Italian Cannoli Cookies

The holiday season is the perfect time to bring a little Italian sweetness to your kitchen, and these Italian cannoli cookies are just the treat to make that happen. Crispy, delicate shells sandwich a rich, creamy filling that’s flavored with just the right amount of sweetness and hints of citrus or chocolate. They capture the essence of classic cannoli desserts but in a bite-sized, easy-to-share cookie form that’s perfect for Christmas cookie platters.

These cookies are a wonderful way to introduce a touch of Italy to your holiday baking. Unlike some desserts that feel overly fussy, this recipe is approachable for home bakers. With simple ingredients and straightforward steps, you can whip up a batch of these Italian Christmas cookies without hours of preparation. Whether you’re baking for friends, family, or a festive party, they’re sure to impress.

What makes cannoli cookies truly special is the contrast between textures. The crisp outer shell gives way to a soft, creamy filling that melts in your mouth, a combination that keeps everyone reaching for just one more. You can customize the filling with mini chocolate chips, orange zest, or even a dash of cinnamon to make each cookie your own.

For anyone who enjoys exploring Italian cookies recipes, this one stands out as both classic and versatile. These treats work beautifully as part of a holiday cookie exchange or even as gifts wrapped in a festive box. They offer a charming twist on traditional cannoli desserts, blending Italian tradition with the joy of Christmas baking.

Why You’ll Love It

• Perfect Balance of Crispy and Creamy – The crunchy cookie shell paired with the smooth, rich filling creates a heavenly texture combination that keeps you coming back for more. Every bite feels indulgent without being overwhelming.
• Festive and Fun for the Holidays – These Italian Christmas cookies aren’t just delicious; they look beautiful on a holiday platter. Their elegant shape and decorative filling make them a standout among traditional Christmas cookies.
• Customizable Flavors – You can add mini chocolate chips, a hint of orange zest, or even a sprinkle of cinnamon to make them uniquely yours. It’s easy to adjust the filling to match your taste or your holiday theme.
• Great for Sharing or Gifting – Whether it’s for a cookie exchange, a holiday party, or a thoughtful homemade gift, these cannoli desserts travel well and impress anyone who tries them.
• Easy to Make at Home – Despite looking sophisticated, these Italian cookies recipes are approachable. With basic ingredients and simple steps, even a beginner baker can create a batch that tastes like it came from an Italian bakery.

Ingredients

For the Cookie Shells

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup Marsala wine (or dry white wine)
• Vegetable oil, for frying

For the Cannoli Filling

• 2 cups ricotta cheese, well-drained
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest (optional but adds a lovely brightness)
• 1/3 cup mini chocolate chips

Ingredient Notes

• I always use whole-milk ricotta for the filling—it’s creamier and gives that authentic cannoli taste.
• Don’t skip the Marsala wine in the shells! It makes them crispier and adds a subtle depth of flavor.
• Orange zest is optional, but I love how it brightens the filling, especially for holiday baking.
• Make sure your ricotta is well-drained; otherwise, the filling can be too runny. I usually let it sit in a fine-mesh sieve for an hour—it’s worth it.
• For frying, vegetable oil works best—it gives an even, golden crisp without adding extra flavor that competes with the filling.

Kitchen Equipment Needed

• Mixing bowls – For combining your dough and filling; I like using glass ones so I can see everything clearly.
• Rolling pin – To roll out the cookie dough thinly and evenly; a wooden one works perfectly.
• Cannoli forms or metal tubes – To shape the cookies while frying; I always keep a set handy for authentic shells.
• Deep-frying pan or pot – For frying the shells; a heavy-bottomed pan helps maintain even heat.
• Slotted spoon or tongs – To safely remove cookies from hot oil.
• Cooling rack – To drain excess oil and let the shells crisp up beautifully.
• Piping bag or zip-top bag – For filling the cannoli shells neatly with the creamy filling.

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon.
2. Add the cold, cubed butter and use a pastry cutter (or your fingers) to mix until the mixture resembles coarse crumbs.
3. Whisk the egg and Marsala wine together in a small bowl, then pour into the flour mixture.
4. Gently mix until a dough forms, being careful not to overwork it.
   Pro Tip: Wrap the dough in plastic wrap and chill for at least 30 minutes—it’s easier to roll out and prevents the shells from shrinking during frying.

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Step 2: Roll and Shape the Shells

1. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8 inch thick.
2. Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
3. Wrap each circle around a cannoli form or metal tube, sealing the edges with a bit of water.
   Pro Tip: Make sure the edges are sealed well, or the shell may open during frying.

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Step 3: Fry the Shells

1. Heat vegetable oil in a deep pan to 350°F (175°C).
2. Carefully lower a few dough-wrapped forms into the hot oil, frying until golden brown (about 2–3 minutes).
3. Remove with a slotted spoon and place on a cooling rack to drain excess oil. Let them cool completely before removing the metal forms.
   Pro Tip: Don’t overcrowd the pan; this keeps the oil temperature steady and ensures even cooking.

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Step 4: Make the Filling

1. In a medium bowl, combine the well-drained ricotta, powdered sugar, vanilla extract, and orange zest.
2. Stir until smooth, then fold in the mini chocolate chips.
   Pro Tip: For extra creamy filling, beat with a hand mixer for 1–2 minutes.

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Step 5: Assemble the Cannoli Cookies

1. Transfer the filling into a piping bag or a zip-top bag with one corner snipped off.
2. Gently pipe the filling into each cooled shell, filling from both ends until it’s slightly overflowing.
3. Optional: Dust with powdered sugar or dip the ends in extra mini chocolate chips for a festive touch.

Tips and Tricks for Success

• Chill the dough before rolling – it makes handling much easier and keeps the shells from shrinking during frying.
• Make sure your ricotta is well-drained – watery filling can make the shells soggy.
• Fry at a consistent medium heat – too hot and the shells brown too quickly; too low and they absorb oil.
• Fill the shells just before serving – this keeps them crisp and prevents them from getting soggy.
• Use a piping bag for neat filling – it makes the process faster and prettier, especially for gifting.

Ingredient Substitutions and Variations

• Marsala wine: Use dry white wine or apple cider for a non-alcoholic option.
• Ricotta cheese: Mascarpone can be used for a richer, creamier filling.
• Mini chocolate chips: Swap with chopped pistachios or candied orange peel for a festive twist.
• Orange zest: Lemon zest works well too for a slightly different citrus flavor.
• Frying oil: Canola or sunflower oil works fine if vegetable oil isn’t available.

Serving Suggestions

• I love serving these cannoli cookies on a festive cookie platter alongside classic Christmas cookies—it creates a mix of textures and flavors that guests adore.
• Pair them with a cup of strong espresso or cappuccino for a cozy Italian dessert experience at home.
• They’re perfect for holiday gift boxes; I like wrapping them individually in parchment for a charming homemade touch.
• Serve them as a sweet ending to an Italian-inspired dinner, alongside fresh fruit or a small scoop of gelato.
• For a fun twist, arrange them on a dessert board with mini chocolate truffles and biscotti—it makes a beautiful centerpiece for holiday gatherings.

Storage and Reheating Instructions

• Store unfilled shells in an airtight container at room temperature for up to 3 days to keep them crisp.
• Keep the filling in a separate airtight container in the refrigerator for up to 3 days.
• Assemble cookies just before serving to maintain crispiness.
• If needed, gently warm the shells in a 300°F oven for 3–5 minutes before filling.
• Once filled, serve immediately; do not refrigerate the assembled cookies as the shells will soften.

Frequently Asked Questions

Can I make the shells ahead of time?

Yes! You can fry the shells up to 2 days in advance and store them in an airtight container at room temperature. Just fill them right before serving to keep them crisp.

Can I use store-bought cannoli shells?

Absolutely! Store-bought shells work fine and save time. Just make sure to fill them right before serving so they stay crunchy.

Can I make these cookies without frying?

You can try baking the shells, but they won’t be as crisp as the traditional fried version. Frying gives them that authentic texture and flavor.

What’s the best way to drain ricotta for the filling?

Place the ricotta in a fine-mesh sieve or cheesecloth over a bowl for at least 30–60 minutes. This prevents watery filling that can make the shells soggy.

Can I customize the filling?

Yes! You can add mini chocolate chips, chopped pistachios, or citrus zest to match your taste. Cannoli desserts are versatile and fun to personalize.

How long do the assembled cookies last?

Once filled, cannoli cookies are best eaten the same day. The shells will start to soften if stored assembled.

Did you try this recipe? Let me know in the comments how it turned out!