Golden, soft, and filled with classic Italian flavor, these Authentic Italian Cannoli Cookies bring the charm of an Italian bakery straight into your kitchen. Made with creamy ricotta, bright citrus zest, and rich mini chocolate chips, each bite delivers the perfect mix of sweetness and texture. Finished with a light dusting of powdered sugar and a drizzle of chocolate, these cookies taste just like the beloved cannoli but in an easier, oven-baked form.
This recipe is a celebration of Italian tradition made simple. There’s no need for frying or pastry shells, just a straightforward dough that bakes into soft, tender cookies with a light crisp edge. Whether you’re adding them to a dessert table, gifting them during the holidays, or serving them with espresso, these cookies are guaranteed to impress.
Time Breakdown
Prep Time: 20 minutes
Bake Time: 12 minutes
Total Time: 32 minutes
Servings: About 30 cookies
Ingredients List
½ cup (115 g) unsalted butter, softened
½ cup (115 g) ricotta cheese, well drained
¾ cup (150 g) granulated sugar
1 large egg
1 tsp pure vanilla extract
½ tsp almond extract
1 ¾ cups (220 g) all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup mini chocolate chips
Zest of 1 orange or lemon
Powdered sugar, for dusting
Melted dark chocolate, for drizzling
Kitchen Tools You’ll Need
You’ll only need a few simple kitchen essentials for this Italian-inspired recipe.
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the butter, ricotta, and sugar: In a large bowl, beat butter, ricotta, and sugar together until creamy and smooth, about 2 minutes.
- Add egg and flavorings: Beat in the egg, vanilla, almond extract, and citrus zest. Mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients to form a soft dough.
- Fold in chocolate chips: Gently mix in the mini chocolate chips until evenly distributed.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Bake for 11–13 minutes, or until the edges begin to turn golden.
- Cool and decorate: Allow cookies to cool completely on a wire rack. Dust with powdered sugar and drizzle with melted chocolate for a beautiful finish.
Pro Tips
Storage: Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Freezing option: Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Flavor ideas: Add chopped pistachios or a sprinkle of cinnamon for a twist on the traditional flavor.
Serving suggestion: Pair with cappuccino, espresso, or a small glass of dessert wine for a true Italian touch.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | ~115 | 2 g | 13 g | 6 g | 0 g | 7 g |
Conclusion
These Authentic Italian Cannoli Cookies are the perfect balance of elegance and comfort. With a soft, cake-like texture, a hint of citrus, and just the right amount of chocolate, they’re everything you love about classic cannoli — made easy. Simple to bake, beautiful to serve, and impossible to resist, these cookies are destined to become a family favorite that captures the warmth and sweetness of Italian home baking.
Authentic Italian Cannoli Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup ricotta cheese, well drained
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mini chocolate chips
- Zest of 1 orange or lemon
- Powdered sugar, for dusting
- Melted dark chocolate, for drizzling
Instructions
Preparation
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the butter, ricotta, and sugar: In a large bowl, beat butter, ricotta, and sugar together until creamy and smooth, about 2 minutes.
- Add egg and flavorings: Beat in the egg, vanilla, almond extract, and citrus zest. Mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients to form a soft dough.
- Fold in chocolate chips: Gently mix in the mini chocolate chips until evenly distributed.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Bake for 11–13 minutes, or until the edges begin to turn golden.
- Cool and decorate: Allow cookies to cool completely on a wire rack. Dust with powdered sugar and drizzle with melted chocolate for a beautiful finish.