Cannoli Cookies
These Cannoli Cookies bring together the creamy flavor of ricotta, mini chocolate chips, and a sweet chocolate drizzle in a soft, tender cookie. They’re inspired by the familiar flavors of cannoli, with an easy-to-bake cookie dough that doesn’t require frying or pastry shells.
Drain the ricotta before mixing the dough so the cookies bake up soft without becoming too wet. After baking, let them cool completely, then finish with melted chocolate and a light dusting of powdered sugar. They’re a lovely addition to a holiday cookie tray, dessert table, or afternoon coffee break.
Prep Time: 25 minutes
Chill Time: 30 minutes
Cook Time: 12–14 minutes per batch
Total Time: About 1 hour 15 minutes
Servings: About 24 cookies
Why You’ll Love This Recipe
- Ricotta gives the cookies a soft, tender texture.
- Mini chocolate chips add chocolate throughout each bite.
- A drizzle of melted chocolate makes them look special without complicated decorating.
- The dough can be prepared ahead and chilled before baking.
- They’re easy to share at holidays, parties, or family gatherings.
- The cookies stay soft after baking and pair well with coffee or tea.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole-milk ricotta cheese, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips, for drizzling
- ½ cup powdered sugar, for dusting
How to Make Cannoli Cookies
Step 1: Drain the Ricotta
Place the ricotta in a fine-mesh strainer lined with cheesecloth or a paper towel. Set it over a bowl and let it drain for about 30 minutes.
This step removes extra moisture, which helps the dough hold its shape and keeps the cookies from becoming too soft or cakey. If the ricotta still looks very wet, let it drain a little longer.
Step 2: Prepare the Baking Sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using parchment helps prevent sticking and makes it easier to move the cookies after baking. Set the baking sheets aside while you mix the dough.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl as needed.
Creaming the butter and sugar well helps create a tender cookie texture. The butter should be soft enough to press with a finger but not melted.
Step 4: Add the Egg and Vanilla
Beat in the egg and vanilla extract until smooth. Add the drained ricotta and mix just until it is combined with the butter mixture.
The batter may look a little soft at this point. That’s normal; the flour will give the dough more structure.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the ricotta mixture in two additions, mixing on low speed or stirring by hand until a soft dough forms.
Stop mixing as soon as the flour disappears. Overmixing can make the cookies dense.
Step 6: Fold in the Chocolate Chips
Use a spatula to fold the mini chocolate chips into the dough until they’re evenly distributed. Cover the bowl and refrigerate the dough for 30 minutes.
Chilling firms the dough, making it easier to scoop and helping the cookies spread less in the oven.
Step 7: Shape the Cookies
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each portion. Gently press down on each mound just enough to slightly flatten it.
For more uniform cookies, use a small cookie scoop. If the dough sticks to the scoop, lightly dampen the scoop or chill the dough for a few additional minutes.
Step 8: Bake the Cookies
Bake for 12–14 minutes, until the edges are lightly golden and the centers look set. The tops should remain fairly pale, so don’t wait for the cookies to turn deeply brown.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Allow them to cool completely before decorating.
Step 9: Drizzle with Chocolate
Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until the chocolate is smooth. Avoid heating it for too long at once, since chocolate can scorch.
Drizzle the melted chocolate over the cooled cookies using a spoon or a small zip-top bag with one corner snipped off.
Step 10: Add the Powdered Sugar
Once the chocolate drizzle has set, dust the cookies lightly with powdered sugar. Serve them at room temperature, or refrigerate them if you’re storing them for later.
Tips for the Best Cannoli Cookies
- Drain the ricotta well. Extra moisture can make the dough loose and affect the cookie texture.
- Use softened—not melted—butter so it creams properly with the sugar.
- Bring the egg to room temperature so it combines more evenly with the other ingredients.
- Chill the dough before scooping. If it still feels very soft, refrigerate it for another 10–15 minutes.
- Mix the flour in just until combined to help keep the cookies tender.
- Leave room between the dough portions because they spread slightly as they bake.
- Let the cookies cool fully before adding the chocolate drizzle, or the chocolate may melt into the surface.
- Add the powdered sugar after the chocolate drizzle sets so it stays visible.
Easy Variations
Add Orange Zest
For a bright, citrusy note, fold 1 teaspoon finely grated orange zest into the dough with the vanilla. Orange pairs nicely with ricotta and chocolate.
Add Cinnamon
Whisk ¼ teaspoon ground cinnamon into the dry ingredients for a warm, bakery-style flavor.
Use Chopped Chocolate
Replace the mini chocolate chips with finely chopped semi-sweet or dark chocolate. Smaller pieces distribute more evenly, while larger pieces create pockets of melted chocolate.
Make Them Nutty
Fold in ¼ cup finely chopped pistachios or almonds along with the chocolate chips. Keep the pieces small so the cookies hold together well.
Skip the Chocolate Drizzle
For a simpler finish, leave off the melted chocolate and dust the cooled cookies with powdered sugar. You can also drizzle them with melted white chocolate instead.
Make-Ahead and Storage
You can prepare the dough up to 1 day ahead. Cover the bowl tightly and refrigerate it until you’re ready to bake. If the dough is very firm after chilling, let it stand at room temperature for a few minutes before scooping.
Store baked cookies in an airtight container in the refrigerator for up to 4 days because they contain ricotta. Let them sit at room temperature briefly before serving for a softer texture.
To freeze, place cooled and undecorated cookies in a freezer-safe container, with parchment between layers, for up to 2 months. Thaw them in the refrigerator, then add the chocolate drizzle and powdered sugar. You can also freeze the scooped dough portions and bake them from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Do I need to drain the ricotta?
Yes. Ricotta can contain extra liquid, and draining it helps the dough stay thick enough to scoop. It also helps the cookies bake with a soft but not overly wet texture.
Why is my dough sticky?
Ricotta moisture varies between brands, and the dough may feel soft before chilling. Drain the ricotta thoroughly and refrigerate the dough for 30 minutes. If it remains unusually sticky, mix in flour 1 tablespoon at a time, just until it’s manageable.
How do I know when the cookies are done?
Look for lightly golden edges and centers that appear set. The tops will stay pale, so color on top alone isn’t a reliable sign.
Can I use part-skim ricotta?
Yes. Whole-milk ricotta gives the cookies a richer flavor, but part-skim ricotta can work. Drain it well before adding it to the dough.
Do these cookies need to be refrigerated?
Yes. Store them in an airtight container in the refrigerator because the dough contains ricotta. They’re best served after sitting at room temperature for a few minutes.
Can I make the cookies smaller or larger?
Yes. Smaller cookies will bake faster, while larger cookies may need a few extra minutes. Keep the dough portions close in size so they bake evenly, and check them near the end of the suggested baking time.
Final Thoughts
These Cannoli Cookies have soft ricotta centers, mini chocolate chips, and a simple chocolate drizzle. Drain the ricotta, chill the dough, and bake the cookies just until their edges turn lightly golden. Finish with powdered sugar for a sweet, easy-to-share treat inspired by classic cannoli flavors.
