Orange Ricotta Cookies
Introduction
These Orange Ricotta Cookies are soft, tender, and wonderfully aromatic, delivering a bright burst of citrus in every bite. The ricotta keeps the crumb moist and slightly creamy, while the orange zest and juice give a fresh, uplifting flavor that pairs beautifully with mini chocolate chips. The exterior bakes to a delicate, lightly golden edge while the interior stays pillowy and soft. The glaze made with confectioners sugar and orange juice adds a glossy, sweet citrus finish that makes these cookies feel special. They are ideal for brunch, a tea tray, holiday cookie swaps, or any time you want a refined, homemade treat. If you enjoy citrus-forward baked goods, you might also like this take on chewy cranberry orange cookies, which uses a similar orange profile with chewy texture and tart fruit notes.
Ingredients
- 2 and 3/4 cups all-purpose flour, provides structure and a tender crumb.
- 2 teaspoons baking powder, helps the cookies rise and become light.
- 1/2 teaspoon baking soda, adds a touch of lift and balances acidity.
- 3/4 teaspoon salt, enhances overall flavor and balances sweetness.
- 1/2 cup unsalted butter, softened, contributes richness and a tender texture.
- 1 and 1/2 cups granulated sugar, sweetens and helps with browning.
- 2 large eggs, add moisture, structure, and richness.
- 10 ounces full-fat ricotta cheese, keeps cookies moist and slightly creamy.
- 1 and 1/2 tablespoons fresh orange zest, provides concentrated citrus aroma and flavor.
- 1 tablespoon fresh orange juice, adds fresh citrus brightness and a little acidity.
- 1/2 teaspoon pure vanilla extract, rounds out flavors with warm, sweet notes.
- 1 cup mini chocolate chips, adds chocolate pockets for contrast and texture.
- 1 and 1/2 cups confectioners’ sugar, for a smooth, sweet glaze.
- 2–3 tablespoons fresh orange juice for icing, thins the glaze and adds citrus flavor.
- Optional: orange zest for garnish, adds a pretty, fragrant finish.
Step-by-Step Instructions
- In a large bowl, whisk together the 2 and 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Set the dry mixture aside.
- In a separate large mixing bowl, beat the 1/2 cup softened unsalted butter and 1 and 1/2 cups granulated sugar together until creamy, about 3 minutes. Scrape the sides of the bowl as needed to keep the mixture uniform.
- Add the 2 large eggs one at a time while mixing, then add the 10 ounces full-fat ricotta cheese, 1/2 teaspoon pure vanilla extract, 1 and 1/2 tablespoons fresh orange zest, and 1 tablespoon fresh orange juice. Mix until combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Fold in the 1 cup mini chocolate chips. Do not over-mix, or the cookies may become tough.
- Cover the dough and refrigerate for at least 3 hours or overnight. Chilling firms the dough and improves flavor and texture.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop out 1 scant tablespoon of dough per cookie and shape into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. A small cookie scoop helps keep sizes even.
- Bake for 13 to 14 minutes until the cookies spring back when pressed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the icing, whisk together 1 and 1/2 cups confectioners’ sugar and 2 to 3 tablespoons fresh orange juice until smooth. Spoon or drizzle the glaze over the cooled cookies and top with optional orange zest for garnish. Store covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Note: For an alternate texture and flavor idea, compare technique tips from this cannoli cookie recipe which also uses ricotta to maintain a tender crumb.
Recipe Details
- Prep Time: 15 minutes active, plus at least 3 hours chilling
- Cook Time: 13 to 14 minutes per batch
- Total Time: About 3 hours 30 minutes including chilling
- Servings: Makes about 48 small cookies (1 scant tablespoon each)
- Calories: Approximately 110 calories per cookie
Tips, Storage & Variations
- Tip: Use full-fat ricotta for the best texture. If your ricotta is watery, drain it briefly in a fine mesh sieve for 10 minutes.
- Tip: Chill the dough at least 3 hours; cold dough spreads less and produces a tender, cakier interior.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week.
- Freezing: Freeze baked, fully cooled cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-glaze if desired. You can also freeze unbaked dough balls on a sheet pan, then transfer to a bag and bake directly from frozen, adding a minute or two to the bake time.
- Variations using existing ingredients only:
- Skip the mini chocolate chips for a pure orange ricotta cookie.
- Increase the orange zest slightly for a brighter citrus punch.
- Make the glaze thinner by using 3 tablespoons fresh orange juice for a more translucent finish.
For another ricotta-based cookie idea, see this simple easy cannoli cookies, and for a festive, fruity twist compare textures with these chewy cranberry orange cookies.
FAQ
tag placed above this FAQ section as requested.
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Can I use part-skim ricotta instead of full-fat ricotta?
Yes. Part-skim ricotta will work but may yield a slightly less rich and moist cookie. -
Do I need to chill the dough?
Yes. Chilling for at least 3 hours firm up the dough and improves texture and flavor. -
How do I prevent cookies from spreading too much?
Use well-chilled dough and do not over-flatten the dough balls. Make sure butter was only softened, not melted. -
Can I make the glaze thicker or thinner?
Yes. Use less orange juice to thicken the glaze or more juice to thin it until you reach the desired consistency. -
Can I freeze these cookies?
Yes. Freeze baked cookies in a single layer, then transfer to a bag for up to 3 months. Thaw at room temperature. -
Are mini chocolate chips necessary?
No. They add texture and chocolate flavor, but you can omit them for a plain orange ricotta cookie.
People Also Ask
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How long do ricotta cookies stay soft?
Stored in an airtight container, ricotta cookies stay soft for up to 2 days at room temperature and up to 1 week refrigerated. -
Why do ricotta cookies need baking soda and baking powder?
The combination balances lift and texture. Baking powder provides general rise while baking soda reacts with acidic ingredients for tenderness. -
Can I make these cookies larger?
Yes. If you increase the scoop size, bake a few minutes longer and watch for the cookies to spring back when pressed. -
Will these cookies be cakey or chewy?
They tend to be soft and slightly cakey in the center with tender edges because of the ricotta and the small amount of leaveners. -
How much glaze should I use per cookie?
Start with a teaspoon of glaze per cookie and adjust to preference. Excess glaze can be stored separately. -
Can I substitute granulated sugar with brown sugar?
Brown sugar will add moisture and a deeper flavor but is not one of the provided ingredients, so it is not part of this specific recipe.
Conclusion
These Orange Ricotta Cookies are a lovely balance of citrus brightness, creamy interior, and a sweet orange glaze that makes them feel both simple and elegant. They are a fantastic choice for holiday platters, afternoon tea, or a fresh change from traditional chocolate chip cookies. For another classic version and inspiration, check this Orange Ricotta Cookies – A Family Feast and for an orange chocolate chip variation see Orange Chocolate Chip Ricotta Cookies – Cooking Classy. Try the recipe, share your results, and enjoy the bright, tender cookies with friends and family.
PrintOrange Ricotta Cookies
Soft and aromatic cookies infused with fresh orange flavor and a creamy ricotta texture, finished with a sweet orange glaze.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 210 minutes
- Yield: 48 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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
- 2–3 tablespoons fresh orange juice for icing
- Optional: orange zest for garnish
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and sugar together until creamy, about 3 minutes.
- Add the eggs one at a time, mixing in the ricotta, vanilla extract, orange zest, and juice until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 3 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop out 1 scant tablespoon of dough per cookie and shape into balls, placing them 2 inches apart on the baking sheets.
- Bake for 13 to 14 minutes until the cookies spring back when pressed. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the icing, whisk together confectioners’ sugar and orange juice until smooth, then drizzle over the cooled cookies.
Notes
Use full-fat ricotta for the best texture; chilled dough helps prevent spreading. These cookies can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg