These Holy Cannoli Cookies are soft, buttery, and filled with creamy ricotta, warm cinnamon, vanilla, and mini chocolate chips. They have the cozy flavor of classic cannoli filling in an easy homemade cookie.
Why You’ll Love This Recipe
These cookies are simple to make and have a soft, tender texture thanks to the ricotta cheese. The mini chocolate chips add sweetness in every bite, while cinnamon and vanilla give the cookies a warm bakery-style flavor. They are perfect with coffee, tea, or as a sweet dessert for family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup ricotta cheese
2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the ricotta cheese and vanilla extract, then mix until smooth and well combined.
In a separate bowl, whisk together the flour, ground cinnamon, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Fold in the mini chocolate chips until evenly distributed.
Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving space between each cookie.
Bake for 12 to 15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 12 to 15 minutes
Cooling time: 10 minutes
Total time: About 40 minutes
Variations
Add 1 teaspoon of orange zest for a brighter cannoli-style flavor.
Use dark chocolate chips instead of mini chocolate chips for a richer taste.
Add 1/4 cup finely chopped pistachios for extra texture.
Dust the cooled cookies lightly with powdered sugar before serving.
Use almond extract in place of half the vanilla for a slightly nutty flavor.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
To freeze, place cooled cookies in a freezer-safe bag or container and freeze for up to 2 months.
To reheat, warm cookies in the microwave for 8 to 10 seconds, or let frozen cookies thaw at room temperature before serving.
FAQs
Can I use whole milk ricotta?
Yes, whole milk ricotta works best because it gives the cookies a soft and rich texture.
Should I drain the ricotta?
If your ricotta looks very watery, drain it first so the dough does not become too loose.
Can I use regular chocolate chips?
Yes, but mini chocolate chips spread more evenly through the cookie dough.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
Do these cookies spread a lot?
They spread slightly, so leave space between each cookie on the baking sheet.
Can I freeze the cookie dough?
Yes, scoop the dough onto a tray, freeze until firm, then store the dough balls in a freezer bag.
Why are my cookies too soft?
They may need an extra minute or two in the oven, or the ricotta may have had too much moisture.
Can I add nuts?
Yes, chopped pistachios, almonds, or walnuts work well in this recipe.
Can I make these cookies without cinnamon?
Yes, you can leave out the cinnamon for a simpler vanilla and chocolate flavor.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden and the centers look set.
Conclusion
Holy Cannoli Cookies are an easy, delicious treat with creamy ricotta, sweet chocolate chips, and warm cinnamon flavor. They are soft, comforting, and perfect for sharing with family or enjoying with a warm drink.
Soft and buttery cookies inspired by classic cannoli flavors, featuring creamy ricotta, warm cinnamon, and mini chocolate chips. These easy homemade treats are perfect for dessert or a cozy snack.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup ricotta cheese
2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the ricotta cheese and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the mini chocolate chips evenly.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 12–15 minutes, until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add 1 teaspoon orange zest for a brighter flavor.
Substitute dark chocolate chips for a richer taste.
Mix in 1/4 cup chopped pistachios for added texture.
Dust cooled cookies with powdered sugar before serving.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze baked cookies for up to 2 months and thaw before serving.
