Bring the classic flavors of an Italian bakery straight to your kitchen with these soft, sweet Cannoli Cookies! Made with creamy ricotta cheese, bright orange zest, and mini chocolate chips, these tender cookies are finished with a rich chocolate drizzle and a dusting of powdered sugar. Featured on inasrecipes.com and recipe collections, they capture all the cozy charm of traditional Sicilian cannoli in an ultra-tender, cake-like baked bite.
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Table of Contents
how to get that soft, bakery-style texture and bright flavor in every cookie:
- Why we drain the ricotta: Draining the cheese removes excess liquid. This keeps the dough from turning soggy or tough, giving your cookies a light, soft, cake-like crumb.
- Why we mix orange zest into the butter: Orange zest is filled with natural citrus oils. Creaming it directly with the butter releases those oils, spreading bright orange flavor evenly through every single bite.
- Why we use baking powder: Ricotta cheese makes a thick, heavy dough. Baking powder gives the cookies a fluffy lift in the oven so they rise into soft mounds instead of flattening out under the weight of the chocolate chips.
The Recipe: Soft Cannoli Cookies
Prep time: 15 min | Bake time: 10–12 min | Yield: 24 cookies
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup whole milk ricotta cheese, well-drained
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup mini semi-sweet chocolate chips
- ½ cup semi-sweet chocolate, melted (for drizzling)
- Powdered sugar, for dusting
Instructions
1.Preheat and Prep:350°F (175°C).
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
2.Cream Butter and Sugar:2–3 minutes until fluffy.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light, pale, and fluffy.
3.Add Wet Ingredients:Incorporate dairy and aromatics.
Add the drained ricotta cheese, room-temperature egg, vanilla extract, and fresh orange zest to the butter mixture. Beat on medium speed until smooth and fully combined.
4.Combine Dry and Wet:Whisk dry mixture separately.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
5.Fold in Mini Chocolate Chips:Distribute chips evenly.
Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed throughout the dough.
6.Scoop and Bake:10–12 minutes total.
Drop 1.5-tablespoon scoops of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie. Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the tops are set.
7.Cool, Drizzle, and Dust:Decorate after cooling.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Once completely cool, drizzle melted semi-sweet chocolate over the tops and dust generously with powdered sugar before serving.
Pro Tips
- Always Drain Your Ricotta: Place the ricotta cheese in a fine-mesh sieve or cheesecloth set over a bowl for at least 30 minutes before baking. Removing excess liquid prevents the dough from becoming too wet and spreading excessively in the oven.
- Stick to Mini Chocolate Chips: Standard chocolate chips are too heavy for delicate ricotta dough and sink to the bottom of the cookie. Mini chips stay suspended evenly throughout the batter.
- Chill the Dough if Needed: If your kitchen is warm and the dough feels soft or sticky, place it in the refrigerator for 20 to 30 minutes before scooping. Chilling helps hold a taller, puffier shape.
Frequently Asked Questions (FAQ)
What are some common questions about cookies?
- Why did my cookies spread too flat? (Your butter was likely melted rather than softened, or the dough needed chilling before baking).
- Why are these cookies soft and cakey? (Ricotta cheese and eggs introduce moisture and dairy proteins that create a tender, cake-like crumb structure rather than a dense, chewy texture).
- How should I store ricotta cookies? (Store them in an airtight container lined with parchment paper at room temperature for up to 3 days, or in the refrigerator for up to 5 days).
What is the secret to perfect cannoli?
The secret to authentic Italian cannoli lies in two components:
- Crisp Fried Shell: Adding a splash of Marsala wine or vinegar to the pastry dough creates signature wine-blistered air pockets when deep-fried.
- Thick Ricotta Cream: Straining whole-milk sheep or cow ricotta overnight removes all excess whey so the sweetened filling remains silky and thick, preventing the fried shell from turning soggy before serving.
Is cannoli soft or crunchy?
A classic cannoli features a contrast of two textures:
- The Shell: Firm, bubbly, and distinctly crunchy.
- The Filling: Smooth, velvety, and soft.
Cannoli cookies translate these flavors into a single baked treat, offering a soft, pillowy ricotta base paired with crunchy mini chocolate chips and a delicate powdered sugar finish.
How do you describe cannoli taste?
Cannoli has a rich, subtly sweet, and multi-layered taste profile:
- Creamy & Tangy: The ricotta filling delivers a mild, milky richness with a faint natural tang.
- Aromatic Citrus & Vanilla: Fragrant notes of orange zest and warm vanilla cut through the richness.
- Chocolate & Fried Pastry: Dark chocolate chips provide bitter-sweet notes, while the shell adds a deep, toasted, nutty finish.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Soft and tender cannoli-inspired cookies made with creamy ricotta, fresh orange zest, and mini chocolate chips, finished with a chocolate drizzle and powdered sugar.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup whole milk ricotta cheese, well-drained
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup mini semi-sweet chocolate chips
- ½ cup semi-sweet chocolate, melted, for drizzling
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light, pale, and fluffy.
- Add the drained ricotta cheese, room-temperature egg, vanilla extract, and fresh orange zest to the butter mixture. Beat on medium speed until smooth and fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
- Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed throughout the dough.
- Drop 1.5-tablespoon scoops of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie. Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the tops are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Once completely cool, drizzle melted semi-sweet chocolate over the tops and dust generously with powdered sugar before serving.
Notes
Drain the ricotta well before adding it to the dough for the best cookie texture. Let the cookies cool completely before drizzling with chocolate and dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie