Ingredients
Equipment
Method
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Cream the Butter & Sugars
- Beat together butter, granulated sugar, and powdered sugar for 2–3 minutes, until smooth and creamy.
Step 3: Add Ricotta, Egg & Vanilla
- Mix in the ricotta, egg, and vanilla extract until creamy and well blended.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together:
- flour
- baking powder
- salt
- cinnamon
Step 5: Form the Dough
- Add the dry ingredients into the wet mixture and stir until a soft dough forms.
- Fold in the mini chocolate chips gently with a spatula.
Step 6: Scoop & Bake
- Scoop dough into rounded tablespoons and place on baking sheet.
- Bake 10–13 minutes, until edges are lightly set and centers stay soft (do not overbake).
Step 7: Cool
- Cool on baking sheet for 5 minutes, then transfer to cooling rack.
Notes
🧊 Storage
Store in an airtight container for up to 4 days.
Refrigerate for the softest, cannoli-like texture.
Freeze baked cookies up to 3 months.
🥄 Variations
Lemon Zest Brightness:
Add 1 teaspoon of lemon zest to the dough. Chocolate Dip:
Dip cooled cookies halfway in melted chocolate. Pistachio Finish:
Sprinkle finely chopped pistachios on warm cookies. Holiday Spice:
Add a pinch of nutmeg for a warm bakery depth. Powdered Sugar Dusting:
Light dusting after baking gives a true cannoli look. ❓ 10 FAQs Does the ricotta need to be drained?
Only if it's very wet — lightly blot with a paper towel if needed. Can I use part-skim ricotta?
Yes, but full-fat gives the softest texture. Can I use regular chocolate chips?
Mini chips work best for even distribution. Why are my cookies flat?
Butter may have been too soft — chill dough 10 minutes. Can I freeze the dough?
Yes — scoop into balls and freeze, then bake from frozen. Can I make these gluten-free?
Yes — use a cup-for-cup GF flour blend. Are these very sweet?
No — they have a gentle, balanced sweetness. How do I keep them soft?
Store in an airtight container, never uncovered. Can I add orange zest?
Yes — adds authentic Italian pastry flavor. Are these good for gifting?
Yes — they hold shape and stay soft for days. 🏁 Conclusion These Cannoli Cookies are soft, creamy, sweet, and full of cozy Sicilian flavor. A sprinkle of cinnamon, melt-in-your-mouth ricotta texture, and chocolate chips turn every bite into a warm and delightful treat — no pastry shell needed. Soft. Sweet. Classic Italian charm.
A cookie that feels like home.
Add 1 teaspoon of lemon zest to the dough. Chocolate Dip:
Dip cooled cookies halfway in melted chocolate. Pistachio Finish:
Sprinkle finely chopped pistachios on warm cookies. Holiday Spice:
Add a pinch of nutmeg for a warm bakery depth. Powdered Sugar Dusting:
Light dusting after baking gives a true cannoli look. ❓ 10 FAQs Does the ricotta need to be drained?
Only if it's very wet — lightly blot with a paper towel if needed. Can I use part-skim ricotta?
Yes, but full-fat gives the softest texture. Can I use regular chocolate chips?
Mini chips work best for even distribution. Why are my cookies flat?
Butter may have been too soft — chill dough 10 minutes. Can I freeze the dough?
Yes — scoop into balls and freeze, then bake from frozen. Can I make these gluten-free?
Yes — use a cup-for-cup GF flour blend. Are these very sweet?
No — they have a gentle, balanced sweetness. How do I keep them soft?
Store in an airtight container, never uncovered. Can I add orange zest?
Yes — adds authentic Italian pastry flavor. Are these good for gifting?
Yes — they hold shape and stay soft for days. 🏁 Conclusion These Cannoli Cookies are soft, creamy, sweet, and full of cozy Sicilian flavor. A sprinkle of cinnamon, melt-in-your-mouth ricotta texture, and chocolate chips turn every bite into a warm and delightful treat — no pastry shell needed. Soft. Sweet. Classic Italian charm.
A cookie that feels like home.