These Soft Cannoli Cookies capture all the flavors of a classic Italian cannoli in a soft, tender bite. Ricotta cheese keeps them moist and delicate, while mini chocolate chips, orange zest, and a hint of cinnamon give them that unmistakable cannoli flavor. They come together quickly with simple ingredients and are the kind of cookie that disappears fast at any gathering.

Recipe Highlights

• Classic cannoli flavor in cookie form: All the flavors you love about cannoli — ricotta, chocolate chips, orange zest, and cinnamon — baked into a soft, easy-to-share cookie.
• Incredibly soft and tender: Ricotta cheese in the dough keeps these cookies moist and pillowy, giving them a texture that sets them apart from a standard drop cookie.
• Simple to make: No chilling, no rolling, and no special equipment needed beyond a cookie scoop and a baking sheet.
• Finished with beautiful toppings: A dusting of powdered sugar, chopped pistachios, or a drizzle of melted chocolate makes these cookies look bakery-worthy.
• Perfect for any occasion: These are a great addition to holiday cookie trays, Italian-themed dinners, or any time you want something a little more special than a basic cookie.

Ingredients in Soft Cannoli Cookies

• Butter: Soften the butter and cream with the sugar to create a light, tender base for the cookies.
• Granulated sugar: Sweetens the dough and helps create a delicate crumb.
• Egg: Adds structure and binds the dough together.
• Ricotta cheese: The key ingredient that makes these cookies soft, moist, and pillowy. Drain it first if it seems watery.
• Vanilla extract: Adds warmth and rounds out the overall flavor.
• Orange zest: Brings a bright citrus note that is classic in traditional cannoli filling.
• All-purpose flour: Gives the cookies their structure.
• Baking powder and baking soda: Work together to give the cookies a light, slightly puffed texture.
• Ground cinnamon: Adds a warm spice note that ties the flavors together.
• Salt: Balances the sweetness and enhances the other flavors.
• Mini chocolate chips: Distributed evenly throughout the dough for a little chocolate in every bite. Mini chips work better than regular-sized chips in this recipe.
• Chopped pistachios: Optional, but they add a nice crunch and a beautiful finishing touch.

Tips for the Best Soft Cannoli Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Drain your ricotta if needed: If your ricotta is very wet, drain it in a fine mesh sieve or cheesecloth for at least 30 minutes before using. Excess moisture can make the dough too sticky and affect how the cookies bake.
• Use properly softened butter: Butter should be soft enough to cream easily but not melted. Properly softened butter is key to getting a light, tender texture.
• Use a cookie scoop: The dough will be soft and slightly sticky, which is normal. A cookie scoop makes it easy to portion the dough evenly and keeps the cookies uniform in size.
• Do not overbake: These cookies will not brown much on top. Pull them from the oven when the edges are set, and the centers look slightly springy, rather than waiting for color.
• Add toppings right after baking: Press a few extra mini chips or chopped pistachios into the tops of the cookies right after they come out of the oven so they stick as the cookies cool.
• Cool completely before moving: These cookies are very soft when hot. Let them cool fully on the baking sheet before transferring to avoid breaking them.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

These cookies also freeze well. Freeze in an airtight container for up to 2 months and thaw at room temperature. Dust with powdered sugar just before serving.

Print

Soft Cannoli Cookies Recipe

Soft Cannoli Cookies are made with ricotta, mini chocolate chips, orange zest, and cinnamon. A tender, bakery-style Italian cookie everyone will love!

Keyword Soft Cannoli Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 22 cookies

Calories 164kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese drained if watery
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup mini chocolate chips plus more for topping
• ½ cup finely chopped pistachios optional for garnish

Instructions

• Preheat oven to 350° F. Line baking sheets with parchment paper.
• In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
• Beat in the egg. Mix in ricotta, vanilla extract, and orange zest until smooth.
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture and stir until just combined.
• Fold in the mini chocolate chips.
• Drop rounded portions of dough onto prepared baking sheets using a 2 tablespoon cookie scoop, spacing about 2 inches apart.
• Bake for 12 to 14 minutes, until the edges are set and the centers look slightly springy. The cookies will not brown much on top.
• Let cool completely on the baking sheet before transferring.
• Garnish with powdered sugar, extra mini chocolate chips, chopped pistachios, or a drizzle of melted chocolate before serving.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 67mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 211IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

FAQs

Can I use whole milk ricotta? Yes, whole milk ricotta works great and gives the cookies a rich, creamy flavor. Just make sure to drain it first if it seems watery to avoid a sticky dough.

Why didn’t my cookies brown? That is completely normal for ricotta-based cookies. The ricotta keeps the cookies pale and soft even when fully baked. Look for set edges and a slightly springy center as your cues that they are done.

Can I skip the pistachios? Absolutely. The pistachios are listed as optional and are used mainly as a garnish. The cookies are delicious without them.

Can I add almond extract? Yes. A small amount of almond extract is a traditional cannoli flavor and pairs beautifully with the orange zest and cinnamon. Start with just 1/4 teaspoon, as it can be strong.

Can I make the dough ahead of time? The dough can be made a day ahead and stored covered in the refrigerator. Because of the ricotta, it is best to bake the cookies within 24 hours for the best texture.

More Cookies You’ll Love

• Frosted Italian Cookies: A classic soft Italian cookie with a sweet glaze and sprinkles on top. If you love the Italian flavors in cannoli cookies, these are a must-try.
• Pistachio Pudding Cookies: Soft, chewy cookies made with pistachio pudding mix for a rich, nutty flavor. A perfect match for anyone who loves the pistachio garnish on cannoli cookies.
• Orange Cinnamon Chocolate Chip Cookies: Chocolate chip cookies with a hint of orange zest and warm cinnamon — the same flavor combination that makes cannoli cookies so irresistible.
• Chocolate Dipped Pistachio Cookies: Buttery pistachio cookies dipped in dark chocolate for an elegant, nutty treat. Shares the pistachio-and-chocolate pairing that makes cannoli cookies so special.
• Cream Cheese Chocolate Chip Cookies: Soft, pillowy cookies made with cream cheese for an ultra-tender crumb — very similar in texture to the ricotta in cannoli cookies, with chocolate chips throughout.

These Soft Cannoli Cookies are a simple, crowd-pleasing treat that brings the flavors of a classic Italian dessert to your cookie jar, with a soft, pillowy texture and beautiful toppings in every batch.

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