All the flavors of a classic bakery cannoli, tucked into a soft, tender cookie. These Italian Cannoli Cookies are kissed with citrus, dotted with mini chocolate chips, and finished with a glossy orange-vanilla glaze. They are festive, simple, and absolutely irresistible.
Why You’ll Love This Italian Cannoli Cookies
- Classic cannoli flavors in an easy drop cookie.
- Soft, cake-like crumb from ricotta with crisp edges.
- Bright orange zest and vanilla for a bakery-style finish.
- Perfect for holidays, cookie swaps, and make-ahead gifting.
- No special equipment or piping needed.
Italian Cannoli Cookies Ingredients & Substitutions
- 1 cup whole milk ricotta, well drained (8 oz; about 225 g)
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup granulated sugar (150 g)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract, optional
- Zest of 1 orange (about 1 tbsp)
- 2 cups all-purpose flour (240 g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon, optional
- 1/2 cup mini chocolate chips (about 85 g)
- 1/3 cup finely chopped pistachios (about 40 g), plus extra for topping
Glaze:
- 1 cup powdered sugar (120 g)
- 2 to 3 tbsp fresh orange juice or milk
- 1/2 tsp vanilla extract
- Pinch of salt
Simple swaps:
- Ricotta: Mascarpone or softened cream cheese works 1:1, but cookies will be richer and slightly denser.
- Citrus: Swap lemon for orange. Add 1 tbsp finely chopped candied orange peel for extra flair.
- Nuts: Use toasted almonds or pistachio-only for a classic feel; or omit for nut-free.
- Chocolate: Use chopped dark chocolate or white chocolate chips.
- Gluten-free: Replace flour with a 1:1 gluten-free baking blend.
Step-by-Step Instructions to Make Italian Cannoli Cookies
Step 1: Drain the ricotta
Place ricotta in a fine-mesh sieve lined with paper towel or cheesecloth over a bowl. Refrigerate 30 minutes to remove excess moisture. This ensures tender cookies that do not spread too much.
Step 2: Cream butter, sugar, and citrus
Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment. In a large bowl, beat butter, sugar, and orange zest until pale and fluffy, 2 to 3 minutes.
Step 3: Add ricotta, egg, and extracts
Beat in drained ricotta until smooth, then mix in egg, vanilla, and almond extract just until combined. Scrape bowl.
Step 4: Add dry ingredients
Whisk flour, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients and mix on low until no dry streaks remain. Fold in mini chips and pistachios. Chill dough 20 minutes for neat, rounded cookies.
Step 5: Scoop and bake
Use a 1.5 tbsp scoop to portion 24 cookies, spacing 2 inches apart. Bake 11 to 13 minutes until edges are set and tops look matte with light golden bottoms. Cool on sheet 5 minutes, then transfer to a rack.
Step 6: Glaze and garnish
Whisk powdered sugar, orange juice, vanilla, and a pinch of salt until thick but pourable. Dip or spoon glaze over cooled cookies. Sprinkle with extra pistachios and a few mini chips. Let set 20 to 30 minutes.
Tips for Success
- Drain the ricotta. Less moisture equals better texture and shape.
- Weigh your flour for accuracy. Too much flour makes dry cookies.
- Chill briefly for puffier cookies with tidy edges.
- Bake until just set. Overbaking dries out the crumb.
- Glaze consistency should ribbon off the spoon and disappear in 3 to 4 seconds.
Variations of Italian Cannoli Cookies
- Chocolate lovers: Add 2 tbsp cocoa powder to the dry ingredients and increase orange zest.
- Espresso glaze: Swap 1 tbsp orange juice for cooled espresso and finish with dark chocolate shavings.
- Cherry pistachio: Fold in 1/4 cup finely chopped dried cherries instead of chocolate chips.
- Chocolate-dipped: Skip the glaze and dip cooled cookies halfway in melted dark chocolate; sprinkle pistachios.
- Sandwich style: Fill two cookies with a small dollop of mascarpone mixed with powdered sugar and orange zest. Keep chilled.
Serving Suggestions: What to Pair with Italian Cannoli Cookies
- Espresso, cappuccino, or strong black tea.
- A scoop of vanilla or pistachio gelato.
- Prosecco or a sweet dessert wine like Moscato d Asti.
- Holiday cookie trays alongside amaretti and biscotti.
Storage & Reheating Instructions
- Room temperature: Store glazed cookies in an airtight container up to 3 days, layering with parchment to protect the glaze.
- Refrigerator: Up to 1 week for maximum freshness.
- Freeze dough: Scoop onto a sheet pan, freeze until firm, then transfer to a bag up to 2 months. Bake from frozen at 350 F, adding 1 to 2 minutes.
- Freeze baked cookies: Best unglazed for up to 2 months. Thaw, then glaze before serving.
- Re-crisp: If cookies soften, warm on a sheet at 300 F for 3 to 4 minutes, then cool and re-glaze if needed.
Memories Made Around the Table
These bring me right back to my Nonna s kitchen, where a bowl of ricotta sat draining by the window while we zested oranges and sneaked chocolate chips. The aroma alone is pure comfort.
FAQs
Do I need to drain the ricotta?
Yes. Even 20 to 30 minutes of draining improves texture and prevents excess spread.
Can I make the dough ahead?
Absolutely. Cover and refrigerate up to 48 hours. Let sit 10 minutes before scooping if very firm.
How do I keep the cookies soft?
Do not overbake, measure flour accurately, and store airtight. A small piece of sandwich bread in the container helps maintain moisture.
Can I skip the nuts?
Yes. Simply increase mini chips to 3/4 cup or add candied orange peel for extra flavor.
Why did my cookies spread too much?
Likely undrained ricotta, overly soft butter, or warm dough. Chill 20 minutes and ensure butter is just softened, not melted.
Final Thoughts
Italian Cannoli Cookies deliver all the creamy, citrusy, chocolate-studded joy of a cannoli in a quick, crowd-pleasing bake. Make a batch, share a plate, and let the sweet memories begin.
Italian Cannoli Cookies Recipe with Ricotta & Pistachio
Equipment
- 1 Fine-mesh sieve
- 1 Cheesecloth or paper towel for draining ricotta
- 1 Large bowl
- 2 Baking Sheet lined with parchment
- 2 Parchment Paper for lining pans
- 1 Cookie scoop 1.5 tbsp
- 1 Whisk
- 1 Cooling rack
Ingredients
Cookies
- 1 cup whole milk ricotta well drained (8 oz)
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp almond extract optional
- 1 tbsp orange zest from 1 orange
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional
- 0.5 cup mini chocolate chips
- 0.33 cup pistachios finely chopped, plus extra for topping
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh orange juice or milk as needed (2 to 3 tbsp)
- 0.5 tsp vanilla extract
- 1 pinch salt
Instructions
Cookies
- Place ricotta in a fine-mesh sieve lined with paper towel or cheesecloth over a bowl. Refrigerate 30 minutes to remove excess moisture.
- Preheat oven to 350 a0F (175 a0C). Line 2 baking sheets with parchment. In a large bowl, beat butter, sugar, and orange zest until pale and fluffy, 2 to 3 minutes.
- Beat in drained ricotta until smooth, then mix in egg, vanilla, and almond extract just until combined. Scrape the bowl.
- Whisk flour, baking powder, baking soda, salt, and cinnamon. Add to the wet ingredients and mix on low until no dry streaks remain. Fold in mini chips and pistachios. Chill dough 20 minutes.
- Use a 1.5 tbsp scoop to portion 24 cookies, spacing 2 inches apart. Bake 11 to 13 minutes until edges are set and tops look matte with light golden bottoms. Cool on the sheet 5 minutes, then transfer to a rack.
Glaze & Finish
- Whisk powdered sugar, orange juice (or milk), vanilla, and a pinch of salt until thick but pourable.
- Dip or spoon glaze over cooled cookies. Sprinkle with extra pistachios and a few mini chips. Let set 20 to 30 minutes.
Notes
Swaps: Mascarpone or softened cream cheese can replace ricotta 1:1. Use lemon instead of orange; add candied orange peel for extra flavor. Swap pistachios with toasted almonds, or omit nuts and increase mini chips.