Cannoli Cookies Recipe with Ricotta Filling

These cannoli cookies capture all the delicious flavors of traditional Italian cannoli in an easy-to-make cookie form. Soft, buttery cookies rolled in cinnamon sugar are sandwiched together with a sweet ricotta filling studded with mini chocolate chips. Whether you’re celebrating a special occasion or simply craving an authentic Italian treat, these cannoli sandwich cookies deliver the perfect combination of textures and flavors that will transport you straight to an Italian bakery.

Why You’ll Love These Cannoli Cookies

Authentic Italian Flavor: All the classic cannoli taste in a convenient, hand-held cookie form.

Easy to Make: Simple ingredients and straightforward steps make these cookies accessible for bakers of all skill levels.

Perfect Texture: Soft, tender cookies pair beautifully with the creamy, sweet ricotta filling.

Great for Sharing: These impressive cookies are perfect for holidays, parties, cookie exchanges, or gifting.

Customizable: Easily adapt the filling and toppings to suit your preferences.

No Special Equipment: Unlike traditional cannoli that require special tubes and deep frying, these cookies need only basic baking tools.

What Are Cannoli Cookies?

Cannoli cookies are inspired by the classic Italian dessert cannoli—crispy pastry shells filled with sweet ricotta cream. These cookies transform that beloved flavor combination into sandwich cookies: soft, cinnamon-sugar coated cookies filled with sweetened ricotta and chocolate chips. They’re easier to make than traditional cannoli but deliver the same irresistible taste.

Ingredients for Cannoli Cookies

Cookie Dough

• 1½ cups (190g) all-purpose flour – Creates tender cookie structure
• ½ tsp baking powder – Provides gentle lift
• ¼ tsp salt – Enhances all flavors
• ½ cup (115g) unsalted butter, softened – Adds richness and tender texture
• ½ cup (100g) granulated sugar – Sweetens the cookies
• 1 large egg, room temperature – Binds ingredients together
• 1 tsp vanilla extract – Adds aromatic sweetness

Cinnamon Sugar Coating

• ¼ cup (50g) granulated sugar – For rolling
• 1 tsp ground cinnamon – Provides warm spice flavor

Ricotta Filling

• ½ cup (120g) ricotta cheese, well-drained – Creates creamy filling
• ¼ cup (30g) powdered sugar – Sweetens the filling
• ¼ tsp ground cinnamon – Adds warm spice notes
• ½ cup (85g) mini chocolate chips – Classic cannoli addition

Ingredient Notes

Ricotta Cheese: Use whole milk ricotta for the creamiest filling. Must be well-drained to prevent watery filling—place in a fine-mesh strainer for 15-20 minutes before using.

Butter: Must be softened to room temperature but still holding its shape. Don’t use melted butter.

Mini Chocolate Chips: Regular chocolate chips work, but minis distribute better throughout the filling. Can also use chopped chocolate.

Cinnamon: Adds authentic Italian flavor. Use fresh cinnamon for best results.

How to Make Cannoli Cookies (Step-by-Step)

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and ½ cup granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined and smooth.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix or cookies will be tough.

Step 6: Prepare Cinnamon Sugar

In a small bowl, mix together ¼ cup sugar and 1 teaspoon cinnamon for rolling.

Step 7: Shape the Cookies

Scoop dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8: Flatten and Bake

Place coated dough balls on prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm. Bake for 10-12 minutes until edges are lightly golden. The centers may look slightly underdone—that’s perfect!

Step 9: Cool Completely

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be completely cool before filling.

Step 10: Make the Ricotta Filling

While cookies cool, prepare the filling. In a medium bowl, mix together well-drained ricotta cheese, powdered sugar, and ¼ teaspoon cinnamon until smooth. Fold in mini chocolate chips.

Step 11: Assemble the Sandwich Cookies

Once cookies are completely cool, spread about 1 tablespoon of ricotta filling on the flat side of one cookie. Top with another cookie, flat side down, pressing gently to create a sandwich. Repeat with remaining cookies.

Step 12: Chill Before Serving

Refrigerate assembled cannoli cookies for at least 30 minutes before serving to allow the filling to set properly.

Expert Tips for Perfect Cannoli Cookies

Drain Ricotta Thoroughly: This is crucial! Place ricotta in a fine-mesh strainer lined with cheesecloth or paper towels for 15-20 minutes to remove excess moisture.

Room Temperature Ingredients: Softened butter and room temperature eggs create better texture and easier mixing.

Don’t Overbake: Remove cookies when edges are just lightly golden. They’ll continue to set as they cool.

Cool Completely: Warm cookies will melt the filling. Be patient and let them cool fully.

Measure Flour Correctly: Use the spoon-and-level method or weigh your flour. Too much flour creates dry cookies.

Make Ahead Option: Bake cookies up to 2 days ahead and store unfilled. Prepare filling and assemble the day of serving for freshest results.

Cinnamon Sugar Coverage: Ensure dough balls are fully coated in cinnamon sugar for the best flavor and appearance.

Storage Instructions

Unfilled Cookies: Store in an airtight container at room temperature for up to 5 days.

Filled Cookies: Store in an airtight container in the refrigerator for up to 3 days. The filling contains perishable ricotta cheese, so refrigeration is required.

Freezing Unfilled Cookies: Freeze baked, cooled cookies in airtight containers for up to 2 months. Thaw at room temperature before filling.

Freezing Cookie Dough: Scoop dough into balls, freeze on a baking sheet, then transfer to freezer bags for up to 3 months. Roll in cinnamon sugar and bake from frozen, adding 1-2 minutes to bake time.

Make-Ahead Tip: Bake cookies up to 2 days ahead. Make filling the day of serving and assemble 1-2 hours before serving for optimal freshness.

Creative Variations

Mascarpone Filling: Replace ricotta with mascarpone cheese for an ultra-rich, creamy filling.

Orange Zest: Add ½ teaspoon orange zest to the filling for a citrusy twist that’s traditional in cannoli.

Pistachio Version: Add ¼ cup finely chopped pistachios to the filling and sprinkle on cookie edges.

Chocolate Cookies: Add 2 tablespoons cocoa powder to the cookie dough for chocolate cannoli cookies.

Almond Extract: Add ¼ teaspoon almond extract to the filling for authentic Italian flavor.

White Chocolate: Substitute white chocolate chips for semi-sweet for a sweeter variation.

Espresso Twist: Add 1 teaspoon espresso powder to the filling for coffee-flavored cannoli cookies.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Troubleshooting Common Issues

Filling Too Watery?

• Ricotta wasn’t drained enough—let it drain for 30 minutes
• Add an extra tablespoon of powdered sugar to thicken

Cookies Spreading Too Much?

• Butter may have been too soft or melted
• Dough may need brief chilling (15 minutes) before baking
• Oven temperature too low—verify with oven thermometer

Cookies Too Hard or Dry?

• Overbaked—reduce baking time by 1-2 minutes
• Too much flour—measure properly using spoon-and-level method

Filling Leaking Out?

• Too much filling used—stick to 1 tablespoon per sandwich
• Cookies weren’t completely cool before filling
• Filling is too thin—ensure ricotta is well-drained

Frequently Asked Questions

Can I make these without ricotta cheese? Ricotta is essential for authentic cannoli flavor, but you can substitute mascarpone for a richer, creamier filling.

Do I have to refrigerate these cookies? Yes, once filled, cannoli cookies must be refrigerated because ricotta is perishable. Unfilled cookies can stay at room temperature.

Can I use store-bought cookie dough? While homemade is best, you could use store-bought sugar cookie dough and add the cinnamon sugar coating. The filling should always be homemade.

How far in advance can I make these? Bake cookies up to 2 days ahead. Prepare filling and assemble 1-2 hours before serving for best texture and freshness.

What can I serve with cannoli cookies? Pair with espresso, cappuccino, Italian dessert wine, or hot chocolate for an authentic Italian experience.

Can I skip the cinnamon sugar coating? The coating adds flavor and texture, but you can omit it if preferred. Consider dusting with powdered sugar instead.

Why are my cookies cakey instead of soft? Too much flour or overbaking causes this. Measure flour accurately and remove cookies when just lightly golden.

Serving Suggestions

Italian Coffee: Serve alongside espresso, cappuccino, or Italian roast coffee for an authentic experience.

Dessert Wine: Pair with sweet dessert wines like Moscato or Vin Santo.

Cookie Platters: Arrange on decorative platters for holidays, parties, or cookie exchanges.

Gift Boxes: Package unfilled cookies and filling separately in gift boxes with assembly instructions.

Dessert Tables: Perfect for weddings, showers, or Italian-themed celebrations.

After-Dinner Treats: Serve as an elegant finale to Italian dinners or special meals.

Why This Recipe Works

The secret to these cannoli cookies lies in the balanced ratio of ingredients. The cookies themselves are tender and slightly crisp from the butter and cinnamon sugar coating. The ricotta filling mirrors traditional cannoli cream—sweet, creamy, and studded with chocolate chips.

Using baking powder (not baking soda) creates a more tender crumb that doesn’t spread excessively. The cinnamon sugar coating adds a hint of warm spice that complements the sweet ricotta beautifully. Draining the ricotta is crucial for preventing a watery filling that could make the cookies soggy.

These cookies deliver all the flavors of traditional cannoli without the hassle of deep frying or special equipment, making them accessible for home bakers while maintaining authentic Italian taste.

Nutritional Information (Per Cookie, Makes 16 sandwich cookies)

• Calories: 165
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 21g
• Fiber: 0g
• Sugar: 13g
• Protein: 3g

Nutritional values are approximate and may vary based on specific ingredients used.