Go Back
Cannoli Cookie Recipe

Cannoli Cookies

Cannoli fans here is a new way to enjoy a delicious cannoli treat -- a cannoli cookie. This update to the classic Italian dessert is sure to be a new favorite. 

Cook Time 12 minutes


For the Cookie:

  • 1 cup butter softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/2 cup finely chopped pistachios

For the Cannoli Filling:

  • 3/4 cup whole milk ricotta cheese
  • 8 oz. mascarpone cheese
  • 1/3 - 1/2 cup powdered sugar you decide on sweetness
  • 1 tsp vanilla extract

For the Melted Chocolate Drizzle:

  • 4 oz. semi-sweet chocolate
  • 1 tsp shortening


Cannoli Filling:

  1. Mix ingredients together. Fill a ziplock bag with filling and snip off a corner. Chill until ready to use.


  1. Beat butter at medium speed until creamy. Gradually add sugars, beating well until light and fluffy. Add egg, vanilla, and lemon juice and beat until well combined. Add flour, baking powder, and cinnamon to butter mixture and beat at medium speed until just combined. Fold in pistachios with a spatula.
  2. Shape dough into 2 - 6 inch logs. Wrap with plastic wrap and freeze until firm, about 30 mins – 1 hour.
  3. Slice frozen dough into 1/8 inch thick rounds. Place rounds on a parchment paper lined cookie sheet.
  4. Bake at 350* for 10-12 minutes or until lightly browned at edges. Cool one minute on pan, then transfer to cooling rack to cool completely.
  5. Assemble sandwiches with cannoli filling.

Chocolate Drizzle:

  1. Melt chocolate and shortening together in microwave-safe bowl for 30 seconds at 50% power. Continue heating in 30 second intervals until chips and shortening are warm enough to stir smoothly. Chips will hold shape until stirred.
  2. Fill ziplock bag with melted chocolate and snip a tiny corner off. Drizzle tops of cookies with melted chocolate. Cool in refrigerator until chocolate has hardened, about 15 mins.