The Best Cannoli Cookies Recipe for Holiday Baking
Introduction
Imagine the classic Italian cannoli, with its crisp, fried shell and sweet, creamy ricotta filling, transformed into the perfect holiday cookie. These Cannoli Cookies capture that iconic essence in a simple, bakeable form that is destined to become a new seasonal tradition. Each cookie is a soft, tender round infused with the warm, comforting flavors of cinnamon and mini chocolate chips. The true magic, however, lies in the luxurious cannoli dip—a smooth, rich blend of ricotta, mascarpone, and powdered sugar that pipes beautifully onto the cooled cookies. A final dusting of powdered sugar and a sprinkle of chopped pistachios complete the elegant, festive look. These cookies are irresistibly delicious, impressively beautiful, and wonderfully fun to assemble. They are the perfect project for bakers who want to offer a show-stopping treat that celebrates the flavors of the season in a uniquely delightful way.
Perfect for:
Christmas cookie exchanges and holiday platters
Thanksgiving dessert spreads
Winter baking weekends with family
Elegant gifts for neighbors, teachers, and friends
Italian-themed dinners and gatherings
Why You’ll Love This The Best Cannoli Cookies Recipe
Authentic Cannoli Flavor: These cookies truly taste like a classic cannoli, thanks to the ricotta-based filling and the cinnamon-kissed cookie base studded with chocolate chips.
Make-Ahead Convenience: Both the cookie dough and the filling can be prepared in advance, making assembly quick and easy when you’re ready to serve or gift them.
Visually Stunning: The piped filling and festive garnishes create a professional, elegant cookie that looks like it came from a specialty bakery.
Fun and Interactive: Piping the filling and decorating the cookies is a joyful activity that the whole family can enjoy together.
Preparation and Cooking Time
Total Time: 1 hour 30 minutes (includes chilling and cooling)
Preparation Time: 45 minutes
Cooking Time: 10-12 minutes per batch
Servings: Approximately 24-30 cookies
Calories per serving: Approximately 180-220 calories (per cookie)
Nutritional Information (Per Serving – Estimate):
Calories: 180-220 kcal
Protein: 3g
Carbohydrates: 25g
Fat: 8g
Fiber: 0g
Sugar: 17g
Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Ingredients
For the Cookies:
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cream of tartar
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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1 cup unsalted butter, softened
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1 ¼ cups granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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½ cup mini chocolate chips
For the Cannoli Filling:
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1 cup whole milk ricotta cheese, drained
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4 ounces mascarpone cheese, softened
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1 ½ cups powdered sugar, plus more for dusting
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½ teaspoon vanilla extract
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¼ cup mini chocolate chips
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2 tablespoons finely chopped pistachios, for garnish
Step-by-Step Instructions
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Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
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Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
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Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
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Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Add Chocolate Chips: Gently fold in the ½ cup of mini chocolate chips until evenly distributed throughout the dough.
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Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This prevents the cookies from spreading too much.
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Preheat and Scoop: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a small cookie scoop or a tablespoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared sheets.
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Bake: Bake for 10-12 minutes, or until the edges are just barely starting to turn golden. The centers will still look soft.
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Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Make the Filling: While the cookies cool, prepare the filling. In a clean bowl, beat the drained ricotta, mascarpone, 1 ½ cups powdered sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. Gently fold in the ¼ cup of mini chocolate chips.
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Assemble: Once the cookies are completely cool, transfer the cannoli filling to a piping bag fitted with a large star tip. Pipe a generous swirl of filling onto the flat side of half the cookies. Gently press a second cookie on top to form a sandwich. Alternatively, pipe a dollop onto the top of each individual cookie.
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Garnish: Lightly dust the assembled cookies with powdered sugar and sprinkle with chopped pistachios.
How to Serve The Best Cannoli Cookies
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Arranged elegantly on a tiered stand as the centerpiece of your holiday dessert table.
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Packaged in festive boxes or cellophane bags as heartfelt homemade gifts.
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Served with a strong cup of espresso or coffee after an Italian feast.
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As a special treat on a Christmas Eve buffet alongside other holiday classics.
Additional Tips for The Best Cannoli Cookies
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For the best filling consistency, ensure your ricotta is well-drained. Let it sit in a fine-mesh strainer for 15-20 minutes to remove excess moisture.
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Do not overbake the cookies. They will continue to set as they cool, and a slightly soft center is ideal.
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If the filling is too soft to pipe, chill it in the refrigerator for 20-30 minutes to firm up.
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For the most vibrant color, garnish with the pistachios immediately after piping the filling so they adhere properly.
Recipe Variations of The Best Cannoli Cookies
Orange Zest Variation: Add one tablespoon of freshly grated orange zest to the cannoli filling for a bright, citrusy note.
Cherry Chocolate Variation: Substitute the mini chocolate chips in the filling with an equal amount of finely chopped dried cherries.
Chocolate-Dipped Version: For an extra-decadent touch, dip one half of each assembled cookie sandwich in melted dark chocolate and let it set on parchment paper.
Freezing and Storage for The Best Cannoli Cookies
Storage: Store unfilled cookies in an airtight container at room temperature for up to 5 days. Store the filling separately in the refrigerator for up to 3 days. Assemble the cookies just before serving for the best texture.
Freezing: The baked and cooled cookie rounds freeze excellently for up to 3 months. Thaw at room temperature before filling. The filling does not freeze well and should be made fresh.
FAQ Section about The Best Cannoli Cookies
Can I use all ricotta instead of ricotta and mascarpone?
Yes, but the filling will be less rich and stable. Using only ricotta may result in a slightly grainier texture and a softer filling that is more difficult to pipe.
My filling is runny. How can I fix it?
A runny filling is usually due to ricotta with too much moisture. You can try to salvage it by adding more powdered sugar, a tablespoon at a time, until it thickens. Chilling it thoroughly will also help.
Can I make the cookie dough ahead of time?
Absolutely. The cookie dough ball can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping and baking.
Conclusion of The Best Cannoli Cookies Recipe
These Cannoli Cookies are more than just a dessert; they are a festive experience. They perfectly encapsulate the joyful spirit of holiday baking, combining familiar, comforting flavors with an elegant presentation that is sure to draw admiration. The process is straightforward and rewarding, resulting in a treat that is far greater than the sum of its parts. Whether you are building your annual cookie platter or looking for a special gift from your kitchen, this recipe delivers on every promise of flavor, texture, and holiday cheer. Once you taste these delightful cookies, they will undoubtedly earn a permanent spot in your holiday baking repertoire for years to come.