If you’ve ever dreamed of combining the creamy sweetness of cannoli filling with the comforting charm of a cookie, then you’re going to adore this Holy Cannoli Cookies Recipe. It’s like your favorite Italian dessert got a fun makeover into a handheld treat that’s perfect for any occasion — from casual afternoons with coffee to festive family gatherings. I absolutely love how this cookie balances the richness of ricotta with the warmth of cinnamon and a zing of fresh orange zest.
When I first tried making these Holy Cannoli Cookies Recipe, I was blown away by how simple it was to create such a unique cookie that still feels classic. The ricotta keeps the cookies tender and moist without being too heavy, and the mix of pistachios and mini chocolate chips add a delightful crunch and chocolatey surprise in every bite. You’ll find that once you try these, you’ll want to keep a batch in your freezer, ready to share or simply enjoy yourself.
Why You’ll Love This Recipe
- Unique Flavor Fusion: Combines ricotta, orange zest, and cinnamon for a cookie that’s not your everyday treat.
- Perfect Texture: Soft, chewy centers with slightly crisp edges thanks to the chilled dough and careful baking.
- Easy to Customize: Swap nuts and chips to suit your tastes or dietary needs without losing the cookie’s charm.
- Fun Presentation: Drizzled melted chocolate on top adds that signature cannoli vibe and looks gorgeous for sharing.
Ingredients You’ll Need
This Holy Cannoli Cookies Recipe uses a blend of simple pantry staples with a few special ingredients that bring out classic Italian flavors. Using fresh orange zest and ricotta cheese really elevates these cookies to another level of deliciousness.
- Unsalted butter: Softened for easy creaming; it adds richness without extra salt.
- Granulated sugar: Sweetens and helps create that tender crumb.
- Large eggs: Binds the dough and adds moisture.
- Ricotta cheese: The secret to soft, moist, and slightly creamy cookies.
- Vanilla extract: Adds warm, sweet undertones that complement the spices.
- Ground cinnamon: Gives a cozy, spicy note that you’ll love.
- Fresh orange zest: Brightens the cookie and balances the richness.
- Baking powder and baking soda: Give the cookies a nice rise without being cakey.
- Salt: Enhances all the other flavors.
- All-purpose flour: The main structure of the cookie dough.
- Mini chocolate chips: Sweet pockets of chocolate surprise in every bite.
- Chopped pistachios: Adds crunch and a slightly nutty flavor that’s traditional in cannoli.
Variations
I love how versatile this Holy Cannoli Cookies Recipe can be if you want to switch things up. I’ve tried a few tweaks myself and found some variations really add extra fun or cater to what’s in my pantry.
- Nut alternatives: Swap pistachios for chopped walnuts or almonds if that’s what you have on hand or prefer.
- Flavor twists: Try adding almond extract instead of vanilla for a lovely nutty aroma; sometimes I even add a hint of fiori di Sicilia for an exotic touch.
- Chocolate swaps: Use white chocolate chips or a mix of semisweet and dark chocolate for a different chocolate profile.
- Omit orange zest: If you’re not a fan of orange, you can leave it out or reduce the quantity to suit your palate.
How to Make Holy Cannoli Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened unsalted butter and granulated sugar together until the mixture turns light and fluffy. This usually takes about 3-4 minutes with a stand mixer or hand mixer on medium speed. This step is key because it incorporates air, which helps the cookies rise and keeps them tender.
Step 2: Add Eggs, Ricotta, and Flavorings
Next, mix in the eggs one at a time, making sure each is fully absorbed before adding the next. Stir in the ricotta cheese until the batter is smooth—this adds the creamy texture that’s signature to these cookies. Finally, add the vanilla extract, ground cinnamon, and fresh orange zest. I usually zest directly into the bowl for maximum aroma.
Step 3: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mix into your wet ingredients until just combined — be careful not to overmix or your cookies may get tough.
Step 4: Fold in Chocolate and Nuts, Then Chill
Gently fold in half of the mini chocolate chips and all the chopped pistachios to spread them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least an hour. I’ve found that chilling the dough is a game changer for both flavor development and creating nice thick cookies that don’t spread too much in the oven.
Step 5: Bake Your Cookies
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or lightly grease them. Scoop out about 1 ½ tablespoons of dough per cookie and leave roughly 2 inches between each to allow spreading. Bake for 8-11 minutes or until the edges turn a beautiful golden brown. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
Step 6: Drizzle with Melted Chocolate
While the cookies cool, gently microwave the remaining chocolate chips in 20-second bursts, stirring often until smooth and shiny. Pour the melted chocolate into a small resealable bag, snip a tiny corner, and drizzle over the cooled cookies in whatever pattern you like. It’s such a fun, simple way to make them look fancy and bring that cannoli vibe home.
Pro Tips for Making Holy Cannoli Cookies Recipe
- Chill the Dough Thoroughly: I learned that the cookie dough must be really cold not only to prevent spreading but to intensify the ricotta flavor.
- Choose Good Quality Chocolate: Some chocolate chips melt better for drizzling—try semisweet chocolate bars if chips don’t melt smoothly for you.
- Don’t Skimp on Orange Zest: The fresh zest adds brightness that perfectly balances the rich ricotta and nuts, so use fresh, unwaxed oranges for best results.
- Use Parchment Paper or Silicone Mats: This keeps the bottoms from burning and helps cookies bake evenly with a pretty golden edge.
How to Serve Holy Cannoli Cookies Recipe
Garnishes
I usually keep it simple with a dusting of powdered sugar or a sprinkle of extra chopped pistachios on top if I want to make them look extra pretty. Sometimes a bit of whipped cream or fresh berries on the side brings a lovely light contrast if you’re serving these at a party.
Side Dishes
These Holy Cannoli Cookies Recipe pair wonderfully with a cup of rich espresso or a creamy cappuccino—perfect for an afternoon pick-me-up. For brunch, I like to serve them alongside fresh fruit salad or a scoop of gelato for a truly Italian-inspired spread.
Creative Ways to Present
For special occasions, I’ve drizzled colored white chocolate over these cookies or added edible gold dust for a festive sparkle. Arranging them neatly on a tiered dessert stand always gets compliments and makes it easy for guests to help themselves!
Make Ahead and Storage
Storing Leftovers
After baking, these Holy Cannoli Cookies keep really well in an airtight container at room temperature for up to a week. I like to layer them with parchment paper to prevent sticking and preserve their texture.
Freezing
If you want to save some for later, the unbaked dough freezes beautifully. I portion it into balls on a baking sheet, freeze until firm, then transfer to a sealed bag. When you’re ready, bake them straight from frozen, adding a minute or two to baking time.
Reheating
To enjoy leftovers warm, I pop the cookies into the microwave for 10-15 seconds or briefly heat in a low oven wrapped in foil. This refreshes the texture and makes the chocolate drizzled on top extra melty and tempting.
FAQs
-
Can I use part-skim ricotta instead of whole milk ricotta for this recipe?
Yes! Part-skim ricotta works just fine and won’t drastically change the texture, though whole milk ricotta tends to make the cookies a bit creamier and richer.
-
What if I don’t have pistachios on hand? Can I skip them?
You can definitely skip the pistachios or substitute with walnuts, almonds, or even pecans. The nuts add crunch and flavor, but the cookies will still be delicious without them.
-
Why do I need to chill the cookie dough before baking?
Chilling the dough firms up the fats, which prevents the cookies from spreading too much in the oven. It also helps the flavors meld together, giving a better cookie overall.
-
Can I make these cookies gluten-free?
With a good 1-to-1 gluten-free flour blend, you can swap the all-purpose flour and still expect tasty cookies, though texture might be slightly different. Make sure the baking powder and other ingredients you use are gluten-free as well.
-
How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, these Holy Cannoli Cookies stay fresh and tender for about a week.
Final Thoughts
This Holy Cannoli Cookies Recipe is truly one of my favorites to bake when I want something a little out of the ordinary, yet simple enough for any day. It’s the kind of recipe that sparks curiosity in guests and wow factors in every bite. I can’t recommend it enough if you love cookies that taste special and are fun to make. Trust me, when you share these, friends and family will be asking for your recipe — just like mine do!
PrintHoly Cannoli Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Holy Cannoli Cookies are soft, rich cookies inspired by the traditional Italian cannoli filling, made with ricotta cheese, flavored with orange zest and cinnamon, and loaded with mini chocolate chips and crunchy pistachios. These delightful cookies are baked until golden and finished with a drizzle of melted chocolate for an irresistible treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 10 ounces mini chocolate chips, divided
- 1 cup chopped pistachios
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which creates a smooth base for your dough.
- Add Eggs and Ricotta: Beat in the eggs until combined, then mix in the ricotta cheese thoroughly to incorporate moisture and tenderness into the dough. Follow with vanilla extract, ground cinnamon, and fresh orange zest for aromatics and flavor depth.
- Combine Dry Ingredients: In a separate bowl, mix baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until just combined to maintain a tender cookie texture.
- Add Flour and Mix-Ins: Slowly mix in the all-purpose flour until the dough almost comes together. Stir in 1 cup of the mini chocolate chips and the chopped pistachios to evenly distribute the texture and flavor throughout the dough.
- Refrigerate Dough: Cover the dough tightly and refrigerate for at least one hour. This chilling step firms the dough, helping maintain the cookie shape during baking and creating a thicker, puffier texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking and ensure even baking.
- Shape Cookies: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies at 375°F for 8 to 11 minutes or until the edges turn golden brown. The centers should remain a little soft to keep the cookies tender.
- Cool Cookies: Allow the cookies to cool slightly on the baking sheet, then transfer them to wire racks to cool completely, ensuring they set properly.
- Melt and Drizzle Chocolate: Microwave the remaining chocolate chips on high in 20-second intervals, stirring after each until melted and smooth. Spoon the melted chocolate into a small resealable bag, clip a tiny corner, and drizzle over the cooled cookies. Let the chocolate set before serving.
Notes
- Some chocolate chips melt better than others for drizzling; semisweet or dark chocolate bars can also be used for smoother drizzle.
- Cookies do not require refrigeration after baking; store in an airtight container for freshness.
- Adjust the amount of orange zest to your taste or omit if preferred, as opinions on the orange flavor vary.
- For thick, puffy cookies, ensure the dough is very cold and use good quality parchment paper and baking sheets.
- Feel free to substitute mini chocolate chips and pistachios with your favorite nuts and baking chips for varied flavor.
- Using almond extract or fiori di sicilia in place of or alongside vanilla extract adds a unique twist to the flavor.
- Alterations to the recipe or ingredients will affect the final cookie results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Your email address will not be published. Required fields are marked *