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.
Kristin says
Great recipe. I usually make ricotta Christmas cookie with Almond extract and icing which are my favorite. These are very similar. I love them!!!
Lisa Huff says
Thank you so much Kristin! Almond extract would be great in these too. :)
Debbie and they look nothing like that could be my mistake I don’t know if I’ll try it again and everything as I said was done to the letter. says
This is the first time I’ve made this cookie. My cookies don’t look anything like the picture that I’m looking at right now. I’ve been cooking for well over 30 years and enjoy trying new recipes. I’ve followed every step of the recipe and my cookies look more like chocolate chip now whether they taste like the difference you’ve stated that’s another thing they haven’t been tasted yet. I’ll give it a shot and see what they taste like I’m a little disappointed I was looking for the picture shown and they look nothing like that could be my mistake I don’t know if I’ll try it again and everything as I said was done to the letter. Have a great day.
Lisa Huff says
Well these are like chocolate chip cookies. They should be however a bit cakey and puffy. Not sure what you mean as far as how they look. If you didn’t refrigerate the dough, made any ingredient substitutions, or used a low-quality pan they may have spread more. Feel free to email me to troubleshoot. Most people have had really good luck with them!
Natalie says
Just made these tonight and they are amazing!!! Thank you for the recipe! Going to take these to my in-laws for Christmas!!!
Lisa Huff says
Thank you so much Natalie!! :) Merry Christmas!
Karthiha Kanagasabai says
I wish i can give more than 5 stars. I made this last night for a Christmas exchange party and it was a hit. It was full of different flavors. Thank you for sharing this recipe.
Lisa Huff says
Awww thank you so much! :)
Christine Kowal says
I highly suggest eating these chilled with a glass of milk. They taste exactly like a cannoli. So delicious! Made them for a cookie swap.
Lisa Huff says
Thank you so much Christine! :)
Christine Molinari says
GREATLY DISAPPOINTED!!! THESE “COOKIES” HAVE NOTHING TO DO WITH CANOLI FLAVOR. THEY ARE VERY CAKEY AND YOU ONLY TASTE THE ORGANGE ZEST AND CRUNCH OF PISTACHIOS. I’M GLAD I TESTED THESE OUT BEFORE CHRISTMAS.
Lisa Huff says
Sorry you didn’t like the cookies. Yes, they have a cake-like texture (as mentioned several times in the post and recipe card…). Unfortunately, if you want something that tastes exactly like cannoli, you have to get cannoli.
Andrea says
I agree. Definitely not cannoli, and the orange zest overpowers the cookie. They remind me more of a fruitcake and are very soft, cakey cookies. They look pretty though and came out nicely baked. The dough needs to be super cold to keep shape.
Nita Jones says
These were excellent !! I made them for a cookie caper this weekend. I also used almond extract. ❤️❤️ Very good.
I’m wondering how long do you think they will keep for ? I’m wanting to mail some out….but it will take about 2 weeks for delivery.
Lisa Huff says
So happy to hear the cookies were a hit! Unfortunately, I think most cookies are going to be a bit stale after 2 weeks sorry!
Randi says
Would mascarpone cheese work in place of ricotta?
Lisa Huff says
I haven’t but tried it but think it would work fine.
Rena says
Thank you Lisa for this wonderful recipe! The whole gang loved it! Not a crumb left, and someone even licked the melted chocolate bowl clean!
Lisa Huff says
Thank you so much Rena! That totally made my day! :) And anyone who licks the chocolate bowl is my kind of people. haha!
Nancy says
I would like to use fiord di Sicilia in place of vanilla. I understand it is quite strong. Do you know what amount I can use?
Lisa Huff says
Well it’s really just personal preference. If you like more of a citrus flavor you could substitute 1:1 but I think to start I would just use half the amount. Or you could do half vanilla and half of that.
Joann says
Hi Lisa. I’d like to make these for Christmas. Can I substitute Amaretto for vanilla extract?
Thanks
Joann
Lisa Huff says
Yes absolutely! Or almond extract is also a great substitute.
Megan says
Hi Chef Lisa!
Can this recipe be doubled?
Lisa Huff says
Hi! Yes, can definitely be doubled. Hope you like them!
Jeanne says
Hi Lisa, these cookies are simply amazing! I have made them many times and are always a hit in our household. I was wondering if the cookies could be frozen after fully cooked. And once at room temp to then add the chocolate drizzle. Thanks so much foe this delicious recipe!!
Jeanne says
You already answered my question in your faq above, oops must have missed that! Thanks again
Lisa Huff says
NO worries! If you have other questions please let me know. And so happy to hear you enjoyed the cookies!
Nancy Eden says
Lisa, I wasn’t able to find the answer to whether or not these cannoli cookies can be frozen, then brought to room temp and drizzle the chocolate. Also, how long can they be frozen. I try to make my Christmas cookies early for Christmas. Thank you!
Lisa Huff says
Yes that will definitely work! I haven’t frozen them for long but they should be ok for a few months.
Regina says
SO I had to scroll down so MUCH I never saw the recipe… like I’m a busy grandmother… how much scrolling do YOU think is appropriate?
Lisa Huff says
Ha! Sorry to hear that one second of scrolling was too much for a FREE recipe and that you had time to leave a comment. The recipe card IS there (not far from the comment box actually…) AND there’s also a jump to recipe button at the top so you don’t even have to scroll. The additional content is there to answer a lot of questions that readers have. If recipe sites are too much work for you, I’d suggest buying a cookbook.
Susan Bennett says
Good for you Lisa! I like your response. Can’t wait to try these. They’re something different and they look delicious!
Lisa Huff says
Thanks Susan! Hope you like them!
Danielle says
Wow, so hard to please anyone these days! Was your day really that bad you had to make such a rude comment??? Hope your not teaching such negative behavior to your grandchildren! I agree with Lisa…..buy a cookbook!! I hope you have a wonderful holiday!!
Regina says
Is it okay to make the dough a day in advance and then bake them off the next day?
Lisa Huff says
Yes, that should be fine.