If you’re looking for a festive treat that captures all the cozy flavors of an Italian Christmas, you have to try this Holy Cannoli Cookies (Italian Christmas Cookies) Recipe. I absolutely love how these cookies turn out—soft, tender, and bursting with that perfect blend of ricotta, cinnamon, and a hint of orange zest. They’re a fresh take on the traditional holiday cookie lineup and always spark lots of compliments whenever I bring them to family gatherings.
One of the things I adore about this Holy Cannoli Cookies (Italian Christmas Cookies) Recipe is how versatile it is—you can make it ahead, customize your mix-ins, and serve them with a drizzle of melted chocolate that makes them feel extra special. Whether you’re baking for a crowd or just want some cozy sweetness at home, these cookies work beautifully year-round, but especially during the holidays when you want that warm, celebratory vibe.
Why You’ll Love This Recipe
- Unique Texture and Flavor: The ricotta keeps these cookies irresistibly soft and tender, unlike your usual crunchy cookie.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have festive cookies ready in under 30 minutes of hands-on time.
- Customizable Add-ins: You can swap chocolate chips, nuts, or even flavor extracts to suit your family’s taste.
- Perfect for Holidays and Beyond: These cookies shine at Christmas but are delightful any time you want a sweet Italian-inspired treat.
Ingredients You’ll Need
Every ingredient in this Holy Cannoli Cookies (Italian Christmas Cookies) Recipe plays a role, from the creamy ricotta to the fresh orange zest that brightens the flavor. I recommend using good-quality vanilla extract and fresh cinnamon to maximize that signature warm and inviting taste.
- Unsalted butter: Make sure it’s softened to room temperature for easy creaming and a tender crumb.
- Granulated sugar: Adds balance, helping the cookies caramelize slightly on the edges.
- Large eggs: Bind everything together and add richness.
- Ricotta cheese: This is the game-changer – it keeps the cookies moist and gives that authentic Italian touch.
- Vanilla extract: Choose a pure extract for a natural, warm flavor that complements the other ingredients.
- Ground cinnamon: Gives a subtle spicy warmth that’s perfect for holiday vibes.
- Fresh orange zest: Totally optional but highly recommended for a bright citrus note that pairs beautifully with the richness.
- Baking powder: Leavens the cookies, helping them rise just right.
- Baking soda: Works with the acidic ricotta to give a proper light texture.
- Salt: Enhances all the flavors.
- All-purpose flour: Forms the structure; be sure not to overmix for tender cookies.
- Mini chocolate chips: Divided – some mixed into the dough, some melted for drizzling on top.
- Chopped pistachios: Adds subtle crunch and a lovely nutty contrast to the soft cookies.
Variations
I love that you can really make this Holy Cannoli Cookies (Italian Christmas Cookies) Recipe your own. Over the years, I’ve played with different nuts, chocolates, and even flavor extracts—so don’t hesitate to experiment with what you have on hand or what you prefer!
- Swap the nuts: Instead of pistachios, try chopped walnuts or almonds—both bring a delicious crunch and a slightly different flavor profile.
- Change up the chips: White chocolate chips or butterscotch chips can be a fun twist if you’re craving something different from classic chocolate.
- Flavor extracts: Almond extract or fiori di sicilia are gorgeous substitutions or additions to vanilla, giving a unique Italian flair.
- Adjust the orange zest: If you’re not a fan, feel free to reduce or omit it—my family has mixed feelings, but I personally enjoy that bright citrus hit!
How to Make Holy Cannoli Cookies (Italian Christmas Cookies) Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by beating your softened unsalted butter and granulated sugar together in a large bowl with an electric mixer until the mixture is light and fluffy. This usually takes about 3-4 minutes and is key for that tender cookie texture. You’ll notice the color lightens and the mixture looks airy—that’s exactly what you want!
Step 2: Add Eggs, Ricotta, and Flavorings
Next, beat in the eggs one at a time until fully incorporated. Then, add the ricotta cheese and mix until smooth—don’t worry if the texture looks a little wet or loose, that ricotta is what keeps the cookies soft. Stir in vanilla extract, ground cinnamon, and the fresh orange zest. The zest brightens everything up and wakes up the flavors.
Step 3: Combine Dry Ingredients and Mix Gently
In a separate bowl, whisk the baking powder, baking soda, salt, and all-purpose flour together. Gradually add this dry mix to your wet ingredients, stirring just until everything is combined. Be careful not to overmix here – this helps keep your cookies tender and soft.
Step 4: Fold in Chocolate Chips and Pistachios, Then Chill
Fold in about half of the mini chocolate chips and all the chopped pistachios. Cover the dough and refrigerate it for at least one hour—this step is a game-changer. Chilling the dough makes it easier to scoop and results in thick, puffy cookies that don’t spread too much while baking.
Step 5: Scoop and Bake
Preheat your oven to 375°F (190°C), and line your baking sheets with parchment paper or lightly grease them. Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of dough per cookie onto the sheet, leaving about 2 inches between each one. Bake for 8 to 11 minutes, until the edges turn a lovely golden brown. Baking time can vary based on your oven, so start checking around 8 minutes to avoid overbaking.
Step 6: Cool and Drizzle with Melted Chocolate
Once baked, let the cookies cool slightly on the sheet, then transfer them to a wire rack to cool completely. For that extra wow factor, microwave the remaining chocolate chips in short 20-second bursts, stirring between each until melted and smooth. Pour the melted chocolate into a resealable bag, snip a tiny corner off, and drizzle it over the cooled cookies. Let the chocolate set before serving.
Pro Tips for Making Holy Cannoli Cookies (Italian Christmas Cookies) Recipe
- Keep Your Dough Cold: Chilling the dough is key to thick, puffy cookies that don’t spread too thin.
- Choose Chocolate Chips Wisely: Some brands melt better than others; semisweet chocolate bars also work great for drizzling.
- Don’t Skip the Orange Zest: Even just a teaspoon adds a fresh brightness that cuts through the richness perfectly.
- Use Good Quality Parchment Paper: It prevents sticking and helps your cookies bake evenly without burning on the bottom.
How to Serve Holy Cannoli Cookies (Italian Christmas Cookies) Recipe
Garnishes
I usually keep it simple and just drizzle the chocolate over the cookies, but sometimes I sprinkle a few extra chopped pistachios on top to add a pop of color and texture. A light dusting of powdered sugar also looks lovely if you want to make them extra festive for holiday parties.
Side Dishes
These cookies pair beautifully with a hot cup of espresso or a rich, creamy cappuccino—trust me, it’s a match made in heaven. If you’re serving them at a party, a platter with assorted Italian cheeses and fresh fruit complements the flavors superbly.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in decorative tins lined with festive paper, alternating cookies with sprigs of rosemary or holly for a pretty holiday touch. You can also package them in clear cellophane bags tied with colorful ribbon—they make fantastic edible gifts anyone would be thrilled to receive.
Make Ahead and Storage
Storing Leftovers
Once the cookies are completely cool, store them in an airtight container at room temperature. I find they stay fresh and soft for up to a week—perfect for nibbling throughout the holiday season!
Freezing
These cookies freeze wonderfully. I usually freeze the dough scooped onto a baking sheet first, then transfer frozen dough balls into a zip-top bag. When I want fresh cookies, I bake them straight from frozen, adding an extra minute or two to the baking time.
Reheating
If you have leftovers, warming the cookies in a low oven (about 300°F) for 5 minutes refreshes their softness and enhances that just-baked aroma. Just avoid the microwave for reheating if you want to keep the texture ideal.
FAQs
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Can I make Holy Cannoli Cookies (Italian Christmas Cookies) Recipe without ricotta?
The ricotta is key to the unique, soft texture of these cookies, so I recommend using it if you can. However, if you need a substitute, you can try cream cheese (room temperature) as a replacement, though this will change the flavor and texture slightly. Avoid skipping it altogether to keep the authentic character.
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How do I prevent the cookies from spreading too much?
Chill the dough for at least an hour before baking, and use parchment paper on your baking sheets. Also, using a medium cookie scoop helps ensure consistent cookie sizes, so they bake evenly without spreading out thinly.
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Can I prepare the dough ahead of time?
Absolutely! The dough can be prepared up to one day in advance—just keep it covered and refrigerated. You can even freeze the dough balls and bake later, which I find incredibly handy during busy holiday baking sessions.
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What’s the best way to melt chocolate for drizzling?
Microwaving in short bursts (20 seconds) with stirring in between is my go-to method. This prevents the chocolate from burning and results in a smooth, glossy finish just right for drizzling over the cooled cookies.
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Are these cookies suitable for freezing after baking?
Yes! Once baked and cooled, store the cookies in an airtight container and freeze for up to 2 months. When you thaw them at room temperature, they maintain their softness and flavor beautifully.
Final Thoughts
I still remember the first time I made this Holy Cannoli Cookies (Italian Christmas Cookies) Recipe — my kitchen smelled amazing, and my family went crazy over the tender, flavorful bites. These cookies quickly became a staple in my holiday baking because they strike the perfect balance between simple and special. I encourage you to give them a try—it’s an easy recipe that delivers that authentic holiday cheer, and I’m confident they’ll become a new favorite in your home too!
Print
Holy Cannoli Cookies (Italian Christmas Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Enjoy a festive Italian treat with these Holy Cannoli Cookies, a delightful blend of ricotta, cinnamon, and orange zest with mini chocolate chips and pistachios. These soft, puffy cookies are perfect for Christmas celebrations and are finished with a rich chocolate drizzle.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup chopped pistachios
Chocolate Drizzle
- 9 ounces mini chocolate chips (for melting and drizzling)
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. Then, mix in the eggs one at a time until combined. Add the ricotta cheese and mix thoroughly, followed by the vanilla extract, ground cinnamon, and fresh orange zest. Stir until all ingredients are well incorporated.
- Add dry ingredients: Sift in baking powder, baking soda, and salt, mixing gently to combine. Gradually add the all-purpose flour and mix until a dough forms. Fold in 1 cup of mini chocolate chips and the chopped pistachios evenly throughout the dough. Cover the bowl and refrigerate the dough for at least one hour to chill thoroughly.
- Preheat and prepare baking sheets: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Shape and bake cookies: Using a medium cookie scoop or spoon, drop approximately 1 1/2 tablespoons of chilled cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 11 minutes or until the edges turn golden brown.
- Cool cookies: Remove the cookies from the oven and allow them to cool slightly on the baking sheets. Transfer them onto wire racks to cool completely.
- Melt chocolate for drizzle: Place the remaining 9 ounces of mini chocolate chips in a small microwave-safe bowl. Microwave on high in 20-second intervals, stirring thoroughly after each interval until the chocolate is fully melted and smooth.
- Decorate cookies: Spoon the melted chocolate into a small resealable bag and snip off a small corner to create a piping bag. Drizzle the melted chocolate over the cooled cookies in a decorative pattern. Let the chocolate set before serving.
Notes
- Some brands of chocolate chips melt better than others for drizzling. Semisweet or dark chocolate bars can be used instead of chips for a smoother drizzle.
- These cookies do not need refrigeration after baking; store them in an airtight container or bag to maintain freshness.
- The orange zest flavor can be adjusted or omitted according to your taste preference as it can be polarizing.
- For thick and puffy cookies, ensure the dough is thoroughly chilled and use high-quality parchment paper and baking sheets.
- Feel free to substitute the mini chocolate chips and pistachios with other favorite baking chips and nuts.
- Almond extract or fiori di Sicilia can be used in place of or alongside vanilla extract for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
