Dessert

Cannoli Cookies Recipe

ByMariam Harutyunyan October 27, 2025October 27, 2025

Introduction

Cannoli Cookies capture the delightful flavors of the classic Italian dessert in a soft, chewy cookie form. With hints of orange zest, ricotta cheese, and a mix of chocolate and pistachios, these treats offer a perfect balance of sweet and nutty tastes. They are easy to make and perfect for sharing with friends and family.

A white plate filled with round cookies that have a light cream base mixed with small dark chunks, giving a speckled look. Each cookie is topped with thin, wavy lines of dark chocolate drizzle spread evenly across the surface. The cookies are soft and slightly thick, stacked loosely on the plate in a casual pile. In the background, more cookies rest on a wire cooling rack, also with the same dark chocolate drizzle. Everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour (260 grams)
2 teaspoons baking powder

½ teaspoon salt
½ teaspoon cinnamon

¼ teaspoon nutmeg
1 cup sugar

½ cup butter, room temperature (one stick)
1 teaspoon orange zest
1 cup whole milk ricotta cheese (drained)

1 large egg
½ cup dark chocolate chunks, chopped slightly (or mini chocolate chips)
½ cup shelled pistachios, lightly chopped

2 tablespoons dark chocolate, melted (for drizzling)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
Step 2: In a large bowl, use an electric mixer on medium speed to mix the sugar, butter, and orange zest until light and fluffy, about 2 minutes. Then, mix in the ricotta and egg until combined.

Step 3: Add the flour mixture to the wet ingredients and mix until just combined. Fold in the chopped chocolate and pistachios.
Step 4: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least one hour or up to 24 hours.
Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough and roll into balls. Place on the baking sheet about 2 inches apart.

Step 6: Bake for 12-14 minutes or until the bottoms start to brown slightly. The cookies won’t change color much on top. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Once cooled, drizzle melted dark chocolate over the cookies or dust with powdered sugar if preferred.

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange extract in addition to the zest.

Mini chocolate chips can be used instead of chopping larger chunks for an easier mix.
To make these cookies nut-free, omit the pistachios or substitute with toasted coconut flakes.
Chilling the dough overnight enhances the flavors and makes the cookies easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave if you prefer them warm. Avoid storing the cookies with the chocolate drizzle for extended periods as it may soften.

How to Serve

The image shows a close-up of eleven round, soft cookies cooling on a dark wire rack. Each cookie has a light beige base with small scattered chunks of dark chocolate and tiny bits of green pistachio pieces showing throughout. The cookies have a slightly cracked, textured surface with a fluffy, slightly puffy shape. The wire rack is placed on a white marbled surface partially covered with a red and white checkered cloth on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, part-skim ricotta can be used, but whole milk ricotta will provide a richer and creamier texture to the cookies.

Do these cookies freeze well?

Yes, the cookie dough can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking. Baked cookies can also be frozen; thaw at room temperature before serving.