Easy Cannoli Cookies

The sweet, citrusy aroma of ricotta and a hint of cinnamon always reminds me of Sunday dinners at my grandmother’s. She wasn’t Italian, but she loved trying new recipes, and her take on cannoli was legendary – though definitely not traditional! These cannoli cookies capture that same comforting flavor in a much easier, kid-friendly form. I’ve made this cannoli cookie recipe countless times in my Texas kitchen for bake sales, potlucks, and just because, and I just updated the recipe last week. Trust me, this is one recipe you’ll want to keep handy!

Why This Recipe Works

Let’s be honest, making traditional cannoli can be a bit… involved. These cookies give you all the deliciousness of cannoli without all the fuss, which is a lifesaver when you’re juggling school drop-offs, soccer practice, and everything else life throws your way. Here’s why this recipe is a winner:

• Quick & Easy: Ready in under an hour, start to finish!
• Kid-Approved: My two little ones devour these faster than I can make them.
• Make-Ahead Friendly: The dough can be made ahead of time and chilled for easy baking later.
• Perfect for Sharing: These cookies are always a hit at parties and gatherings.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 15 ounces ricotta cheese, drained
• 1 teaspoon ground cinnamon
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios (optional, for garnish)
• Powdered sugar, for dusting

Ingredient Notes

Let’s break down why each ingredient is important and what you can swap if needed:

• Ricotta Cheese: This is the heart of the cannoli flavor. Make sure to drain it well to avoid soggy cookies. You can find good quality ricotta at most grocery stores. Full-fat ricotta will give you the best flavor and texture.
• Almond Extract: A little goes a long way! It adds that classic cannoli essence. If you’re not a fan, you can substitute with lemon extract or simply use more vanilla.
• Chocolate Chips & Pistachios: These are traditional cannoli garnishes. Feel free to use dark chocolate chips, chopped candied fruit, or even a sprinkle of orange zest for a twist.
• Flour: All-purpose flour works perfectly for this recipe. For a gluten-free option, try a 1:1 gluten-free baking flour blend. I haven’t tested it myself, but I’ve heard great things!

Step-by-Step Instructions

Ready to get baking? Here’s how to make these delicious cannoli cookies:

Step 1: Preheat & Prep. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking. I learned after my first batch that parchment paper is non-negotiable!

Step 2: Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This ensures everything is evenly distributed for a consistent bake.

Step 3: Cream Butter & Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.

Step 4: Add Eggs & Extracts. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract. Mix until well combined. The batter should be smooth and fragrant.

Step 5: Incorporate Ricotta. Add the drained ricotta cheese and cinnamon to the wet ingredients and mix until just combined. Be careful not to overmix at this stage; overmixing can result in tough cookies.

Step 6: Combine Wet & Dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, avoid overmixing. The dough will be soft.

• Pro Tip: If the dough seems too sticky, chill it in the refrigerator for 30 minutes before scooping.

Step 7: Add Chocolate Chips. Gently fold in the mini chocolate chips. Make sure they’re evenly distributed throughout the dough.

Step 8: Scoop & Bake. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. I use a cookie scoop for even baking.

Step 9: Bake. Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft. Keep a close eye on them – oven times can vary.

Step 10: Cool & Dust. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar. This gives them that beautiful, classic cannoli look.

Expert Tips from My Kitchen

After making these cannoli cookies dozens of times, here’s what I’ve learned to ensure they turn out perfectly every time:

• Drain the Ricotta Well: This is crucial to prevent soggy cookies. Place the ricotta in a cheesecloth-lined strainer for at least 30 minutes, or even better, overnight in the refrigerator.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough (if needed): If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes to an hour. This will make it easier to scoop and shape.
• Use a Cookie Scoop: This ensures that all the cookies are the same size, which helps them bake evenly.
• Underbake Slightly: The cookies will continue to bake as they cool, so take them out of the oven when the edges are lightly golden and the centers are still slightly soft.
• Add Citrus Zest: For an extra burst of flavor, add 1 teaspoon of orange or lemon zest to the dough.
• Get Creative with Toppings: Instead of chocolate chips and pistachios, try chopped almonds, candied cherries, or a drizzle of melted chocolate.

Storage & Meal Prep

These cannoli cookies are perfect for making ahead of time. Here’s how to store them and prep for future baking:

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.
• Freezing: To freeze, arrange the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container.
• Reheating: If frozen, thaw the cookies at room temperature before serving.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature slightly before scooping and baking.

Substitutions & Variations

Want to tweak this recipe to fit your dietary needs or personal preferences? Here are a few ideas:

• Gluten-Free: Use a 1:1 gluten-free baking flour blend. I haven’t tried it with this specific recipe yet, but I’ve had success with similar cookies.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative and the ricotta cheese with a dairy-free ricotta substitute (like Kite Hill). The taste will be different, but still delicious!
• Lemon Cannoli Cookies: Add 1 tablespoon of lemon zest and 1 teaspoon of lemon extract to the dough.
• Chocolate Cannoli Cookies: Add ¼ cup of cocoa powder to the dry ingredients.
• Nut-Free: Omit the pistachios. You can substitute with sprinkles, more chocolate chips, or leave them plain.

Frequently Asked Questions

Q: Can I make this ahead?

A: Absolutely! The cookie dough can be made up to 48 hours in advance. Just store it in the refrigerator and let it come to room temperature for about 30 minutes before scooping and baking. You can also bake the cookies and freeze them for longer storage.

Q: How do I know when it’s done?

A: The cookies are done when the edges are lightly golden brown and the centers are still slightly soft. Remember, they’ll continue to bake as they cool, so it’s better to underbake them slightly than to overbake them. Usually 9-11 minutes is perfect.

Q: What can I substitute for ricotta cheese?

A: If you can’t find ricotta cheese, you can try using mascarpone cheese or even well-drained cottage cheese. Keep in mind that the flavor and texture will be slightly different. For a dairy-free option, use a plant-based ricotta alternative.

Q: How do I store leftovers?

A: Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them for up to 2 months. Thaw at room temperature before serving.

Q: Is this kid-friendly?

A: Definitely! My kids love these cookies. The mini chocolate chips and powdered sugar make them extra appealing. You can even get the kids involved in scooping the dough and decorating the cookies.

Q: Can I add candied fruit to these?

A: Yes, you definitely can. It’s a pretty common variation. Just add about 1/2 cup of finely chopped candied fruit along with the chocolate chips.

Q: My dough is too sticky, what can I do?

A: No problem! Just wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to an hour. This will firm up the dough and make it easier to handle. You can also add a tablespoon or two more flour, but be careful not to overmix it.

These cannoli cookies are the perfect treat for busy families who crave a taste of Italy without spending hours in the kitchen. They’re quick, easy, kid-approved, and always a crowd-pleaser. Plus, they’re a great way to bring a little bit of my Texas kitchen to your table. I know y’all will love them!

So, what are you waiting for? Grab your ingredients and get baking! Let me know how it turns out in the comments below – I love hearing your feedback and seeing your creations. And be sure to sign up for my newsletter or follow me on social media [INTERNAL LINK: newsletter signup] for more delicious, family-friendly recipes. Happy baking, y’all!

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