These Christmas Cannoli Cookies transform the classic Italian cannoli into a soft, sandwich-style cookie that’s perfect for the holidays. With tender cinnamon-sugar coated cookies and a creamy ricotta filling dotted with mini chocolate chips, this recipe delivers a festive dessert that feels special yet is simple enough for any home baker.
Why You’ll Love This Recipe
These cookies come together quickly and don’t require advanced baking skills, making them ideal for busy holiday schedules. The soft cookie texture paired with the lightly sweet ricotta filling creates a balanced dessert that isn’t overly rich. They’re fun to assemble, great for baking with family, and perfect for cookie exchanges, holiday platters, or make-ahead treats. The flavors are inspired by traditional cannoli but adapted into an easy, approachable cookie form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the filling
1/2 cup ricotta cheese
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
For rolling
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
In a separate bowl, combine the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips. Mix until smooth. If the ricotta seems watery, drain it briefly before mixing.
In a small bowl, mix the granulated sugar and cinnamon for rolling.
Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture. Place them on the prepared baking sheet, leaving space between each cookie.
Flatten each dough ball slightly using the bottom of a glass.
Bake for 10 to 12 minutes, until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, spread about 1 teaspoon of the ricotta filling onto the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies.
Servings and timing
This recipe makes approximately 12 sandwich cookies (24 individual cookies).
Preparation time: about 15 minutes
Baking time: 10–12 minutes per batch
Cooling and assembly time: about 15 minutes
Total time: approximately 35–40 minutes
Storage/Reheating
Because of the ricotta filling, store assembled cookies in an airtight container in the refrigerator for up to 3 days. For best texture, allow chilled cookies to sit at room temperature for about 10 minutes before serving.
Unfilled cookies can be stored at room temperature in an airtight container for up to 4 days or frozen for up to 1 month. Assemble with fresh filling after thawing. Reheating is not recommended, as it can affect the filling texture.
FAQs
Can I make these cookies ahead of time?
Yes, you can bake the cookies in advance and store them unfilled. Assemble them with the ricotta filling shortly before serving.
Do I need to drain the ricotta cheese?
If the ricotta is very moist, draining it for a few minutes will help keep the filling thick and easy to spread.
Can I use low-fat ricotta?
Yes, low-fat ricotta works well, though the filling may be slightly less rich.
Can I freeze the filled cookies?
It’s best to freeze only the unfilled cookies. The ricotta filling does not freeze and thaw as well once assembled.
What can I use instead of mini chocolate chips?
You can use finely chopped dark chocolate or white chocolate for a different flavor profile.
How do I keep the cookies soft?
Avoid overbaking and store them in an airtight container. Assembled cookies should always be refrigerated.
Can I add extra flavor to the filling?
Yes, a small amount of orange zest or almond extract can be added for a festive twist.
Are these cookies very sweet?
They are lightly sweet, with most of the sweetness coming from the filling and cinnamon-sugar coating.
Can I make smaller cookies?
Yes, simply use smaller dough balls and reduce the baking time slightly.
Do these cookies need to be served chilled?
They’re best slightly chilled or just cool, but letting them rest briefly at room temperature before serving improves flavor.
Conclusion
Christmas Cannoli Cookies are a festive, crowd-pleasing dessert that combines classic Italian-inspired flavors with the ease of a homemade cookie. Soft, lightly spiced cookies and creamy ricotta filling make them perfect for holiday gatherings, gift boxes, or cozy family baking days. This recipe delivers impressive results with simple ingredients, making it a reliable addition to your seasonal baking list.
Christmas Cannoli Cookies are a festive twist on the classic Italian dessert, featuring soft cinnamon-sugar coated cookies filled with a creamy ricotta and mini chocolate chip filling. These sandwich-style cookies are easy to make and perfect for holiday gatherings.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup ricotta cheese
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
In a separate bowl, mix ricotta cheese, powdered sugar, 1/4 teaspoon cinnamon, and mini chocolate chips until smooth. Drain ricotta briefly beforehand if watery.
In a small bowl, mix 1/4 cup granulated sugar and 1 teaspoon cinnamon for rolling.
Roll dough into 1-inch balls and coat in cinnamon-sugar. Place on baking sheet with space in between.
Flatten each ball slightly with the bottom of a glass.
Bake for 10–12 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread 1 teaspoon of ricotta filling on the flat side of one cookie and sandwich with another. Repeat with remaining cookies.
Notes
Drain ricotta if it’s too wet to prevent runny filling.
Store filled cookies in the fridge; unfilled cookies can be kept at room temperature.
For extra flavor, add orange zest or a drop of almond extract to the filling.
Mini chocolate chips can be replaced with finely chopped chocolate.
Cookies are best served slightly chilled or brought to room temperature just before serving.
