Holy Cannoli Cookies, an easy recipe for cannoli cookies with ricotta, chocolate chips, and pistachios! Fun Italian Christmas cookies, inspired by Italian cannoli, that will make a great addition to your Christmas cookie baskets and gifts this year!
Ever have a cannoli? Growing up with an Italian American parent, we had cannoli 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!
Although we typically just call them Cannoli Cookies. They have been super popular on my site and on Pinterest. I get so many comments and emails about these cookies year round.
If you’re looking for more fun Italian inspired cookies check out these Tiramisu cookies and Italian Sprinkle Cookies.
These Cannoli Cookies have a cake-like texture, and no they do not taste exactly like cannoli. Nothing tastes exactly like a cannoli besides a cannoli. But they are delicious and have a lot of great flavor!
Cannoli 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.
Cannoli are from the Sicily region of Italy but have become very Americanized. I asked a lot of my Italian American friends what kinds of cannoli they grew up with. Like pizza, everyone had their own favorites!
Cannoli are made up of a fried pastry dough tube that is generally crispy.
What’s in a cannoli? They are generally filled with sweetened ricotta cheese. Cannoli 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 cannoli 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. Or make your own homemade cannoli shells.
Equipment You May Need
You probably have most of these items in your kitchen, but just in case you don’t, a few suggestions to help you get started…
- Medium Cookie Scoop – I love using a medium cookie scoop to help get the same size cookie every time.
- Cookie Sheets – I can’t stress enough how good quality baking sheets can make such a difference.
- Parchment Paper – Helps for the perfect cookies and precut parchment paper makes cleanup a breeze.
- Cooling Racks – Don’t leave the cookies on the baking sheets too long or they’ll over brown on the bottom. Move them to cooling racks to finish cooling.
- Zester – An inexpensive zester for fresh orange zest will make things a lot easier.
Again, you don’t necessarily need all of that equipment. Just suggestions to make things easier.
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.
Like I said cannoli are different to different people. Everyone swears the cannoli near them are the ONLY authentic cannoli. I can’t even begin to tell you how many emails I get on this. Some people grow up with cannoli that is just the pastry shell and plain cannoli cream. Some people are used to cannoli with chocolate and nuts. And some swear candied fruit in the cream is the only way to go. And some swear cannoli need maraschino cherries.
So again with all that said, you can change up the flavorings a little in these cookies. Add or substitute your favorite flavorings for mix-ins for the cinnamon, vanilla, orange zest, chocolate chips, and pistachios. Just be careful because of course making changes can really change the cookies.
Cannoli Cookies Ingredients
- Butter – Unsalted. You could use salted butter, but then adjust the salt in the recipe.
- Sugar – Regular white granulated sugar.
- Eggs – Large eggs.
- Ricotta Cheese – Drain off any excess liquid, but you do not need to strain the ricotta cheese overnight unless it’s VERY watery. If it’s the consistency of say sour cream, it will be fine. I would use full-fat ricotta. Low fat might work, but I haven’t tried. Again, as long as it’s not super watery.
- Vanilla Extract – You could also use a little Fiori di Sicilia or even almond extract.
- Ground Cinnamon – Just a little ground cinnamon. If you like a lot of cinnamon, you can sure add more.
- Orange Zest – A little fresh orange zest makes such a difference. Don’t worry, it doesn’t overpower the other flavors. If you really don’t like orange, you could omit it, but I do highly recommend trying it.
- Baking Powder – To help the cookies rise.
- Baking Soda – To help the cookies rise.
- Salt – Adjust if you’re using salted butter.
- All-Purpose Flour – Regular white all-purpose flour.
- Mini Chocolate Chips – Or you could use finely chopped chocolate.
- Pistachios – I used lightly salted pistachios. If you have a nut allergy you can omit the pistachios or could use walnuts or pecans (although not traditional, still good).
How to Make Cannoli Cookies
(Full printable recipe is at bottom of the post. Be sure to check out my How to Bake Cookies that are Perfect Every Time for great cookie tips.)
- MIX. Beat together butter and sugar. Add eggs and ricotta. Then add vanilla, cinnamon, and orange zest.
- DRY INGREDIENTS. Beat in baking powder, baking soda, and salt, then flour. Stir in some of the chocolate chips, and pistachios. Chill one hour.
- PREHEAT. Preheat oven. Line baking sheets with parchment paper.
- DROP. Drop dough onto baking sheets.
- BAKE. Bake until golden brown, cool.
- DRIZZLE. Melt rest of chocolate chips. Drizzle on top of cookies. Cool for chocolate to set.
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. :)
Serving Suggestions
- Serve these cookies at room temperature.
- These Italian cookies are delicious with coffee, espresso, cappuccino, or even hot chocolate like this Italian Hot Chocolate! Yum!
- Some fresh raspberries, strawberries, or blueberries on the side are also a great addition.
Quick Tips for Best Results
- You shouldn’t need to drain the ricotta cheese overnight for this recipe, although you can if you want. Drain off any excess at the top of the container when you open the ricotta and that should be fine. BUT if your ricotta does seem really thin and watery, you can drain it overnight. As long as it’s the consistency of like sour cream, it should be fine. See how to strain ricotta cheese if you want to try that.
- Everyone has a different opinion on what cannoli taste like. Nothing tastes like cannoli, except cannoli. These are just a fun cookie with similar flavors. You can adjust the flavors as you see fit including the cinnamon, orange zest, vanilla, chocolate, and pistachios. Although I would recommend making the cookies as written at least the first time.
- Use good quality chocolate or chocolate chips for the drizzling. Some chocolate does tend to melt better than others.
- These Cannoli Cookies do tend to have a bit of a cake-like texture. Be careful to not over bake them and cool them on a cooling rack so they don’t get overly brown on the bottom if left on a hot pan.
Cannoli Cookies FAQ
How should I store Cannoli Cookies?
Store in an airtight container at room temperature.
Can I freeze Cannoli Cookies?
Yes! I would suggest freezing them in a single layer on a baking sheet that has been lined with parchment paper or a silicone mat. Once the cookies are frozen you can then wrap them or place in sealable bags. Try to get out as much air as possible. Freezing them individually in a single layer first will help prevent the cookies from sticking together.
How long will the cookies last?
I would guess the cookies will last at least a few days at room temperature, probably a week in the fridge, and a few months in the freezer.
Substitutions?
Instead of vanilla, you could use a little Fiori di Sicilia or even almond extract. Instead of chocolate chips, you could use finely chopped chocolate. Instead of pistachios, you could use your favorite nuts such as walnuts or pecans.
Can I use low-fat ingredients?
Low-fat ricotta would probably be ok in these cookies as long as it’s not super watery.
What else can I add to this recipe?
You could add small bits of candied fruit.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan unless you want to make or can find vegan ricotta. You would also have to use egg and butter substitutes and find a vegan friendly chocolate.
Vegetarian – It’s vegetarian.
Low-Carb – You can try a sugar substitute for a lower carb option, as well as a lower sugar chocolate.
Gluten-Free – You can try a gluten-free baking flour that has a 1:1 substitute ratio.
Other Cookie Recipes You May Enjoy
- Mudslide Cookies – For all the chocolate lovers and inspired by the popular drink.
- S’mores Bars – Full of graham crackers, chocolate, and of course marshmallow.
- Buckeye Thumbprints – Chocolate and peanut butter, one of my favorite combos.
- Strawberry Daiquiri Cookies – Another fun drink inspired cookie.
Hope you like these easy Holy Cannoli Cookies! Tell me in the comments what you thought!
Cannoli Cookies Video
Here’s a quick video to show you the recipe for Cannoli Cookies from beginning to end:
You might also like my other fun cannoli recipes like this popular Cannoli Cake and Cannoli Cheesecake just to name a few!
Holy Cannoli Cookies
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
- 10 ounces 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in November 2017, but updated in December 2020 with additional information.
Laurie says
I think I made the cookies too big because they were too soft I think.
They tasted great though!
Jo says
Can the unbaked dough be frozen? I usually start in October to make our Christmas cookies. I freeze the unbaked, formed, cut out cookies. Then three days before we are to serve them at church I take them out of the freezer and start baking/decorating. Will this recipe work? I would really like to try them.
Lisa Huff says
I haven’t tried it but think they would be ok. Can’t say for sure though sorry.
Nina L. says
Just made these delicious! cannoli cookies.
I used a small cookie scoop and got 54 cookies. I also replaced the chocolate drizzle with a dusting of icing sugar much like the the icing sugar that is sprinkled overtop of an actual cannoli.
Thank you for sharing Lisa!
Lisa Huff says
Happy to hear you enjoyed the cannoli cookies!
Ellie says
Just made them. Delicious! They have replaced my ricotta cookie recipe. I have no luck melting chips, so I ended up making frosting. For new bakers, I suggest to buy an oven thermometer and only put cookies and cakes in oven, when correct temperature is reached. We can’t have nuts but one cup of chips was plenty. So happy to have found your site.
Lisa Huff says
So happy to hear you enjoyed the cookies! Melting chocolate chips can be tough depending on the brand. Chocolate bars tend to melt better if you want to give that a try instead.
Diane Barker says
Oh doing the recipe in a 13x9x2 pan came out beautifully. Cut them into little squares and everyone loved the little cakes. Sprinkled the top with mini chocolate chips while it was still hot.
Lisa Huff says
Thanks for letting us know!
Krysta says
How long did you bake this for?
Lisa Huff says
8-11 minutes (the full recipe card with full directions is at the bottom of the post)
Traci Bonsonto says
Hi Lisa,
I make these at christmas for my family and they all love them. I’m interested in using a pan next time. I’m not finding the recipe card at the bottom. What temperature is the oven at when making in a pan? Still bake at 375?
Lisa Huff says
You mean make them as bars in one pan? I’m not sure, I have only made them as drop cookies. If I had to take a random guess I’d think 350-375 degrees F for about half hour like other bar cookies.
Heidi says
Hello! I am wanting to try the cannoli recipe as a cookie and bars. Checking to see how long you cooked in the 13x9x2 pan and at what temp? Thank you!
Rose says
What temperature and how long did you bake them for?
Linda Johnson says
Just made these substituting GF all purpose flour ~ they came out awesome! Will definately make these again.
Jamie says
These are amazing!! I’ve made them multiple times and made 12 dozen just the other day, for a cookie exchange. I have to make more tonight, last minutes notice and on limited time. My step-daughter needs to make an “Italian dessert” for her class, and it counts as an actual grade. My question is, is refrigerating the dough 100% necessary? I don’t think we have enough time if we need to refrigerate the dough. *Panicing*
Lisa Huff says
OMG 12 dozen?? You are amazing! Glad you like them! Well it’s not 100% necessary but the cookies may flatten a bit and you may be a bit disappointed but don’t think a bunch of kids would notice. I would suggest if you have time, bake one (while you put the rest of the dough in the fridge), and see if you like it. You could also flatten out the dough in a large sheet pan (rather than a deep bowl) and refrigerate or freeze for a little while. A shallow pan would help expedite chilling the dough. Best of luck to your daughter!
Jamie says
Thank you! We actually wound up having enough time to refrigerate for about 45 minutes. They came out wonderfully! The kids loved them, and the teachers went crazy over them!
Laura says
I made these yesterday for a party and everyone loved them, they vanished in no time! They are so tasty and easy! I love the hint of orange from the orange zest, it’s subtle not overpowering. My mini chips melted easily in the microwave. I put them in for 30 seconds, stirred, and then put them in twice more for 20 seconds each. Once on the cookie the chocolate wasn’t hardening fast enough for transport so I just stuck the whole batch in the fridge for 15-20 minutes and that solved the problem, they survived the trip fine. I am making them again this weekend for another party on Saturday and am doubling the recipe.
Polly says
I’m not a fan of cannoli and I pretty much despise anything orange flavored (although I do like oranges themselves). LOVE the cookies and I even added a 1/4 tsp of orange extract to punch up the orange. This is the 3rd time I’ve made these and the melted chocolate was not adhering to the cookie so I might try the powdered sugar. Overall awesome cookie!
Lisa Huff says
Happy to hear you love the cookies! Powdered sugar is a great alternative! Sorry the chocolate didn’t work out. Some chocolate seems to melt better than others so can cause some issues. Happy holidays!
Roe says
I am making them tomorrow 12-15-18……will they last until Christmas? Should I freeze them? I am making them for a cookie exchange but would like to have some for Christmas Day Desert.
Lisa Huff says
I would definitely freeze them if it’s going to be more than a few days.
Roe says
I made them today and they turned out great…..packed them in zip lock bags with wax paper to separate the layers…then sucked out all the air and storing them in the fridge… inside cookie tins… I really feel they will be fine.
Lisa Huff says
Glad they worked out well for you! Happy holidays!
Diane Barker says
Thank You for getting back to me. As they are on the cakey side, I am going to give it a try.
Dina Mercado says
I’m dying to try these, however, I like to make my cookies 2 weeks in advance, and usually freeze them. How far in advance can you make these and how should they be stored. I would also like to try to dip 1/2 of the cookie in chocolate. I love making cannoli’s, but it is a lot of work. Thank you for the recipe. They sound delicious.
Lisa Huff says
They definitely can be frozen. Will they be as good? Guess it’s personal preference, but they should be fine.
Robert says
Thanks for posting this recipe! I stumbled upon it while searching for a cookie recipe to make for the office cookie exchange. These came out very nice and were a hit! In terms of the ingredients and amounts, I followed the recipe exactly. However, these took a bit longer then 8-11 minutes to cook, more along the lines of 15-18 minutes for me. I will definitely make these again!
Lisa Huff says
Thanks Robert! Glad you enjoyed the cookies!
Ma Barker says
Can these be made into a 13x9x2 inch pan.
Lisa Huff says
You probably could although I haven’t tried it so can’t really say what the results would be like. The cookies are a bit on the cakey side.
Cat says
These are delicious! Thank you for posting this recipe.
I am not sure why the rest of my mini morsels didn’t melt in the microwave, but I had some left over dark chocolate morsels that melted just fine.
And the trick with the plastic sandwich bag for drizzling chocolate on top worked like a charm. I found that shaking it back and forth did a fine job of distributing the chocolate evenly.
Lisa Huff says
So happy to hear you enjoyed! These Cannoli Cookies have been quite popular. :) Unfortunately, some chocolate chips melt better than others. Someday I probably should test all the different brands. :)