To make things easy, I made the whole cannoli cookie dough right in one bowl. You probably should mix the dry ingredients separately and be a little more careful, but I really didn’t want a huge cleanup. Feel free to be more careful if you’d like. 🙂
Serving Suggestions
Serve these cookies at room temperature.
These Italian cookies are delicious with coffee, espresso, cappuccino, or even hot chocolate like this Italian Hot Chocolate! Yum!
Some fresh raspberries, strawberries, or blueberries on the side are also a great addition.
Quick Tips for Best Results
You shouldn’t need to drain the ricotta cheese overnight for this recipe, although you can if you want. Drain off any excess at the top of the container when you open the ricotta and that should be fine. BUT if your ricotta does seem really thin and watery, you can drain it overnight. As long as it’s the consistency of like sour cream, it should be fine. See how to strain ricotta cheese if you want to try that.
Everyone has a different opinion on what cannoli taste like. Nothing tastes like cannoli, except cannoli. These are just a fun cookie with similar flavors. You can adjust the flavors as you see fit including the cinnamon, orange zest, vanilla, chocolate, and pistachios. Although I would recommend making the cookies as written at least the first time.
Use good quality chocolate or chocolate chips for the drizzling. Some chocolate does tend to melt better than others.
These Cannoli Cookies do tend to have a bit of a cake-like texture. Be careful to not over bake them and cool them on a cooling rack so they don’t get overly brown on the bottom if left on a hot pan.
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