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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.
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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