Welcome to the world of irresistible cannoli cookies! As someone who's spent countless hours perfecting Italian desserts, I can confidently say that these cannoli cookies will become your new favorite treat. These delightful cookies capture all the magical flavors of traditional Sicilian cannoli in a convenient, bite-sized form that's perfect for any occasion.

What makes these cookies truly special is their authentic taste and incredible versatility. Whether you're hosting a holiday party or simply craving something sweet, these cannoli cookies deliver that perfect combination of crispy shells and creamy ricotta filling that will transport you straight to a charming Italian bakery.

Freshly baked cannoli cookies with ricotta filling, pistachios, and powdered sugar on a white kitchen table.

The Rich Heritage Behind These Irresistible Cannoli Cookies

The story of cannoli cookies begins in the heart of Sicily, where traditional cannoli have been delighting families for centuries. These recipe represent a modern twist on the classic dessert, maintaining all the beloved flavors while offering the convenience of a handheld treat. The beauty of cannoli cookies lies in their ability to capture the essence of ricotta, vanilla, and citrus in every single bite.

What truly sets these cookies apart from ordinary cookies is their authentic Italian heritage and the careful balance of flavors. Unlike regular sugar cookies, cannoli cookies feature that distinctive ricotta cream filling and often include traditional ingredients like mini chocolate chips, pistachios, or orange zest. These elements combine to create cannoli cookies that are both familiar and surprisingly sophisticated.

Jump to:

Ingredients
Instructions
Equipment For Cannoli Cookies
Recipe Variations
Storage
Nonna's Secret Cannoli Cookie Magic
FAQ
Sweet Endings: More Delicious Treats to Try
Related
Pairing

Ingredients

All-purpose flour
Ricotta cheese (whole milk variety)
Unsalted butter
Granulated sugar
Large eggs
Pure vanilla extract
Baking powder
Salt
Orange zest
Mini chocolate chips
Powdered sugar
Heavy cream
Mascarpone cheese
Pistachios (finely chopped)
Lemon zest
Almond extract

See recipe card for quantities.

Instructions

Prepare the Cookie Dough

Cream together butter and granulated sugar until light and fluffy
Beat in eggs one at a time, then add vanilla extract and orange zest
In a separate bowl, whisk together flour, baking powder, and salt
Gradually mix dry ingredients into wet ingredients until just combined
Fold in mini chocolate chips if desired

Shape and Bake

Preheat oven to 350°F and line baking sheets with parchment paper
Roll dough into small balls and place 2 inches apart on prepared sheets
Create small indentations in center of each cookie using your thumb
Bake for 12-15 minutes until edges are lightly golden
Cool completely on wire racks before filling

Create the Filling and Assemble

Whisk together ricotta, mascarpone, powdered sugar, and vanilla until smooth
Add lemon zest and almond extract for authentic cannoli flavor
Pipe or spoon filling into cooled cookie indentations
Garnish with chopped pistachios and mini chocolate chips
Dust lightly with powdered sugar before serving

Equipment For Cannoli Cookies

Stand mixer or electric hand mixer
Large mixing bowls
Measuring cups and spoons
Baking sheets
Parchment paper
Wire cooling racks
Piping bag or small spoon
Fine mesh strainer (for dusting)

Expert Cooking Tips

Use room temperature ingredients for best mixing results
Don't overmix the dough to prevent tough cannoli cookies
Chill dough for 30 minutes if it's too sticky to handle
Make indentations while cookies are still warm for better shape
Strain ricotta overnight to remove excess moisture
Fill cookies just before serving to maintain crispness
Store unfilled cookies and filling separately until ready to serve

Recipe Variations

Chocolate Cannoli Cookies: Add cocoa powder to the cookie dough
Pistachio Cannoli Cookies: Include ground pistachios in both dough and filling
Lemon Cannoli Cookies: Increase lemon zest and add lemon juice to filling
No-Bake Version: Use store-bought cookies as base for quick assembly
Mini Cannoli Cookie Cups: Press dough into mini muffin tins for cup shape
Sandwich Style: Make flat cookies and sandwich filling between two cookies
Seasonal Variations: Add pumpkin spice or peppermint extract for holidays

Storage

Store unfilled cookies in airtight container at room temperature for up to 1 week
Keep ricotta filling refrigerated and use within 3 days
Filled cookies should be consumed within 24 hours for best texture
Freeze unfilled cookies for up to 3 months in freezer-safe containers
Thaw frozen cookies at room temperature before filling
Never freeze filled cookies as filling will become watery

Here's what separates good cannoli cookies from absolutely extraordinary ones: the secret lies in using the highest quality ricotta you can find and draining it properly. Many bakers skip this crucial step, but removing excess moisture from your ricotta creates a filling that's rich, creamy, and won't make your cannoli cookies soggy. I always strain my ricotta through cheesecloth overnight in the refrigerator.

The second secret is in the cookie dough itself; adding a touch of orange zest and a hint of almond extract creates that authentic Sicilian flavor profile that makes these cookies truly special. These small additions transform ordinary cookies into something that tastes like it came straight from a traditional Italian bakery, giving you that perfect balance of flavors that cannoli lovers crave.

FAQ

Do cannoli cookies need to be refrigerated?

Yes, once filled with ricotta cream, cannoli cookies should be refrigerated to maintain food safety and freshness. The ricotta filling contains dairy that can spoil at room temperature, so store filled cannoli cookies in the refrigerator and consume within 24 hours for optimal taste and texture.

Do cannolis from a bakery need to be refrigerated?

Professional bakery cannoli cookies typically need refrigeration after purchase, especially if they contain fresh ricotta filling. Most bakeries recommend consuming cannoli cookies within a day and storing them in the refrigerator to prevent spoilage and maintain the crispy texture of the shells.

What is an interesting fact about cannoli?

Traditional cannoli cookies originated in Sicily during Arab rule, and the original cannoli shells were fried around metal tubes called "canne," which means "reeds" in Italian. This gives cannoli cookies their distinctive tubular shape, and the name literally translates to "little tubes" in Italian cuisine.

How long do cannolis stay crunchy?

Unfilled cannoli cookies can stay crunchy for up to a week when stored properly in an airtight container. However, once filled with ricotta cream, cannoli cookies will begin losing their crispness within 2-4 hours, which is why the best cannoli cookies are always filled just before serving.

Sweet Endings: More Delicious Treats to Try

Now that you've mastered these incredible cannoli cookies, why not expand your baking repertoire with two more irresistible recipes? These treats pair perfectly with your newfound cannoli cookies skills and will give you even more reasons to gather friends and family around the dessert table.

First up is our Best Brown Sugar Chocolate Chip Cookies Recipe, which offers that perfect chewy texture and rich molasses flavor that complements the Italian heritage of your cannoli cookies beautifully. Then there's our Amazing Pumpkin Oatmeal Bars Recipe, perfect for fall gatherings and holiday celebrations. These three recipes together create the ultimate dessert trio that showcases your baking expertise and ensures your cookies have some delicious company on any dessert spread!

From my kitchen, with heart.
Emily Nelson ❤️

Looking for other recipes like this? Try these: