I absolutely love this Italian Cannoli Cookies Recipe because it captures all the best flavors of traditional cannoli in a simple, chewy cookie form. The blend of ricotta, citrus zest, and amaretto gives it that unmistakable Italian charm, while the pistachios and chocolate chips add delightful texture and bursts of flavor. It’s one of those recipes that feels fancy but comes together pretty effortlessly, perfect for impressing friends or cozying up with a cup of espresso.
Whenever I make these, I’m reminded how comforting and festive they are—great for holidays, family gatherings, or just when you want a little sweet escape. Plus, the drizzle of bittersweet chocolate on top is like the cherry on a perfect Italian dessert sundae. If you’re curious about an Italian Cannoli Cookies Recipe that’s satisfying yet different from your typical cookie, you’ll find this one a total winner!
Why You’ll Love This Recipe
- Authentic Italian Flavors: Combines ricotta, amaretto, and citrus zest for the true taste of cannoli in cookie form.
- Easy to Make: Simple steps that don’t require fancy equipment or complicated techniques.
- Crowd-Pleasing: The perfect balance of chewy, crunchy, and sweet that both kids and adults adore.
- Beautiful Presentation: The chocolate drizzle and sprinkles make these cookies look as good as they taste.
Ingredients You’ll Need
The ingredients for this Italian Cannoli Cookies Recipe all work together to give you a cookie that’s tender, flavorful, and just a little bit nutty. Keep an eye out for fresh ricotta and good quality bittersweet chocolate—they really make a difference!
- Unsalted butter: Slightly softened for easy creaming and a perfect buttery base.
- Granulated sugar: Adds sweetness and helps with the texture.
- Egg and egg yolk: Provide richness and structure.
- Whole milk ricotta cheese: The star ingredient that makes these cookies tender and creamy inside.
- King Arthur Fiori di Sicilia extract: This unique extract adds delicate citrus and floral notes like fresh cannoli filling.
- Amaretto liquor: Brings that classic almond essence; you can substitute with almond extract if preferred.
- Fresh orange or lemon zest: Adds brightness and freshness.
- Baking powder: For gentle lift and light crumb.
- Kosher salt: Enhances all the sweet and citrus flavors.
- All-purpose flour: The structure of the dough; measure carefully to avoid dryness.
- Mini chocolate chips: Sweet bursts of chocolate in every bite.
- Roasted unsalted pistachios: Finely chopped, giving a lovely crunch and nutty flavor.
- Bittersweet baking chocolate: Melted for drizzling; this adds a rich, glossy finish.
- Sprinkles: Optional but fun, especially festive red and green for holidays!
Variations
I really encourage you to play around with this Italian Cannoli Cookies Recipe, tailoring it to suit your personal taste or occasion. Tweaking things like the nuts or the extract can make each batch feel unique and special.
- Nut swaps: Try walnuts or almonds instead of pistachios if you want a different crunch or flavor; my family loves walnuts for a cozier fall twist.
- Dairy-free option: Use a plant-based ricotta alternative and vegan butter—I’ve done this for friends with no issues, though the texture is slightly different.
- Extra citrus zest: Feel free to amp up the lemon or orange zest for a brighter, more pronounced citrus punch.
- No alcohol: Just substitute amaretto with more almond extract or even vanilla extract; kids will still love these as much as adults!
How to Make Italian Cannoli Cookies Recipe
Step 1: Cream Butter and Sugar Until Light and Fluffy
Start by beating the softened butter and sugar together with an electric mixer until the mixture is pale and fluffy—this usually takes about 3-5 minutes. This step is key to creating a tender cookie, so don’t rush it! You’ll notice the mixture becomes smoother and lighter, which means it’s ready for the next ingredients.
Step 2: Incorporate Eggs and Ricotta
Add the whole egg plus the extra yolk to the bowl, then pour in the ricotta cheese. Mix gently but thoroughly until everything is well combined; the ricotta adds moisture and richness that makes these cookies so special. I found that mixing just until combined helps keep the dough tender and not tough.
Step 3: Add Flavorings and Dry Ingredients
Stir in the King Arthur Fiori di Sicilia extract, amaretto liquor, and fresh citrus zest for that authentic cannoli flavor. Then, mix in the baking powder and kosher salt followed by the flour. Be careful not to overmix at this stage; as soon as the dough comes together, stop. Overworking the flour can make cookies tough, which you want to avoid here.
Step 4: Fold in Chocolate Chips and Pistachios, Then Chill
Gently fold in the mini chocolate chips and finely chopped pistachios to distribute them evenly. Cover the dough tightly with plastic wrap and refrigerate for at least an hour—this chilling step helps the dough firm up, making it easier to scoop and giving the cookies a better shape and texture when baked.
Step 5: Preheat Oven and Prepare Baking Sheets
When it’s time to bake, position your oven rack in the middle and preheat to 400°F. Line light-colored baking sheets with parchment paper—dark pans tend to brown the bottoms too quickly, which I learned the hard way! The parchment ensures even baking and easy cleanup.
Step 6: Scoop Dough and Adjust Baking Temperature
Drop cookie dough using a medium scoop or spoon—about 1.5 tablespoons each—and leave about 2 inches between cookies to let them spread. As soon as they go in the oven, immediately reduce the heat to 350°F. This trick helps the cookies bake evenly without burning, giving you that perfect golden edge and chewy center.
Step 7: Bake Until Golden and Cool
Bake the cookies for about 10-12 minutes or until you see golden brown edges and bottoms. They’ll feel a bit soft when you take them out but will firm up as they cool—which is exactly what you want for that tender texture. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Step 8: Melt Chocolate and Drizzle
While the cookies cool, melt your bittersweet baking chocolate. I always use the double boiler method to keep the chocolate smooth and to avoid burning—just heat about an inch of water in a small pan, place a stainless steel bowl on top with the chocolate, and stir gently until melted. If you use a microwave, do short 20-second bursts and stir in between.
Dip a small whisk or fork into the melted chocolate and artistically drizzle it over each cookie. Don’t worry about being perfect—the fun, swirly pattern looks charming and extra homemade. If you want, sprinkle with festive sprinkles to add that extra color and holiday vibe. Let the chocolate set at room temperature before serving or storing.
Pro Tips for Making Italian Cannoli Cookies Recipe
- Chill the dough well: I’ve found that a well-chilled dough makes scooping and baking much more manageable and yields better texture.
- Use light-colored pans: Dark pans can burn the bottom quickly; parchment paper helps even browning every time.
- Double boiler chocolate melt: Keeps the chocolate silky smooth — no burnt bits or grainy texture.
- Don’t overbake: The cookies firm up as they cool, so watch for golden edges rather than a hard center to avoid dryness.
How to Serve Italian Cannoli Cookies Recipe
Garnishes
I love to top these cookies with a drizzle of bittersweet chocolate and a colorful sprinkle of festive holiday sprinkles—red and green ones are my go-to for Christmas. Sometimes, I add extra chopped pistachios on top for a really pretty finish and extra crunch. It makes the cookies feel extra special when sharing with guests.
Side Dishes
These Italian Cannoli Cookies pair beautifully with a scoop of vanilla gelato or a cup of rich espresso. If you’re hosting a brunch or dessert buffet, they’re also fantastic alongside fresh berries or a light mascarpone cream dip. My family loves them as a sweet snack during lazy weekend afternoons.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a beautiful platter with fresh mint leaves and edible flowers for an elegant touch. They also look adorable stacked in a clear jar tied with a ribbon, making a great gift idea. And if you want to get playful, try dipping half the cookie bottom in chocolate for double the decadence!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Italian Cannoli Cookies in an airtight container at room temperature for up to 3-4 days. The chocolate drizzle stays nice and firm, and the cookies maintain their tender consistency if kept away from humidity. If it’s warm, storing in a cool spot works best to avoid melting.
Freezing
These cookies freeze beautifully—just place them in a single layer on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag or container. When I’ve done this, I freeze them without the chocolate drizzle and add it fresh after thawing so it looks and tastes perfect.
Reheating
To refresh the cookies after freezing, just allow them to thaw at room temperature. If you want a warm treat, pop them in a low oven (around 300°F) for 5 minutes to soften up without drying out. I avoid microwaving because it can make the cookies too soft and the chocolate can sweat.
FAQs
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Can I use almond extract instead of amaretto liquor in the Italian Cannoli Cookies Recipe?
Absolutely! Almond extract is a great substitute if you don’t have amaretto liquor or prefer to avoid alcohol. Use about half the amount since almond extract is quite concentrated, and you’ll still get that lovely nutty flavor reminiscent of classic cannoli.
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Why is it important to chill the dough for the Italian Cannoli Cookies Recipe?
Chilling the dough firms it up, making it easier to scoop and helping the cookies hold their shape during baking. It also enhances the flavor development and improves the cookie texture, so you get tender, chewy results instead of flat or tough cookies.
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Can I make the Italian Cannoli Cookies Recipe dairy-free?
Yes! You can swap the ricotta for a plant-based ricotta substitute and use vegan butter to make these cookies dairy-free. The texture will be a bit different, but with care, they still turn out delicious and satisfying.
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How do I know when the Italian Cannoli Cookies are done baking?
Look for golden brown edges and bottoms while the centers may still look slightly soft. This is perfect because the cookies firm up as they cool, resulting in a chewy and tender texture rather than a hard cookie.
Final Thoughts
Making this Italian Cannoli Cookies Recipe has become one of my favorite indulgences to share, especially when I want something a little extra special but still comforting. The combination of ricotta, amaretto, and pistachios creates a cookie that’s both nostalgic and delightfully new. I can’t wait for you to try it—it’s like having a slice of Italy right in your own kitchen. Trust me, once you bake these, they’ll quickly become a beloved classic in your cookie repertoire, just like they did for me and my family.
Print
Italian Cannoli Cookies Recipe
- Prep Time: 1 hr 10 mins
- Cook Time: 10-12 mins
- Total Time: 1 hr 20 mins
- Yield: 40 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Description
Italian Cannoli Cookies are a delightful treat inspired by traditional cannoli flavors, combining smooth ricotta cheese, amaretto, and citrus zest in a buttery cookie dough studded with mini chocolate chips and roasted pistachios. These crisp, golden cookies are drizzled with bittersweet chocolate and topped with festive sprinkles, perfect for holiday gatherings or everyday indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon King Arthur Fiori di Sicilia extract
- 3 tablespoons amaretto liquor
- 1 teaspoon fresh orange or lemon zest
- 1.5 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup roasted unsalted pistachios, finely chopped
Topping
- 2 oz Guittard bittersweet baking bar, melted
- Sprinkles to top (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, creating the base for your cookie dough.
- Combine Wet Ingredients: Mix in the large egg and egg yolk along with the ricotta cheese until fully incorporated. Then add the King Arthur Fiori di Sicilia extract, amaretto liquor, and freshly grated orange or lemon zest, blending well to infuse the dough with signature cannoli flavors.
- Add Dry Ingredients: Stir in the baking powder and Kosher salt to the wet mixture. Gradually add the all-purpose flour, mixing just until the dough comes together and is well combined without overworking.
- Incorporate Chips and Nuts: Fold in the mini chocolate chips and finely chopped roasted pistachios evenly throughout the dough to add texture and bursts of flavor. Cover the dough and refrigerate it for at least one hour to firm up and develop flavors.
- Preheat Oven and Prepare Baking Sheets: Position the oven rack in the middle and preheat the oven to 400°F. Line light-colored baking sheets with parchment paper to promote even baking and prevent the delicate cookies from browning too quickly on the bottoms.
- Scoop and Bake: Use a medium cookie scoop or spoon to drop about 1 1/2 tablespoons of dough per cookie onto the prepared sheets, spacing each cookie about 2 inches apart. Immediately place cookies into the oven and reduce the heat to 350°F. Bake for 10 to 12 minutes until the edges and bottoms turn golden brown. Allow the cookies to firm up as they cool on the sheet.
- Melt Chocolate for Drizzle: While cookies cool, melt the bittersweet chocolate using a double boiler setup on the stove or using low heat in the microwave, stirring every 20 seconds until smooth and fully melted. The double boiler method involves heating water in a saucepan and placing a stainless steel bowl with chocolate over the steam.
- Decorate Cookies: Using a small whisk or fork, dip it in the melted chocolate and drizzle artistically over each cooled cookie. Add sprinkles on top while the chocolate is still wet if desired, especially green and red for holiday flair.
- Set Chocolate: Allow the chocolate to set fully by letting the cookies sit at room temperature before serving or storing.
Notes
- Use light-colored baking sheets with parchment paper to avoid over-browning the cookie bottoms.
- Refrigerate the dough for at least one hour to make it easier to handle and improve texture and flavor.
- The double boiler method for melting chocolate helps maintain smooth, even melting compared to microwaving alone.
- These cookies keep well in an airtight container for several days.
- Amaretto liquor can be substituted with almond extract if desired, but adjust quantity as extract is more concentrated.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
