If you’re looking for a cookie that feels like a cozy Italian holiday hug, you’re going to adore this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe. I absolutely love how these cookies blend that creamy ricotta texture with crunchy pistachios and mini chocolate chips, then get a little kick from the orange zest and cinnamon. They’re perfect for Christmas or any time you want to bring that sweet cannoli flavor into cookie form!
When I first tried this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe, I was amazed at how easy it was to whip up a batch that looked and tasted like I’d spent hours in the kitchen. Plus, they don’t require refrigeration after baking, which is a bonus during busy holiday seasons. You’ll find these cookies become instant favorites, whether you bring them to a potluck, share with family, or just enjoy with a cup of coffee.
Why You’ll Love This Recipe
- Creamy Texture with Crunch: The ricotta makes these cookies so moist and soft, while pistachios add a perfect crunch with every bite.
- Perfect Holiday Treat: These Italian Christmas cookies bring festive flavors like cinnamon and orange zest that scream comfort and celebration.
- Easy to Make Ahead: The dough chills nicely, so you can prep in advance and bake fresh cookies whenever you want.
- Chocolate Drizzle Finish: The melted chocolate drizzle not only looks gorgeous but adds a delicious richness to these treats.
Ingredients You’ll Need
These ingredients work beautifully together to create that signature cannoli flavor in cookie form. When shopping, I recommend fresh ricotta and high-quality chocolate chips for the best results.
- Unsalted butter: Using unsalted gives you control over the saltiness, plus it creams nicely with sugar for fluffy cookies.
- Granulated sugar: This adds that classic sweetness and helps with spread and texture.
- Eggs: They bind everything and add richness.
- Ricotta cheese: The secret to soft, creamy cookies that echo authentic cannoli.
- Vanilla extract: A classic flavor enhancer that deepens the overall taste.
- Ground cinnamon: Adds warmth and pairs perfectly with the orange zest.
- Fresh orange zest: Gives a bright citrus note that brings these Italian cookies to life.
- Baking powder and baking soda: Helps cookies rise and become fluffy.
- Salt: Balances the sweetness and enhances other flavors.
- All-purpose flour: The base that holds everything together.
- Mini chocolate chips: Some for mixing into the dough, some for melting and drizzling — be sure to pick chips that melt smoothly!
- Chopped pistachios: Adds that classic nutty crunch and a lovely green contrast to the cookies.
Variations
I enjoy switching things up depending on my mood or guests. Feel free to personalize this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe to fit your taste or dietary needs — these cookies are forgiving!
- Nut swaps: I sometimes swap pistachios for chopped walnuts or pecans for a different texture and flavor.
- Flavor twists: Adding almond extract instead of (or alongside) vanilla brings a lovely subtle nuttiness that I adore.
- Chocolate variations: Try using white chocolate chips mixed in for sweetness or dark chocolate for a richer contrast.
- Orange zest intensity: If you’re not a huge fan of orange, start with less zest and adjust — some people love it bold, others prefer it mellow.
How to Make Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by beating the softened unsalted butter with granulated sugar in a large mixing bowl using an electric mixer. You want this mixture light and fluffy — it should take about 3 to 5 minutes. This step is key to getting tender, airy cookies, so don’t rush it!
Step 2: Add Eggs, Ricotta, and Flavorings
Next, mix in the eggs one at a time to keep the texture smooth. Follow with the ricotta cheese to bring that creamy richness. Then add vanilla extract, ground cinnamon, and fresh orange zest. At this point, your kitchen will start smelling amazing — that’s a good sign!
Step 3: Combine Dry Ingredients and Mix In
In a separate bowl, whisk together baking powder, baking soda, salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture and stir just until combined. Overmixing can make cookies tough, so be gentle here.
Step 4: Fold in Chocolate Chips and Pistachios
Now fold in 1 cup of mini chocolate chips and all the chopped pistachios. The distribution of chocolate and nuts is what makes these cookies so satisfying with every bite. Once mixed, cover the dough and refrigerate it for at least an hour — this chills the dough, helping those cookies stay puffy rather than flat.
Step 5: Scoop and Bake
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them. Using a medium cookie scoop or spoon, drop 1 ½ tablespoons of dough per cookie onto the sheets, spacing them about 2 inches apart. Bake for 8 to 11 minutes, or until the edges are golden brown. Be careful not to overbake — the center should stay soft!
Step 6: Cool and Drizzle with Chocolate
Once the cookies have cooled slightly on the baking sheet, transfer them to wire racks to cool completely. Meanwhile, melt the remaining chocolate chips in a microwave-safe bowl in 20-second bursts, stirring in between, until smooth. Spoon the melted chocolate into a resealable bag, snip a tiny corner, and drizzle it artistically over each cookie. Let the chocolate set before serving.
Pro Tips for Making Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe
- Cold Dough Is Key: Refrigerating the dough for at least an hour ensures the cookies bake up thick and puffy rather than spreading too much.
- Choose Melting-Friendly Chocolate: Some chocolate chips don’t melt smoothly for drizzling, so if it’s not cooperating, swap with a semisweet or dark chocolate bar chopped into pieces instead.
- Don’t Skip Orange Zest: The fresh zest adds brilliance to the flavor, but if you’re unsure, start with half the amount and tweak next time.
- Watch Baking Times Closely: These cookies finish baking quickly — pulling them out just as edges turn golden keeps them tender inside.
How to Serve Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe
Garnishes
I like to sprinkle a little extra finely chopped pistachios on top right after drizzling the chocolate for an added pop of color and texture. Sometimes, a light dusting of powdered sugar after the chocolate sets feels festive and looks lovely too.
Side Dishes
These cookies pair wonderfully with a hot espresso or cappuccino — the rich coffee cuts through the sweetness perfectly. They’re also great alongside a glass of milk or even a small scoop of vanilla gelato if you want to keep the Italian vibe going.
Creative Ways to Present
For holiday gatherings, I arrange these Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe on festive platters with sprigs of fresh rosemary or holly for a classic look. Wrapping a few in parchment paper tied with twine makes an easy, charming edible gift your friends and family will love.
Make Ahead and Storage
Storing Leftovers
I keep leftover Holy Cannoli Cookies in an airtight container at room temperature; they stay tasty and soft for up to a week. Just be sure to keep them away from warm spots that can cause the chocolate drizzle to melt or stick together.
Freezing
These cookies freeze beautifully! I freeze them fully baked, laid flat in containers with parchment sheets between layers to prevent sticking. When ready to enjoy, thaw on the counter for a few hours or overnight — they come back fresh and delicious.
Reheating
If you want a freshly baked feel, I pop frozen or refrigerated cookies in a warm oven for 3-5 minutes at 300°F before serving. This softly warms them and revives that fresh-out-of-the-oven texture without melting the chocolate drizzle too much.
FAQs
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Can I make this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe dairy-free?
Yes! You can swap the butter for a vegan or dairy-free butter alternative and use a plant-based ricotta or a smooth tofu-based substitute. The texture might vary slightly but it will still be delicious.
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Why does the dough need to be refrigerated before baking?
Chilling the dough firms it up and helps prevent cookies from spreading too much in the oven, resulting in thicker, puffier cookies that hold their shape better.
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Can I make this recipe without pistachios?
Absolutely! You can omit the pistachios or substitute other nuts like walnuts or almonds based on what you have or prefer. You could also leave nuts out entirely if someone has allergies.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about a week. For longer storage, freezing is recommended.
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What’s the best chocolate for drizzling?
A semisweet or dark chocolate bar chopped into small pieces usually melts better than some mini chocolate chips. If you prefer chips, opt for brands known for smooth melting.
Final Thoughts
Honestly, this Holy Cannoli Cookies Recipe (Italian Christmas Cookies) Recipe is one of my all-time favorites because it brings the beloved cannoli flavors into a ridiculously easy and shareable cookie form. It’s made many holiday seasons extra special in my home, becoming a crowd-pleaser wherever I take it. I can’t wait for you to try it—you’re going to love how approachable and delicious these cookies are!
Print
Holy Cannoli Cookies Recipe (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
Holy Cannoli Cookies are a delightful Italian Christmas treat featuring a soft, puffy cookie base enriched with ricotta cheese and flavored with vanilla, cinnamon, and fresh orange zest. These cookies are studded with mini chocolate chips and crunchy pistachios, then finished with a drizzle of melted chocolate for an irresistible festive indulgence.
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. Next, blend in the eggs followed by the ricotta cheese until fully incorporated. Add in the vanilla extract, ground cinnamon, and fresh orange zest, mixing well to distribute the flavors evenly.
- Combine Dry Ingredients: To the wet mixture, add baking powder, baking soda, and salt. Stir these in until well combined. Then slowly mix in the all-purpose flour to form a soft cookie dough. Fold in 1 cup of mini chocolate chips and the chopped pistachios evenly throughout the dough. Cover the dough with plastic wrap and refrigerate for at least one hour to chill and firm up.
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking during baking.
- Scoop Cookies: Using a medium cookie scoop or spoon, drop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 11 minutes, or until they turn golden brown around the edges. Once done, remove from the oven and let the cookies cool slightly on the baking sheet before transferring them to 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 between each interval, until the chocolate is fully melted and smooth.
- Drizzle Chocolate: Spoon the melted chocolate into a small resealable bag and snip off a tiny corner to create a piping tip. Drizzle the melted chocolate over the cooled cookies evenly. Allow the chocolate to set before serving or storing.
Notes
- Some brands of chocolate chips melt better than others for drizzling; semisweet or dark chocolate bars can be used as a good alternative.
- The cookies do not require refrigeration after baking; store them in an airtight container or bag similar to other cookies.
- Orange zest preference varies—adjust the quantity or omit it to suit your taste.
- For thick, puffy cookies like in the photos, ensure the dough is very cold before baking and use good quality parchment paper and baking sheets.
- Feel free to substitute mini chocolate chips and pistachios with your favorite baking chips and nuts.
- You can replace or complement the vanilla extract with almond extract or fiori di sicilia for different flavor notes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
