Cannoli Cookies Recipe
If you love the sweet, creamy filling of a classic cannoli but want a handheld cookie that’s easier to share, stash in a box, or pack for picnics, this Cannoli Cookies Recipe is the perfect bridge between pastry and cookie. These cookies capture the flavour of cannoli — ricotta (or mascarpone), a kiss of citrus, a hint of cinnamon and vanilla, and chocolate chips — but in a tender, sandwich-style cookie that’s crisp at the edges and soft in the center. Whether you’re baking for a party, a cozy dessert, or to sell at a bake sale, this recipe walks you through every step, plus smart tips, variations, and troubleshooting so your batch turns out reliably excellent.
Why you’ll love this Cannoli Cookies Recipe
- Familiar flavors reimagined — all the best parts of a cannoli in portable cookie form.
- Make-ahead friendly — dough, filling, and finished cookies freeze beautifully.
- Versatile — easy to adapt to gluten-free, vegan, or amplified chocolate versions.
- Show-stopping presentation — sandwich them, dip them, or dust them with powdered sugar for instant charm.
What these cookies are: a quick overview
This Cannoli Cookies Recipe makes sandwich cookies: two tender, slightly crisp cookies held together by a creamy ricotta-mascarpone filling studded with mini chocolate chips and orange zest. The cookie base is a lightly spiced vanilla-scented butter cookie that’s sturdy enough to hold the filling but still delicate when you bite into it.
Ingredients
Measurements are given in U.S. cups and spoons with metric equivalents to keep things precise.
For the cookies (makes about 24 sandwich cookies / 48 cookie halves)
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 teaspoon (2.5 g) fine sea salt
- 1/2 teaspoon (2 g) ground cinnamon
- 1 teaspoon (4 g) baking powder
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- Zest of 1 orange (about 1 tablespoon / 6–8 g)
For the filling
- 1 cup (250 g) whole-milk ricotta, well-drained (see tips). Alternatively use part mascarpone (see variations).
- 4 oz (115 g) mascarpone (optional — see notes below) OR additional ricotta to make 1 1/2 cups total.
- 3/4 cup (90 g) powdered sugar, sifted (adjust to taste)
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1/2 teaspoon (2 g) ground cinnamon
- 1 teaspoon (5 ml) orange juice or 1/2 teaspoon (2.5 ml) orange extract — optional, for brighter citrus notes
- 1/3 cup (60–70 g) mini chocolate chips or finely chopped dark chocolate
- Pinch of fine sea salt
Optional finishing
- 1/2 cup (85 g) dark chocolate, melted for dipping
- 1/4 cup (25 g) chopped pistachios
- Powdered sugar for dusting
Equipment you’ll need
- Mixing bowls (large and medium)
- Electric mixer (stand or hand) or sturdy whisk and some elbow grease
- Baking sheets lined with parchment or silicone mats
- Cooling racks
- Fine sieve for powdered sugar (optional)
- Microplane for zesting
- Plastic wrap and airtight containers for storage
Step-by-step: the Cannoli Cookies Recipe method
1. Prep and drain the ricotta (important)
Ricotta has high moisture, and for a stable filling you need it relatively dry. Place ricotta in a fine-mesh sieve lined with a single layer of cheesecloth or paper towel set over a bowl. Cover and refrigerate for at least 2 hours or up to overnight. If you’re short on time, place the ricotta in the sieve and press gently with the back of a spoon to remove extra liquid, then chill for 30 minutes.
Why this matters: Excess moisture will make the filling runny and the cookie soft or soggy.
2. Make the cookie dough
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, salt, cinnamon, and baking powder. Set aside.
- In a large bowl, cream the room-temperature butter with granulated and brown sugar until light and fluffy (about 2–3 minutes on medium speed). Scrape down the bowl.
- Add the egg and vanilla; mix until combined. Add orange zest.
- Gradually add the dry ingredients to the wet, mixing on low just until combined. Do not overmix — you want the dough cohesive but tender.
- Scoop cookie dough by rounded tablespoons (or use a small cookie scoop ~1 tbsp) onto the prepared sheets, spacing about 2 inches apart. Flatten gently with the bottom of a glass or your palm to around 1/4-inch thickness — these are sandwich cookies, so they don’t need to spread much.
Baking tip: For perfectly even cookies, you can chill the dough for 20–30 minutes; chilled dough spreads less and holds shape.
3. Bake
Bake in preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set. Rotate the sheet halfway through for even color if needed. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the filling
- In a medium bowl, whisk together drained ricotta, mascarpone (if using), powdered sugar, vanilla, cinnamon, orange juice or extract, and a pinch of salt until smooth. An electric mixer for 30–45 seconds yields an ultra-silky texture.
- Fold in mini chocolate chips gently. If filling is too soft, chill it 15–30 minutes — it firms up and is easier to pipe/spread.
Flavor adjust: Taste the filling and add more powdered sugar if you prefer sweeter, or more orange zest/juice if you want brighter citrus.
5. Assemble the cannoli cookies
Pair cookies by size. Using a piping bag fitted with a round tip, or a spoon, pipe or spread approximately 1 to 1 1/2 tablespoons of filling onto the flat side of one cookie, then sandwich with the matching cookie. Press gently to spread filling to the edges.
6. Finish (optional)
- For an elegant finish, dip half of each sandwich into melted dark chocolate and immediately sprinkle chopped pistachios on the chocolate before it sets.
- Dust with powdered sugar right before serving for a classic look.
Tips & troubleshooting (pro chef secrets)
- Draining ricotta is non-negotiable for a stable filling. Even a little liquid will change texture. If you accidentally used wet ricotta, chill the filling in the freezer for 10 minutes and re-check texture before assembling.
- Cookie texture: If your cookies come out too flat, reduce butter by 1 tablespoon next time or chill the dough before baking. If they’re too dense, try increasing baking powder by 1/4 teaspoon.
- Keeping chips suspended: Stir the mini chocolate chips in 1 tablespoon flour before folding them into the filling — this helps them stay evenly distributed instead of sinking.
- Piping vs. spreading: Filling pipes cleaner if slightly chilled. For neat sandwiches, pipe a ring of filling and fill the center — this prevents squish-out.
- Make it less sweet: Reduce powdered sugar in the filling to 1/2 cup (60 g) and rely on the cookie’s sweetness — the balance depends on your taste.
- Preventing sogginess: Assemble cookies shortly before serving. If you must assemble earlier, place wax or parchment between layers in an airtight container and refrigerate; assemble final sandwiches shortly before serving for the crispest edges.
Variations to try
- Classic ricotta-only filling: Use 1 1/2 cups (375 g) well-drained ricotta for a lighter, slightly grainier filling — authentically cannoli-like.
- Mascarpone-forward: Use 1 cup (250 g) mascarpone + 1/2 cup (125 g) ricotta for a richer, silkier filling. Great for an indulgent finish.
- Chocolate cookie base: Replace 1/3 cup (40 g) flour with 1/3 cup (30 g) unsweetened cocoa powder for chocolate cookies that make a decadent sandwich.
- Mini cannoli cookie bites: Make smaller cookies with 1/2 tablespoon dough for tiny bite-sized sandwiches — perfect for parties.
- Gluten-free: Substitute a cup-for-cup gluten-free blend (make sure it contains xanthan gum), and watch for a slightly different texture.
- Vegan: Use vegan butter, a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water), and replace ricotta/mascarpone with a thick, well-drained mixture of silken tofu whipped with a touch of coconut cream and powdered sugar. Flavour carefully — tofu needs more vanilla and citrus to sing.
- Nutty twist: Fold 1/4 cup (30 g) finely chopped toasted pistachios into the filling for texture and color.
- Liqueur lift: Add 1½ teaspoons (7.5 ml) of orange liqueur (like Grand Marnier) or dark rum to the filling for an adult twist.
Serving suggestions and pairings
- Coffee & espresso: These cookies pair beautifully with a tall espresso or cappuccino — their citrus and chocolate notes compliment coffee’s roastiness.
- Dessert platter: Arrange with biscotti, lemon bars, and fresh berries for variety.
- Afternoon tea: Serve with black teas (Earl Grey for a citrus match) or herbal blends.
- Gift idea: Pack a dozen in a decorative box layered with parchment; add a small card calling them “Cannoli Cookies” for a thoughtful homemade gift.
Make-ahead, storage, and freezing
- Cookie halves: Store cooled cookie halves in an airtight container at room temperature for up to 3 days.
- Filling: Keeps well in the fridge, covered, for up to 4 days. Give it a quick whisk before using.
- Assembled cookies: Best eaten within 24 hours; assembled sandwiches can get softer as the filling hydrates the cookie. If you need to prepare ahead, assemble and freeze on a tray until firm, then transfer to a container and store for up to 1 month. Thaw in the refrigerator before serving.
- Freezing tip: Freeze cookie halves and filling separately for longer storage. Assemble after thawing.
Approximate nutrition (per sandwich cookie — very rough estimate)
Calories and nutrition vary widely based on portion sizes and exact ingredients. A reasonable estimate for one sandwich cookie (two medium cookies with filling) is ~220–300 calories. If you need exact nutrition for dietary reasons, use your ingredient labels and a nutrition calculator.
Frequently asked questions
Q: Can I use store-bought ricotta straight from the container?
A: You must drain ricotta before making the filling. Even “whole-milk” ricotta sold in tubs contains whey that will make your filling too loose.
Q: Can I make these nut-free?
A: Yes — omit pistachios and any nut garnishes. Ensure your chocolate chips are produced in a nut-free facility if needed.
Q: My filling tastes grainy — what went wrong?
A: This usually means the ricotta wasn’t smooth enough. Try pressing it through a fine-mesh sieve or using an immersion blender to achieve a silky filling. Alternatively, use more mascarpone for a creamier texture.
Q: How do I prevent the cookies from becoming soggy overnight?
A: Keep cookies and filling separate and assemble shortly before serving. If you must pre-assemble, place them in a single layer and refrigerate for up to a day.
Troubleshooting checklist (quick reference)
- Too soft filling? Drain ricotta longer; add more mascarpone or chill the filling.
- Cookies spread too much? Chill dough before baking, reduce butter by 1 tablespoon, or check your baking powder freshness.
- Filling too sweet? Reduce powdered sugar or balance with a small pinch of salt and extra citrus zest.
- Filling weeps (separates)? Refrigerate; if separation persists, gently re-whip and use stabilizer like 1 teaspoon of cornstarch dissolved in a little milk then warmed briefly — only as a last resort.
Final notes from the chef
This Cannoli Cookies Recipe is at once playful and respectful of the classic Italian dessert. The magic is in balance: bright citrus zest, warm cinnamon, creamy ricotta or mascarpone, and the occasional crunch of chocolate. Bakers will find this recipe forgiving — adjust sweetness and texture to your preferences, and don’t be afraid to experiment with mini versions, chocolate bases, or nut-sprinkled finishes.
Cannoli Cookies Recipe
Ingredients
For the Cookies:
- 2 ½ cups 300 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup 115 g unsalted butter, room temperature
- ½ cup 100 g granulated sugar
- ½ cup 110 g light brown sugar, packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- Zest of 1 orange
For the Cannoli Filling:
- 1 cup 250 g whole-milk ricotta, well-drained
- 4 oz 115 g mascarpone (or additional ricotta)
- ¾ cup 90 g powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon orange juice or ½ teaspoon orange extract optional
- ⅓ cup 60–70 g mini chocolate chips
- Pinch of salt
Optional Garnish:
- Melted dark chocolate for dipping
- Chopped pistachios
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Ricotta
- Drain ricotta in a fine-mesh sieve lined with paper towel or cheesecloth for at least 2 hours (or overnight in the refrigerator) to remove excess moisture.
Step 2: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, salt, cinnamon, and baking powder.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add egg, vanilla, and orange zest; mix until combined.
- Gradually add dry ingredients and mix just until incorporated.
Step 3: Shape & Bake
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Slightly flatten each ball.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cannoli Filling
- In a bowl, combine drained ricotta, mascarpone, powdered sugar, vanilla, cinnamon, orange juice (if using), and salt. Mix until smooth and creamy.
- Fold in mini chocolate chips. Chill for 15–30 minutes if needed for thicker consistency.
Step 5: Assemble the Cookies
- Pair cookies by size. Spread or pipe 1–1½ tablespoons filling onto the flat side of one cookie and sandwich with another. Press gently.
Step 6: Garnish (Optional)
- Dip half of each cookie in melted chocolate and sprinkle with chopped pistachios. Dust lightly with powdered sugar before serving.
Notes
- Properly draining ricotta is essential to prevent runny filling.
- For richer flavor, use more mascarpone and less ricotta.
- Store unfilled cookies at room temperature for up to 3 days.
- Store assembled cookies in the refrigerator for up to 24 hours.
- Freeze unfilled cookies for up to 2 months.
- For a chocolate version, replace ⅓ cup flour with cocoa powder.
- Best assembled shortly before serving for crisp texture.