These Cannoli Cookies are soft inside and crisp outside, and feature bursts of chocolate flavor and sweet almond orange aroma. But the best part is the creamy cannoli filling-inspired frosting sandwiching them together!
If you’re looking for a fun new cookie to try, this is it! They’re always a crowd-pleaser. Whip them up anytime you feel like baking, or add them to a cookie platter.
With inspiration from the traditional Italian dessert, these cookies are aromtic with nutty almonds and fresh orange, and flecked with mini chocolate chips. Additionally, they have ricotta cheese in both the cookies and the filling.
There’s no need to make a trip to an Italian bakery. Instead, give these a try next time you’re craving cannoli. If you like the Italian classic, you will love these!
In This Article
Why You’ll Love This Recipe
- The cookies have a soft, chewy texture inside are crispy outside. And they’re full of flavor!
- And the flavor combination is unique and delicious with chocolate, almond, and orange.
- If you’re trying to cut out fried foods, these cookies are a better choice than regular cannoli!
The Best Cannoli Cookies Recipe
Cookies:
- Ricotta cheese
- Sugar
- Egg
- Vanilla
- Freshly-grated orange zest
- Almond extract
- All-purpose flour
- Salt
- Baking soda
- Semisweet mini chocolate chips
- Almonds
Filling:
- Powdered sugar
- Vanilla
- Freshly-grated orange zest
- Almond extract
- Ricotta cheese
Step-by-Step Instructions
Step 1: Make the Cookies:
Preheat the oven to 325F. Line 2 large baking sheets with silpat liners or parchment paper.
Cream together the ricotta cheese and sugar in a large bowl, and then beat in the egg, vanilla, orange zest, and almond extract. Stir in the dry ingredients. Fold in the chocolate chips and almonds. Cover the bowl and transfer the dough to the fridge until chilled, about 15 minutes in the freezer or 2 hours in the fridge.
Scoop the dough into 1 1/2-tablespoon-sized balls and arrange them on the prepared baking sheets.
Bake until the cookies are golden on the bottom but still a touch doughy in the center, about 10 minutes, rotating the trays once.
Let the cookies cool completely on the trays (about 20 minutes) before removing with a thin metal spatula.
Step 2: Make the Filling:
Once the cookies are cooled, add the powdered sugar, vanilla, orange zest, and almond extract to a large bowl. Use a handheld electric mixer to beat the mixture, adding a touch more ricotta cheese if necessary to achieve your desired consistency.
Step 3: Assemble the Cookie Sandwiches:
Spread filling on the bottom of one cookie and then top with another. Repeat until with the remaining cookies and filling.
How to Store These Cookies
You can store these cookies in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.
Cannoli Cookies FAQs
What is a Traditional Cannoli Made Of?
The iconic dessert is typically made from crispy pastry shells. The pastry is formed around molds so they’re cylinder-shaped. After that, they’re deep-fried until golden and crisp.
Subsequently, once cooled the shells are filled with cannoli cream.
Occasionally, the ends are dipped in chocolate or pistachios.
What is in Cannoli Cream?
Creamy cannoli filling is usually a combination of ricotta cheese and sugar. It’s common to see flavorings such as chocolate, almond, orange, or cinnamon added to cannoli cream.
Can You Freeze Cannoli Cookies?
Yes, these cookies freeze very well.
To freeze the sandwich cookies, layer them between parchment paper in an airtight container and freeze for up to 3 months.
However, these cookies will stay good for up to 6 months in the freezer if you freeze them before making them into sandwiches. Thaw the cookies to room temperature before making the cookie sandwiches.
More Delicious Cookies to Make
- Peanut Butter-Stuffed Chocolate Cookies
- Italian Ricotta Cookies
- Iced Oatmeal Cookies
- Strawberry Macarons
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xoxo, Faith
Cannoli Cookies Recipe
Ingredients
Cookies:
- 2/3 cup ricotta cheese at room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon freshly-grated orange zest
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup semisweet mini chocolate chips
- 1/2 cup almonds chopped
Filling:
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon freshly-grated orange zest
- 1/8 teaspoon almond extract
- 3 teaspoons ricotta cheese at room temperature (plus more if necessary to reach the right consistency)
Instructions
For the Cookies:
- Preheat the oven to 325F. Line 2 large baking sheets with silpat liners or parchment paper.
- Cream together the ricotta cheese and sugar in a large bowl, and then beat in the egg, vanilla, orange zest, and almond extract. Stir in the flour, salt, and baking soda. Fold in the chocolate chips and almonds. Cover the bowl and transfer the dough to the fridge until chilled, about 15 minutes in the freezer or 2 hours in the fridge.
- Scoop the dough into 1 1/2-tablespoon-sized balls and arrange them on the prepared baking sheets.
- Bake until the cookies are golden on the bottom but still a touch doughy in the center, about 10 minutes, rotating the trays once.
- Let the cookies cool completely on the trays (about 20 minutes) before removing with a thin metal spatula.
For the Filling:
- Once the cookies are cooled, add the powdered sugar, vanilla, orange zest, and almond extract to a large bowl. Use a handheld electric mixer to beat the mixture, adding a touch more ricotta cheese if necessary to achieve your desired consistency.
To Assemble the Cookie Sandwiches:
- Spread filling on the bottom of one cookie and then top with another. Repeat until with the remaining cookies and filling.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes 24 cookies or 12 sandwich cookies. Each serving is 1 cookie sandwich.
- If You Like Cinnamon in Your Cannoli: Add up to 1 1/4 teaspoons ground cinnamon to the cookie dough.
- Removing the Cookies From the Trays: Like the recipe says, make sure to let the cookies cool completely on the trays before removing with a thin metal spatula. Otherwise they have a tendency to stick.
- Storage: Store these cookies in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
These look great! Pinned :)
Soggy cannoli are the worst! But the problem may be that you’ve had them pre-filled. One should never, ever fill a cannoli shell more than 1 hour before it’s eaten. Love these cookies as a shell substitute – what a creative way to give the filling another “delivery vehicle.”
Hubby loves anything cannoli so am sure he’d be delighted with these yummy cookies! Love the citrus and chocolate combo here!