Cannoli lovers, this one’s for you! These cannoli cookies are the perfect mash-up of a beloved Italian dessert and the ease of handheld cookie treats.
These cannoli cookies strike the perfect balance between crisp exterior and a creamy center, giving all the vibes of a proper Italian pastry cookie. The orange zest adds a bright, fresh note, making these perfect as holiday season favorites or cookie sheet celebrations. Tuck them into your holiday cookie trays, or present them as a delicious treat for a birthday celebration. The fluffy ricotta cookie filling makes for a delightful contrast to the shell, offering that classic chewy cookie meets crispy cannoli bites experience.
The Chemistry of Cannoli Cookies
The sparkling water in the dough aerates the cookie shells, creating a lighter, crispier texture- similar to traditional cannoli shells. Chilling the dough allows the wet ingredients to hydrate the dry ingredients, making it easier to roll and fry without cracking. The ricotta cheese needs to be well-drained (using a cheese cloth if needed) to ensure a thick pipeable cannoli filling that won’t sog out the shells.
Gather Your Ingredients
Recipe Troubleshooting
Dough cracking? This often happens if the dough isn’t chilled enough or rolled too thin.
Cannoli shells lost shape? This is usually due to uneven wrapping.
Soggy shells? If the ricotta cheese isn’t drained well or if it’s overmixed, it can become too runny, making the cookies soggy.
Too hard? This is likely from over-kneading or over-frying.
Fell apart when removing the molds? Letting them cool completely helps prevent this.
Can I bake the cookies instead of frying? Yes, but you’ll lose a bit of that classic crunch.
Which ricotta cheese is best to use? A whole-milk ricotta, well drained.
Didn’t taste like real cannolis? Using fresh orange zest and high-quality ricotta makes a big difference.
Serving Suggestions
For a show-stopping finish, dust the cookies with powdered sugar or dip edges in my homemade fudge sauce and roll them in mini chocolate chips or pistachios. Serve chilled or at room temperature with a platter of my fresh fruit salad recipe. For a café-style vibe, pair them with espresso or my creamy drinking chocolate for a non-caffeinated option. For a professional touch, pipe a rosette of my fluffy whipped cream on top of the cookie and top with maraschino cherries. Want to up the dessert game? Serve with a scoop of my easy homemade vanilla frozen custard or my Ninja Creami chocolate ice cream, for whicever suits your fancy.
Seasonal Serving Suggestions
Just in time for summer dessert recipes 2026, these cannoli cookies are your go-to for festive 4th of July cookies or even Italian picnic desserts. With the rise of TikTok trending cannoli recipes, this version taps right into the viral cannoli cookie hack trend. Perfect for a holiday cookie exchange, they add a tasty twist to your spread while delivering on classic Italian flavors.
Baking Tips
With a crisp, golden shell and a creamy orange zest ricotta cheese filling, these cookies are ideal for holiday cookie trays, birthdays, or anytime you’re craving a sweet Italian classic. Whether you’re prepping for a special occasion or just need an easy weekend bake, this fun twist on a traditional cannoli will win hearts at first bite.
Storage Tips
Store unfilled shells and filling in separate containers. The shells will stay crisp for up to 3 days. Filled cookies should be eaten within 24 hours for the best texture.
Freezer – Freeze just the cannoli shells (not filled) in a ziplock bag. When ready, thaw and fill. The ricotta filling doesn’t freeze well due to its water content.
Make-Ahead – Make and fry shells up to 3 days ahead and store in a cool, dry place. Filling can be made 24 hours in advance and stored in the fridge. Pipe just before serving.
Recommended Products
Fried Cannoli Cookies Stuffed with Ricotta Cream
Cannoli cookies bring the joy of Italian classics into a fun, manageable form. Perfectly crisp on the outside, rich, and creamy inside, they’re guaranteed to steal the spotlight at any gathering. Whether yoy’re looking for a fun twist on a traditional dessert or just need a sweet treat to impress, this is one recipe worth saving to your printable recipe card. Happy baking!
Crispy Cannoli Cookies with Orange Ricotta Filling
Ingredients
Cannoli Shells
- 2 cups all-purpose flour
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter cold
- 2 eggs
- 1/2 cup sparkling water
- 1 tsp vanilla extract
- vegetable oil for frying
Filling
- 16 oz. ricotta cheese
- 1/4 cup powdered sugar
- 1 pinch fine sea salt
- 1 orange zested
Instructions
Cannoli Shells
- In a large mixing bowl, add 2 cups all-purpose flour, 2 tablespoons brown sugar, 1/4 tsp fine sea salt, and 1/2 tsp ground cinnamon. Stir to combine. Cut in 3 tbsp of cold butter with a pastry knife.
- In a small bowl, whisk together 2 eggs, 1/2 cup sparkling water, and 1 tsp vanilla.
- Pour the wet ingredients into the bowl of dry ingredients and knead them together. Pour the dough out onto a plastic wrap and wrap it up. Place in the fridge to chill for 1 hour.
- When ready to fry, remove the disc from the refrigerator. Place a deep-fry pan on the stove over high heat and bring the vegetable oil up to 375 degrees F.
- Roll the dough out on a lightly floured surface until about 1/4 inch thick. Using a round biscuit cutter, cut the dough and wrap it around cannoli molds.
- Carefully drop the cannoli molds, wrapped in dough, into the hot oil and fry until golden brown. Remove and allow to cool on paper towels before removing the mold.
Filling
- In a bowl, add 16 oz ricotta cheese, 1/4 cup powdered sugar, one pinch of salt, and the zest of 1 orange. Beat with a hand mixer until smooth. Pour the filling into a piping bag.
- Pipe the center of each cannoli shell with the filling. Place the cookies in the fridge until you are ready to serve.
Nutrition
Have you tried this recipe?
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