Easy Cannoli Cookies Recipe with Ricotta and Chocolate Chips

I’ve always had a soft spot for anything inspired by a classic cannoli, so these cookies were an instant win in my kitchen. They’ve got all the cozy flavors I love, but in a quick, no-fuss cookie that I can whip together on a busy afternoon. The ricotta keeps them soft and tender, the cinnamon adds a warm little hint of spice, and of course the chocolate chips make every bite feel a bit indulgent. If you’re a fan of that creamy cannoli flavor, you’re going to be just as obsessed as I am.

I started making these for holiday cookie trays, but honestly they’ve turned into an all-year favorite. They’re the kind of cookie that feels special without needing any complicated steps or fancy equipment. A simple mix, a quick bake, and they’re ready to enjoy. I love how the ricotta melts right into the dough, giving the cookies that soft, almost cake-like texture that pairs perfectly with the little bursts of chocolate. And if you toss in pistachios, it really does take them to the next level.

One of the best things about these cookies is how versatile they are. I can dress them up with pistachios and a generous dusting of powdered sugar when I’m feeling fancy, or keep them simple when I just need something sweet in a pinch. They’re perfect for gifting, sharing, or sneaking with a cup of coffee when the house finally gets quiet. If you’ve got ricotta sitting in the fridge, you’ve already got a pretty good excuse to bake a batch.

Ingredients

• 1 1/2 cups all-purpose flour: This gives the cookies their soft, sturdy structure.

• 1 tsp baking powder: Helps the dough rise just enough for that light, tender texture.

• 1/2 tsp ground cinnamon: Adds a warm hint of spice that echoes classic cannoli flavor.

• 1/4 tsp salt: A tiny bit of salt balances the sweetness perfectly.

• 1/2 cup unsalted butter, softened: Softened butter keeps the cookies rich, buttery, and easy to mix.

• 3/4 cup granulated sugar: Sweetens the dough and helps create those lightly golden edges.

• 1 large egg: The egg brings everything together and adds just the right amount of moisture.

• 1 tsp vanilla extract: A splash of vanilla rounds out all the warm, cozy flavors.

• 1/2 cup ricotta cheese, drained: Ricotta gives the cookies their signature softness and a hint of creamy richness.

• 1/4 cup mini chocolate chips: These add little bursts of sweetness in every bite.

• 1/4 cup chopped pistachios (optional): A crunchy, colorful addition if you want that true cannoli vibe.

• Powdered sugar, for dusting: A light dusting on top makes them look extra pretty and bakery-worthy.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.

3. In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes.

4. Mix in the egg and vanilla extract until fully combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Stir in the ricotta cheese, chocolate chips, and pistachios if you’re adding them.

7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving about 2 inches between each.

8. Bake for 10–12 minutes or until the edges turn golden brown.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. Dust with powdered sugar before serving.

Tips & Tricks for the Perfect Cannoli Cookies

• Drain the ricotta well: Removing excess moisture keeps the cookies soft without making the dough too wet.
• Use softened butter: Soft butter blends smoothly with the sugar and helps create that light, fluffy texture.
• Don’t overmix the dough: Mix just until combined so the cookies stay tender instead of dense.
• Chill the dough if it feels sticky: A quick 15–20 minutes in the fridge makes it easier to scoop and helps the cookies hold their shape.
• Keep the cookie size consistent: Even scoops ensure everything bakes evenly and finishes at the same time.
• Add pistachios for extra crunch: They bring that classic cannoli feel and a nice pop of color too.
• Let the cookies cool before dusting: Powdered sugar settles beautifully on fully cooled cookies without melting in.

Serving

• Serve with a light dusting of powdered sugar: It gives them that classic cannoli look and a sweet finishing touch.
• Pair with coffee or espresso: These cookies are especially delicious alongside a warm cup of your favorite brew.
• Enjoy them slightly warm or fully cooled: They’re soft and flavorful either way, so serve them however you like best.
• Add a festive touch for holidays: A sprinkle of pistachios or a little extra cinnamon makes them perfect for celebrations.
• Set them out on a cookie tray: Their soft texture and pretty appearance make them a great addition to any dessert spread.

Storing

• Store in an airtight container: This keeps the cookies soft and prevents them from drying out.
• Keep them at room temperature for 3–4 days: They stay fresh and tender without needing refrigeration.
• Refrigerate for longer storage: If you want them to last up to a week, pop them in the fridge and let them come to room temp before serving.
• Freeze for up to 2 months: Place the cookies in a freezer-safe container or bag and thaw whenever you need a quick treat.
• Dust with powdered sugar just before serving: If freezing or refrigerating, add the powdered sugar after thawing so it stays fresh and pretty.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, part-skim works just fine. The cookies may be slightly less rich, but the texture will still be soft and tender.

Do I need to drain the ricotta?

Yes, draining is important. Too much moisture can make the dough sticky and cause the cookies to spread more than you want.

Can I leave out the pistachios?

Absolutely. They’re optional and the cookies are still delicious with just the chocolate chips.

Can I add other mix-ins?

You can. Mini chocolate chips, chopped nuts, or even a little orange zest all work nicely with the cannoli flavors.

Why did my cookies spread too much?

The dough may have been too warm or too wet. Try chilling the dough for 15–20 minutes before baking to help them keep their shape.

Can I make the dough ahead of time?

Yes, you can store the dough in the fridge for up to 24 hours. Just let it soften a bit before scooping.

How do I know when the cookies are done?

They’re ready when the edges are lightly golden and the centers look set. They’ll continue to firm up as they cool.

Can I freeze the baked cookies?

Yes, they freeze very well. Just thaw them at room temperature and dust with powdered sugar before serving.