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Cannoli Cookies bring together everything people love about traditional Italian cannoli in a convenient, handheld cookie form. These cookies combine a tender, lightly sweet dough with a creamy ricotta-based filling, finished with chocolate chips, pistachios, and a dusting of powdered sugar. They are elegant enough for holidays and celebrations, yet simple enough to enjoy with coffee on a quiet afternoon.
Unlike deep-fried cannoli shells, these baked cookies offer the same rich flavors without the extra effort or mess. They are light, aromatic, and delicately crisp on the outside, with a soft and flavorful interior. Whether you are a fan of Italian desserts or simply looking for a unique cookie recipe, Cannoli Cookies are a must-try addition to your baking collection.
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Why You’ll Love This Recipe
- Inspired by classic Italian cannoli flavors
- Baked, not fried, for a lighter dessert option
- Perfect balance of creamy, nutty, and chocolate flavors
- Great for holidays, cookie trays, and special occasions
- Easy to prepare with simple pantry ingredients
Ingredients Breakdown
Each ingredient contributes to the signature flavor and texture of Cannoli Cookies:
- All-purpose flour: Provides structure while keeping the cookies tender. Properly measured flour prevents dense dough.
- Granulated sugar: Adds gentle sweetness without overpowering the ricotta flavor.
- Ricotta cheese: The heart of this recipe. Ricotta creates a soft, moist texture and authentic cannoli taste.
- Egg: Binds the dough and adds richness.
- Vanilla extract: Enhances sweetness and rounds out the flavors.
- Lemon zest: Adds brightness and balances the richness of the ricotta.
- Mini chocolate chips: Classic cannoli filling element that provides sweetness and texture.
- Chopped pistachios: Add crunch and a slightly savory contrast to the sweet filling.
- Powdered sugar: Finishing touch that adds visual appeal and light sweetness.
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Tips and Tricks
- Use whole-milk ricotta for the creamiest texture and best flavor.
- Drain ricotta if watery to prevent overly soft dough.
- Resting the dough allows the flour to hydrate and improves texture.
- Seal edges well to prevent filling from leaking during baking.
- Bake until lightly golden, not dark brown, to maintain tenderness.
Variations and Customizations
- Chocolate lovers: Add cocoa powder to the dough for a chocolate cannoli cookie base.
- Nut-free version: Omit pistachios and increase chocolate chips slightly.
- Citrus twist: Swap lemon zest for orange zest for a warmer flavor.
- Holiday version: Add a pinch of cinnamon or nutmeg to the dough.
- Gluten-free adaptation: Use a high-quality gluten-free flour blend with xanthan gum.
Pairing Suggestions
- Serve with espresso, cappuccino, or strong coffee
- Pair with hot tea or herbal citrus blends
- Add to an Italian dessert platter with biscotti and amaretti
- Enjoy as a sweet finish to a pasta or Italian-inspired dinner
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days; bring to room temperature before serving.
- Freezing: Freeze baked cookies without powdered sugar for up to 2 months. Dust after thawing.
Popular Questions
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before shaping and baking.
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Why is my dough sticky?
Ricotta moisture levels vary. Add small amounts of flour until workable.
Do these cookies taste like traditional cannoli?
Yes, they capture the signature flavors of cannoli in a baked cookie format.
Cannoli Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour and sugar until evenly combined.
- In another bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
- Gradually stir dry ingredients into the wet mixture until a soft dough forms. Cover and rest for 30 minutes.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into 2×3-inch rectangles.
- Combine ricotta, chocolate chips, and pistachios. Spoon filling onto rectangles, fold, and pinch edges securely.
- Bake for 15–18 minutes until lightly golden. Cool briefly, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
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