Soft Cannoli-Inspired Ricotta Cookies

These Soft Cannoli-Inspired Ricotta Cookies bring the sweet, creamy magic of traditional cannoli into a soft, tender cookie that melts in my mouth. Packed with ricotta cheese, mini chocolate chips, citrus zest, and just a hint of almond, these cookies are rich, flavorful, and incredibly easy to make. It’s like enjoying a cannoli in cookie form—no shells or frying required.

Why You’ll Love This Recipe

I love how these cookies deliver everything I adore about cannoli, but in a much more approachable and sharable treat. The ricotta makes them incredibly soft and moist, and the mix of mini chocolate chips with hints of orange and vanilla gives them that authentic Italian bakery flavor. They’re simple to whip up, don’t require chilling, and stay soft for days. Perfect for holidays, parties, or anytime I want a cookie that stands out.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese (whole milk for best texture)
• Granulated sugar
• Unsalted butter, softened
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Almond extract
• Orange zest (or lemon zest for a twist)
• Mini chocolate chips
• Powdered sugar (optional, for dusting)

directions

1. I preheat the oven to 350°F (175°C) and line my baking sheet with parchment paper.

2. In a large mixing bowl, I cream together the butter and sugar until light and fluffy.

3. I add the ricotta, eggs, vanilla extract, almond extract, and orange zest, mixing until smooth.

4. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually mix the dry ingredients into the wet ingredients.

5. I fold in the mini chocolate chips until evenly distributed.

6. Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. I bake the cookies for 12–14 minutes, or until the edges are lightly golden and the centers are set.

8. After letting them cool on the baking sheet for a few minutes, I transfer them to a wire rack to cool completely.

9. I optionally dust the tops with powdered sugar just before serving.

Servings and timing

This recipe makes about 24–30 cookies, depending on size.

Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: 30 minutes

Variations

• Add pistachios: I mix in chopped pistachios for a more traditional cannoli flavor.

• Citrus glaze: I drizzle a simple glaze made from powdered sugar and fresh orange juice for a sweet finish.

• Dip in chocolate: I dip half of each cookie in melted chocolate for an elegant look and extra richness.

• Lemon twist: I use lemon zest instead of orange for a brighter, tangier flavor.

• Ricotta chocolate swirl: I swirl a bit of cocoa powder into the dough for a marbled effect.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. They also freeze well—I place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container for up to 2 months. I let them thaw at room temperature before serving. Reheating isn’t usually needed, but a few seconds in the microwave brings back a just-baked softness.

FAQs

Do I need to drain the ricotta?

If my ricotta is very wet or watery, I gently blot it with paper towels or let it drain in a fine mesh strainer to avoid making the dough too loose.

Can I use part-skim ricotta?

I prefer whole milk ricotta for best flavor and texture, but part-skim works if that’s what I have—it just might make the cookies slightly less rich.

How do I keep the cookies soft?

These cookies naturally stay soft thanks to the ricotta, but I make sure not to overbake them. Storing them in an airtight container also helps retain their moisture.

Can I make these ahead of time?

Yes, I often make the dough a day ahead and refrigerate it overnight. I let it come to room temperature for 20 minutes before scooping and baking.

Can I substitute the mini chocolate chips?

I can use regular chocolate chips, chopped chocolate, or even leave them out entirely if I want a more traditional ricotta cookie.

Conclusion

These Soft Cannoli-Inspired Ricotta Cookies are the perfect way to enjoy the classic flavors of Italian cannoli in a fun, easy-to-make dessert. With their moist, cake-like texture, bright citrus notes, and bursts of chocolate, they’re a hit at any gathering—or just as a sweet treat for myself. If I’m craving something indulgent yet simple, these cookies always deliver.