Holiday parties are better with a tray of fresh treats. These cannoli cookies bring the best Italian bakery flavors to your kitchen. You get all the creamy goodness without any deep frying. They are soft, tender, and perfectly sweet for your family.
I love how these fill the house with a warm scent. The hint of orange and cinnamon is truly inviting. You can whip these up quickly for any winter gathering. Everyone will reach for a second one before you know it.
Why This Recipe Is a Winner
These cookies are much faster than making traditional cannoli shells. They are beginner-friendly and look very impressive on a plate. The orange zest adds a bright, fresh scent to your home. It balances the rich ricotta perfectly.
They are the ultimate comfort food for a chilly winter evening. You can customize the toppings to match your festive decor. Your guests will love the creamy texture of the filling. It is a restaurant-quality treat made right in your own oven.
Simple Method
You start by making a soft, cake-like cookie base. Then you whip the ricotta into a fluffy cloud. It feels completely doable even for a first-time baker. The dough comes together in just one bowl. Just follow the steps and enjoy the process.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh ricotta for the best results.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk ricotta cheese, drained
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup whole milk ricotta cheese, strained overnight
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup finely chopped pistachios
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg, 1/2 cup drained ricotta cheese, vanilla extract, and orange zest until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Transfer cookies to a wire rack to cool completely before topping.
- To prepare the filling, whisk the 1 cup strained ricotta, powdered sugar, and 1/4 teaspoon cinnamon until smooth and aerated.
- Pipe or dollop the ricotta filling onto the center of each cooled cookie.
- Garnish with mini chocolate chips and chopped pistachios immediately before serving.
Best Ways to Enjoy It
Serve these cannoli cookies on a pretty holiday platter. They look beautiful with a dusting of extra powdered sugar. Pair them with hot coffee or a strong espresso. They are great for a festive party or a quiet night in. Set the table and enjoy a sweet moment with your family.
Storage & Reheating
Keep these cookies in an airtight container in the fridge. The ricotta filling stays fresh for about 3 days. It is best to top them right before you serve. If you have leftovers, keep them chilled. They taste wonderful when the filling is cold and firm. Do not freeze the cookies once they are topped.
Tips for Best Results
- Don’t skip draining the ricotta or the filling will be runny.
- Avoid overmixing the dough to keep the cookies light and tender.
- Use a small cookie scoop for perfectly even sizes every time.
- Bake the cookie bases a day early to save time later.
- For Christmas, add a few red sprinkles for extra holiday cheer.
- Drizzle with melted chocolate to elevate the look for guests.
- Make sure the cookies are completely cool before adding the cream.
Ways to Switch It Up
- Swap orange zest for lemon zest for a zesty citrus twist.
- Use dairy-free ricotta and butter to make these vegan-friendly.
- Add finely chopped maraschino cherries for a traditional cannoli flavor.
- Substitute pecans or walnuts if you do not have pistachios.
Common Questions
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 24 hours. This actually helps the flavors meld together beautifully. Just let it sit at room temperature for a few minutes before scooping.
Why is my filling too soft?
The ricotta might still have too much moisture in it. Be sure to strain it through cheesecloth overnight for the best texture. This ensures a thick, pipeable cream that stays in place.
Will kids like these cookies?
Absolutely, kids love the soft texture and the chocolate chips. They are like a cross between a muffin and a cookie. They are a huge hit at every family gathering.
I hope these creamy cookies bring a little extra joy to your winter celebrations. They are so simple to make and even better to share with those you love. Happy baking!
— Alex
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large eg g
- 1/2 cup whole milk ricotta cheese, drained
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all -purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1/2 teaspoon ground cinnamon
- 1 cup whole milk ricotta cheese, strained overnight
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup finely chopped pistachios
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg, 1/2 cup drained ricotta cheese, vanilla extract, and orange zest until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Transfer cookies to a wire rack to cool completely before topping.
- To prepare the filling, whisk the 1 cup strained ricotta, powdered sugar, and 1/4 teaspoon cinnamon until smooth and aerated.
- Pipe or dollop the ricotta filling onto the center of each cooled cookie.
- Garnish with mini chocolate chips and chopped pistachios immediately before serving.
