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¾ cup granulated sugar

🎄 The Best Cannoli Cookies – Classic Italian Flavor in a Soft Holiday Cookie

These Cannoli Cookies bring all the flavors of a traditional Italian cannoli into a soft, tender cookie. With hints of vanilla, cinnamon, and ricotta, plus mini chocolate chips and a light powdered sugar finish, they’re perfect for Christmas baking, cookie trays, and holiday gatherings.
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Prep Time 15 minutes
Bake 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: Holiday Baking, Italian
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup ricotta cheese whole milk, well-drained
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional but traditional
  • ¾ cup mini chocolate chips
  • Powdered sugar for dusting

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in ricotta cheese, egg, vanilla extract, and almond extract until smooth.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in mini chocolate chips.
  7. Scoop dough into 1½-tablespoon portions and place 2 inches apart on baking sheets.
  8. Bake for 12–14 minutes, until bottoms are lightly golden and tops remain pale.
  9. Cool completely, then dust generously with powdered sugar before serving.

Notes

rain ricotta well to avoid excess moisture in the dough.
Do not overbake—these cookies should stay soft and cake-like.
Add finely chopped pistachios for an authentic cannoli twist.
Store in an airtight container for up to 4 days.