It’s Christmas Eve, the kitchen is warm, and the air smells like sugar and citrus. That’s when I love baking Cannoli Cookies — soft, cake-like bites filled with ricotta, orange zest, pistachios, and chocolate chips. These cookies bring the taste of Italian bakeries right into your home, but with a simpler, faster recipe perfect for any busy holiday weeknight.
Table of Contents
Why You’ll Love These Cookies
You’ll love these Cannoli Cookies because they’re soft, fluffy, and melt in your mouth. They have all the comforting flavors of a traditional cannoli but without the fuss of frying shells. They’re quick to make, crowd-pleasing, and perfect for gifting or serving alongside hot cocoa. Also, they hold up beautifully on cookie platters, adding that touch of homemade charm everyone loves.
Key Ingredients & Flavor Notes
Ricotta keeps these cookies moist and tender, giving them a light, cake-like texture. The orange zest brightens each bite, while cinnamon and nutmeg bring that cozy holiday warmth. Chopped pistachios add a little crunch, and the mini chocolate chips melt just enough to make every bite rich and dreamy. You can also mix in almond extract, crushed cannoli shells, or even sprinkles for fun variations.
Step-by-Step: How to Make Cannoli Cookies
Prepare the Dough (Wet & Dry Mix)
Start by creaming the butter and sugar until fluffy. Then, add the egg, vanilla, ricotta, orange zest, cinnamon, and nutmeg. Mix until smooth and creamy.
In a separate bowl, whisk together flour, baking soda, and baking powder. Slowly add this dry mixture into the wet ingredients until just combined.
Fold In Mix-Ins (Pistachios & Chips)
Next, fold in the chopped pistachios and mini chocolate chips. The dough will feel soft and slightly sticky, which is perfect. Those mix-ins make every cookie bite full of texture and flavor.
Chill for Best Texture
Cover the dough and chill it in the fridge for at least 30 minutes, or up to an hour. This short step keeps the cookies from spreading too much and helps them bake up thick and fluffy.
Bake & Cool to Perfection
Preheat your oven to 325°F and line your baking sheet with parchment. Scoop the dough into small mounds (about 2 tablespoons each) and place them a few inches apart. Bake for around 12 minutes, just until the edges turn lightly golden. Then, cool the cookies for a few minutes before moving them to a wire rack.
For a finishing touch, drizzle with melted chocolate or dust with powdered sugar once cooled.
Why Chilling the Dough Matters
Chilling helps the butter firm up, which means your cookies won’t spread too thin while baking. It also allows the flavors — especially the citrus and spices — to blend beautifully. The result is a soft, puffy cookie with that tender crumb you want in every bite.
Tips & Variations
- Use mini chocolate chips for better distribution.
- Try almond extract for a subtle flavor twist.
- Add crushed cannoli shells or orange glaze for extra crunch or sweetness.
- Don’t skip chilling; it’s key for the perfect texture.
- Use a mini cookie scoop to keep sizes even and baking consistent.
- Avoid overbaking to keep cookies soft.
- Don’t stack warm cookies — they’ll stick.
Storage & Freezing Guide
At room temperature, store cookies in an airtight container for up to 3 days. In the fridge, they’ll stay fresh for a week.
If you’d like to freeze, make sure they’re fully cooled first. Place parchment between layers and store for up to 3 months. When ready, thaw at room temp — they’ll taste freshly baked.
FAQ
Do I need to drain ricotta?
No, draining isn’t necessary. That extra moisture actually helps keep the cookies soft and tender. Just make sure your ricotta is whole milk for the best texture.
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it overnight. In fact, it gets even more flavorful as it rests. Just let it sit at room temperature for 10 minutes before scooping.
How do I keep cookies from drying out?
Store them in a sealed container lined with parchment paper. You can also add a small piece of bread to keep the moisture in — a classic baker’s trick.
Cannoli Cookies Recipe Card
Print
Cannoli Cookies: Soft, Sweet Italian-Inspired Christmas Treats
- Total Time: 1 hour
- Yield: 23 cookies 1x
- Diet: Vegetarian
Description
Cannoli Cookies bring cozy Italian bakery flavors to your kitchen. Soft, cake-like cookies with ricotta, orange zest, pistachios, and mini chocolate chips bake up tender, fluffy, and so festive for Christmas trays and gifting.
Ingredients
1/2 cup salted butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 cup whole milk ricotta cheese
1 teaspoon pure vanilla extract
1 to 2 teaspoons orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/3 cup roughly chopped pistachios
1/2 cup mini chocolate chips
Instructions
1. Cream butter and sugar until soft and fluffy.
2. Add egg, vanilla, ricotta, orange zest, cinnamon, and nutmeg. Mix well.
3. In a separate bowl, whisk flour, baking soda, and baking powder.
4. Combine dry ingredients with wet mixture. Mix until just combined.
5. Fold in pistachios and mini chocolate chips.
6. Cover bowl and chill dough for 30 minutes to 1 hour.
7. Preheat oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
8. Scoop 2-tablespoon mounds onto prepared sheets, spacing 2 inches apart.
9. Bake 12 minutes, until edges look lightly golden and tops look set.
10. Cool on the sheet for 3 to 5 minutes, then transfer to a wire rack.
11. Optional: drizzle cooled cookies with melted chocolate or dust with powdered sugar.
Notes
Texture: Soft, fluffy, cake-like with melty chips and a light crunch from pistachios.
Chill time matters: Chilling keeps cookies thick and tender while deepening flavor.
Storage: Room temp in an airtight container for 2 to 3 days; fridge up to 1 week; freezer up to 3 months with parchment between layers.
Tips: Use mini chips for even bites. Do not overbake. Avoid stacking when warm to prevent sticking.
Variations: Add 1/4 teaspoon almond extract, crushed cannoli shells, orange glaze, sprinkles, or mixed chocolate chips.
Ricotta: Draining is not needed. The moisture helps keep cookies tender.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
- Cholesterol: 20
More Such Recipes
If you love festive baking, you’ll also enjoy
Classic Christmas Cookie Recipes You Can’t Miss for timeless favorites,
Pistachio-Infused Shortbread for the Holidays for buttery nutty goodness,
and How to Make Gingerbread Cheesecake Cookies for something cozy and creamy.
If you’re into color and cheer, try Red Velvet Blossoms: A Holiday Favorite.
Final Thoughts
There’s something so comforting about the soft crumb and gentle sweetness of Cannoli Cookies. They remind me of family gatherings — laughter, music, and the scent of orange zest in the air. So bake a batch, share them with neighbors, or wrap them as gifts.
You’ll bring a little Italian Christmas spirit to every plate.
Find more cookie inspiration and share your holiday creations on Pinterest or join the fun on Facebook.