Hey friend, if you’re looking for a cookie that’s both nostalgic and fresh, this Cannoli Cookies Recipe is an absolute must-try. These cookies have that classic cannoli flavor we all love, but with a twist — they’re soft, buttery, and filled with a luscious ricotta buttercream that’s just dreamy. I love this recipe because it’s a cozy, approachable way to bring an Italian dessert favorite into cookie form, perfect for sharing at any gathering or just indulging at home.
When I first tried this Cannoli Cookies Recipe, I was amazed at how well the flavors blended — the subtle cinnamon in the buttercream adds a warm depth, while the chocolate coating and mini chips give just the right amount of crunch. You’ll find that these cookies work beautifully for holiday parties, afternoon tea, or even a fun weekend baking project. Give it a shot, and I’m pretty sure your family will go crazy for them, just like mine does!
Why You’ll Love This Recipe
- Authentic Flavor: Captures the essence of traditional cannoli in a cookie form that’s easy and fun to make.
- Simple Ingredients: Uses pantry staples and minimal fancy items, so you can whip these up anytime.
- Soft Texture: Unlike crisp cookies, they’re tender with creamy ricotta filling, perfect for anyone craving that melt-in-your-mouth sensation.
- Versatile for Any Occasion: Ideal for holidays, parties, or casual coffee breaks — everyone will be asking for seconds.
Ingredients You’ll Need
The beauty of this Cannoli Cookies Recipe is in the balance of its ingredients. The rich butter combines with simple flour and sugar to form the foundations of these soft cookies, while the ricotta buttercream filling adds that signature creamy touch. Here are some tips on the key ingredients you’ll definitely want to get right.
- All-purpose flour: Provides the perfect structure without making the cookies too dense; make sure to measure properly for the best texture.
- Baking powder: Helps the cookies rise just enough to be soft and tender.
- Unsalted butter: Softened butter makes for a creamier dough and smoother buttercream.
- Sugar: Classic granulated sugar in the dough and confectioner’s sugar in the buttercream enhance sweetness without overpowering.
- Eggs: Room temperature eggs blend more easily and ensure even texture.
- Vanilla extract: Adds warmth and depth to both cookie dough and buttercream.
- Ricotta cheese: The star ingredient in the buttercream, offering that authentic cannoli creaminess—opt for whole milk ricotta for best results.
- Cinnamon: Just a pinch in the buttercream to add subtle warmth and a hint of spice.
- Cornstarch: Helps stabilize the buttercream and gives it a perfect, smooth texture.
- Milk chocolate chips: Melted to coat the cookies for a rich chocolate layer.
- Mini chocolate chips: Sprinkle on top for fun texture and extra chocolatey goodness.
- Confectioner’s sugar: For that final pretty dusting and added sweetness.
Variations
I love customizing this Cannoli Cookies Recipe depending on the occasion or my mood. It’s easy to tweak the filling or toppings to suit dietary needs or flavor preferences, so definitely feel free to play around with what you have on hand. Here are a few ways I’ve switched it up over the years.
- Ricotta & Mascarpone Mix: Sometimes I swap half the ricotta with mascarpone for an even richer, silkier buttercream — the texture is out of this world!
- Chocolate Buttercream: For chocolate lovers, mixing cocoa powder into the buttercream is a delicious spin that pairs perfectly with the chocolate coating.
- Gluten-Free: Using a gluten-free all-purpose flour blend works well; just be sure to check the blend includes xanthan gum for structure.
- Lemon Zest Addition: Adding fresh lemon zest to the dough or filling gives a fresh, bright note that livens up the classic flavors.
How to Make Cannoli Cookies Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this keeps your cookies from sticking and makes clean-up a breeze. While the oven warms up, whisk together the flour, baking powder, and salt in a medium bowl. This dry mix is your cookie’s base, so get it ready before moving on to the wet ingredients.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream your softened butter and sugar for about two minutes until light and fluffy. This step adds air into the dough, making the cookies tender. Don’t skip scraping down the sides of the bowl halfway through — I learned that failing to do this can leave you with unevenly mixed dough. Next, mix in your eggs and vanilla extract until everything blends smoothly.
Step 3: Combine Wet and Dry Ingredients
Slowly pour the flour mixture into your wet ingredients while mixing. You’ll notice the dough is a little sticky and soft — this is perfect for the texture you want in these cookies. Resist the urge to add extra flour, which can make cookies tough. Use a cookie scoop or spoon to portion out dough balls around 4 tablespoons each, and space them about 2 inches apart on your prepared sheets.
Step 4: Bake the Cookies
Bake for about 12 minutes or until the edges just start to turn golden. You want them lightly baked, not crisp. Overbaking dries out the softness that makes this Cannoli Cookies Recipe so special. Once done, cool the cookies on wire racks completely before moving on to decoration — otherwise, the buttercream won’t hold well.
Step 5: Make the Ricotta Buttercream Filling
To make the ricotta buttercream, beat softened butter until smooth. Gradually add the confectioner’s sugar, cinnamon, and cornstarch on low speed. Then slowly mix in the ricotta until it thins and becomes easier to whip. Once smooth, increase your mixer speed and beat until creamy and fluffy. Add vanilla extract, then pop this in the fridge while you prepare the chocolate coating — chilling helps the buttercream hold its shape when piping.
Step 6: Decorate Your Cookies
Spoon a teaspoon or two of melted milk chocolate onto each cooled cookie and spread it thin, leaving a small border of cookie showing. Using a piping bag fitted with a star tip, pipe a generous dollop of ricotta buttercream on top of the chocolate. Sprinkle with mini chocolate chips and dust lightly with confectioner’s sugar for that final elegant touch. Let them set a bit so the chocolate firms up, then enjoy!
Pro Tips for Making Cannoli Cookies Recipe
- Room Temperature Ingredients: Always use softened butter and room-temp eggs to ensure your dough mixes evenly and your cookies bake perfectly tender.
- Chill the Buttercream: Placing your ricotta buttercream in the fridge before decorating helps it pipe smoother lines and keeps the shape better on the cookies.
- Don’t Overbake: Watch your cookies closely — pulling them out just as edges turn golden keeps the center soft and chewy.
- Use Parchment Paper: Prevents sticking and helps the bottoms of your cookies bake evenly without burning.
How to Serve Cannoli Cookies Recipe
Garnishes
I’m a sucker for the classic combination of chocolate and confectioner’s sugar on top — it gives the cookies that picture-perfect look. Sometimes I’ll throw on crushed pistachios or a small sprinkle of citrus zest for a bit of color and extra flavor. The mini chocolate chips add a fun bite, but if you’re feeling fancy, even a dusting of edible gold dust or a few candied orange peels can work wonders.
Side Dishes
These cookies pair beautifully with a cup of strong espresso or a creamy cappuccino — it’s like bringing a little Italian café vibe into your home. For a full dessert spread, I love serving them alongside fresh berries or a simple citrus sorbet to cut through the richness of the buttercream.
Creative Ways to Present
For special occasions, I like arranging Cannoli Cookies Recipe on a decorative platter dusted with powdered sugar and scattered with fresh mint leaves. You can also stack them in small towers or present each cookie in individual mini cupcake liners for a party-ready presentation that feels extra thoughtful and pretty.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover cookies in an airtight container in the fridge because of the ricotta buttercream. They stay fresh this way for up to 4 days but try to enjoy them sooner for the best flavor and texture. Just make sure to bring them to room temperature before serving, or they can taste a bit chilled and firm.
Freezing
I’ve had good luck freezing the baked and cooled cookie shells separately in a sealed bag. When I want cookies, I just thaw them, make the buttercream fresh, and decorate. Because the ricotta buttercream doesn’t freeze well, it’s best to pipe only when ready to serve.
Reheating
If you want to slightly warm your Cannoli Cookies Recipe, take care not to melt the buttercream. I gently microwave them for about 5 seconds or so to take the chill off, but mostly I prefer enjoying them cool or at room temperature to savor the creamy flavors.
FAQs
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Can I use store-bought ricotta for the buttercream?
Absolutely! Just make sure to drain any excess liquid from your ricotta by placing it in a fine mesh strainer or cheesecloth for about 30 minutes beforehand — this prevents the buttercream from becoming too runny and keeps the texture just right.
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How do I prevent the cookies from spreading too much?
Using properly chilled dough helps control spreading, but since this recipe is designed for a softer, slightly sticky dough, just be sure to space the dough balls about 2 inches apart and avoid over-mixing. Also, using parchment paper or silicone mats encourages even baking without sticking.
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Can I make these cookies dairy-free?
While I haven’t personally tested a dairy-free version, you might try substituting dairy-free butter and a plant-based ricotta or cream cheese alternative in the buttercream. Keep in mind the texture and flavor may vary, so adjust sweetness and consistency as you go.
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What’s the best way to pipe the buttercream filling?
I recommend using a piping bag with a star tip for a pretty swirl effect, but a simple round tip or even a zip-top bag with a snipped corner works fine in a pinch. Just chill the buttercream first so it holds its shape nicely while piping.
Final Thoughts
This Cannoli Cookies Recipe is truly one of my favorites to make when I want something that’s both comforting and a bit special. It brings together the best of two worlds — the familiar cookie and that iconic Italian creamy filling — in a way that’s surprisingly easy to pull off. I hope you’ll give this recipe a try soon and enjoy the smiles it brings around your kitchen table, whether it’s for a celebration or just because you deserve a little sweet treat.
Print
Cannoli Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these Cannoli Cookies, a soft and tender treat inspired by the classic Italian dessert. Featuring a buttery, lightly spiced cookie base topped with a luscious ricotta buttercream, melted milk chocolate, and mini chocolate chips, these cookies are perfect for any occasion. The combination of creamy ricotta and sweet cinnamon buttercream brings the authentic cannoli flavors into a delightful cookie form.
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
Ricotta Buttercream
- 1/2 cup unsalted butter, softened
- 4 1/2 cups confectioner’s sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp cornstarch
- 3/4 cups ricotta cheese
- 1/2 tsp vanilla extract
Decorating
- 1/3 cup milk chocolate chips, melted
- 1/4 cup mini chocolate chips
- 1/4 cup confectioner’s sugar, for dusting
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt for balanced flavor.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and sugar for about 2 minutes until light and fluffy. Scrape down the sides to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and mix until fully combined, incorporating air for a light texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until a soft, slightly sticky dough forms. Avoid overmixing to keep cookies tender.
- Shape Cookies: Scoop approximately 4 tablespoons of dough per cookie, rolling into balls. Place the dough balls about 2 inches apart on the prepared cookie sheets. Gently flatten each ball slightly with the palm of your hand for even baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges turn lightly golden brown.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before decorating, ensuring the buttercream won’t melt.
- Make Ricotta Buttercream: In a bowl, cream softened butter with an electric mixer until smooth. Gradually add confectioner’s sugar, ground cinnamon, and cornstarch on low speed. Slowly add ricotta cheese while mixing until the mixture thins and becomes easier to mix. Then increase the mixer speed until the buttercream is smooth and creamy. Stir in vanilla extract. Chill in the refrigerator until ready to use.
- Decorate Cookies: Spoon about 1-2 teaspoons of melted milk chocolate on the surface of each cooled cookie and spread it using the back of a spoon, leaving a small uncoated border around the edges.
- Pipe Buttercream and Garnish: Fill a piping bag fitted with a star tip with ricotta buttercream and pipe a dollop on top of the chocolate-coated area of each cookie. Sprinkle mini chocolate chips over the buttercream, then dust the entire cookie with confectioner’s sugar for a finishing touch.
- Serve and Enjoy: Allow the chocolate and buttercream to set slightly before serving these delightful cannoli-inspired cookies.
Notes
- The dough will be sticky; avoid adding extra flour which can make the cookies tough.
- Ensure cookies are completely cooled before decorating to prevent buttercream melting.
- Use room temperature eggs to achieve better mixing and texture.
- Store cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a nutty variation, consider sprinkling finely chopped pistachios over the buttercream topping.
- If ricotta is too watery, drain it through cheesecloth overnight to achieve the ideal buttercream consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
