Holy Cannoli Cookies, an easy recipe for cannoli cookies with ricotta, chocolate chips, and pistachios! Fun Italian Christmas cookies, inspired by Italian cannolis, that will make a great additional to your Christmas cookie baskets and gifts this year!
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Ever have a cannoli? Growing up with an Italian American parent, we had cannolis regularly and they are one of my favorite desserts! Since we’re approaching Christmas cookie season, I thought it was about time to make some Holy Cannoli Cookies, inspired by one of my favorite Italian pastries! These Cannoli Cookies may not be an authentic Italian cookie recipe, but I love them as my own Italian Christmas cookies!
Ohhh how I love making an assortment of cookies for the holidays, don’t you? My Elvis Inspired Cookie Cups and Chocolate Turtle Cookies are always a popular choice, but thought I’d try some new flavors and cookies this year and thus these fun Holy Cannoli Cookies were born!
These Cannoli Cookies have a cake-like texture, and no they do not taste exactly like cannolis. Nothing tastes exactly like a cannoli besides a cannoli. But they are delicious and have a lot of great flavor!
Cannolis are different to different people, so if you make substitutions or changes, you may have different results.
What is a Cannoli?
Wondering what the heck a cannoli is? Maybe we should start with that.
Cannolis are from the Sicily region of Italy but have become very Americanized. I asked a lot of my Italian American friends what kinds of cannolis they grew up with. Like pizza, everyone had their own favorites!
Cannolis are made up of a fried pastry dough tube and generally filled with sweetened ricotta cheese. Cannolis may be plain with the sweetened ricotta and no additional ingredients. Or the cannoli filling may contain such things as chocolate chips, candied fruit, citrus zest/juice, wine, pistachios (or other nuts), maraschino cherries, and/or cinnamon.
You can usually find cannolis at most Italian bakeries, specialty grocery stores, and even sometimes your neighborhood grocery store. You can even find a cannoli kit on Amazon and sometimes at local specialty grocery stores. Even our Costco carries a great cannoli kit around the holidays.
Or if you’re wondering where to buy cannoli shells so you can fill them yourself, try these different types on Amazon or your local specialty grocery stores. You can even ask the Italian bakeries to sell you just the cannoli shells so you can make your own filling of choice.
How to Make Cannoli Cookies:
There are many MANY varieties of Cannoli Cookies. I’m not sure I’d say any are really authentic Italian cookies (so don’t send me hate mail….) but rather a fun twist on the Italian pastry.
To make things easy, I made the whole cannoli cookie dough right in one bowl. You probably should mix the dry ingredients separately and be a little more careful, but I really didn’t want a huge cleanup. Feel free to be more careful if you’d like. :)
To start, cream the butter and sugar with an electric mixer. Then mix in the eggs.
Next mix in the ricotta cheese. You can use regular or low fat ricotta cheese, although I would not use a no fat substitute, nor would I substitute cream cheese or cottage cheese.
Then mix in the vanilla extract, cinnamon, and orange zest to the cannoli cookie batter. The cinnamon and orange zest aren’t really strong in this recipe, but they do give a nice subtle flavor.
When all of that is well mixed, mix in the baking soda, baking powder, and salt followed by the flour.
Stir in the mini chocolate chips and chopped pistachios. If you want you could substitute your favorite chopped nuts and/or chips.
Cover and chill the dough about one hour or until it firms up just a little more. Then using a cookie scoop or spoons, spoon the cookie dough onto lightly greased baking sheets or baking sheets lined with parchment paper.
Bake the cookies for about 8-11 minutes or until golden brown around the edges. Cool for a few minutes then move to a wire rack to finish cooling.
When the cookies are completely cool, melt the rest of the chocolate chips and drizzle over the cookies. Allow them to sit a little while until the chocolate sets.
Then it’s time to enjoy these cookies with a big cup of coffee or how about Italian Hot Chocolate! Yum!
Are you ready to make some cookies this year? Happy baking!
Here’s a quick video to show you the recipe for Cannoli Cookies from beginning to end:
Hope you like these easy Holy Cannoli Cookies!
Be sure to check out all my other fun EASY COOKIE RECIPES for more Christmas cookie ideas like my…
- ELVIS INSPIRED COOKIE CUPS (with banana, peanut butter, and BACON)
- S’MORES BARS (graham cracker cookies with a chocolate and marshmallow layer)
- PINA COLADA COOKIES (delicious pineapple and coconut)!
Holy Cannoli Cookies
Holy Cannoli Cookies, easy Italian Christmas cookies and fun twist on the Italian pastry! These one bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake like texture!
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 10 ounce bag mini chocolate chips divided
- 1 cup chopped pistachios
Instructions
In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
Recipe Notes
SNAPPY TIPS: Some brands of chocolate chips melt better than others for drizzling. A semisweet (or dark) chocolate bar will also work well instead of chips for melting and drizzling. (These cookies do not need to be refrigerated after being baked. Store in an airtight bag or container like other cookies.)
SNAPPY SUBSTITUTIONS: Use your favorite baking chips and nuts instead of the mini chocolate chips and pistachios if you'd like.
MAKING SUBSTITUTIONS OR CHANGES TO THE RECIPE AND/OR INGREDIENTS CAN CHANGE THE RESULTS OF THE COOKIE.
Looking for other Italian dessert recipes? How about this Tiramisu from Electric Blue Food? Love that it’s made in little glasses! Or this Chocolate Panna Cotta from Inside the Rustic Kitchen looks heavenly! These Almond Biscotti from Munaty Cooking look so easy to make!
Wendy Baker says
The recipe doesn’t say how many eggs to add. How many do you suggest?
Lisa Huff says
Yikes! Thank you! I just added the (2) eggs to the recipe. Thank you for letting me know!!
Tina says
Does anyone know how to everything to add. I’m not seeing the QOM how many eggs. etc. HELP I need to make these for work. :)
Lisa Huff says
Hi, the full recipe with measurements is at the bottom of the post (scroll down)… https://snappygourmet.com/cannoli-cookies-recipe/
Helen says
Where does it say how many cups of pistachios to use?
cakespy says
HOLY CANNOLI IS RIGHT ALL CAPS NEEDED! This is the most beautiful fusion food I’ve seen in some time!
Lizzie Moult says
These look incredible. I actually have never heard of them before and totally love that they have chocolate and pistachios – YUM
Natalie says
YUM! These cookies look so good and perfect for Christmas ♥
Amy says
Why have I never hear of cannoli before? It sounds incredible! Loving your cookie version too
Cindy Rodriguez says
This looks ABSOLUTELY delicious. Making my mouth water- for sure! How did you find out about this cookie fusion? I’ve been missing out.
Luci's Morsels says
These look amazing! I am totally drooling over these! I must try these ASAP!
Helen of Fuss Free Flavours says
I love how the Christmas season is full of traditions from so many different cultures. These cannoli sound and look wonderful, and just perfect for a treat. Who doesn’t love a tasty cookie?
Michele says
Can you tell me if these are good to freeze? I’m in the process of making my Christmas cookie list and would love to add these to it, but I need to be able to freeze them!
Lisa Huff says
I don’t see why not. I actually have some in the freezer now. :) Because of the chocolate on top, I’d suggest, freezing them individually first (I put mine on a silpat/silicone mat on a baking sheet), then bag them or put them in a container.
Diane d says
I just made a double batch of these cookies. They taste amazing however my cookies spread on the pan. Can you tell me what I did wrong? I followed the recipe to a T but I did double it.
Lisa Huff says
Hi, lots of possibilities. See other comments above about what could have happened.
Lora vazquez says
Sometimes the butter is too soft. I set it out and use it when it is still firm. Mine were quite plump!
Leah says
I doubled the recipe and used room temperature butter but I did not refrigerate the dough. They came out plump little cuties! Maybe the baking soda or baking powder was out of date? Flour also expires. Whatever I’ve baked didn’t work out if the products were expired.
Eva says
I am so honoured you liked my Tiramisù in little glasses!
Grazie <3
Teresa L says
I don’t see what temperature to have the oven! Is it 350?
Lisa Huff says
Hi! 375 degrees F, about 8-11 minutes
Warren says
Lisa
I made this last week for the first time. I found they needed a bit more time in the oven to get crispy around the edges. Are they supposed to be cakey rather than cookie texture? Also had hard time getting chocolate to melt to right consistency to drizzle. I’m going to try again. Any ideas to fix my drizzle issue?
Btw, they were delicious without the chocolate but I know it would add another layer if flavor.
Lisa Huff says
Hi! Yes, they are a cakey cookie. As far as the chocolate consistency, some chocolate melts better than others. Chopped chocolate from a bar generally works better than some chocolate chips so that might help. You can also add a little oil or shortening to the chocolate if it’s still really thick. Some people preferred sprinkling powdered sugar rather than chocolate.
Richa Gupta says
My goodness, these look incredibly delicious!
Tina M. says
Made these cookies this evening for a holiday cookie exchange, and doubled the batch. They came out nice and fluffy, like a cake-ish cookie. *I’d also like to note that I used vegan butter 1:1 in this recipe.
After I put a batch in the oven, I put the bowl of dough back into the fridge while I waited for the oven timer to go off. This worked out perfect. The chilled cookie dough was easy to handle and put onto the cookie sheet, and each batch that came out of the oven (after 10 min exactly in 375 degrees) were baked wonderfully!
Thanks for this recipe!
Lisa Huff says
Happy to hear you enjoyed, thank you! :)
Dawn says
Can I make the dough ahead of time ? Overnight?
Thanks!
They look amazing!
Lisa Huff says
Yes, the cookie dough should be ok in the fridge for a day or two. Just be sure it’s well covered.
Carol says
I made my dough on Friday and baked them Saturday, worked great. The only thing is that I used chocolate chips not the mini chips bad idea, Mini chip next time. Very easy and a nice addiction to my Christmas cookies. Thank you
Lisa Huff says
Glad you enjoyed! I’m a big fan of mini choc chips in cookies like these. I like to spread out my chocolate. :)
Jenel says
Can I ask why the regular chips were a bad idea? Debating whether I should go out and get mini ones….
Lisa Huff says
The mini chocolate chips just spread out more throughout the dough. You could just chop the chocolate chips with a sharp knife, food processor, etc.
Doreen says
I liked the cookie but next time I would cut down on orange zest
Jenel says
Does the orange zest come through a lot ? I like it but I know my family doesn’t like too much. Would it be fine to omit completely or do you think it need at least a little bit ?
Lisa Huff says
I wouldn’t say A LOT but you do taste it. Personal preference I guess. You can omit but will change taste of cookies. Maybe just add a little, taste the dough, then add more if you’d like.
Wendy Beadling says
Hi Lisa,
I plan on making these for Christmas. Your recipe is intriguing and sounds delicious. Would you suggest unsalted pistachios, and roasted or raw? Thank you so much. I didn’t rate these as I have yet to prepare them, but I can’t wait to try them!
Lisa Huff says
Hi! Any would work, more of a personal preference. I used chopped raw unsalted, but salted would be fine. If you do use salted, I would suggest omitting the salt in the cookie dough. You can also use chopped walnuts or pecans if you prefer. Hope you enjoy! Merry Christmas!
Wendy Beadling says
Thank you for your prompt response; very much appreciated.
sadie merenda says
if I don’t have salted butter can I use salted?
Lisa Huff says
It will probably be ok, I would just omit the additional salt in the recipe.
Wendy says
Well, I finally made these tonight and they truly are delicious. They were light and tender, and the flavors melded beautifully. Even my husband said they were great after “testing” 3 of them, 2 with powdered sugar and 1 with drizzled chocolate. I had a devil of a time with the drizzle. Nestle semisweet chips did not work for me but a Girardelli baking bar did. Does anyone know how LONG it will take for the drizzle to set up enough to store the cookies?? My first tray also spread a bit more than I liked, so I took another commenter’s suggestion and rolled the cooled dough into balls. IMHO this dough is way too sticky for a cookie scoop; just get your hands dirty! Great addition to my Christmas cookie repertoire.
Lisa Huff says
Happy to hear you enjoyed and thanks for the comments! If you’re in a hurry for the chocolate to set, I’d suggest just sticking them in the fridge on a single layer on a baking sheet or something for a few minutes. That’s generally what I do because I lack patience. :) I didn’t have any problems with the dough being too sticky for a cookie scoop after the dough was refrigerated but rolling in a ball is a great idea too! Thanks again!
Colleen says
Do these cookies need to be stored in the refrigerator or can they be stored in an airtight container?
Lisa Huff says
Hi! No, they do not need to be in the refrigerator. I would store them in an airtight container/bag on the counter or freeze.
Anna says
Hi,
Do you drain the ricotta before adding in?
Thank you.
Lisa Huff says
Hi! The ricotta I used did not need to be drained because there wasn’t any excess liquid. If the ricotta you buy has a lot of liquid on top, I would drain it first.
Theresa Bugajny says
No eggs? No vanilla or almond extracts?
Lisa Huff says
There are eggs and vanilla. Both are listed in the recipe.
Janet says
How long do this cookies stay good? Do you have to refrigerate?
Lisa Huff says
No need to refrigerate. They are probably best the first few days after cooking just like other cookies and baked goods, but will last longer.
Sylvia says
Any chance I can add some candied cherries? I love canolli with cherries :)
Lisa Huff says
Sure, I don’t see why not! I would just chop them up and maybe cut back a little on the nuts and chocolate chips.
Danita says
I am allergic to ricotta but love canoli. I have always gotten them with a cream filling not ricotta. Is there a substitute for the ricotta in this recipe? I would truly love to try these as they look delicous. I appreciate your help or advice.
Lisa Huff says
HI, I have only tried with ricotta so I can’t say how if and how it will turn out with other things but you could maybe try softened cream cheese, sour cream, or maybe even plain unsweetened greek yogurt.
Anna says
Hi Lisa,
After you replied to my question about the ricotta, I made them.
If it helps anyone, President’s Choice ricotta has no liquid in it, compared to the many Italian companies.
This recipe was so easy to follow.
The cookies turned out beautifully & they were so delicious. My family was eating them before I had a chance to make the chocolate topping.
Thank you for sharing.
Lisa Huff says
Thanks Anna! Happy to hear you and your family enjoyed. :) Happy holidays!
Tammy Truscello says
hi lisa, can these cookies be made gluten free and if so would i have to add zantham gum to the recipe.thank you tammy
Lisa Huff says
Hi, I have not tried substituting gluten free flours so can’t say for certain. I would suggest using a gluten free flour substitute that you are comfortable with or have used before that can be substituted 1 for 1 for the flour.
Heather says
How many cookies does this recipe yield?
Lisa Huff says
Hi, the yield is in the recipe about 3 dozen cookies.
Jackie says
Hi quick question– anyone ever made the dough and frozen it?
Lisa Huff says
I just posted the recipe a couple of weeks ago and haven’t heard of anyone freezing the raw dough. I would be hesitant to do so because of the ricotta in it.
Sandra says
These were wonderful!! My family loves them. Thank you for sharing.
Lisa Huff says
So happy to hear that, thanks for sharing!
Denise says
Can I leave out the pistachios? We are a nut free house! Any ideas to substitute?
Lisa Huff says
Sure, I’d suggest just adding additional chocolate chips.
Bob says
I just made a batch they taste good but very flat not fluffy like pic? was a muffing tin used or just a flat cookie sheet? I am going to make them again. They were cakey but not fluffy at all ????? can you suggest any ideas
Lisa Huff says
Hi Bob! The cookies definitely shouldn’t be flat. I did not use a muffin tin, just a regular cookie sheet (see video on post). Did you make any ingredient substitutions or changes? That can make a big difference such as if you used margarine instead of butter, egg substitutes, gluten free or low carb/low fat ingredients, etc. Did you refrigerate the dough for at least one hour until cold? I’d also make sure your baking soda and baking powder are not expired and test them (put a little baking soda in something acidic like vinegar and see if it bubbles, and same with baking powder in water). Hope that helps!
Dana OHara says
My first tray resulted flat cookies too… then I used a cookie scoop ( looks like a small ice cream scoop ) and I actually rolled the dough into balls before baking … this stopped the cookies from going flat … also I make sure my pans are completely cooled before putting on the next batch to bake.
Hopes this helps!!!
Lisa Huff says
Yes, thank you for the additional tips!!!!
Deezeekay says
I am going to try this. I may also try powdered sugar instead since that is a huge party of real cannoli cream. Also May I suggest Impastata ( Italian imported dry ricotta)
For the woman who can not use Ricotta, maybe try Mascarpone instead.
Thanks
Lisa Huff says
Great tips, thank you for sharing!
Tina Salvatore says
MY NEW FAVORITE!! These are DELICIOUS. Tastes exactly like a cannoli. Thank you for sharing this great recipe 😊
Lisa Huff says
Thank you Tina! So happy to hear you enjoyed! :)
Theresa says
These were Ok , didn’t taste that much like a Cannoli to me . First batch was a bit bland , definitely better with powdered sugar sprinkled on top. (Also added some sambuca to the second batch just to experiment) Note these are more of a cakey type cookie
Lisa Huff says
Sorry to hear you didn’t enjoy. Did you change or omit any of the ingredients like the orange zest or cinnamon? That can make a big difference.
Navi says
I just finished baking a triple batch of these delicious cookies for a cookie exchange. They are so easy to make, came out soft and cakey and the orange zest/cinnamon makes your whole kitchen smell like Christmas! Thanks for sharing this recipe :)
Lisa Huff says
Thank you so much! :) So happy to hear you enjoyed!!! Merry Christmas!
Julie says
Can you make these into a bar cookie in a big pan instead of single cookies?
Lisa Huff says
Good question, unfortunately, I have only made them as individual cookies so can’t say for sure. The cookie has a cakey texture so not sure how well it would turn out. Might be worth a try though!
sue ombardi says
Can’t eat nuts, so is it ok to leave them out? love canoli’s
Lisa Huff says
You can leave out, or I would suggest just substituting more chocolate chips.
Susan Gentile says
My cookies spread out thin? What could I have done wrong (I followed the instructions)? Family loves them, but I wanted them to be more cake-like & thick like your pictures.
Lisa Huff says
Oh no! Hmmm, mine were definitely NOT thin. They should be thick and cakey. Did you make any ingredient substitutions like margarine for butter or anything else? Did you refrigerate the dough until it was well chilled? Maybe also check your baking powder and baking soda. Check the expiration date and test the powder in a little water, soda in something acidic like vinegar, and both should bubble if still active.
Susan Gentile says
Maybe that was it… I got the baking soda from my neighbor & she told me to just keep it, she was getting more! lol. I didn’t change a thing. :) Thanks for getting back to me
Gwen says
Since the recipe contains cheese, how long can these be stored?
Lisa Huff says
I would suggest storing them in an airtight container/bag like other cookies for a few days or more. They also freeze well.
Patty Alexander says
Made these today. Delicious!! Recipe says it makes 36 cookies so I doubled. All I can say is HOLY CANNOLI I got 120 cookies lol. Next time I will not double the recipe.
Lisa Huff says
120?!?! Oh my goodness! Your cookie scoop must be a lot smaller than mine. :)
Shirley A. Weller says
Should these cookies be refrigerated? Getting ready to make, but concerned about how they should be stored. Please reply soon.
Carol says
Please my what brand of ricotta you use.
Thanks!
Donna says
These cookies were very good although they did not taste like cannoli they tasted more like a chocolate chip. Maybe it was something I did. But a good cookie
Charlotte says
Delicious cookies. Made the dough Friday and baked Saturday. So glad I used the unsalted pistachio nuts. Thank you for this addition to my Christmas cookie collection.
Judy says
I just love cannoli’s and couldn’t resist trying these. So glad I did they are just delish; a definite add to my baking list.
Cheryl says
Just made these, they are easy and DELICIOUS!!! Thank you so much for the recipe!!!
Lauren says
I made these tonight, but they are wayyyyy flatter than what your pictures show. Do you have any suggestions?
Lisa Huff says
Hi, sorry to hear that. There are some suggestions above in other comments. It could be a lot of things. I’d double check your baking powder is still good. I used a cookie scoop and did not flatten the cookies. If you made any ingredient substitutions such as margarine, that can make a difference. If your dough was not fully chilled that can make a difference too.
Glo says
I made these and found I have to cook a couple minutes more. I was surprised they were more cakelike than cookie consistency. Glad to see it verified here. Thought I messed up! I used Hershey’s dark chocolate morsels. They melted easily but never hardened up on the cookie. This made stacking too messy. I prefer idea of powdered sugar as there is already chocolate in the cookies.
Lisa Huff says
Yes, I noted in description they are cake like. Not sure what happened with your melted chocolate but it should have hardened up. Sometimes it takes awhile for chocolate to harden.
Amanda says
Would it be ok to omit the chocolate chips?
Lisa Huff says
The cookies will still turn out but they will taste completely different.
Amanda says
Thanks Lisa, I appreciate your help.
Helen says
How many cups of pistachios go in? I didn’t see that in the recipe. Thank you
Lisa Huff says
It’s the last ingredient in recipe, 1 cup.
Joan says
I just mixed the dough & will refrigerate it overnight. My dough is sticky – should it be?
Lisa Huff says
Should be a little sticky like chocolate chip cookie dough. You can watch video and see what my dough looks like.
Jenel says
Is the orange zest a strong flavor in this? Sorry I thought I posted earlier, but I don’t see it here. Thinking about omitting it if it is ….but don’t want to mess up the recipe.
Lisa Huff says
I wouldn’t say A LOT but you do taste it. Personal preference I guess. You can omit but will change taste of cookies. Maybe just add a little, taste the dough, then add more if you’d like.
Jenel says
So I made these last night and I took them out when the bottoms browned. After letting them cool and breaking them in half, the tops were still doughy. Is there a way to test them for doneness to make sure they are completely cooked through ? The outside tastes amazing, so I want to try again.
Lisa Huff says
Hmmm, they definitely should be cooked through. Could be a lot of things so hard to say. I’d suggest making sure you put the pan in the middle of the oven (not too close to top/bottom near heating elements). Make sure pan is cool before putting cookies on them. Also could be the pan itself. If it’s old, warped, or an odd material it could cook the bottom of the cookie quicker than the rest.
Sue R says
They came out AWESOME! So delicious, even better the next day. Just the right hint of orange, and the pistachios make the cookie. I doubled the recipe, used a whole bag of mini chips, used another whole bag of chips melted for the top. I used salted nuts and omitted the salt as suggested. WOW.
Lisa Huff says
Thanks so much! Happy to hear you enjoyed the cookies. :)
Linda Rutherfotd says
Amazing cookies!!!! Can’t wait to share with friends
Tiffany Obregon says
I accidentally added the entire bag of chocolate chips into the dough. Is that bad?
Lisa Huff says
It should be ok.
Jenel says
These cookies are soooooooo beyond delish! These are definitely going on the list of must bake cookies for Christmas ! I did cut the orange zest down to 1/2 a tsp….but will probably add the full one next time. Thank you so much for this amazing recipe!
Lisa Huff says
Thank you so much!! Merry Christmas! :)
Kim says
PLEASE HELP!!!! I made the dough earlier & I’m almost positive I added 1 cup of Ricotta Cheese instead of 1/2 cup. I’m supposed to be baking these tomorrow for Christmas….what should I do?????
Lisa Huff says
Uh oh! I would suggest baking just one cookie to start and see how it turns out. It might be ok, but I’m not sure. Otherwise you could make a double batch and add additional ingredients.