Best Cannoli Cookies

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These soft and tender cannoli-inspired cookies combine creamy ricotta, vanilla, a hint of almond, and chocolate chips. A dusting of powdered sugar and a drizzle of melted chocolate give them the bakery-style finish shown in your photo. Ricotta-based cannoli cookies are typically soft and cake-like rather than crisp like traditional fried cannoli shells. (Food.com)

Ingredients

For the Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup whole-milk ricotta cheese, preferably well drained
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini or regular semisweet chocolate chips

For the Topping

  • 1/2 cup powdered sugar, for dusting
  • 1/2 cup semisweet or milk chocolate chips, for drizzling
  • 1 teaspoon vegetable oil or coconut oil, optional, to loosen the melted chocolate
  • Extra chocolate chips, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until light and creamy.
  4. Add the ricotta cheese and beat until smooth.
  5. Add the egg, vanilla extract, and almond extract. Mix until completely combined.
  6. Gradually add the dry ingredients to the wet mixture. Mix just until a soft cookie dough forms. Avoid overmixing.
  7. Fold in the chocolate chips.
  8. Cover the dough and refrigerate for 30–60 minutes. Chilling helps the cookies hold their shape and prevents excessive spreading.
  9. Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.
  10. Gently shape the tops if needed. Press a few extra chocolate chips into the surface of each cookie for a more attractive finish.
  11. Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set. Ricotta cookies generally remain fairly pale on top. (Food.com)
  12. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  13. Once completely cool, dust generously with powdered sugar.
  14. Melt the chocolate chips in the microwave in short 15–20-second intervals, stirring between each interval. Add a little oil if needed for a smoother drizzle.
  15. Using a spoon or piping bag, drizzle the melted chocolate over the cookies in thin lines.
  16. Allow the chocolate to set before serving.

Yield

Approximately 24–30 cookies, depending on the size of each cookie.

Storage

Store completely cooled cookies in an airtight container for up to 4–5 days. For longer storage, freeze them in an airtight container with parchment between layers for up to 3 months. (I’m Turning 60)

Tips

  • Drain the ricotta well before using it. Excess moisture can make the dough too soft.
  • For a stronger cannoli flavor, add 1 teaspoon finely grated orange zest.
  • Mini chocolate chips distribute more evenly throughout the cookies.
  • Don’t overbake; the cookies should remain soft and tender.
  • Chill the dough if it feels too sticky to scoop.
  • Let the cookies cool completely before adding powdered sugar and chocolate drizzle.

Nutrition

Approximate per cookie, assuming 28 cookies: 150–180 calories, depending on the amount of chocolate and powdered sugar used.

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