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The Ultimate Soft Cannoli Cookies with Creamy Ricotta Filling and Chocolate Chips

A small pyramid stack of soft cannoli cookies generously dusted with powdered sugar.
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You can make these easy Cannoli Cookies that capture the rich flavor of the classic Italian dessert in a soft, handheld cookie form. These cookies feature a creamy ricotta base, mini chocolate chips, and a hint of citrus zest.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 cup whole milk ricotta cheese, drained well
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon almond extract
  • For Garnish (Optional): Chopped pistachios

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and orange zest until just combined.
  4. Add the well-drained ricotta cheese and mix until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the mini chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can lightly flatten them with the bottom of a glass if desired.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. If making the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cookies and sprinkle with chopped pistachios, if using.

Notes

  • Make sure your ricotta cheese is very well-drained. Excess moisture will make the cookie dough too wet to handle. Press it in a fine-mesh sieve for at least 30 minutes.
  • For a more traditional flavor, substitute the orange zest with lemon zest.
  • These cookies freeze well before glazing. Place cooled cookies in an airtight container and freeze for up to three months. Thaw before glazing and serving.

Nutrition

Find it online: https://kingscook.com/cannoli-cookies-soft-ricotta-chocolate-chip-recipe/