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Italian Orange Ricotta Cookies
5 from 82 votes

Italian Orange Ricotta Cookies

Italian Orange Ricotta Cookies are soft, lightly sweetened cookies enriched with ricotta cheese and bright orange zest. Chilled before baking, they develop a tender crumb with a subtle citrus aroma. The cookies can be finished with an orange glaze or cream cheese frosting for added sweetness and richness. Their delicate texture and citrus notes make them suitable for dessert or teatime treats.

Prep Time
10 mins
Cook Time
12 mins
Chilling Time
1 hr
Total Time
1 hr 22 mins
Servings: 22 cookies
Calories: 94 kcal
Course: Dessert, Baked Goods
Cuisine: Italian

Ingredients

FOR THE COOKIES
  • ½ cup ricotta cheese room temperature
  • 3 tablespoons ricotta cheese room temperature
  • ½ cup granulated sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter softened
  • 1 large egg room temperature
  • ½ teaspoon vanilla
  • 1 tablespoons orange zest
  • 1¾ cups all-purpose flour at least 11% protein content
  • 1 pinch salt
  • 1 teaspoon baking powder
*If you use unsalted butter then add ¼ teaspoon of salt.
ORANGE GLAZE**
  • 1 cup powdered sugar icing
  • ½ - 1 tablespoon heavy cream also whipping or whole cream
  • ½ - 1 tablespoon orange juice fresh
**the glaze should be quite thick so start with 1/2 tablespoon first.
CREAM CHEESE FROSTING
  • ½ cup cream cheese softened
  • 2 tablespoons butter
  • 1¼ cups powdered sugar aka icing sugar
  • ½ teaspoon vanilla
*add more if necessary

Instructions

FOR THE COOKIES
    Cup of Yum
  1. In a large bowl or stand up mixer with the flat beaters, beat on medium speed until creamy (about 2-3 minutes) all the ricotta, all the sugar and butter.  Then add the egg, vanilla and zest and beat to combine, add the flour, salt and baking powder, beat until just combined, do not over mix.
  2. Cover the bowl and refrigerate for one hour.
  3. Pre-heat oven to 350F (180C).  Line one or two baking sheets with parchment paper.
  4. Drop by spoonfuls (I used a tablespoon) onto the prepared baking sheets.  Bake for approximately 10-12 minutes or until lightly golden on the bottom of the cookies.  Let cool completely before glazing.
FOR THE GLAZE
  1. In a small bowl mix together the icing / powdered sugar, cream and orange juice.  Mix until smooth (should be quite thick).  Spread on cooled cookies and sprinkle with chopped chocolate or sprinkles. Enjoy!
FOR THE CREAM CHEESE FROSTING
  1. In a medium bowl beat the cream cheese and butter, add the powdered sugar and vanilla and beat until creamy. Spread over the cooled cookies.

Notes

  • Bring ingredients to room temperature before mixing for best texture.
  • Store dough covered in the refrigerator for up to 2-4 days before baking.
  • Cookies keep in an airtight container at room temperature for 2-3 days, or refrigerated if frosted for 5-6 days.
  • Freeze cookies unfrosted in a single layer, then transfer to airtight containers for up to 3 months; thaw before icing.
  • Cookie dough balls can be frozen and baked directly from frozen by adding a few minutes to baking time.

Nutrition Information

Calories 94kcal (5%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 5mg (2%) Sodium 14mg (1%) Potassium 34mg (1%) Sugar 9g (18%) Vitamin A 55IU (1%) Calcium 21mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 22 cookies

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 14mg 1%
Potassium 34mg 1%
Sugar 9g 18%
Vitamin A 55IU 1%
Calcium 21mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.