Italian Christmas Cookies (Cannoli-Inspired & Super Festive!)

The scent of orange zest, warm cinnamon, and chocolate drifting from the oven—that’s the kind of magic that turns a cold December afternoon into a cozy celebration. These Italian Christmas Cookies are everything a holiday treat should be: soft, rich, nutty, and just sweet enough to make you smile with every bite.

What Makes These Italian Christmas Cookies So Special?

These cookies are inspired by classic cannoli, and they’re bursting with flavor. You get that signature ricotta creaminess, tiny pops of chocolate, and the toasty crunch of pistachios. Plus, they’re easier than they look—no piping bags or shells required.

Whether you’re building a cookie box, leaving treats for Santa, or simply baking up a little joy for yourself, this recipe is the kind of sweet memory-maker that brings everyone back for more.

Ingredients You’ll Need

Here’s what you’ll grab from your pantry and fridge:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup full-fat ricotta cheese (drained)
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 1 teaspoon orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 10 oz mini chocolate chips (divided)
• 1 cup chopped pistachios

You can swap the orange zest with lemon for a twist or try almond extract for a nuttier vibe. Walnuts or chopped almonds work just fine if pistachios aren’t your thing.

Step-by-Step Instructions

Make the Dough

Start by creaming the butter and sugar until fluffy. Add the eggs one at a time, then blend in the ricotta, vanilla, cinnamon, and orange zest. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix it into the wet ingredients.

Fold in most of the mini chocolate chips and chopped pistachios, saving a few for topping. Chill the dough for at least 1 hour—this step keeps the cookies thick and bakery-style.

Chill & Scoop

Once chilled, scoop tablespoon-sized balls onto a lined baking sheet. If you have a cookie scoop, now’s the time to use it.

Bake & Drizzle

Bake at 375°F for 8–11 minutes until the edges are just turning golden. Let them cool completely, then drizzle with melted chocolate and top with the remaining pistachios.

Helpful Tips for Perfect Cookies

• Drain your ricotta to avoid soggy dough
• Use freshly grated orange zest—it makes a difference
• Chill that dough! It keeps your cookies puffy
• Let the cookies cool fully before drizzling chocolate

Variations to Try

• Add chopped candied cherries for color
• Use chopped walnuts or almonds instead of pistachios
• Mix in a few crushed cannoli shells for crunch

How to Store or Freeze Them

Keep cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week. For longer storage, freeze them (undrizzled) for up to 3 months. Add the chocolate drizzle after thawing for the best texture.

What to Serve These With

These are perfect with a hot drink or layered into your cookie platter. Try pairing them with our Spider Web Cookie Stamp Cookies for a pretty winter duo, or tuck them beside these Cherry Cookies for an extra pop of color. You could even surprise guests with a spooky-sweet twist by adding Vanilla Cookies to the tray.

FAQ

Try them out and let me know how your batch turns out! Leave a comment, share a pic, or pin it for later.

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Tags: Christmas cookies, Italian dessert, holiday baking

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