Cannoli Cookies Recipe

I absolutely love this Cannoli Cookies Recipe because it perfectly captures the rich, creamy filling of a classic cannoli but in a delightful cookie form. It’s like having all the joy of that iconic Italian dessert with a unique twist that’s easier to share and super fun to make. Whenever I serve these, friends and family can’t stop asking for the recipe — and you’ll find that they’re just as tasty as they are pretty to look at!

This recipe works wonderfully for special occasions or just a cozy afternoon treat with a cup of coffee. I discovered this trick when I wanted to bring the flavors of my favorite pastry into cookie form — and it exceeded all my expectations. If you’re searching for that perfect balance of crunchy, creamy, and sweet, you’re going to want to bookmark this Cannoli Cookies Recipe for sure.

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Ingredients You’ll Need

The ingredients for this Cannoli Cookies Recipe work together to create a dough that’s buttery and tender, paired with a luscious ricotta filling that’s silky and lightly sweet. Keep an eye out for good-quality ricotta and unsalted butter, as they really elevate the final flavor.

• All-purpose flour: The base for your cookie dough, providing just the right structure without being tough.
• Baking powder: Adds a gentle lift so your cookies bake up nicely with a tender crumb.
• Salt: Enhances all the flavors, balancing sweetness.
• Unsalted butter: Use room temperature for easy mixing and rich flavor; key for both dough and filling.
• Sugar: Sweetens the dough perfectly without overpowering.
• Eggs: Help bind everything together and give moisture to the dough.
• Vanilla extract: Adds depth and warmth in both dough and buttercream.
• Confectioner’s sugar: Essential for making the smooth, sweet ricotta buttercream.
• Ground cinnamon: Gives the filling a subtle warmth and spice that hints at traditional cannoli flavors.
• Cornstarch: Helps thicken the ricotta buttercream and keep it stable when piping.
• Ricotta cheese: The star of the filling — creamy, fresh, and beautifully mild.
• Milk chocolate chips: Melted for a smooth, glossy chocolate layer that adds richness.
• Mini chocolate chips: Used to top the cookies, adding texture and a burst of chocolate with every bite.
• Confectioner’s sugar (for dusting): A light dusting adds the perfect finishing touch and a hint of sweetness.

Variations

I love to play around with this Cannoli Cookies Recipe depending on the season or my mood. Whether it’s adding a little orange zest to the filling or swapping out the chocolate chips for chopped pistachios, you can easily make this recipe your own.

• Orange or Lemon Zest: Adding zest to the ricotta buttercream gives a fresh citrus twist that brightens up the whole cookie — I tried this last holiday season and everyone loved the brightness it added!
• Nutty Toppings: Chopped pistachios or almonds sprinkled on top give a lovely crunch and nutty contrast to the creamy filling.
• Chocolate Variations: Swap the milk chocolate chips for dark or white chocolate for a different flavor profile.
• Gluten-Free Version: Use a gluten-free all-purpose blend to make these cookies suitable for gluten-sensitive friends without sacrificing texture.

How to Make Cannoli Cookies Recipe

Step 1: Prepare Your Workspace and Dry Ingredients

First things first, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking. Next, whisk together your flour, baking powder, and salt in a medium bowl — this gives you a perfectly combined dry mixture that will blend super smoothly with the wet ingredients later.

Step 2: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and sugar together for about 2 minutes until it’s light and fluffy — this step is where your cookies get their tender, buttery texture. Don’t rush this part! Scrape down the bowl sides once or twice to make sure everything mixes evenly.

Step 3: Add Eggs and Vanilla

Next, add your eggs one at a time along with the vanilla extract. Beat until well combined and smooth. Using room temperature eggs helps the mixture emulsify, so if you forget to take them out early, a quick warm water bath can do the trick.

Step 4: Mix In Dry Ingredients and Form Dough

Slowly add the dry ingredients into the wet mixture and mix just until combined. You’ll notice the dough is a bit sticky — this is perfect! Don’t overmix or the cookies could become tough. Once combined, scoop out the dough in 4-tablespoon-sized balls, placing them about 2 inches apart on your baking sheets. Gently flatten each ball with the palm of your hand for even baking.

Step 5: Bake and Cool

Bake for about 12 minutes or until the edges turn a lovely light golden brown. Be careful not to overbake—since they’re soft cookies, they firm up as they cool. Transfer them to a wire rack and let them fully cool before decorating.

Step 6: Make the Ricotta Buttercream Filling

While the cookies cool, whip up that luscious ricotta buttercream. Cream the butter until smooth, then gradually add confectioner’s sugar, cinnamon, and cornstarch. Slowly mix in the ricotta to thin the mixture and keep it smooth. Once everything is combined, turn up the mixer speed and whip until the filling is creamy and fluffy. Stir in vanilla extract and pop it in the fridge until you’re ready to decorate.

Step 7: Decorate the Cookies

To decorate, spoon 1-2 teaspoons of melted milk chocolate onto each cooled cookie, spreading it gently without covering the edges to mimic the cannoli shell’s look. Using a piping bag fitted with a star tip, pipe a generous dollop of the ricotta buttercream right on top of the chocolate. Finish by sprinkling mini chocolate chips and a light dusting of confectioner’s sugar. These finishing touches make the cookies look professionally done, but they’re seriously easy to replicate.

How to Serve Cannoli Cookies Recipe

Garnishes

I typically go with the mini chocolate chips and a dusting of confectioner’s sugar because they add that final touch of elegance and slight crunch. Sometimes, I like to sprinkle a little crushed pistachio for a pop of color and a subtle nutty flavor — it reminds me of traditional cannoli toppings and adds a lovely texture contrast.

Side Dishes

These cookies pair wonderfully with a freshly brewed espresso or a cup of rich hot chocolate. For parties, I love serving them alongside fresh berries or a light citrus salad to cut through the richness.

Creative Ways to Present

One fun way I’ve presented these was on a dessert platter lined with parchment and sprinkled with cocoa powder and chopped pistachios, creating a festive, rustic look. For special occasions, piping the ricotta buttercream in pretty rosettes or spreading the melted chocolate into fun shapes before chilling adds a decorative touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

You can store leftover cannoli cookies in an airtight container in the refrigerator for up to 3 days. Because of the ricotta buttercream, refrigeration keeps them fresh and prevents any sogginess. I usually place layers of parchment paper between them to avoid smushing the cream filling.

Freezing

If you want to freeze these cookies, I recommend freezing the plain cookie shells before decorating. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Then, thaw completely and add the ricotta buttercream and chocolate as fresh as possible – this keeps the textures and flavors spot on.

Reheating

Because these are delicate, I don’t actually recommend reheating them, especially with the ricotta buttercream. Instead, let refrigerated cookies sit at room temperature for 15–20 minutes before serving to soften the filling and bring out all the flavors beautifully.

FAQs

Final Thoughts

This Cannoli Cookies Recipe is one of those gems I keep returning to because it so beautifully balances creamy, chocolatey, and buttery flavors all in one bite-sized treat. I hope you give it a try — it’s such a fun and rewarding bake that will have everyone thinking you spent hours in the kitchen, when really it’s surprisingly simple. Trust me, once you make these, they’ll become a fast favorite in your cookie rotation, just like they did in mine!

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