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The Ultimate Soft Cannoli Cookies with Creamy Ricotta Filling

Close-up of soft cannoli cookies dusted heavily with powdered sugar, one is broken open showing creamy filling and mini chocolate chips.
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Make these easy cannoli cookies that capture the classic Italian dessert flavor. These soft, cake-like cookies feature a sweet ricotta filling and mini chocolate chips, perfect for parties or holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest (optional, for authentic flavor)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk ricotta cheese, drained well
  • 1/2 cup mini chocolate chips
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and orange zest, if using, until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the drained ricotta cheese and mini chocolate chips until evenly distributed throughout the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cool, dust generously with powdered sugar before serving.

Notes

  • Drain your ricotta cheese thoroughly by placing it in a fine-mesh sieve lined with cheesecloth over a bowl for at least one hour, or overnight, in the refrigerator. Excess liquid makes the cookie dough too wet.
  • For a true Italian bakery style, you can pipe a small amount of extra sweetened ricotta filling into the center of the cooled cookies before dusting with sugar.
  • You can substitute pistachios for some of the chocolate chips for a pistachio cannoli cookie variation.

Nutrition

Find it online: https://fooddexterity.com/cannoli-cookies-recipe-italian-dessert-cookies/