The Best Cannoli Cookies are 12-Minute Irresistible Creamy.

The Best Cannoli Cookies are more than a dessert; they’re a cozy moment you can pull from a busy day in just 12 minutes of baking. Inspired by a kitchen filled with family, travel-flavored memories, and a love for Italian-inspired treats, this recipe brings cannoli nostalgia into a soft, creamy cookie that fits a hectic schedule. I’m a recipe creator who believes great flavors don’t have to take all day. With simple ingredients and a short bake, this cookie becomes a reliable crowd-pleaser for weeknights, weekends, or quick gifts. If you’re a busy mom or professional, you deserve a treat that’s comforting, dependable, and fast. Let’s bake The Best Cannoli Cookies together—and savor the creamy ricotta, citrus zest, and pistachio crunch in every bite.

What makes this The Best Cannoli Cookies special

The Best Cannoli Cookies are more than a quick dessert; they’re a cozy moment you can pull from a busy day.

I crafted them to bring cannoli nostalgia into a soft, creamy cookie that bakes in about 12 minutes.

As a busy home cook, I know you need something comforting, fast, and reliable—these The Best Cannoli Cookies check all three boxes.

The Best Cannoli Cookies: A cozy, quick cannoli-inspired cookie

These cookies look humble, but they deliver a punch of cannoli flavor in every bite.

The creamy center comes from ricotta, while vanilla, zest, and pistachios give that sunny, festive feel.

Simple ingredients, big flavor

Most of us have this lineup tucked in the pantry: flour, butter, sugar, eggs, ricotta, and citrus zest.

In minutes, those staples transform into a dessert that tastes special without heavy prep or fuss.

Why You’ll Love This The Best Cannoli Cookies

The best thing about The Best Cannoli Cookies is how they turn joy into a quick win.
I reach for them on busy weeknights and during long workdays.
They deliver comfort fast, without sacrificing flavor or texture.

With just pantry staples, a short bake.
I can feed a hungry crowd in under half an hour.
Friends and family snack happy, and I still have energy for the next task.

Convenience meets indulgence

Convenience meets indulgence in every bite.
I bake these in just 12 minutes, and the center stays creamy.
They disappear fast at gatherings and make gifts feel special.

Ingredients The Best Cannoli Cookies

The Best Cannoli Cookies start with simple ingredients you likely have on hand. I’ve listed exact measurements below, with a quick note on what each adds to the cookies. Exact quantities are at the bottom of the article and available for printing.

• 2 cups all-purpose flour — provides the cookie’s structure and body.
• 1 tsp baking powder — helps the cookies rise a touch for soft centers.
• ½ tsp salt — balances sweetness and enhances flavor.
• ½ cup unsalted butter, softened — creaming with sugar yields tender texture.
• 1 cup granulated sugar — sweet base that caramelizes around the edges.
• 1 large egg — helps bind and adds moisture.
• 1 cup ricotta cheese — the signature creamy, cannoli-inspired center.
• 1 tsp vanilla extract — rounds sweetness and depth.
• 1 tsp orange zest or lemon zest — bright citrus notes lift the cookies.
• ¾ cup mini chocolate chips — pockets of chocolate for indulgence.
• ¼ cup chopped pistachios (optional) — color, crunch, and a nod to classic cannoli toppings.
• Powdered sugar for dusting — finish with a snowy flourish before serving.

How to Make The Best Cannoli Cookies

The Best Cannoli Cookies Step 1: Preheat and prepare

I preheat the oven to 350°F (175°C).

Line baking sheets with parchment paper for easy release.

I keep a timer handy so the cookies bake perfectly.

The Best Cannoli Cookies Step 2: Cream butter and sugar

I beat butter and sugar until light and fluffy.

This creates a tender base for the cookies.

Tip: room-temperature butter makes creaming smoother and faster.

The Best Cannoli Cookies Step 3: Add ricotta, egg, vanilla, and zest

I add ricotta, egg, vanilla, and zest to the bowl.

Mix until the mixture is smooth and creamy.

The Best Cannoli Cookies Step 4: Combine dry ingredients

In a separate bowl, I whisk flour, baking powder, and salt.

Gradually add the dry mix to the wet; stir just until combined.

Avoid overmixing to keep the cookies soft and tender.

The Best Cannoli Cookies Step 5: Fold in chips and pistachios

I fold in mini chocolate chips and pistachios.

If using pistachios, fold gently to distribute them evenly.

The Best Cannoli Cookies Step 6: Scoop and bake

I scoop dough onto the sheets using a tablespoon or cookie scoop.

Space the portions about 2 inches apart for room to spread.

Bake for 12–14 minutes until the edges turn lightly golden.

The Best Cannoli Cookies Step 7: Cool and dust with powdered sugar

Cool the cookies completely on a rack.

Dust with powdered sugar just before serving for a festive touch.

Tips for Success

• I use softened butter for easy creaming, which helps keep the cookies tender.
• I don’t overmix after adding dry ingredients to keep the cookies soft.
• I gently fold in chips and pistachios to maintain even distribution.
• For extra cannoli flair, I add a pinch of cinnamon with the zest.
• I dust with powdered sugar just before serving for a festive look.

Equipment Needed

• Mixing bowls (any size) — great to have a large one for mixing and a small for whisking dry ingredients.
• Electric mixer or whisk — use what you have; a hand whisk works for small batches.
• Measuring cups and spoons — accuracy keeps cookies consistent.
• Parchment-lined baking sheets (silicone mats are a good alternative).
• Cookie scoop or tablespoon for even portions — or use two spoons if you’re in a pinch.
• Cooling rack — lets cookies cool evenly and prevents sogginess.

Variations

• I use almond flour for a gluten-free version, though texture may differ a bit.
• I swap in white chocolate chips for a lighter sweetness.
• I omit pistachios for a nut-free option—that keeps the cookie creamy.
• I add a pinch of ground cinnamon or cardamom for warmth.
• I swap lemon zest for orange zest for a citrus twist.

Serving Suggestions

• Pair The Best Cannoli Cookies with espresso, coffee, or a glass of milk.
• Dust with extra powdered sugar for a snowy look before serving.
• Set out a small bowl of ricotta for dipping with every bite.
• Arrange on a platter with holiday-themed garnishes for a festive touch.

The Best Cannoli Cookies: Make-Ahead, Freezer, and Storage Tips

I love planning ahead with cookies. Make-ahead moments save me from weeknight chaos. The Best Cannoli Cookies stay vibrant when rested.

Dough can rest 1–2 days in the fridge, letting flavors mingle. Chilled dough bakes into soft centers. I pull it out whenever the craving hits.

• Make dough 1–2 days ahead and refrigerate; bake when ready.
• Freeze unbaked dough scoops for up to 1 month; thaw before baking.
• Store baked cookies in airtight container at room temperature up to 3–4 days.
• Layer cookies with parchment to prevent sticking; re-dust with powdered sugar before serving.

Plan ahead, and weekly treats become a ritual you can count on. Your family will smile, and you’ll smile back. The kitchen wins when you bake once and share twice.

FAQs

Q1: Can I use a different cheese in place of ricotta?

Ricotta is the key for the creamy texture in The Best Cannoli Cookies. Cottage cheese can work if blended smooth, but taste and texture will vary.

Q2: Is this recipe gluten-free?

The base uses all-purpose flour. To make The Best Cannoli Cookies gluten-free, use a certified GF flour blend. Baking times may vary.

Q3: Can I freeze the baked cookies?

Yes. Once cooled, you can freeze The Best Cannoli Cookies for up to 1 month.

Q4: Can I omit pistachios if someone has a nut allergy?

Yes; the cookies will still be delicious without pistachios. They’ll still taste cannoli-inspired and creamy.

Final Thoughts

I love how The Best Cannoli Cookies turn a hectic afternoon into a celebration. The creamy center hugs you, and citrus sparks note that shines through the butter. They bake in a flash, yet feel like a hug.

For busy readers like us, these cookies fit a schedule. You can whisk, scoop, and bake while life keeps marching. Make-ahead options and freezer choices keep dessert from becoming another to-do.

As I pull sheets from the oven, the kitchen smells like travels and family stories. It’s proof that comforting food can be quick, practical, and joyfully indulgent—without scrubbing the day away.

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