Cannoli Cookies put a fun spin on the classic Italian dessert: creamy cannoli-style filling is sandwiched between two orange‑scented pistachio cookies and finished with a dark chocolate drizzle.
Creating these Cannoli Cookies
I had a late-night kitchen idea: what if a cannoli became a cookie? The flavors of ricotta and mascarpone, bright orange zest, and crunchy pistachios sounded perfect between two crisp cookies. I picked up the ingredients the next day and set to work. The result is a portable, sandwich-style cookie that delivers all the flavors of a traditional cannoli without the need to shape or fry shells.
These cookies are crisp at the edges and tender in the center. The filling is smooth and slightly sweet, and a dark chocolate drizzle brings the whole cookie together. They make a great addition to holiday trays or for sharing with friends.
Tools Needed to Make Cannoli Cookies
Before you begin, gather these basic kitchen tools to make the process smoother:
- Sharp knife and cutting board – for chopping pistachios and slicing chilled dough.
- Measuring cups and spoons – to measure ingredients accurately.
- Medium bowl – for combining dry ingredients or the filling.
- Wire whisk – to blend the filling until smooth.
- Stand mixer or hand mixer – to cream the butter and sugars and to mix the dough.
- Rubber spatula – useful for scraping bowls.
- Baking sheets and parchment paper – for baking and slicing chilled dough.
- Wire rack – to cool cookies to room temperature before filling.
- Pastry bag or resealable bag – for piping the filling.
- Double boiler or heatproof bowl – to melt chocolate for the drizzle.
What’s in these Cannoli Cookies?
This recipe brings together the classic cannoli flavors in cookie form. Below is a concise ingredient overview so you know what to shop for.
For the Cookies
- Butter
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Orange zest
- Pistachios (finely chopped)
For the Filling
- Whole milk ricotta (well drained)
- Mascarpone cheese
- Powdered sugar
- Vanilla extract
For the Chocolate Drizzle
- Semi‑sweet or dark chocolate
- A small amount of shortening or neutral oil (optional, to thin chocolate)
How to Make Cannoli Cookies
Here is a clear, step-by-step overview of the process. For best results follow these stages in order.
- Drain ricotta well: wrap it in cheesecloth and drain over a strainer in the refrigerator for several hours or overnight to remove excess moisture.
- Make the filling: combine drained ricotta with mascarpone, powdered sugar, and vanilla. Whisk until smooth, then refrigerate in a piping bag until ready to use.
- Mix dry ingredients: whisk together flour, baking powder, orange zest, and cinnamon in a bowl.
- Cream butter and sugars: beat softened butter with granulated and brown sugar until light and fluffy. Add egg, vanilla, and chopped pistachios and mix to combine.
- Combine dough: stir the dry ingredients into the butter mixture until just combined. Divide dough into two logs about six inches long, wrap tightly, and freeze until firm.
- Slice and bake: remove logs from the freezer, slice into 1/8 to 1/4-inch rounds, and place on parchment-lined baking sheets. Bake at 350°F (175°C) for about 10–15 minutes, until edges are lightly golden. Cool completely.
- Assemble: pipe filling onto the underside of half the cookies, then top with remaining cookies so the underside faces the filling.
- Finish with chocolate: if desired, melt chocolate with a small amount of shortening or oil and drizzle over the assembled sandwich cookies. Allow chocolate to set.
This method yields crisp, evenly baked cookies that pair well with a creamy ricotta‑mascarpone filling. Chilling the dough makes slicing much easier and helps produce uniform cookies.
Tips for Success
- Room temperature ingredients: Use room temperature eggs and butter so they mix smoothly and trap air for a better texture.
- Drain ricotta thoroughly: Removing moisture from ricotta prevents a runny filling and keeps cookies from becoming soggy.
- Chill the dough: Freezing the rolled logs until firm allows clean, even slices for uniform baking.
- Temper or thin chocolate: If you want a glossy chocolate drizzle, temper the chocolate or add a small amount of neutral oil to help it flow.
Cannoli Cookie Recipe FAQs
Can you make these ahead?
You can prepare parts of the recipe in advance. Cookie dough can be refrigerated for a day or frozen for longer storage; the filling can be made and refrigerated 1–2 days ahead. Assemble the sandwiches the day you plan to serve them to avoid sogginess.
Can you freeze them?
I don’t recommend freezing fully assembled cookies because the filling contains dairy and could change texture. Freezing the sliced dough or unbaked logs is a good option — bake from frozen or thaw slightly before baking.
How should leftovers be stored?
Store assembled cookies in the refrigerator and eat within a day or two. Because of the ricotta and mascarpone filling, refrigeration is necessary for safety and to preserve texture.
Try this Cannoli Cookie Recipe!
These cannoli cookies are a fresh take on a beloved Italian treat. They’re great for holiday cookie trays or as a special homemade gift. If you try them, note how the orange zest and pistachios complement the creamy filling — and consider drizzling with dark chocolate for a pretty, flavorful finish.
If you share photos on social media, tag @goodlifeeats and use the hashtag #goodlifeeatsrecipes so others can see your results.
More Cookie Recipes
Looking for other cookie ideas? Try White Chocolate Raspberry Cheesecake Cookies for a rich, jammy treat; Almond Butter Cookies for a nutty, peanut‑free option; or Pecan Thumbprint Cookies for a spiced, caramel‑topped holiday cookie. If you enjoy classic bakery-style cookies, the New York Times Chocolate Chip Cookies deliver a chewy interior and crispy edges.
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Cannoli Cookies
2 dozen sandwich cookies
20 minutes
10 minutes
30 minutes
Creamy ricotta and mascarpone are piped between orange‑zested pistachio cookies and finished with a dark chocolate drizzle for a modern cannoli flavor in cookie form.
Ingredients
For the Cannoli Cookie Filling
- 3/4 cup whole milk ricotta (well drained)
- 8 ounces mascarpone, room temperature
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
For the Cannoli Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon orange zest
- 1/4 teaspoon cinnamon
- 1 cup softened salted butter
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios
Melted Chocolate Drizzle
- 4 ounces dark chocolate
- 1 teaspoon shortening or neutral oil (optional)
Instructions
Prepping the Ricotta
- Wrap ricotta in cheesecloth and drain over a strainer for several hours or overnight in the refrigerator to remove excess liquid.
- Discard collected liquid and proceed with the recipe.
Filling
- Combine drained ricotta, mascarpone, powdered sugar, and vanilla in a bowl and whisk until smooth. Transfer to a piping bag and chill.
Dough
- Whisk together flour, baking powder, orange zest, and cinnamon.
- Cream butter and sugars until light; add egg and vanilla, then stir in pistachios.
- Mix in dry ingredients until just combined. Divide into two logs about 6 inches long, wrap, and freeze until firm.
Bake and Assemble
- Slice chilled logs into 1/8–1/4 inch rounds and place on parchment-lined sheets.
- Bake at 350°F for 10–15 minutes or until edges are lightly golden. Cool completely on a wire rack.
- Pipe filling onto the underside of half the cookies, top with remaining cookies, and drizzle with melted chocolate if desired.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 255
Total Fat: 17g
Sugar: 12g
Nutritional information is an estimate and provided for convenience only.