Soft Italian Cannoli Cookies – A Bakery-Style Italian Classic at Home

Soft Italian Cannoli Cookies bring everything you love about traditional cannoli into a tender, bakery-style cookie sandwich. Instead of fried shells, these cookies are pillowy soft, lightly spiced, and filled with a sweet ricotta cream that tastes straight out of an Italian pasticceria. If you love classic Italian desserts but want something easier, less messy, and perfect for sharing, this recipe is about to become a favorite.

Cannoli themselves have a long and rich history in Italian cuisine, especially in Sicily, where the combination of ricotta, citrus, and chocolate became iconic. These cookies honor that tradition while adapting it for the modern home baker. The result is a dessert that feels nostalgic, elegant, and comforting all at once.

What makes these soft cannoli cookies truly special is their texture. They’re not crisp or crunchy — instead, they’re cake-like, moist, and delicate, designed to cradle a rich ricotta filling without overpowering it. Each bite melts in your mouth, with subtle notes of vanilla, cinnamon, citrus, and chocolate.

Unlike traditional cannoli that require frying and specialized molds, this recipe uses simple baking techniques and everyday equipment. Whether you’re baking for holidays, family gatherings, or just a cozy weekend treat, these cookies deliver impressive results without complicated steps.

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Why You’ll Love These Soft Cannoli Cookies

There are plenty of cookie recipes out there, but few deliver the balance of flavor, texture, and elegance that cannoli cookies do.

First, they’re incredibly soft. Thanks to the balance of butter, sugar, and gentle baking, these cookies stay tender for days. Second, the ricotta filling is lightly sweetened and whipped until silky smooth, giving you that authentic cannoli flavor without heaviness. Third, they’re visually stunning — dusted with powdered sugar and dotted with chocolate chips, they look like they came from an Italian bakery window.

They’re also versatile. You can flavor the filling with orange zest, lemon zest, or even a splash of almond extract. You can roll the edges in mini chocolate chips or chopped pistachios. And because they store well, they’re perfect for make-ahead desserts.

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Ingredients

Cookie Dough

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Large egg
• Vanilla extract
• Milk or light cream
• Orange zest (optional but recommended)

Ricotta Cannoli Filling

• Whole-milk ricotta cheese, drained
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Mini chocolate chips
• Optional: citrus zest or almond extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing just until a soft dough forms.
6. Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart. Gently flatten the tops slightly.
7. Bake for 12–14 minutes, or until cookies are set and just barely golden on the bottoms.
8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the filling, beat the butter until smooth. Add drained ricotta, powdered sugar, and vanilla extract, beating until creamy and fluffy.
10. Fold in mini chocolate chips and any optional zest or flavorings.
11. Spread or pipe filling onto the flat side of half the cookies, then top with remaining cookies to create sandwiches.
12. Dust lightly with powdered sugar before serving.

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Tips for Perfect Cannoli Cookies

Draining the ricotta is essential. Too much moisture will make the filling runny. Line a strainer with cheesecloth and let the ricotta drain for at least 30 minutes.

Do not overbake the cookies. They should stay pale and soft — baking too long will dry them out.

If you want bakery-style presentation, use a piping bag with a round tip for the filling and roll the edges in chocolate chips.

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Variations and Flavor Ideas

• Chocolate Cannoli Cookies: Add cocoa powder to the cookie dough.
• Pistachio Cannoli Cookies: Roll edges in chopped pistachios.
• Lemon Cannoli Cookies: Add lemon zest to the filling.
• Holiday Cannoli Cookies: Add a pinch of cloves or cardamom for warmth.

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Serving Suggestions

Serve these cookies with espresso, cappuccino, or hot chocolate. They’re perfect for holidays, cookie trays, bridal showers, and special occasions. Arrange them on a platter with powdered sugar and citrus slices for a stunning presentation.

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Storage and Make-Ahead Tips

Store assembled cookies in an airtight container in the refrigerator for up to 4 days. You can bake the cookies ahead of time and fill them the day you plan to serve for best texture.

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A Sweet Bite of Italian Tradition

Soft Italian Cannoli Cookies are more than just a dessert — they’re a celebration of Italian flavor, tradition, and comfort. Every bite captures the spirit of classic cannoli in a form that’s easy, shareable, and irresistibly soft.