Orange Ricotta Cookies
On Christmas’ Eve, it’s important to have a plate of cookies and a glass of milk near the tree for Santa 🎅! It’s a delicious way to show him gratitude… No, really joking aside! Christmas without any cookies is not the same. It’s a worldwide tradition!
The most well-known traditional cookies are Gingerbread, Sablé Breton, Biscotti, Alfajores, Thumbprint, Krumkake, Pfeffernüsse, Spitzbuden or Linzer, Rugelach, Sugar Cookies, and many, many more! One that I love 💖 baking for the Holidays is Orange Ricotta Cookies!
These are light, fluffy and so yummy! They’re easy to make and set the tone perfectly for the Holidays! The orange glaze gives a nice citrus 🍊 tone to those little guys! This recipe makes 36 cookies but I’m warning you, there’s never enough around!
The recipe is easy but it takes time to make them…
First, they’re chilled for 30 minutes which improves the flavor and also prevents the cookies from spreading too much. After they’re baked, it’s very important to allow them to cool to room temperature before icing, about 1.5 hours ⏰. When they’re glazed, they have to dry completely, giving another 3 hours of passive time. All that anticipation is sooo worth it!
I’ve been baking 👩🍳 these Orange Ricotta Cookies for years therefore I had time to experiment with different temperatures and baking times.
– I tried 350ºF with the rack positioned in the middle of the oven – the bottom of the cookies was way too dark even when rotating the sheets halfway through.
– I reduced the heat to 325ºF and they took much longer to bake, 20 minutes, still with a darker bottom.
What I find works the best is to position the rack on the top 3rd of the oven and bake for 15 minutes, rotating the sheets halfway through cooking. These delicate cookies are far enough from the heat source 🔥 therefore giving a beautiful end result!
They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze very well for up to 2 months 📆.
Incredibly light and tasty, these festive Orange Ricotta Cookies are perfect for the Holidays 🎄! With a delicious citrus glaze, these little guys are a nice change from other traditional cookies. Make sure to bake a couple batches as they disappear pretty fast…
Bon Appétit! 🍽
Here are several flavorful Holiday recipes for you to enjoy… 😀
– Gougères aka Cheese Puffs
– Scallops and Roasted Chestnut Soup
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Holiday Aperol Spritz
– Russian Deviled Eggs • Oeufs à la Russe
– Paella de Marisco
– Chocolate Rum Snowballs
– Homemade Holiday Eggnog
and for even more Christmas recipes 🎄🎅🎁, click on this link… Recipe Category • Holidays & Events
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Orange Ricotta Cookies
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Ingredients
COOKIES
- 2 1/4 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground Himalayan pink salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large free-range eggs, room temperature
- 1 1/4 cups ricotta cheese
- 1 tsp. pure vanilla extract
- 1/2 tbsp. orange zest
GLAZE
- 1 3/4 cups confectioners's sugar, sifted tips & tricks
- 3 tbsp. freshly squeezed orange juice tips & tricks
- 1 tsp. orange zest
Directions
COOKIES
- In a large bowl, combine flour, baking powder, baking soda and salt. Whisk until nicely combined, about 2 minutes; set aside.
- In the bowl of a stand mixer, add sugar and butter. Using the paddle attachment, process on medium speed until the mixture is creamy, about 2 minutes.
- Add one egg at a time, mixing well between each addition. Add ricotta, vanilla extract and orange zest. Mix for 1 minute cleaning the sides and the bottom of the bowl.
- Add dry ingredients and process on low speed until just combined. Chill for 30 minutes.
- Preheat oven to 350ºF and position rack on the top 3rd. Line 2 baking sheets with silicone mats or parchment paper; set aside.
- Using a tablespoon-sized portion scoop, drop dough onto the prepared baking sheets, leaving 2 inches apart.
- Transfer to the preheated oven and bake for 15 minutes or until lightly golden, rotating the sheets halfway through cooking.
- Remove from heat and let rest for 15 minutes before transferring them to a wire rack lined with parchment paper; allow to cool completely before icing.
GLAZE
- In a bowl, add confectioners’ sugar, orange juice and orange zest. Stir until the mixture is nicely combined and smooth.
- Dip the top of the cookies in the glaze, hold them up for a few seconds to let the excess drip off, and return them back to the wire rack to dry completely, about 3 hours.
- Store the cookies in an airtight container for 4 days or freeze them for up to 1 month.
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