These ricotta cannoli cookies bring the creamy, lightly sweet flavor of a cannoli shell filling into a soft, cake like cookie that comes together in one bowl. Ricotta cheese keeps the dough tender, and a short bake leaves the edges barely golden while the centers stay pillowy.
The dough uses ingredients most kitchens already have: butter, sugar, an egg, vanilla, flour, and baking powder. There is no frying, no rolling, and no piping bag, so the cookies move from mixing bowl to cooling rack quickly. Drop spoonfuls onto a lined baking sheet, bake, and dust with powdered sugar if you like a classic bakery look.
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Why This Ricotta Cannoli Cookies Recipe Works
Ricotta is the secret to the soft texture. Its moisture and mild tang keep the crumb tender instead of crisp, which gives the cookies the same gentle, creamy character people love in a classic filled pastry shell. Because the cheese adds fat and moisture together, the dough needs very little extra liquid and stays easy to scoop.
Creaming the butter with the sugar builds tiny air pockets that lift the cookies as they bake. Beating in the egg and vanilla afterward smooths the dough and carries the flavor evenly, so every bite tastes the same from edge to center.
The method is forgiving. You need one large mixing bowl, a smaller bowl for the dry ingredients, and a baking sheet. The dough does not need chilling, so you can bake right away, and the small drop size means even baking and a quick turnaround.
Ingredients for Ricotta Cannoli Cookies
- 1/2 cup unsalted butter, softened
- 1 cup ricotta cheese, well drained
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Ricotta cheese. Use a thick ricotta and drain off any watery liquid by pressing it in a fine mesh strainer for a few minutes. Excess moisture makes the dough spread, while well drained cheese gives a soft cookie with a tender crumb.
Unsalted butter. Softened butter creams with sugar into a light base. Press a finger into it: it should leave a dent without sliding. Unsalted butter lets you control the salt in the dough.
Granulated sugar. Sugar sweetens the dough and helps the edges set with a faint golden color. It also traps air when creamed with butter, which is what lifts the cookies.
Egg and vanilla. One large egg binds the dough and adds richness. Vanilla extract fills in the flavor and rounds out the creamy ricotta, so use a real extract for the cleanest taste.
Flour, baking powder, and salt. All purpose flour gives structure, baking powder lifts the dough, and salt sharpens the sweetness. Whisk them together first so the leavening spreads evenly through the dough.
How to Make Ricotta Cannoli Cookies
1. Heat the oven. Set the rack in the middle and heat the oven to 350 degrees F. Line a baking sheet with parchment paper so the bottoms stay pale and the cookies lift off easily.
2. Cream the butter and sugar. In a large bowl, beat the softened butter with the granulated sugar until pale and fluffy. A hand mixer takes about 2 minutes, and the mixture should look light and feel airy.
3. Add the wet ingredients. Beat in the ricotta, egg, and vanilla until the dough looks smooth. Small flecks of cheese are fine, but scrape the bowl once so nothing stays hidden at the bottom.
4. Whisk the dry ingredients. In a second bowl, whisk the flour, baking powder, and salt for 20 seconds. This spreads the baking powder so the cookies rise evenly.
5. Combine the dough. Add the dry mixture to the wet mixture in two parts and stir on low until no dry streaks remain. Stop mixing as soon as it comes together, because extra mixing makes the cookies dense.
6. Portion onto the sheet. Drop rounded tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart. The dough is soft and sticky, so a small cookie scoop keeps the sizes even.
7. Bake until golden. Bake for 12 to 15 minutes, until the edges are lightly golden and the tops look set. The centers should still look soft, since they finish setting on the pan.
8. Cool before serving. Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack. Cool fully before dusting with powdered sugar or storing.
How to Serve Ricotta Cannoli Cookies
Serve the cookies on a platter with a dusting of powdered sugar and a pot of espresso or a glass of cold milk. They sit well on a dessert table beside a cup of dark chocolate mousse, a bowl of silky chocolate ganache for dipping, a slice of classic New York cheesecake, or vanilla bean creme brulee. For a casual spread, stack them in a tin for guests to grab, or pack a few in a lunch bag for a sweet bite later.
How to Store and Reheat Ricotta Cannoli Cookies
Store the cooled cookies in an airtight container in the refrigerator for up to 4 days, with parchment between layers, since the dough contains ricotta. They can sit at room temperature for up to 2 days if your kitchen is cool. To freeze, arrange the cooled cookies in a single layer, freeze until firm, then move them to a zip top bag for up to 3 months. Thaw at room temperature for about 30 minutes. Reheat refrigerated cookies in a hot oven at 300 degrees F for 5 minutes to soften the centers.
Tips and Variations for Ricotta Cannoli Cookies
Drain the ricotta. Spoon the ricotta into a fine mesh strainer for 10 minutes before mixing. Extra liquid thins the dough and causes spreading.
Use room temperature ingredients. Soft butter, a room temperature egg, and ricotta that is not ice cold blend into a smooth dough.
Keep the size even. A small cookie scoop gives cookies that bake at the same speed and finish together.
Space the dough. Leave 2 inches between cookies so the edges brown evenly and the cookies do not merge.
Dust at the end. Sift powdered sugar over cooled cookies only, since heat melts it into the surface.
Add mini chocolate chips. Fold in 1/2 cup of mini chocolate chips after the flour for a flavor close to a filled pastry shell.
Skip the raw dough. Do not taste the raw dough, since it contains raw egg and uncooked flour.
Handle leftovers safely. Refrigerate dairy based cookies promptly after they cool, and review the University of Wisconsin Extension leftovers guidance for safe storage practices.
Frequently Asked Questions About Ricotta Cannoli Cookies
Can I make ricotta cannoli cookies ahead of time?
Yes. Bake the cookies up to 2 days ahead and keep them in the refrigerator, or freeze baked cookies for up to 3 months. Dust with powdered sugar just before serving so it stays bright.
Why are my ricotta cannoli cookies flat?
Wet ricotta or warm butter is the usual cause. Drain the cheese well, make sure the butter is only softened and not melted, and bake on a cool pan.
How do I keep ricotta cannoli cookies soft?
Bake just until the edges turn lightly golden and the tops look set. Store them in an airtight container, and do not overbake, since the centers finish setting as they cool.
Can I use low fat ricotta?
Yes, but the cookies will be slightly less creamy. Drain it well before mixing.
Which toppings suit the cookies?
Powdered sugar is classic. Mini chocolate chips or a drizzle of melted chocolate also work.
Ricotta Cannoli Cookies with Butter and Vanilla
Equipment
- Large mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
- Wire rack
- Cookie scoop
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- 1 cup ricotta cheese well drained, at room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 ¾ cup all purpose flour spooned and leveled
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Drain the ricotta in a fine mesh strainer while you gather the other ingredients.
- Cream. Beat the butter and sugar for 2 minutes until pale and fluffy, then mix in the ricotta, egg, and vanilla until smooth.
- Mix. Whisk the flour, baking powder, and salt, then stir them into the wet mixture on low speed just until no dry streaks remain.
- Scoop and bake. Drop rounded tablespoons of dough 2 inches apart and bake 12 to 15 minutes, until the edges look lightly golden and the tops are set.
- Cool. Rest the cookies on the pan for 5 minutes, then cool completely on a wire rack before dusting with powdered sugar or storing.
