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Orange Ricotta Cookies

Tender and bright cookies infused with orange, featuring creamy ricotta and a glossy orange glaze.

Ingredients

Scale
  • 2 and 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 10 ounces full-fat ricotta cheese
  • 1 and 1/2 tablespoons fresh orange zest
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon pure vanilla extract
  • 1 cup mini chocolate chips
  • 1 and 1/2 cups confectioners’ sugar
  • 2 to 3 tablespoons fresh orange juice for icing
  • Optional: orange zest for garnish

Instructions

  1. Whisk together the flour, baking powder, baking soda, and salt in a large bowl, then set aside.
  2. Beat the softened butter and granulated sugar together until creamy, about 3 minutes.
  3. Add the eggs one at a time while mixing, then add the ricotta, vanilla extract, orange zest, and orange juice. Mix until combined and smooth.
  4. Gradually add the dry ingredients to the wet mixture along with the mini chocolate chips, mixing until just combined.
  5. Cover and refrigerate the dough for at least 3 hours or overnight.
  6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Scoop out 1 scant tablespoon of dough per cookie, shape into balls, and place on the baking sheet, spacing about 2 inches apart.
  8. Bake for 13 to 14 minutes until cookies spring back when pressed. Let cool on the sheet for 5 minutes.
  9. Whisk together the confectioners’ sugar and 2 to 3 tablespoons fresh orange juice until smooth. Spoon or drizzle the glaze over cooled cookies.
  10. Store covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

For best results, chill the dough and use room temperature ingredients. These cookies can also be frozen for up to 3 months.

Nutrition

Keywords: cookies, orange ricotta, dessert, baking, sweet treats