Cannoli Cookies Recipe: Easy Italian Holiday Cookies with Ricotta Filling.

Every December, my Italian grandmother would spend an entire weekend making cannoli for the holidays—frying those delicate shells, preparing the sweet ricotta filling, and carefully assembling each one just before serving. They were incredible, but the process was elaborate and frankly intimidating. These cannoli cookies capture all those classic flavors in a much simpler format that won’t keep you in the kitchen all day.

The beauty of these Italian cookies lies in how they translate the essence of cannoli into something bakeable. The cookies themselves are tender and slightly crisp, flavored with the same warm spices you’d find in traditional cannoli shells. The filling is authentic cannoli cream—sweetened ricotta studded with mini chocolate chips and a hint of citrus. The result is a cookie that tastes unmistakably like cannoli but comes together in a fraction of the time.

What makes this cannoli cookie recipe perfect for holiday baking is that the components can be made ahead and assembled when you’re ready. The cookies stay crisp for days, and the filling improves as it sits. They look impressive on a cookie platter next to your standard sugar cookies and gingerbread, and they’re different enough that people always ask for the recipe.

These cookies have become my answer to wanting cannoli without the deep-frying and last-minute assembly stress. They’re substantial enough to feel special but straightforward enough to make on a busy December evening when you’re trying to check everything off your holiday baking list.

Ingredients

For the Cannoli Cookies:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 tablespoons whole milk
1 teaspoon orange zest (optional but traditional)

For the Cannoli Filling:

1 container (15 ounces) whole milk ricotta cheese
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 teaspoon orange zest
1/2 cup mini chocolate chips
Pinch of salt

For Finishing:

Powdered sugar for dusting
Additional mini chocolate chips for garnish
Chopped pistachios (optional, traditional garnish)

Instructions

Begin with the cookie dough, which comes together like a standard drop cookie but with those distinctive Italian flavors. In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. The cinnamon is key here—it gives the cookies that warm, spiced flavor reminiscent of cannoli shells.

In a large bowl using an electric mixer, beat the softened butter until creamy and smooth, about one minute. Add the egg and vanilla extract, beating until well combined. The mixture should look fluffy and pale yellow. If using orange zest, add it now and beat for a few more seconds to distribute it throughout.

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix on low speed just until the dough comes together. It should be soft but not sticky—similar to sugar cookie dough. If the dough seems too dry and crumbly, add another tablespoon of milk. If it’s too sticky, add a tablespoon or two of flour.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread dramatically, but they need a bit of room.

Gently flatten each cookie slightly with the bottom of a glass or your palm—they should be about 1/2 inch thick. This helps them bake evenly and creates a nice surface for the filling later. Bake for 12-14 minutes, until the edges are just starting to turn golden and the centers look set but not browned. You want these cookies on the lighter side so they stay tender.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is important—the filling needs completely cool cookies or it will melt and slide off.

While the cookies cool, prepare the cannoli filling, which is the authentic heart of this recipe. Place the ricotta cheese in a fine-mesh strainer set over a bowl and let it drain for at least 15 minutes. This step is crucial—excess moisture will make your filling runny and cause it to seep into the cookies.

After draining, transfer the ricotta to a medium bowl. Add the sifted powdered sugar, vanilla extract, almond extract if using, orange zest, and a pinch of salt. Using a spatula or wooden spoon, stir gently until smooth and well combined. Don’t use an electric mixer, which can make the ricotta grainy and loose.

Fold in the mini chocolate chips gently. Cover the bowl and refrigerate the filling for at least 30 minutes before using. This allows it to firm up and the flavors to meld. The filling should be thick enough to hold its shape when piped or spread.

To assemble the cookies, you have two options. For a simple approach, spread about a tablespoon of filling on the flat bottom of one cookie and sandwich it with another cookie. For a more traditional cannoli look, pipe the filling onto the cookies using a piping bag fitted with a large star tip, creating a swirl on the flat side of each cookie and leaving them open-faced.

Dust the assembled cookies generously with powdered sugar just before serving. If you want that classic cannoli look, dip the edges of the filling (or the sides if you made sandwiches) in additional mini chocolate chips or finely chopped pistachios.

Flavor & Texture Notes

These cannoli cookies deliver an authentic Italian pastry experience in a more approachable format. The cookies themselves are tender and slightly crumbly with a pleasant snap at the edges, somewhere between a soft sugar cookie and a shortbread. The cinnamon provides warmth without overwhelming the other flavors, and the orange zest adds a subtle citrus note that’s traditional in Sicilian baking.

The filling is where these cookies really shine. Properly drained ricotta creates a creamy, luscious filling that’s sweet but not cloying, with that characteristic slightly grainy texture that’s essential to good cannoli cream. The mini chocolate chips provide little bursts of chocolate throughout, and their smaller size means you get chocolate in almost every bite.

The combination of the slightly spiced cookie with the cool, sweet ricotta filling creates a contrast that’s genuinely satisfying. Unlike overly sweet Christmas cookies, these have complexity and balance—the ricotta’s subtle tanginess keeps them from being one-dimensional.

What’s particularly nice is how the texture evolves. When first assembled, the cookie stays crisp against the creamy filling. As they sit, the filling softens the cookie slightly, creating a more cohesive texture that’s almost more like the real thing. Both versions are good, just different.

Tips & Variations

Ricotta Quality: Use whole milk ricotta, not part-skim, which can be watery and grainy. If your ricotta seems particularly wet, let it drain in a cheesecloth-lined strainer in the refrigerator for several hours or even overnight. Good ricotta makes all the difference in the filling.

Cookie Texture Options: For crisper cookies more like cannoli shells, roll the dough slightly thinner and bake a minute or two longer. For softer, more cake-like cookies, add an extra tablespoon of milk to the dough and slightly underbake them.

Flavor Variations: Try adding 1/4 teaspoon of ground cardamom to the cookie dough for a unique twist. For the filling, you can substitute some of the mini chips with chopped candied orange peel, dried cherries, or even white chocolate chips.

Pistachio Version: Fold 1/4 cup of finely ground pistachios into the cookie dough and use chopped pistachios instead of chocolate chips in the filling for a more sophisticated version.

Make-Ahead Assembly: If making these for a party, you can prepare both components ahead and assemble them 2-3 hours before serving. They’re actually best when assembled shortly before eating, so the cookies stay crisp.

Scaling Up: This recipe doubles easily for holiday cookie exchanges or large gatherings. The dough can be scooped and frozen on baking sheets, then transferred to freezer bags to bake fresh as needed.

Storage & Make-Ahead

The unfilled cookies store beautifully in an airtight container at room temperature for up to a week, or they can be frozen for up to 3 months. Let frozen cookies thaw completely at room temperature before filling.

The cannoli filling should be stored separately in the refrigerator and will keep for up to 3 days. Give it a good stir before using, as it may separate slightly during storage. Don’t freeze the filling—the texture breaks down and becomes watery.

Once assembled, these cookies are best eaten within 24 hours. Store them in a single layer in an airtight container in the refrigerator. Let them sit at room temperature for about 10 minutes before serving to take the chill off. The filling will soften the cookies slightly as they sit, which some people prefer.

For holiday cookie platters, assemble these cookies the morning of your event or the night before. They’ll hold up better than many filled cookies and won’t get soggy if given a few hours.

Serving Suggestions

These cannoli cookies shine on holiday cookie platters alongside other Italian classics like pizzelles, biscotti, and amaretti. Their cream filling makes them stand out visually among standard cut-out cookies and adds variety to your cookie selection.

Serve them with espresso or strong coffee for an authentic Italian experience. The bitter coffee is the perfect counterpoint to the sweet ricotta filling. They’re also wonderful with dessert wine like Vin Santo or a sweet Moscato.

For a dessert buffet, arrange the cookies on a white platter dusted with powdered sugar and garnish the platter with fresh orange slices and cinnamon sticks for a festive presentation. Small cards explaining that they’re inspired by traditional cannoli help guests understand what they’re trying.

Consider packaging these in clear cellophane bags tied with ribbon as holiday gifts. Include a small card with storage instructions, letting recipients know they’re best enjoyed within a day or two of assembly.

FAQ

Why is my ricotta filling runny? This usually happens when the ricotta isn’t drained properly or if part-skim ricotta was used. Always drain ricotta in a fine-mesh strainer for at least 15 minutes before using. If your filling is already made and too runny, you can thicken it by stirring in a tablespoon or two of additional powdered sugar, which will absorb some moisture.

Can I make these without a piping bag? Absolutely. A simple spread with a knife or spoon works perfectly fine. You can also use a plastic zip-top bag with a corner snipped off as a makeshift piping bag. The piping is really just for presentation—the cookies taste the same regardless of how you apply the filling.

How far in advance can I bake the cookies? The unfilled cookies can be baked up to a week in advance and stored in an airtight container, or frozen for up to 3 months. This makes them perfect for holiday baking marathons. Just prepare the filling and assemble them closer to when you plan to serve them.

Can I use store-bought cannoli shells instead of making cookies? You could, but you’d miss out on what makes this recipe special—the ease of baking instead of frying, and the soft cookie texture that contrasts with the filling. If you want authentic cannoli shells, it’s better to buy them from an Italian bakery rather than trying to fill these cookies into traditional cannoli.

Do I need to add almond extract? No, it’s optional. Almond extract is traditional in many cannoli recipes and adds a subtle complexity, but the cookies are delicious without it. If you’re not a fan of almond flavor or if someone has a nut allergy, simply leave it out—the other flavors are strong enough to carry the recipe.

Can I substitute the ricotta with mascarpone? Mascarpone will give you a richer, creamier filling that’s less traditional but still delicious. It’s softer than ricotta, so you may need to add more powdered sugar to achieve the right consistency. The flavor will be slightly different—more buttery and less tangy—but it’s a worthwhile variation.

Holiday baking should feel more joyful than stressful, and these cannoli cookies deliver authentic Italian flavors without requiring special equipment or advanced techniques. They’re proof that you can honor traditional recipes while adapting them to fit modern, busy lives. Whether you’re building a cookie platter for a holiday party or looking for something special to bake with kids, these cookies bring a taste of Italian tradition to your table in the most approachable way possible. Your grandmother might not recognize the format, but she’d definitely approve of the flavors.