Italian Cannoli-Inspired Thumbprint Cookies are the little bites I reach for when I want bakery flavor without a big project. If you love the sweet ricotta, orange zest, and chocolate chip magic of a classic cannoli, these will make you giddy. They look fancy, but the steps are simple and totally doable on a weeknight. I am walking you through every detail, plus easy swaps if your pantry is missing something. By the end, you will have five fun variations to try for any mood or holiday. Let’s bake something happy. 
What is a Cannoli?
A cannoli is a beloved Italian pastry that starts with a crisp, tube-shaped shell and a creamy filling, usually made from ricotta, a little sugar, and bright citrus. The filling can be studded with mini chocolate chips or chopped pistachios, then dusted with powdered sugar. It is crunchy on the outside, silky on the inside, and just sweet enough. These thumbprint cookies borrow all that goodness, but skip the fried shells and long chilling times.
Instead, we bake a tender, buttery cookie, press a small well in the center, and spoon in a smooth ricotta cream after the cookies cool. You get that same mix of texture and flavor, in a smaller, sharable package. If you want more small-batch bakes for a sweet tray, browse my cookie and bar favorites here.
Bottom line: all the joy of cannoli, none of the deep-fryer. 
Key Ingredients and Substitutions
Here is what you need, plus easy swaps to keep things stress free.
- Ricotta: Use whole milk ricotta and drain it well. If ricotta is watery, the filling gets runny. Swap with part-skim ricotta if you drain extra thoroughly, or use half ricotta and half mascarpone for richer flavor.
- Mascarpone or cream cheese: Optional, but a spoonful adds body. If you skip it, just make sure your ricotta is very dry.
- Orange zest: This adds that signature cannoli fragrance. Lemon zest works in a pinch. A few drops of pure orange extract can boost it.
- Mini chocolate chips: Classic. You can also use finely chopped dark chocolate if that is what you have.
- Pistachios: Salted and toasted pistachios bring crunch and color. Almonds or hazelnuts also taste great.
- Vanilla and a pinch of cinnamon: Tiny details that make it taste bakery-level.
- All-purpose flour and a spoon of cornstarch: This combo bakes up a soft, tender cookie that still holds shape. If you are out of cornstarch, use the same amount of flour and add an extra minute of chilling.
- Butter, sugar, egg yolk, and salt: The usual cookie crew. The yolk adds richness and helps the dough stay tender.
Tip: Drain the ricotta well. Line a sieve with a paper towel, add ricotta, and let it sit in the fridge for 30 to 60 minutes. Press with a spoon to help it along. This step makes the biggest difference in texture.
“I brought a batch to a neighbor’s birthday and people kept asking if I bought them at a pastry shop. The orange zest really sells it.”
Step by Step Instructions
Make the Dough
Cream room temperature butter with sugar until fluffy, just 1 to 2 minutes. Mix in egg yolk, vanilla, and a pinch of cinnamon. In a separate bowl, whisk flour, cornstarch, and salt. Stir dry ingredients into the butter mixture until a soft dough forms. It should feel smooth and leave the sides of the bowl.
Wrap and chill the dough for 25 to 30 minutes. This helps the cookies keep their shape. If your kitchen is warm, chill a bit longer.
Shape and Bake
Heat the oven to 350 degrees F. Roll chilled dough into 1 tablespoon balls and set them on a lined sheet, spaced about two inches apart. Use your thumb or the back of a teaspoon to press a small well in the center of each ball.
Bake 10 to 12 minutes until the edges barely turn golden. If the centers puff, press the wells gently again right out of the oven with the same spoon. Let cookies cool completely on a rack before filling.
Mix the Cannoli Filling
In a bowl, stir drained ricotta, optional mascarpone, powdered sugar to taste, vanilla, and citrus zest. Fold in mini chocolate chips. The filling should be thick, creamy, and spoonable. If it seems loose, add a teaspoon of powdered sugar or chill it for 10 minutes.
Fill and Finish
Spoon or pipe the filling into the cooled cookie wells. Sprinkle with chopped pistachios or extra chocolate chips. Light dusting of powdered sugar on top looks pretty. Chill 10 to 15 minutes to help the filling set, then serve.
Craving more cookie inspiration while the dough chills? Peek at our cookies and bars collection for ideas that pair with these bites.
Expert Tips for Best Results
Dry ricotta means creamy filling that does not leak. Give it time to drain and do not skip chilling the finished cookies for a short set.
Chill the dough so the cookies stay plump and hold that perfect thumbprint shape. Warm dough spreads too much.
Keep the cookie size consistent for even baking. A small cookie scoop saves time and helps them look neat.
If you need to make ahead, bake the cookies and store airtight at room temp for two days, and keep the filling covered in the fridge. Fill the day you serve for the best texture.
Want a crisper cookie? Bake one extra minute. Want softer? Pull them as soon as the edges get a hint of color.
Five irresistible variations to try
Pistachio Orange: Fill, then dip the edges in finely chopped pistachios and add an extra kiss of orange zest on top.
Chocolate Hazelnut: Stir cocoa into the dough and top the filled cookies with crushed hazelnuts.
Lemon Berry: Swap orange zest for lemon and tuck a dot of raspberry jam under the ricotta filling.
Espresso Chip: Add a pinch of instant espresso powder to the dough for a gentle coffee kick. Finish with mini chips.
Almond Cannoli: Use almond extract instead of vanilla, then sprinkle sliced almonds over the filling for crunch.
For even more baking inspiration and tray ideas, check out these cookies and bars. You will find flavors that sit nicely next to these little cannoli cuties.
Serving Suggestions
- Coffee pairing: These are dreamy with a cappuccino or a tiny cup of espresso. The citrus and chocolate brighten the coffee notes.
- Dessert boards: Mix them with biscotti, fresh berries, and a small bowl of pistachios. Dust everything with powdered sugar for a bakery look.
- Holiday trays: Go green and red with pistachios and dried cherries. They always disappear first.
- Ice cream night: Serve a few cookies alongside a scoop of vanilla or pistachio gelato. The creamy textures vibe together in the best way.
- Gifting: Tuck a dozen into a tin with parchment. Deliver the filling in a sealed jar if you need to travel, then fill just before serving.
If you are building a cookie box, pair these with a chewy bar or two from this cookie and bar roundup to add variety in texture and shape.
Common Questions
How do I keep the filling from getting runny? Drain the ricotta well and chill the filled cookies for 10 to 15 minutes before serving. If needed, add a teaspoon of powdered sugar to thicken.
Can I make the dough in advance? Yes. Wrap the dough and keep it in the fridge up to 48 hours. Let it sit at room temp for 5 to 10 minutes so it is scoopable.
How long do these keep? Filled cookies keep in the fridge for up to 3 days. The cookie shells alone can sit airtight at room temp for 2 to 3 days.
Can I freeze them? Freeze the baked cookie shells for up to 2 months. I do not recommend freezing filled cookies because dairy can change texture.
What if I do not have mini chips? Chop a bar of chocolate finely and fold that in. It melts smoother and tastes great. For more ideas, scroll through our cookie and bar recipes for easy swaps.
Bite-Sized Joy, Italian-Style
These Italian Cannoli-Inspired Thumbprint Cookies bring classic pastry flavor to a simple, weeknight-friendly bake. Keep the dough chilled, drain the ricotta, and have fun with those five variation ideas. If you want a slightly different spin, I also love this take on a Cannoli Thumbprint Cookies Recipe for more tips and flavor tweaks. I hope you will try a batch, share a few, and save the rest for a quiet coffee break. You have got this, and your kitchen is about to smell like a tiny Italian bakery. 
Italian Cannoli-Inspired Thumbprint Cookies
- Total Time: 45 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious thumbprint cookies inspired by classic Italian cannoli, featuring sweet ricotta filling and a buttery cookie base.
Ingredients
- 1 cup whole milk ricotta cheese, drained
- 1/4 cup mascarpone cheese (optional)
- 1/2 cup powdered sugar, to taste
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (or lemon zest as a substitute)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (for garnish)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 egg yolk
Instructions
- Cream butter and sugar until fluffy, then mix in egg yolk, vanilla, and cinnamon.
- In another bowl, whisk together flour, cornstarch, and salt. Stir into the butter mixture until a soft dough forms.
- Wrap the dough and chill for 25-30 minutes.
- Preheat oven to 350°F (175°C). Roll the chilled dough into 1 tablespoon balls and press wells in the center.
- Bake for 10-12 minutes until edges are golden. Cool completely.
- In a bowl, mix drained ricotta, mascarpone, powdered sugar, vanilla, and zest until smooth. Fold in chocolate chips.
- Fill cooled cookies with the ricotta mixture and garnish with pistachios. Chill for 10-15 minutes before serving.
Notes
Drain the ricotta thoroughly for the best texture. Chill the cookies to help the filling set.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian