I’ve got a delightful treat that I can’t wait to share with you: my Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe. These cookies capture the dreamy flavors of traditional cannoli in an easy-to-bake treat that works perfectly for family gatherings, afternoon coffee breaks, or any time you want a little Italian-inspired indulgence at home. What I love best is how the creamy ricotta buttercream paired with that silky chocolate drizzle takes these buttery cookies from simple to spectacular.
When I first tried creating this Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe, I was searching for a way to enjoy that classic ricotta filling in a handheld form without the fuss of deep frying pastry shells. The buttery, slightly crisp cookie base with the luscious, lightly sweetened ricotta buttercream is a game-changer. You’ll find that these cookies keep beautifully and make a charming dessert to share or gift. Honestly, once you try this recipe, it’ll quickly become your new favorite way to enjoy the essence of cannoli!
Why You’ll Love This Recipe
- Classic flavor in cookie form: All the deliciousness of traditional cannoli but easier to make and enjoy anytime.
- Perfect texture balance: A soft, buttery cookie base with smooth ricotta buttercream and a chocolatey finish.
- Impressively simple: Uses everyday ingredients with straightforward steps that even a beginner can follow.
- Great for sharing & gifting: These cookies hold up well and look stunning on any dessert platter or gift box.
Ingredients You’ll Need
These ingredients work in perfect harmony to create cookies that are tender and flavorful, with that creamy ricotta buttercream adding that signature Italian flair. Keep your ricotta fresh and well-drained for the best texture in the frosting.
- All-purpose flour: This forms the base of the cookie dough, giving structure and a tender crumb.
- Baking powder: Just enough to gently lift the cookies for a light texture.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter: Softened butter provides that rich, creamy body; unsalted lets you control the salt perfectly.
- Sugar: Sweetens the cookie dough just right without overpowering the ricotta filling.
- Eggs: Helps bind everything, adds moisture, and contributes to the cookie’s tenderness.
- Vanilla extract: Adds warm, aromatic sweetness to both the dough and the buttercream.
- Confectioner’s sugar: Essential in the ricotta buttercream for smooth sweetness and light texture.
- Ground cinnamon: A subtle hint of spice in the buttercream that makes it uniquely delicious.
- Cornstarch: Helps stabilize the buttercream so it isn’t too runny but stays creamy.
- Ricotta cheese: The star of the buttercream – creamy and mild, choose whole milk ricotta for best results.
- Milk chocolate chips: Melted for that chocolate drizzle glaze on top – smooth and rich.
- Mini chocolate chips: For a crunchy little finish on each cookie, adding texture and extra chocolate burst.
- Confectioner’s sugar (for dusting): Just a light sprinkle at the end for that bakery-fresh look and gentle sweetness.
Variations
I love experimenting with this Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe to suit different moods and occasions. Feel free to tweak the spices, switch up the chocolate, or try dietary swaps that make this recipe your own without losing that amazing classic flavor.
- Gluten-Free Version: I swapped the all-purpose flour for a 1-to-1 gluten-free baking blend once, and the cookies turned out beautifully tender—just make sure your blend includes xanthan gum!
- Lemon Zest Boost: Adding a teaspoon of fresh lemon zest to the buttercream really lifts the flavor and brightens the whole cookie.
- Dairy-Free Twist: I once made a version using vegan butter and coconut-based ricotta alternative; while not quite the same, it still satisfied my craving wonderfully.
- Extra Nutty Crunch: Toasted finely chopped pistachios or almonds on top added an amazing texture element my family loved.
How to Make Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe
Step 1: Prepping the Dough — The Foundation
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper — this helps your cookies bake evenly and prevents sticking. Next, whisk together the flour, baking powder, and salt in a medium bowl, making sure there are no lumps. In a large bowl, cream together the softened butter and sugar with an electric mixer for about 2 minutes until fluffy. This step is key to getting those light, tender cookies. Then, scrape down the bowl sides, add the eggs and vanilla, and mix just until combined.
Step 2: Combine and Shape the Cookie Dough
Slowly add your dry ingredients to the wet mixture. The dough will feel a little sticky — don’t worry, that’s totally normal! Use a medium scoop or tablespoon to portion out about 4 tablespoons of dough each, rolling them into balls. Place these on your prepared pans about 2 inches apart. I like to gently flatten each ball with my palm to help them bake evenly. When I skipped this, the cookies puffed up a bit more and didn’t get that perfect texture I love.
Step 3: Baking — Watch for the Golden Edges
Bake your cookies for approximately 12 minutes, keeping a close eye towards the end. You’ll want them just lightly golden around the edges but still soft in the middle. That slight golden color means they’re perfectly baked and will set up beautifully once cooled. After baking, transfer the cookies to a wire rack right away to cool completely — patience here really pays off for the buttercream phase.
Step 4: Creating the Ricotta Buttercream Filling
While your cookies cool, it’s time to whip up the ricotta buttercream. Beat softened butter until smooth using your mixer, then gradually add confectioner’s sugar, cinnamon, and cornstarch while mixing on low speed. This slow build keeps the mixture from getting too dusty or flying everywhere. Slowly add in the ricotta, which will lighten and smooth the frosting—make sure it’s well drained to avoid a runny texture. Once combined, turn the mixer speed up and beat until luscious and creamy. Finish by mixing in the vanilla extract, then pop this frosting in the fridge until you’re ready to decorate.
Step 5: Decorating with Chocolate and Buttercream
Gently melt your milk chocolate chips in short bursts in the microwave or over a double boiler, stirring frequently for a smooth finish. Spoon about 1-2 teaspoons of melted chocolate on each cookie and spread it evenly, leaving a little border around the edges so the chocolate doesn’t spill over. Next, fill a piping bag fitted with a star tip with your chilled ricotta buttercream and pipe a pretty dollop on the chocolate-coated surface. Finally, sprinkle mini chocolate chips over the buttercream, and dust just a touch of confectioner’s sugar to make everything look extra inviting. These final touches make these Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe truly stand out at any party or family dessert hour!
Pro Tips for Making Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe
- Use room temperature eggs and butter: This ensures smoother mixing and a better texture in your cookie dough and buttercream.
- Drain ricotta thoroughly: I discovered this trick after my frosting was too runny once — just wrap ricotta in cheesecloth and press lightly before using.
- Piping bag tip: Freeze your buttercream for 10 minutes before piping if it’s too soft to get cleaner, defined dollops.
- Chocolate drizzle control: Warm the chocolate just enough to be pourable but not hot, or it risks melting the buttercream underneath.
How to Serve Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe
Garnishes
I usually stick to mini chocolate chips and confectioner’s sugar dusting for garnishing because they add just the right crunch and visual appeal. But sometimes, I like to add chopped pistachios or a sprinkle of finely grated lemon zest on top to give those little extra bursts of flavor and color. It feels fancy without any extra work, perfect to impress guests!
Side Dishes
These cookies are sweet and rich enough to stand alone, but I often serve them alongside a small bowl of fresh berries or a cup of strong espresso. On a cozy afternoon, a scoop of vanilla gelato or mascarpone with a drizzle of honey pairs beautifully too. For brunch, they’re great alongside a light fruit salad and some sparkling water with lemon.
Creative Ways to Present
For special occasions like birthdays or holiday gatherings, I love arranging these cannoli cookies on a tiered cake stand alternating with mini tiramisu cups or biscotti. Wrapping them individually in clear cellophane tied with ribbon makes them adorable little favors. Another fun way is placing them on parchment paper-lined wooden boards with edible flowers sprinkled around for a rustic, charming look.
Make Ahead and Storage
Storing Leftovers
Once decorated, I keep leftover Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle in an airtight container in the fridge. Because of the ricotta buttercream, refrigeration is important to keep everything fresh. They usually stay great for up to 3 days if well-covered to prevent the cookies from softening too much.
Freezing
Freezing can be a bit tricky with the buttercream, but I’ve had success freezing just the baked cookies (without buttercream) wrapped tightly in plastic wrap and foil. When ready to enjoy, thaw completely and then decorate fresh. If you want to freeze fully decorated cookies, flash freeze them on a tray first, then transfer to airtight containers to protect the details.
Reheating
If your cookies have been refrigerated, I recommend bringing them to room temperature before serving so the buttercream softens and the flavors shine. If you want the cookie base a little warm, you can briefly microwave (about 10 seconds) but avoid heating the buttercream too much or it will lose its shape and texture.
FAQs
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Can I make the Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe ahead of time?
Absolutely! You can bake the cookies a day or two in advance and store them airtight at room temperature. The ricotta buttercream is best made the same day or the day before and kept refrigerated. Assemble the cookies shortly before serving to keep everything fresh and visually perfect.
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How do I prevent the ricotta buttercream from being too runny?
Drain the ricotta well before using it by placing it in a fine mesh strainer or wrapping it in cheesecloth and pressing gently to remove excess liquid. Also, using cornstarch in the buttercream helps stabilize it, keeping the texture thick and creamy without becoming runny.
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Can I substitute mascarpone for ricotta in the buttercream?
Yes, mascarpone can be used instead of ricotta for an even richer, creamier buttercream. The texture will be smoother and slightly sweeter, which some people prefer. Just adjust the sugar to taste if you want a less sweet result.
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What’s the best way to melt the chocolate for the drizzle?
The easiest way is in short bursts in the microwave — heat for 20 seconds, stir well, then repeat in 10-second intervals until smooth. Alternatively, use a double boiler to gently melt the chocolate, stirring constantly to avoid overheating and seizing.
Final Thoughts
This Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe holds a special place in my heart because it brings together the best parts of a classic Italian dessert into an approachable cookie anyone can make at home. I hope you enjoy baking and sharing these as much as I do — they bring smiles every time! Once you try them, trust me, they’ll be on your regular rotation for sharing with friends, gifting during holidays, or simply treating yourself. Go ahead, give it a try, and tell me what you think!
Print
Cannoli Cookies with Ricotta Buttercream and Chocolate Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these Cannoli Cookies featuring a tender, buttery cookie base topped with a creamy ricotta buttercream and a touch of melted chocolate. Inspired by the classic Italian cannoli dessert, these cookies combine soft texture and sweet, rich flavors perfect for any occasion.
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
Ricotta Buttercream
- 1/2 cup unsalted butter, softened
- 4 1/2 cups confectioner’s sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp cornstarch
- 3/4 cup ricotta cheese
- 1/2 tsp vanilla extract
Decorating
- 1/3 cup milk chocolate chips, melted
- 1/4 cup mini chocolate chips
- 1/4 cup confectioner’s sugar, for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper and set aside to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients and mix until a soft, sticky dough forms. This dough will be slightly sticky, which is expected.
- Shape Cookies: Scoop out approximately 4 tablespoons of dough per cookie. Roll into balls and place them about 2 inches apart on the prepared cookie sheets. Gently flatten each ball slightly with the palm of your hand.
- Bake Cookies: Bake the cookies for about 12 minutes or until the edges are lightly golden brown. Remove from oven and allow to cool completely on a wire rack before decorating.
- Prepare Ricotta Buttercream: Using an electric mixer, cream the softened butter until smooth. Gradually add confectioner’s sugar, cinnamon, and cornstarch while mixing on low speed. Slowly blend in ricotta cheese until the mixture thins and becomes easier to mix. Increase the speed and beat until smooth and creamy. Finally, add vanilla extract and mix well. Refrigerate until ready to use.
- Apply Melted Chocolate: Spoon 1 to 2 teaspoons of melted milk chocolate onto the surface of each cooled cookie. Use the back of a spoon to spread the chocolate gently, leaving a small border around the edge uncovered.
- Pipe Ricotta Buttercream: Fill a piping bag fitted with a star tip with the chilled ricotta buttercream. Pipe a generous dollop of frosting on top of each cookie’s chocolate-coated center.
- Decorate: Sprinkle mini chocolate chips over the buttercream and dust each cookie lightly with confectioner’s sugar for a finishing touch.
- Serve and Enjoy: Allow any residual chocolate to set briefly, then serve these delicious cannoli-inspired cookies and enjoy!
Notes
- Room temperature eggs and butter ensure better mixing and texture for the cookies and buttercream.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- The ricotta buttercream can be refrigerated for up to 2 days; bring to room temperature before piping.
- If you prefer, substitute part of the ricotta with mascarpone for a richer flavor.
- For a dairy-free alternative, try vegan butter and plant-based ricotta substitutes.
- Store the decorated cookies in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
