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Soft, golden cannoli cookies studded with chocolate chips, dusted with powdered sugar, and finished with delicate drizzles of melted chocolate.

The Best Cannoli Cookies

Soft, bakery-style cannoli cookies made with ricotta for incredible moisture, studded with mini chocolate chips, drizzled with melted chocolate, and dusted with powdered sugar. All the creamy comfort of a cannoli in easy cookie form.
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Ingredients Equipment Method Notes

Ingredients
  

  • Cookies:
  • ½ cup 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup whole-milk ricotta cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup mini chocolate chips
  • Topping:
  • ½ cup melted semi-sweet or dark chocolate
  • Powdered sugar for dusting
  • Extra mini chocolate chips optional

Equipment

  • Mixing bowls, baking sheets, parchment paper, wire rack

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Beat butter and sugar until light and fluffy. Mix in ricotta, egg, vanilla, and almond extract.
  3. Whisk flour, baking powder, and salt; fold into wet ingredients until just combined. Stir in mini chocolate chips.
  4. Scoop tablespoon-sized dough balls onto sheets. Bake 12–15 minutes until edges are lightly golden.
  5. Cool on sheet 5 minutes, then on a wire rack completely.
  6. Drizzle with melted chocolate, add extra chips if desired, and dust with powdered sugar before serving.

Notes

Whole-milk ricotta gives the best texture. Do not overmix or overbake. Cookies stay soft for days. Freeze without powdered sugar for longer storage. Almond extract enhances classic cannoli flavor.