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Orange Ricotta Cookies

These tender orange ricotta cookies are bright and indulgent with a soft, pillowy center and slightly crisp edges, making them perfect for any occasion.

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
  • 23 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. Set aside.
  2. Beat the butter and granulated sugar together until creamy and pale, about 2 to 3 minutes.
  3. Add the eggs one at a time, beating well after each addition, then mix in the ricotta, vanilla extract, orange zest, and orange juice until smooth.
  4. Gradually add the reserved dry mixture to the wet ingredients, mixing until just combined, then fold in mini chocolate chips.
  5. Cover the dough and refrigerate for at least 180 minutes 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 prepared baking sheet spaced about 1 to 2 inches apart.
  8. Bake for 13 to 14 minutes until the cookies spring back when gently pressed.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Whisk together confectioners’ sugar and orange juice for icing, then glaze cooled cookies and garnish with orange zest if desired.

Notes

These cookies hold up well for gifting and travel, and you can freeze baked, unglazed cookies for up to 3 months.

Nutrition

Keywords: cookies, orange, ricotta, dessert, baking, chocolate chips