Introduction

Cannoli cookies combine the rich flavors of traditional Italian cannoli with a soft, tender cookie base. Filled with aromatic orange zest and studded with chocolate chips and pistachios, these treats are perfect for any occasion.

A stack of five large, round cookies sits on a white plate over a white marbled surface. Each cookie has a light golden-brown color with a bumpy, crumbly texture filled with many dark chocolate chips embedded throughout. The top of each cookie is drizzled with dark chocolate in thin, uneven lines, and a light dusting of white powdered sugar covers the entire stack, adding a snowy effect. The cookies are thick and slightly domed, layered closely together with the top cookie balanced at an angle to show its side. In the background, blurred warm yellow bokeh lights create a cozy, festive mood. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup whole milk ricotta cheese
2 teaspoons vanilla extract
1 tablespoon orange zest
3/4 cup mini chocolate chips
1/2 cup shelled pistachios, chopped
1/2 cup dark chocolate, melted
Powdered sugar for dusting
Additional chopped pistachios for garnish

Instructions

Step 1: Drain the ricotta cheese by placing it in a fine-mesh strainer over a bowl for 30 minutes. Press gently with a spatula to remove excess moisture, ensuring the cheese reaches a thick, paste-like consistency.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.
Step 3: Beat the softened butter and sugar together for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl frequently for even mixing.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the drained ricotta, vanilla extract, and orange zest until just combined.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Stop when a few streaks of flour remain.
Step 6: Gently fold in the mini chocolate chips and chopped pistachios with a spatula. Reserve a few for pressing onto cookie tops before baking.
Step 7: Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Press a few reserved chocolate chips and pistachios on top. Bake at 350°F for 12–14 minutes, until edges are lightly golden and centers remain slightly soft.
Step 8: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Drizzle melted dark chocolate over the cookies using a fork in decorative patterns and dust with powdered sugar. Garnish with extra chopped pistachios if desired.

Tips & Variations

Drain ricotta using cheesecloth or paper towels to hasten moisture removal and improve cookie texture.
Sift flour before mixing for extra tender cookies.
Use mini chocolate chips instead of regular size for better distribution throughout the dough.
For a citrus twist, substitute orange zest with lemon or lime zest.
Press mix-ins gently into dough tops before baking for an attractive bakery finish.

Storage

Store cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, thaw at room temperature and warm briefly in a 300°F oven for 5 minutes to refresh their texture.

How to Serve

A stack of six round cookies sits on a white plate placed on a white marbled surface, each cookie showing a crumbly, pale golden base dotted with dark chocolate chips. The cookies are drizzled with dark chocolate lines running across the top, and a light dusting of powdered sugar covers them, adding a soft white contrast to the dark chocolate and golden cookie. The cookies are piled unevenly with four on the bottom layer, one on the middle, and the top cookie slightly tilted, creating a casual, inviting look. The background is blurred with warm golden bokeh lights, giving a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Whole milk ricotta is preferred for its creamy texture and moisture content, which contributes to tender cookies. Using low-fat ricotta may result in drier or less rich cookies.

Why do I need to drain the ricotta before baking?

Draining excess moisture from ricotta prevents the cookies from spreading too much and becoming flat. Properly drained ricotta helps maintain a soft, domed texture in the finished cookies.