sugar (optional for dusting)
  • Extra chopped pistachios (optional for sprinkling over drizzle)

Instructions
 

  1. Drain Ricotta: Place ricotta in a fine mesh strainer or wrap in cheesecloth. Let drain for at least 30 minutes to remove excess liquid. (This step prevents soggy dough.)
  2. Preheat Oven to 350°F (175°C).
  3. Line baking sheets with parchment paper.
Dough
  1. Cream together butter, ricotta, and sugar until light and fluffy (2–3 minutes).
  2. Beat in egg, vanilla, and almond extract.
  3. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. Gradually mix dry ingredients into the wet ingredients until just combined.
  5. Stir in mini chocolate chips and chopped pistachios.
  6. Cover and chill dough for at least 20 minutes.
    (This helps the cookies hold their shape while baking.)
Bake
  1. Drop rounded tablespoonfuls of dough onto prepared baking sheets (space ~2 inches apart).
  2. Bake for 12–15 minutes, or until edges are lightly golden.
  3. Let cool on pan for 5 minutes, then transfer to a wire rack.
Chocolate Drizzle
  1. Melt chocolate chips and oil together in the microwave (in 20-second bursts, stirring between).
  2. Using a spoon or piping bag, drizzle melted chocolate over completely cooled cookies.
  3. Optional Garnish:
    While drizzle is still wet, sprinkle extra chopped pistachios on top.
    Once chocolate sets, lightly dust with powdered sugar.

Notes

Use Full-Fat Ricotta: For the best flavor and texture, go with full-fat ricotta. Drain it well before using—excess moisture can make your dough too wet and affect the cookie’s structure.
Don’t Skip the Citrus Zest: A little orange or lemon zest really lifts the flavor and gives the cookies that classic cannoli brightness. It’s a small touch with a big payoff.
Mini Chocolate Chips Work Best: Use mini chocolate chips for better distribution in the dough. Regular-sized chips can overpower the soft cookie texture.
Add a Crunch: Chopped pistachios (or even toasted almonds) can add a beautiful crunch and nod to traditional cannoli toppings. You can mix them into the dough or sprinkle them on top before baking.
Chill the Dough (Optional): But If your dough feels sticky, chill it for 20–30 minutes. This helps the cookies hold their shape better while baking.
Don’t Overbake: These cookies are meant to be soft and tender, not crispy. Bake just until the edges are lightly golden. They’ll continue to set as they cool.
Add a small amount of neutral oil: (like vegetable or coconut oil) to the chocolate for a smoother drizzle and better shine. Let cookies cool completely before drizzling to prevent chocolate from melting or running. Use a Spoon or Zip Bag: You can drizzle chocolate using a fork or spoon for a rustic look or a piping bag or small zip-top bag with a snipped corner for neater lines
How to Drain Ricotta

Ricotta cheese tends to hold a lot of moisture which is great for lasagna, but not so much for cookies. If it’s too wet, your dough can turn soft and sticky, and your cookies may spread too much or bake unevenly.

To fix this, simply place your ricotta in a fine mesh strainer set over a bowl, or wrap it in cheesecloth and let it drain in the fridge for at least 30 minutes, up to an hour. If you’re short on time, even 15–20 minutes helps. You can also press it gently with a spoon to speed things up.

You’re not trying to dry it out completely, just get rid of that excess liquid so your cookies bake up tender and hold their shape.

Serving Suggestions

These Cannoli Cookies are just as versatile as they are delicious. You can enjoy them as an afternoon treat with a warm cup of coffee or serve them after dinner as a light, elegant dessert. They also shine on a holiday cookie platter, especially when you drizzle them with a little chocolate and sprinkle a few crushed pistachios on top. Whether you’re hosting a big family gathering or packing a few into a gift box for friends, these cookies feel special without trying too hard. They’re the kind of sweet you can dress up for the holidays or keep simple for everyday cravings and either way, they always disappear fast.

Variations for Cannoli Cookies

Chocolate Chip Cannoli Cookies
Fold mini chocolate chips into the dough or sprinkle them on top before baking for a chocolatey twist.

Pistachio Cannoli Cookies
Add chopped pistachios to the batter or roll the edges in crushed pistachios after baking for a nutty crunch and vibrant color.

Citrus Zest Boost
Enhance the flavor with lemon or orange zest in the dough for a bright, aromatic lift—perfect with limoncello.

Dipped in Chocolate
Dip half of each cookie in melted dark or white chocolate and let them set for an elegant finish.

Cherry Almond Cannoli Cookies
Add finely chopped maraschino cherries and a touch of almond extract for a sweet, bakery-style variation.

Gluten-Free Version
Use a 1:1 gluten-free baking flour to make these cookies accessible to those with dietary restrictions, with no sacrifice in flavor.
Storing

Storing

Store Cannoli Cookies in an airtight container at room temperature for up to 3–4 days to maintain their texture and flavor. Avoid refrigerating them, as the moisture from the ricotta can cause the cookies to become soggy. For the best taste and consistency, enjoy them fresh within a few days of baking. You can freeze baked cookies (without drizzle) for up to 2 months. Add the chocolate drizzle after thawing for best results.