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Orange Ricotta Cookies
Orange Ricotta Cookies are a classic Italian cookie that bakes up moist and tender with a cake-like texture and a distinctive orange flavor.
Yield: 3 dozen 1x
Prep: 20 minsCook: 20 minsTotal: 40 minutes
Units:
Scale:
Ingredients
For the cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 eggs
- 8 ounces fresh whole-milk ricotta
- 1/2 teaspoon vanilla extract
- Zest of 1 large orange (about 2 teaspoons)
For the glaze
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 3 cups powdered sugar, sifted
Instructions
- Preheat oven to 325 degrees and place oven rack in top third of the oven. Line three 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, scrape the bowl and mix again.
- Add the ricotta, vanilla 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 one-ounce scoop, drop the dough onto the parchment lined cookie sheets about two inches apart, 12 per pan (3X4). Have a little bowl of water and dip the scoop in the water between each scoopful of batter so that the next scoop releases from the scoop.
- Bake cookies one pan at a time for 20 to 22 minutes, until the cookies are puffed and lightly golden, rotating the pan half way through. Remove from the oven and slide the parchment onto a wire rack. Once cool enough to handle, pick up each cookie and place on a wire rack to cool completely.
- 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.
- 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. Do this over a piece of parchment to catch drips.
- Allow cookies to dry for about 2 hours until completely set before storing.
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