Name: Cannoli Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ½ cup butter (room temperature); ½ cup ricotta cheese; 1 ¼ cups granulated sugar; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup mascarpone cheese (room temperature); 4 ounces cream cheese (room temperature); 3 cups powdered sugar; ½ teaspoon vanilla extract; 1 cup mini chocolate chips

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These Cannoli Cookies are soft, tender cookies made with ricotta cheese and cinnamon. They're then topped with a creamy mascarpone frosting with mini chocolate chips sprinkled on the top for a nice crunch.

Prep Time 15

Cook Time 10

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If you love the classic flavors of a cannoli, these Cannoli Cookies are going to be your new favorite cookie. They’re soft, tender cookies made with ricotta cheese and cinnamon. They’re then topped with a creamy mascarpone frosting with mini chocolate chips sprinkled on the top for a nice crunch.

They’re rich, creamy, and perfect for holidays, cookie trays, or whenever you’re craving a cannoli without frying cannoli shells.

Why You’ll Love These Cannoli Cookies

Soft and tender cookies made with ricotta cheese
Easier than making traditional cannoli shells
Perfect for holiday cookie trays

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Ricotta cheese – The ricotta cheese keep the cookies soft and tender and it doesn’t need to be drained for these cookies!

Eggs – This recipe uses 1 whole egg and just the egg yolk of the second egg. Leaving out the second egg white allows the cookie to be thicker and including the egg yolk makes the cookie richer.

Almond Extract – This is a nice addition to the cookies, but isn’t necessary.

Baking Powder & Baking Soda – These are the leavening agents that puff the cookie cup and spreads it out slightly.

Ground Cinnamon – Cinnamon is a must for me when it comes to a cannoli flavor.

Mascarpone Cheese – If you’ve checked out my cannoli cream recipe, you know that I pair the ricotta cheese and mascarpone cheese together so it’s only right to do the same in the cookie. Mascarpone cheese is richer and slightly sweeter than cream cheese.

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Substitutions and Variations

You can leave out or substitute the almond extract with additional vanilla extract.
You can drain the ricotta cheese overnight for a thicker cookie.
Dust the top of the cookies with powdered sugar.
You can add chopped pistachios and chocolate chips in the cookies.
You can frost the cookies with other frosting flavors like this cannoli frosting or this chocolate frosting.

NOTE: This recipe has not been tested with other substitutions or variations

How To Make Cannoli Cookies

Four-step process of making Italian cookies: creaming butter and sugar, adding eggs, mixing in flour, and placing dough balls on a baking sheet.

Step 1: Beat the butter, ricotta cheese, and sugar until creamy.

Step 2: Mix in the egg, egg yolk, vanilla extract, and almond extract until combined.

Step 3: Beat in the flour, baking powder, baking soda, salt, and cinnamon until the dough comes together. It will be sticky!

Step 4: Scoop the cookie dough using a 1 1/2 tablespoon cookie scoop and place on the parchmeint lined cookie sheets about 1 1/2 inches apart.

Step 5: Bake the cookies at 375 degrees F for 10 minutes untl the edges of the cookies are lightly golden.

Step 6: Make the frosting by adding the mascarpone cheese and cream cheese in a mixing bowl and mixing until combined. Mix in the powdered sugar and vanilla extract until creamy.

Step 7: Frost the cooled cookies and sprinkle the mini chocolate chips on top.

A close-up of Cannoli Cookies, frosted and topped with chocolate chips, on a baking sheet, with bottles of milk in the background.

Tips for the Best Results

Use whole milk ricotta cheese for the best texture.
Don’t overmix the dough once the flour is added.
Let the cookies cool completely before frosting the cookies.
Chill the frosting for 10 to 15 miutes if it feels too soft. It is a very soft frosting though.

How to Store and Freeze

To store these cookies, place them in an airtight container and refrigerator for up to 5 days.

To freeze the baked cookies, leave them unfrosted. Place them in a freezer bag or freezer-safe container with parchment paper between each layer of cookie to prevent sticking and place in the freezer for up to 2 months. Thaw on the counter or overnight in the fridge and frost.

To freeze the cookie dough, scoop the dough out and place it on the parchment lined baking sheet with a lip on it. They don’t need to be spread out for this.

Once all of the cookies are scooped, place in the freezer for 1 to 2 hours or until the cookie dough is firm. Place the frozen cookie dough in a freezer bag or freezer container for up to 3 months. Bake from frozen at 375 degrees F for 11 to 15 minutes. Keep a close eye on them.