Orange Ricotta Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
28 cookies
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Calories
153 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Orange Ricotta Cookies
Description
This recipe starts by creaming together unsalted butter and sugar until light, then adding eggs one at a time. Ricotta cheese, grated orange zest, and orange juice are mixed in, along with optional orange oil for intensified citrus notes. Dry ingredients including flour, baking powder, and salt are folded in to form a batter. The batter is dropped by spoonfuls onto a lined baking tray and baked at 350°F until the edges just start to brown, ensuring a tender, slightly cakey texture.
The icing is made by blending powdered sugar with orange zest and juice until smooth. Each cooled cookie is dipped into the icing and allowed to set, creating a glossy citrus-tinted coating that complements the orange flavor within the cookie itself. The icing can appear pink if blood oranges are used.
These cookies are suitable for teatimes or light desserts, pairing well with coffee or tea. Variations with different oranges or citrus flavors like lemon are possible for those seeking alternate profiles. The texture combines ricotta's moisture with the buttery sweetness and citrus brightness for a nuanced cookie experience.
Allow cookies to cool sufficiently before icing to prevent melting. The extra orange zest in both cookie and icing layers each bite with fresh aromatic citrus.
Ingredients
- 4 oz butter (good quality, unsalted )
- 1 cup sugar
- 2 egg
- 1 ½ cups ricotta cheese
- 1 orange grated, rind
- 3 Tbsp orange juice
- 2 drops orange oil (optional, if you prefer a stronger orange flavor)
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Icing:
- 1 ½ cups powdered (confectioner’s sugar)
- 1 orange grated, rind
- 3 Tbsp orange juice
Instructions
Cookies:
- Preheat oven to 350°F (175°C)
- Place the flour, baking powder and salt in a bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
- Next, add the ricotta, orange rind and the orange juice (and the orange oil, if using).
- Mix well, then stir in the dry ingredients until an even dough is formed.
- Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
- Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
- Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.
Icing:
- Combine the powdered (confectioner’s) sugar, grated rind of one orange and orange juice and stir until a smooth icing forms.
- Dip each cookie into the icing then place back on cooling rack until icing is set.
- Once completely dry, store the cookies in an airtight container.
Notes
- Blood oranges or other orange varieties can be used; blood oranges will impart a pink hue to the icing.
- For a lemon-flavored option, see a separate lemon ricotta cookie recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 2 cookies | |
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 74mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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