For the cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- A pinch of kosher salt
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 eggs
- 8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
- ½ teaspoon vanilla extract
- Zest of 1 large orange (about 2 teaspoons)
For the glaze
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 2 1/2 to 3 cups powdered sugar, sifted
- Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Sift flour, baking powder, and salt together into a bowl and set aside.
- In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
- Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
- Add the ricotta, vaniila and orange zest and mix to combine.
- Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.
- Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart.
- Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.) Remove from the oven and cool completely on wire racks before glazing.
- When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.
- Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.
- Allow cookies to dry for about 2 hours until completely set before storing.