Cannoli Cookies Recipe

I absolutely love this Cannoli Cookies Recipe because it brings the classic flavors of a traditional Italian cannoli into a cookie that’s easy to bake and even easier to devour. You don’t have to worry about deep-frying shells or managing crazy fillings—this recipe captures that creamy ricotta goodness and crispy exterior in a sweet, buttery cookie form that just melts in your mouth.

When I first tried this recipe, I was amazed by how quick it came together and how it instantly became a favorite for gatherings or afternoon treats. If you’re looking for a dessert that feels special but isn’t fussy, you’ll find that making these cannoli cookies is an absolute joy—and your family and friends will go crazy for them!

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Ingredients You’ll Need

The ingredients in this Cannoli Cookies Recipe come together to create that perfect balance of crunchy cookie base and creamy ricotta filling. I always recommend using good-quality ricotta and fresh vanilla extract to really boost the flavor.

• All-purpose flour: This forms the sturdy base of the cookie; make sure it’s fresh for best texture.
• Baking powder: Gives the cookies just a little lift so they’re light, not dense.
• Salt: Enhances the sweetness and balances the flavors beautifully.
• Unsalted butter: Use softened butter for easier creaming and a tender crumb.
• Sugar: Regular granulated sugar adds sweetness and helps with browning.
• Eggs: Room temperature eggs help bind everything and give the cookie body.
• Vanilla extract: Pure vanilla makes a noticeable difference in flavor depth.
• Confectioner’s sugar: Used in the ricotta buttercream for that silky smooth texture.
• Ground cinnamon: Adds a subtle warm spice to the buttercream for extra flavor complexity.
• Cornstarch: Helps stabilize the buttercream and keep it fluffy.
• Ricotta: The star of the spread, creamy and slightly tangy—choose whole milk ricotta for best richness.
• Milk chocolate chips: Melted for the base chocolate layer on the cookies.
• Mini chocolate chips: For garnish and added texture on top of the buttercream.

Variations

I love swapping a few things in this Cannoli Cookies Recipe depending on the season or vibe I’m going for—you can definitely make it your own. Don’t hesitate to play around with flavors and decorations to keep it fresh and fun!

• Chocolate Ricotta Buttercream: Once, I added melted dark chocolate into the ricotta filling, and it took the cookies to the next level of decadence.
• Almond Extract Replacement: Swapping out vanilla for almond extract gives a lovely hint of nuttiness that’s fantastic around the holidays.
• Gluten-Free Version: Using a 1:1 gluten-free flour blend works well if you need to keep it gluten-free without sacrificing texture.
• Nutty Toppings: Chopped pistachios or toasted coconut flakes can be a fun alternative to chocolate chips on top.

How to Make Cannoli Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining two cookie sheets with parchment paper—trust me, parchment makes cleanup so much easier. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed and the cookies bake perfectly.

Step 2: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and sugar for about 2 minutes until light and fluffy. I love this step because it really sets the base for a tender cookie. Make sure to scrape down the bowl edges so everything gets properly mixed.

Step 3: Add Eggs and Vanilla

Pop in the eggs one at a time along with the vanilla extract, mixing just until combined. Don’t overbeat here—just a gentle mix keeps the dough from becoming tough. This helps build flavor and texture in the finished cookie.

Step 4: Incorporate Dry Ingredients and Form Dough

Slowly add the dry flour mixture to the wet ingredients and mix until you get a soft, slightly sticky dough. Here’s the trick: don’t panic if the dough feels a bit tacky, that’s how it should be to keep your cookies tender and moist.

Step 5: Shape and Bake the Cookies

Using about 4 tablespoons of dough per cookie, roll them into balls and place them about 2 inches apart on your cookie sheet. Gently flatten each with the palm of your hand—this helps them bake evenly with a slight crisp edge. Bake for 12 minutes until the edges are just starting to turn golden. The smell at this point is irresistible!

Step 6: Make the Ricotta Buttercream

While the cookies cool, whip up the ricotta buttercream. Beat the butter until smooth, then gradually add confectioner’s sugar, cinnamon, and cornstarch on low speed. Mix in the ricotta slowly until it loosens into a creamy frosting. When the texture is smooth and fluffy, add vanilla and chill until you’re ready to decorate.

Step 7: Decorate Like a Pro

Spoon melted milk chocolate onto each cooled cookie, spreading it out but leaving a small border untouched—this creates a neat edge. Pipe a generous dollop of ricotta buttercream on top, then sprinkle mini chocolate chips and a dusting of confectioner’s sugar for that classic cannoli look and taste. Enjoy immediately or store for later!

How to Serve Cannoli Cookies Recipe

Garnishes

I love topping these cookies with mini chocolate chips because they add the perfect little crunch and extra chocolate pop. A final dusting of confectioner’s sugar not only looks pretty but adds a subtle sweetness that complements the ricotta buttercream beautifully.

Side Dishes

Serve these with a bold espresso or a cup of hearty black tea—both cut through the richness and elevate the dessert experience. In summer, they pair wonderfully with fresh berries or a citrus sorbet to keep things fresh and light.

Creative Ways to Present

For dinner parties, I like to arrange the cookies on a tiered dessert stand with some edible flowers or fresh mint for color. You can also sandwich buttercream between two cookies to make cookie “cannoli” sandwiches for a fun twist that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container in the refrigerator for up to 3 days. I learned that keeping the buttercream chilled maintains the taste and texture best, so bring them to room temp for about 20 minutes before serving for the perfect bite.

Freezing

You can freeze unfilled cookies baked from this Cannoli Cookies Recipe—in fact, freezing dough balls before baking works great too. After frosting, the buttercream doesn’t freeze well, so I recommend decorating freshly after thawing the cookies.

Reheating

If you want to refresh refrigerated cookies, I pop them in a 300°F oven for about 5 minutes to warm them slightly without melting the buttercream. This little trick revives their fresh-baked vibe instantly.

FAQs

Final Thoughts

This Cannoli Cookies Recipe really holds a special place in my heart because it’s that perfect blend of tradition and ease. It’s the kind of treat I want to share with friends on a lazy Sunday afternoon or serve at a festive gathering to impress without stress. I hope you give it a try—it’s so rewarding to bite into a cookie that tastes like a little slice of Italy, made right in your kitchen!

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