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5 from 2 votes

Orange Ricotta Cookies

These tasty Orange Ricotta Cookies are perfect for the Holidays! With a delicious citrus glaze, they're a nice change from traditional ones.
Prep Time10 minutes
Cook Time15 minutes
Passive Time5 hours
Servings: 36 cookies
Author: Francine Lizotte
Course: Desserts
Cuisine: Fusion, Italian-American
Keyword Comfort Food, Cookies, Holidays & Events, Kids Recipes, Low Sodium/No Sodium, Snacks

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.