Ricotta Cookies with Chocolate and Orange
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Ricotta Cookies with Chocolate and Orange
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Soft, moist, and a little bit cake-like, these Ricotta Cookies with Chocolate and Orange are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.
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Ingredients
Cookies
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 egg
- 1 cup ricotta cheese whole-milk
- 1/3 cup vegetable oil
- 2 teaspoons orange zest grated
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Topping
- 1 2/3 cup powdered sugar
- 1 teaspoon orange zest
- 2 tablespoons water hot
- 3 oz chocolate chips semi-sweet
Instructions
- Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or silpat liners.
- In a medium bowl, combine the flour, baking powder and salt.
- In the bowl of a stand mixer, beat the sugar and the eggs on high speed until very thick, about 5 minutes. Add the ricotta, vegetable oil, the orange zest, and the vanilla and almond extracts. Beat until combined. Add the flour and beat just until combined.
- Drop by tablespoonfuls (or I used a small cookie scoop) onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the baking sheets halfway through the cooking time, until the cookies spring back when gently touched, about 12 minutes. Cool completely on the baking sheets.
- To make the glaze, whisk the powdered sugar, the orange zest and hot water until smooth. (You may need to add an additional tablespoon of water to make it the right consistency.) Spoon a small amount of the glaze over the top of each cookie, spreading it with the back of a spoon to cover the top of the cookies.
- Heat the chocolate chips just until melted, and stir until smooth. Drizzle over the tops of the cookies. Let set for 30 minutes before serving.
Notes
- adapted from Food Network Magazine December 2015
- adapted from Food Network Magazine December 2015
- SUBSTITUTIONS: You can sub in part-skim ricotta for the whole milk ricotta.
- FREEZE: These cookies will freeze well. I would freeze them once they are baked by putting the cooled cookies on a baking sheet and placing that in the freezer until they are frozen. Then transfer them to an airtight container or a ziplock bag and store in the freezer. Let them unthaw at room temperature in a single layer. Wait to glaze and drizzle with the chocolate until after they have thawed.
- STORE: Store any leftovers in an airtight container for up to a week.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1cookie
Calories
136kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Trans Fat
0g
(0%)
Cholesterol
19mg
(6%)
Sodium
38mg
(2%)
Fiber
0g
(0%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 38mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
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