Cannoli Cookie Bites Recipe

If you’re on the hunt for a sweet treat that’s bursting with flavor and so fun to make, then you’re going to adore this Cannoli Cookie Bites Recipe. Picture tender cookies infused with creamy ricotta, a hint of orange zest, warming spices, and studded with pistachios and mini chocolate chips — they’re like the classic cannoli, but in bite-sized cookie form. Trust me, once you try these, they’ll quickly become your go-to for dessert or anytime snacking.

this …

Ingredients & Why They Work

Each ingredient in this Cannoli Cookie Bites Recipe plays a vital role in delivering those classic cannoli vibes, adapted perfectly for cookies. Here are some kitchen tips and insights on what to look for while gathering your ingredients.

• Salted Butter: Softened, not melted, butter creates the ideal creamy base for a tender crumb and richer flavor.
• Granulated Sugar: Simple sweetness to balance the tangy cheese and spices.
• Whole Large Egg: Helps bind the dough and adds moisture.
• Ricotta Cheese (Whole Milk): Adds authentic creaminess and subtle tang, making these cookies extra soft and moist.
• Pure Vanilla Extract: Elevates the flavor, adding warmth that complements the spices.
• Ground Cinnamon & Nutmeg: Classic warm spices that nod to traditional cannoli filling without overpowering.
• Orange Zest: The star ingredient that brightens up the cookie and mimics that citrus zing found in cannoli.
• All-Purpose Flour: The base that gives the cookies their structure.
• Baking Soda & Baking Powder: Work together to give the cookies a slight lift and tender texture.
• Pistachios: Roughly chopped for that signature crunch and nutty flavor, essential for authenticity.
• Mini Chocolate Chips: The tiny morsels of sweetness that add surprise pockets of melty chocolate.

Tweak to Your Taste

I love how this recipe is so easy to customize depending on what you have on hand or your flavor preferences. Whether you want to turn up the citrus, add extra crunch, or dial down the sweetness, these cookie bites are like a blank canvas.

• Nut-Free Variation: Swap pistachios for extra mini chocolate chips or toasted coconut flakes if someone has nut allergies—I’ve done this for family gatherings, and no one missed the nuts!
• Chocolate Drizzle: After baking, drizzle with melted dark or white chocolate for a prettier presentation and extra indulgence.
• Seasonal Twist: Add a pinch of ground cloves or cardamom for a holiday spice touch that’s cozy and unexpected.
• Ricotta Substitute: If you don’t have ricotta, try mascarpone or cream cheese, but expect a slightly different texture—still delicious though!

Step-by-Step: How I Make Cannoli Cookie Bites Recipe

Step 1: Cream the Butter and Sugar

Start by grabbing a large mixing bowl and your electric mixer. Cream the softened butter with granulated sugar until the mixture is light, fluffy, and pale—this usually takes about 3 to 4 minutes on medium speed. This step is crucial because it helps create that perfect tender crumb. Don’t rush it; if the butter is too cold or you don’t beat enough, the texture won’t be as lovely.

Step 2: Mix in Wet Ingredients and Spices

Next, add the egg, pure vanilla extract, ricotta cheese, orange zest, ground cinnamon, and nutmeg to the butter-sugar mixture. Beat until everything combines smoothly. Be sure to scrape down the sides of the bowl with a spatula to incorporate all the bits—nothing should be left out. The ricotta will make the batter a bit more wet and creamy, which is exactly what you want here.

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Gradually add this dry mix to the wet mixture, stirring just until combined. The dough will be on the stickier, wetter side—that’s normal! Finally, fold in the chopped pistachios and mini chocolate chips, distributing them evenly throughout the dough.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes up to 1 hour. This little chill session helps the dough firm up so it’s easier to scoop and shapes up beautifully without flattening too much in the oven.

Step 5: Scoop and Bake

Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats. Using a mini ice cream scoop makes the scooping easy and uniform, but a tablespoon will work, too. Place the dough balls spaced about 2 inches apart. Bake for 12 minutes or until the edges just start to turn a light golden brown—don’t overbake or they’ll lose that soft chew.

Step 6: Cool and Finish

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you want to dress them up, drizzle melted chocolate on top or dust with powdered sugar—both add a lovely finishing touch.

How to Serve Cannoli Cookie Bites Recipe

Garnishes

I love topping these cookie bites with a simple dusting of powdered sugar for a classic look. On special occasions, I go the extra mile and drizzle melted dark chocolate or even a mix of white and milk chocolate for a marbled effect. Chopped extra pistachios sprinkled on top add a professional touch and that lovely crunch I adore.

Side Dishes

These cookies pair wonderfully with a strong, freshly brewed espresso or a lightly sweetened cappuccino for that true Italian vibe. If you’re serving at a party, small bowls of fresh berries or a scoop of vanilla gelato on the side make for an irresistible combo.

Creative Ways to Present

For holidays or special gatherings, I arrange these cookie bites on tiered trays mixed with flower petals and greenery for a stunning display. You could also serve them stuffed lightly with sweetened mascarpone cream, turning them into little handheld cannoli-inspired desserts that wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Cannoli Cookie Bites in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. If you want to keep that fresh taste longer, adding a slice of bread to the container helps maintain moisture.

Freezing

These cookies freeze beautifully! After baking and cooling, I arrange them in a single layer on a baking sheet to freeze, then transfer them to a resealable freezer bag. When stored this way, they keep well for up to 3 months without losing much of their original texture or flavor.

Reheating

To reheat, I pop the cookies in a 300°F oven for about 5 minutes to bring back a bit of warmth and softness without drying them out. Avoid microwaving since it can make them a little rubbery or overly moist.

FAQs

Final Thoughts

I can’t tell you how many times these Cannoli Cookie Bites Recipe have made moments extra special—whether at family dinners, afternoon coffee breaks, or casual parties with friends. Their balance of creamy, crunchy, and sweet makes them such a comforting crowd-pleaser. I really encourage you to give them a try; once you taste that ricotta-infused softness paired with pistachios and chocolate, you’ll be hooked just like I am. Plus, they’re easy enough to whip up on a weekday or as a weekend project. So, grab your mixing bowl, and let’s make some magic happen!

Print