Cannoli Cookies: Soft, Cakey, and Full of Italian Holiday Magic

Inspired by Nonna’s December baking—these ricotta cookies are kissed with orange zest, studded with chocolate chips, and dusted with love

Introduction: A Cookie That Feels Like Home

Every December, Nonna’s kitchen transformed into a haven of warmth, laughter, and the unmistakable scent of citrus and chocolate. She didn’t fuss with piping bags or pastry shells. Her magic came from a worn-down box of chocolate bits, a generous scoop of ricotta, and the zest of a fresh orange. Out of the oven came cookies that tasted like Christmas morning—soft, cakey, and impossible to resist.

These Cannoli Cookies are a tribute to that tradition. They’re inspired by the classic Italian cannoli but reimagined as a simple, handheld treat. No frying, no shells—just the creamy, citrusy essence of cannoli filling baked into a pillowy cookie. Whether you’re baking for a holiday tray, gifting to loved ones, or sneaking one warm off the tray (Nonna always knew), these cookies deliver joy in every bite.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Wet Ingredients:

• Whole milk ricotta (1 cup)
  Adds moisture, richness, and a subtle tang. Drain if watery for best texture.
• Unsalted butter (½ cup, softened)
  Creates a tender crumb and balances the ricotta.
• Granulated sugar (¾ cup)
  Sweetens the dough without overpowering the delicate flavors.
• Egg (1 large)
  Binds the dough and adds richness.
• Vanilla extract (1 tsp)
  Adds warmth and depth—essential in Italian baking.
• Fresh orange zest (1 tbsp)
  Brightens the flavor and evokes classic cannoli filling.

Dry Ingredients:

• All-purpose flour (2 cups)
  Provides structure while keeping the cookies soft.
• Baking powder (1½ tsp)
  Helps the cookies rise and stay fluffy.
• Salt (¼ tsp)
  Balances sweetness and enhances flavor.

Mix-Ins:

• Mini chocolate chips (¾ cup)
  Add texture and a hint of indulgence—just like the chocolate-studded cannoli filling.

Optional: Add chopped pistachios, candied orange peel, or a splash of almond extract for variation.

Toppings:

• Powdered sugar (for dusting)
  Adds a snowy finish and a touch of sweetness.
• Melted chocolate (for drizzling)
  Optional but delightful—adds visual flair and extra richness.

Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Microplane or zester
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire rack for cooling

Tip: Chill your dough slightly for neater scoops and less spreading.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.

Tip: Use light-colored baking sheets to prevent over-browning.

Step 2: Cream the Ricotta and Butter

In a large mixing bowl:

• Beat the ricotta and softened butter until smooth and creamy (about 2 minutes).

Add granulated sugar and continue beating until light and fluffy.

Tip: Scrape down the sides of the bowl to ensure even mixing.

Step 3: Add Egg and Flavorings

Mix in the egg, vanilla extract, and fresh orange zest.

Beat until fully incorporated and fragrant.

Optional: Add a splash of orange juice or almond extract for extra depth.

Step 4: Combine Dry Ingredients

In a separate bowl:

• Whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in mini chocolate chips.

Tip: Don’t overmix—stop when the dough is evenly combined.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon:

• Drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.

Bake for 12–14 minutes, or until:

• Edges are set
• Tops are puffed and just beginning to turn golden

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Optional: Chill dough for 20 minutes before baking for thicker cookies.

Step 6: Finish with Love

Once cooled:

• Dust cookies with powdered sugar for a snowy finish.
• Drizzle with melted chocolate for extra indulgence.
• Or enjoy them warm and plain—just like Nonna did.

Presentation Tip: Serve on a vintage platter with orange slices and sprigs of rosemary for a festive touch.

Serving Suggestions

Perfect for:

• Holiday cookie trays
• Afternoon espresso
• Edible gifts
• Cozy December mornings

Pair with:

• Hot cocoa
• Vin santo or sweet dessert wine
• Spiced chai
• Fresh fruit

Yields:

• 24 cookies

Tip: Double the batch for gifting or freezing.

Variations to Try

Want to make them your own? Try these delicious twists:

Lemon Cannoli Cookies

Swap orange zest for lemon zest and add a lemon glaze.

Pistachio Cannoli

Add chopped pistachios and a hint of almond extract.

Berry Cannoli

Fold in dried cranberries or chopped dried cherries.

Vegan Version

Use plant-based ricotta, butter, and egg substitute.

Mini Cannoli Cups

Scoop dough into mini muffin tins and bake as soft cookie bites.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough and refrigerate up to 2 days before baking.
• Refrigerate: Store baked cookies in airtight container for up to 5 days.
• Freeze: Freeze baked cookies for up to 2 months. Thaw and dust or drizzle before serving.

Tip: Layer cookies between parchment paper to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~120
• Protein: ~2g
• Carbohydrates: ~14g
• Fat: ~6g
• Sugar: ~8g
• Sodium: ~80mg
• Fiber: ~0.5g

These cookies are:

• Soft and cakey
• Lightly sweet
• Easy to make
• Perfect for the holidays

Final Thoughts

These Cannoli Cookies are more than just dessert—they’re a celebration of tradition, memory, and the joy of simple baking. Whether you’re honoring Nonna’s legacy or starting a new holiday tradition of your own, these cookies bring warmth to your kitchen and smiles to every table.