Name: The Best Cannoli Cookies Recipe for Holiday Baking
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Cuisine: Italian
Ingredients: 1 cup whole milk ricotta cheese, drained; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon orange zest; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup mini chocolate chips; 1/2 cup chopped pistachios (optional); Powdered sugar, for dusting

Let Me Tell You About These Cannoli Cookies (Pull Up a Chair!)

I don’t want to get overly sentimental, but if I had a dollar for every cannoli cookie I’ve made… Well, I’d have enough to buy actual cannoli! The first time I baked these, the kitchen smelled like an old-school Italian bakery crossed with a Christmas candle. I remember my cousin Joey claiming he could smell these from the end of the cul-de-sac, although honestly, he’s always a bit dramatic about food. Anyway, these cookies have now become a non-negotiable part of our holiday baking blitz—the kind where flour ends up absolutely everywhere, usually including the dog.

Why You’ll Love This (My Family’s Obsession Explained)

I whip up these cannoli cookies whenever the craving for something nutty and slightly decadent hits—especially in December, when everyone magically gets a sweet tooth. My family goes wild for anything with ricotta and chocolate chips (really, it’s dangerous to make them when nobody’s home, unless you want to eat half the batch yourself). They’re like all the best bits of cannoli, minus the stress of deep-frying shells. And oh! I’ve had my share of kitchen fails—like when my cookies spread out like pancakes because I got distracted hunting for my ‘good’ vanilla. (Don’t worry, these ones hold their shape.)

Stuff You’ll Need (Substitutions Welcome!)

1/2 cup butter, softened to room temp (I sometimes use margarine if I’m in a pinch; it’s not quite the same, but hey… needs must!)
3/4 cup ricotta cheese, well-drained (Honestly, I’m not loyal to any brand. Nonna said Galbani, I usually grab what’s on sale—just don’t use the super-watery stuff.)
1 cup sugar (I once mixed white and brown when I ran out; it’s not traditional, but it gives a nice depth!)
1 egg
1 tbsp vanilla extract (imitation is fine if that’s what you have. Just, maybe not vanilla ‘flavored’ powder. Oof!)
2 cups all-purpose flour (pretty standard; I tried whole wheat once and… never again, let’s put it that way)
1 tsp baking powder
1/4 tsp salt (I guess you could skip this, but I think it wakes up the chocolate flavor)
2/3 cup mini chocolate chips (Go with regular size if that’s what’s in your cupboard. Live a little!)
1/2 cup finely chopped pistachios or toasted almonds (or nothing at all, if you’re nut-averse—my cousin claims he’s allergic, but I think he just doesn’t like green things in cookies)
Powdered sugar for dusting (absolutely optional; sometimes I forget and no one’s ever complained)

Let’s Make Some Cookies (The Fun Part!)

First, set your oven to about 350°F (175°C)—don’t panic if your oven runs a bit hot. I use a baking sheet lined with parchment, but I’ve baked these directly on the tray too and survived.
Cream the butter and sugar together until fluffy and pale-ish. Actually, I find it works better if you let the butter soften longer than you think you need. Add in the ricotta, egg, and vanilla. It’ll look lumpy or weird at this stage—trust the process.
Add the flour, baking powder, and salt. Mix until you’ve got a thick dough. This is where I usually sneak a taste (for quality control purposes, obviously!), but you do you. Fold in chocolate chips and pistachios. And now? The dough gets strangely stiff—don’t worry. You did it right.
Scoop out heaping tablespoons (I use a little cookie scoop when I remember where I put it; a regular spoon works fine). Drop them onto your tray, leaving a little space—they only spread a tiny bit.
Bake for 11-14 minutes, depending how pale or golden you’d like the bottoms. Sometimes, I set two timers, because I get distracted admiring my festive oven mitts and forget otherwise.
Let them cool for a few minutes on the tray, then move to a rack—or just onto a plate, if you’re impatient like me. Dust with powdered sugar if you’re feeling fancy. (Or not!)

Little Notes I Wish I’d Known Sooner

If your ricotta seems wet, drain it in a sieve for a half hour (I ignored this once and ended up with flat, floppy cookies—useless!)
Cookie dough can feel sticky at first, but after a minute it holds a scoop well. Please don’t overmix.
I think these actually taste even better the next day—something magic happens overnight.
Don’t skip the parchment unless you really like scraping stuck-on chocolate. Just saying.

Wild Experiments—What Works (And What Totally Didn’t)

I tried folding in dried cranberries for a festive twist—my family loved it! A handful will do.
Once, I swapped out pistachios for hazelnuts (delightful) and, on another occasion, I tried coconut flakes—eh, nope, didn’t vibe for me.
Chocolate chunks instead of minis? Great, but they can clump up in one bite, so mix well.

What You’ll Need (But Don’t Freak Out If You Don’t Have Everything)

Mixing bowl (I use my big old ceramic one, but anything works)
Hand mixer or strong biceps plus wooden spoon—either’s fine
Baking sheet
Parchment paper (or in desperation, spray the tray. It’s not ideal, but hey, it’s cookies, not rocket science!)
Wire rack for cooling (I confess: I sometimes use the stove grates if the rack is MIA)

The Best Cannoli Cookies Recipe for Holiday Baking

How Do You Store ‘Em? (Not That They Stay Long…)

I toss them in an airtight tin or Tupperware and, at room temp, they’ll happily survive a few days. Honestly, in my house, these disappear within 24 hours—unless I hide a couple behind the oatmeal, which is my secret trick. You can freeze them—just wrap well in layers. ( King Arthur Baking has a good cookie-storing guide if you wanna go pro.)

How We Serve Them (Festive Plate Required!)

Usually, I pile them on a mismatched tray, dust with a last-minute flurry of powdered sugar, and plop them on the coffee table during our family gift exchange. Once, we even did them up with a little orange zest on top—never got any complaints! My aunt dunks hers in espresso. Kids, of course, prefer milk. You do you.

Hard-Learned Pro Tips (My “Wish I’d Known!” Moments)

Don’t try to speed up softening butter with the microwave—it’ll melt every time and mess up your dough (ask me how I know)
Honestly, letting the cookies cool properly helps set the texture—once, I ate too soon and they tasted kind of doughy inside. So, patience (ugh) is worth it.
And don’t skip draining watery ricotta. Really, it matters more than I ever wanted to believe.

FAQ From My Texts and DMs (Seriously, People Have Asked!)

Can I use part-skim ricotta? – Yep! Actually, I do most of the time. Full-fat is a touch richer but honestly, with all the butter and sugar, who’s counting?
Do I really need the nuts? – Nope. Leave them out or swap them for something else you like (toffee bits? Go wild!)
My dough seems sticky, is that normal? – Yes, at first. If it’s super goopy, just let it rest a few minutes; or add a spoonful of flour, but don’t overdo—it evens out.
Can I double the recipe? – I often do, with no changes. Just give yourself an extra tray or two. Also prepare for cookie overload.
Is there a gluten-free version? – Not exactly this, but I’ve had luck using a cup-for-cup GF flour blend. Minimalist Baker has an easy gluten-free cookie base; you could riff off that.
What if I only have regular chocolate chips? – Use ’em. Life’s too short to stress over chip size.

Side note, did you know that there’s a local bakery here that sells cannoli cookies but charges an arm and a leg for a dozen? After you bake these, you’ll never be swayed again. Give it a go!

The Best Cannoli Cookies Recipe for Holiday Baking Bliss