Orange Ricotta cookies are like a cross between a cookie and a little cake. The addition of the creamy ricotta cheese makes them moist and the orange zest in the cookie batter imparts a delicate orange flavor to the cookie. The simple glaze on the Italian ricotta cookies incorporates both fresh squeezed orange juice and orange zest. This not only makes for a pretty cookie, it also adds another layer of wonderful orange flavor.
Orange Ricotta Cookies make a nice addition to a holiday cookie tray.The lightness of this cookie is a good balance to the other heavier fall spiced cookies and is one of the favorite Christmas cookies to serve.
These cookies are great to serve at any time of the year but they are the best time when oranges are at the height of their season.
Oranges add a touch of brightness to the winter season. Check out Orange Muffins, Orange Olive Oil Cake, and Orange Chess Pie if want to try some other ways to bake with them. You might also like Orange Blossom Honey Madeleines.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Use organic oranges if possible, as you will be using the zest. Wash the oranges thoroughly. Zest only the colored part of the peel, as the white pith underneath is bitter. Read How to Zest an Orange.
- Freshly squeezed orange juice for the orange glaze provides the best flavor. You can use the same oranges you zested. If you want a pretty pink glaze, use blood oranges.
SPECIAL EQUIPMENT NEEDED:
- Mixing Bowls: You will need two bowls, one for mixing the dry ingredients and another for the wet ingredients.
- Measuring Cups and Spoons: Accurate measuring is key in baking. Make sure you have a set of measuring cups and spoons for both dry and liquid ingredients.
- Electric Mixer: A hand mixer or a stand mixer is very helpful for creaming the butter and sugar together until light and fluffy, and for incorporating the eggs and other ingredients smoothly.
- Microplane or Grater: For grating the orange zest. A microplane will give you finely grated zest without the bitter white pith.
- Juicer: To easily extract fresh juice from the oranges for the glaze. A simple hand juicer works well.
- Baking Sheets: For baking the cookies.
- Parchment Paper or Silicone Baking Mats: To line the baking sheets for easy clean up.
- Cookie Scoop or Tablespoon: For scooping the cookie dough onto the baking sheets. This ensures that the cookies are uniformly sized.
- Cooling Rack: To cool the cookies after baking. This prevents them from becoming soggy.
- Rubber Spatula: For mixing the dough and scraping it out of the bowl.
- Whisk: For combining the dry ingredients and ensuring the baking powder and salt are evenly distributed.
- Small Bowl: For mixing the glaze.
- Fork or Small Whisk: For stirring the glaze until smooth.
- Spoon or Small Ladle: For drizzling the glaze over the cooled cookies.
SUBSTITUTIONS:
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- You can replace the orange juice and zest with lemon juice and lemon zest to make lemon ricotta cookies.
- If you do not have confectioners’ powdered sugar for the glaze, blend granulated sugar and a bit of cornstarch in a blender until powdery.
- Ricotta cheese can be substituted with cottage cheese. Just make sure to drain it and blend until smooth.
- The vanilla extract can be substituted with almond extract. Use half as much for a different flavor.
- If you prefer lemon cookies instead of orange cookies, swap out the orange juice and zest for lemons and make lemon cookies with lemon glaze.
HOW TO STORE ORANGE RICOTTA COOKIES:
- Properly stored, orange ricotta cookies can last for 2-3 days at room temperature. Make sure that the cookies are completely cooled to room temperature before storing. This prevents condensation that can make them soggy. Use an airtight container to keep the cookies fresh or tightly wrap on a plate with plastic wrap.
- Orange Ricotta Cookies will stay fresh for up to 2 weeks in the refrigerator. Cool the cookies completely before refrigerating. Place them into an airtight container with parchment paper between the layers if you are stacking them.
HOW TO FREEZE ORANGE RICOTTA COOKIES:
- Properly stored, orange ricotta cookies can last in the freezer for up to 3 months. Make sure the cookies are completely cool before freezing. If the cookies are glazed, place them onto a baking sheet in a single layer and freeze for about an hour. This step is to prevent the glaze from sticking. Transfer the pre-frozen cookies to a freezer safe container or a zip-top freezer bag. If stacking, use parchment paper between the layers.
- Thaw the cookies at room temperature by taking them out of the freezer and placing them onto a wire rack.
Stir the flour, baking powder and salt together in a bowl and set aside.
In a large bowl with an electric mixer, beat the softened butter until fluffy. Add the sugar and mix in well.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and ricotta cheese. Mix well.
Add the flour mixture to the butter mixture and make sure it is blended thoroughly. Add the orange zest and mix well.
Line two cookie sheets with parchment paper. Scoop rounded tablespoons of dough. Place on the cookie sheets two inches apart. Bake for 18 minutes until the tops are set and a light brown.
For the glaze, place the confectionary sugar in a medium bowl. Add the orange juice and milk and stir to combine.
Turn the cookies upside down and dip the tops in the glaze. Return the cookies to the racks and let the glaze dry and harden completely.
Orange Ricotta Cookies
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Ingredients
- COOKIES:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 tablespoon grated orange zest (you will need 2 oranges to make the zest for both the cookies and the icing)
- GLAZE:
- 1½ cups confectionary sugar
- 2 teaspoons grated orange zest
- 2 tablespoons fresh squeezed orange juice
Instructions
COOKIES:
Preheat your oven to 350 degrees.
Stir the flour, baking powder and salt together in a bowl and set aside.
In a large bowl with an electric mixer, beat the softened butter until fluffy. Add the sugar and mix in well.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and the ricotta cheese. Mix well. You can also do this in the bowl of a stand mixer with a paddle attachment.
Add the flour mixture to the butter mixture and make sure it is blended thoroughly. Add the orange zest and mix well.
Line two cookie sheets with parchment paper.
Scoop rounded tablespoons of dough. Place on the cookie sheets two inches apart.
Bake for 18 minutes until the tops are set and a light brown. Depending on your oven you may require a couple extra minutes of baking time. Rotate the cookie sheets halfway through baking to ensure they bake evenly to a golden brown.
Remove the cookies from the oven and let them cool for a few minutes on the cookie sheet. Remove to a wire rack and cool completely.
GLAZE:
For the glaze, place the confectionary sugar in a medium bowl. Add the orange juice and milk and stir to combine. You are looking for a slightly thick but fluid glaze. If the glaze is too stiff, add additional milk, one teaspoon at a time until this is achieved. Stir in the orange zest.
Turn the cookies upside down and dip the tops in the glaze. Return the cookies to the racks and let the glaze dry and harden completely.
