Creamy, tender, and subtly sweet — these Cannoli Cookies are a delightful twist on the classic Italian dessert that melt in your mouth with every bite. They combine fluffy ricotta, buttery cookie dough, and a hint of vanilla to create a simple cookie that tastes like a celebration. Fun fact: cannoli shells are traditionally fried, but this cookie version captures the creamy filling vibe without the fuss.
If you love easy, crowd-pleasing treats, this recipe is for you. For more context or another take on the cookie, see the classic cannoli cookies overview on our site classic cannoli cookies page. This version is quick to prepare, family-friendly, and perfect for bake sales or a cozy afternoon tea. You’ll be excited to try baking these — they’re comforting, satisfying, and surprisingly simple.
What is Cannoli Cookies?
Why call them Cannoli Cookies? Think of a cannoli’s creamy ricotta filling tucked into a soft, buttery cookie — it’s almost like a tiny, portable cannoli without the shell. Curious? Who wouldn’t be? Did someone forget to roll the shell and decide the filling belongs in the dough instead? Perhaps. There’s a playful charm to imagining a cannoli that decided to wear cookie pajamas. After all, “the way to a man’s heart is through his stomach.” Give these a try and see if they win over your household the same way.
Why You’ll Love This:
These Cannoli Cookies are irresistible for three big reasons:
- Creamy, melting center: The ricotta folds into the dough to create a moist, tender crumb that feels indulgent but not heavy.
- Cost-effective and homemade: Making these at home uses pantry staples and affordable ricotta — much cheaper than buying fancy bakery versions and perfect for stretching a grocery budget.
- Flavorful simplicity: With just vanilla, ricotta, butter, and sugar, the cookies are subtly sweet and can be dressed up with chocolate chips, citrus zest, or a dusting of powdered sugar.
If you like other cozy cookie recipes on the blog, compare these to our holiday cookie roundup and you’ll see why this recipe is a standout 20 must-make Christmas cookies. Try them at home and let the warm, creamy texture win you over.
How to Make:
Quick Overview
This recipe is wonderfully straightforward: a short creaming step, a gentle fold in of ricotta, and a quick bake. Expect tender, lightly golden cookies with a soft center and delicate edges. Prep time is about 10 minutes and baking time about 12–15 minutes, so you can have fresh cookies in under 30 minutes from start to finish. The standout element is the ricotta — it creates a luscious texture that makes these cookies feel special without any complicated technique.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup ricotta cheese, well-drained if watery
- 3/4 cup granulated sugar, measured level
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2–3 minutes using a hand or stand mixer on medium speed.
- Mix in the ricotta cheese, beating gently until smooth and well combined with the butter and sugar.
- Add the egg and vanilla extract, and mix until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and salt evenly.
- Gradually add the dry flour mixture to the wet ricotta mixture, stirring with a wooden spoon or low-speed mixer until just combined. Do not overmix; stop when no dry streaks remain.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake in the preheated oven for 12–15 minutes, or until the cookie edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
What to Serve With:
- A dusting of powdered sugar or a light drizzle of chocolate makes a lovely finish.
- Serve alongside espresso, cappuccino, or a citrusy tea to balance the sweetness.
- Fresh berries or a simple fruit salad add bright acidity and color to your cookie plate.
- For a dessert platter, pair with biscotti and nutty cookies for textural contrast.
Top Tips for Perfecting:
- Ricotta: Use whole-milk ricotta for best flavor and texture. If it seems watery, drain it in a fine mesh sieve for 15–30 minutes.
- Don’t overmix: Fold dry ingredients in just until combined to keep cookies tender.
- Flavor variations: Add 1 tsp grated lemon zest or 1/2 cup mini chocolate chips for a twist.
- Size consistency: Use a small cookie scoop or tablespoon to keep cookies uniform so they bake evenly.
- Avoid overbaking: Cookies continue to set after leaving the oven; take them out when edges are just golden to keep a soft center.
Storing and Reheating Tips:
- Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 5 days.
- Freezing: Arrange cookies in a single layer on a baking sheet to freeze until firm, then transfer to a freezer bag or container. Freeze up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm cookies for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in a preheated oven to revive softness. Avoid overheating, which can dry them out.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
Yes, you can, but whole-milk ricotta gives a richer, creamier texture. If using part-skim, drain it well to avoid soggy dough.
Can these cookies be made gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend, but check for added xanthan gum in the blend to maintain structure.
How do I prevent the dough from becoming too wet?
Drain any excess liquid from the ricotta and measure flour properly to avoid a wet dough. If too wet, add 1–2 tablespoons more flour, a little at a time.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. Fold in up to 1/2 cup mini chocolate chips, chopped pistachios, or dried fruit for added texture and flavor.
Do these cookies need to be chilled before baking?
No, chilling isn’t necessary. The dough is manageable at room temperature and bakes up tender right away.
Conclusion
These Cannoli Cookies are a delightful, fuss-free way to enjoy the flavors of a classic cannoli in cookie form — creamy, tender, and perfect for any occasion. They’re simple to make, budget-friendly, and flexible for flavor variations, making them an ideal recipe to add to your baking rotation. For another great take on cannoli-style cookies, check out this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) – Snappy Gourmet which offers additional inspiration and serving ideas. Give these a try, share them with family or friends, and savor the smile they bring.
Cannoli Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1 cup ricotta cheese well-drained if watery
- 3/4 cup granulated sugar measured level
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2–3 minutes using a hand or stand mixer on medium speed.
- Mix in the ricotta cheese, beating gently until smooth and well combined with the butter and sugar.
- Add the egg and vanilla extract, and mix until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and salt evenly.
- Gradually add the dry flour mixture to the wet ricotta mixture, stirring with a wooden spoon or low-speed mixer until just combined. Do not overmix; stop when no dry streaks remain.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake in the preheated oven for 12–15 minutes, or until the cookie edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.