Orange Ricotta Cookies are a true delight, offering a uniquely soft and tender experience that elevates the humble cookie to something truly special. If you’ve ever yearned for a cookie that’s incredibly moist, almost cake-like in texture, and bursting with bright, zesty flavor, then you’ve stumbled upon a culinary treasure.
These beloved treats, often cherished in Italian-American baking traditions, carry a warmth and history that makes them particularly popular during holidays and family gatherings. The cultural significance isn’t just in their origin, but in the joy and comfort they bring, embodying generations of home baking.
The secret to their irresistible appeal lies squarely in the fresh ricotta cheese, which imparts an unparalleled lightness and a melt-in-your-mouth quality that distinguishes them from more traditional, dense cookies. Paired with the vibrant essence of orange zest and juice, these Orange Ricotta Cookies achieve a harmonious balance of delicate sweetness and invigorating citrus notes, making each bite a truly uplifting experience. I’ve always found them to be incredibly versatile – perfect for a sophisticated dessert, a casual afternoon snack, or even a thoughtful homemade gift. They are remarkably simple to prepare, yet yield a consistently elegant result that never fails to impress. Join me as we uncover the magic behind these unforgettable cookies!
Ingredients:
- For the Orange Ricotta Cookies:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 15 ounces (425g) whole milk ricotta cheese, drained if very watery
- 2 tablespoons fresh orange zest (from 2-3 medium oranges)
- 1 teaspoon pure vanilla extract
- For the Zesty Orange Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (60ml) fresh orange juice, squeezed from 1-2 oranges
- 1 teaspoon fresh orange zest (from 1 medium orange), finely grated
- Optional: A tiny pinch of salt to balance sweetness
Equipment You’ll Need:
- Large mixing bowls (at least two)
- Electric mixer (stand mixer with paddle attachment or a handheld mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Citrus zester or microplane
- Citrus juicer
- Baking sheets (at least two)
- Parchment paper or silicone baking mats
- Small cookie scoop (1.5 tablespoon capacity, often labeled as a #40 or #50 scoop)
- Wire cooling rack
Phase 1: Preparing the Orange Ricotta Cookie Dough
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Prepare Your Dry Ingredients:
Before we even think about turning on the mixer, let’s get our dry ingredients ready. In a medium-sized bowl, I like to whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. It’s really important to whisk these thoroughly. This step ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of unmixed ingredients in your final cookies. A quick whisk for about 30 seconds should do the trick, making sure there are no lumps and everything looks uniformly blended. Set this bowl aside for now.
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Cream the Butter and Sugar:
Now for the fun part! In a very large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. I always make sure my butter is truly at room temperature – it should be soft enough to indent easily with your finger but not melted. This consistency is crucial for proper creaming. Beat these two together on medium-high speed for about 3 to 5 minutes. You’re looking for a transformation here: the mixture should become noticeably light in color, pale yellow, and incredibly fluffy and airy in texture. This process incorporates air into the butter and sugar, which contributes significantly to the cookies’ final soft and tender texture. Don’t rush this step! It’s a foundational element for perfect Orange Ricotta Cookies.
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Incorporate the Eggs:
Once your butter and sugar are wonderfully light and fluffy, it’s time to add the eggs. Crack your two large, room-temperature eggs into a small bowl first to ensure no shells get into your dough. Add them one at a time to the butter-sugar mixture, beating well after each addition. After adding the first egg, mix until it’s just incorporated and no streaks of yolk are visible. Then, add the second egg and repeat. I always make sure to scrape down the sides and bottom of the bowl with a rubber spatula after each egg addition. This ensures that everything is evenly mixed and there are no unmixed pockets hiding at the bottom, which can lead to inconsistencies in your cookie dough. The mixture might look a little curdled after adding the eggs, but don’t worry, it will come together as you add more ingredients.
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Add the Ricotta and Flavorings:
This is where the magic of “Ricotta Cookies” truly begins! To the wet mixture, add the 15 ounces of whole milk ricotta cheese. For this recipe, I find that draining the ricotta isn’t usually necessary unless it looks excessively watery, but if you notice a significant amount of liquid, a quick drain in a fine-mesh sieve for 10-15 minutes can help. Also, add the 2 tablespoons of fresh orange zest and 1 teaspoon of pure vanilla extract. The orange zest is paramount here; it provides that bright, aromatic citrus punch that defines these Orange Ricotta Cookies. Beat these ingredients on medium-low speed until they are just combined and smooth. Be careful not to overmix at this stage; we just want everything to be incorporated. Scrape down the bowl one last time to ensure everything is perfectly blended.
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Gently Combine Wet and Dry Ingredients:
Now it’s time to bring it all together. With your mixer on the lowest speed, or by hand with a sturdy rubber spatula, gradually add the reserved dry ingredient mixture to the wet ingredients. I like to add it in three separate additions, mixing just until the flour streaks disappear after each addition. The key here is to mix until just combined. Overmixing the dough at this stage can develop the gluten in the flour too much, resulting in tough, dry cookies instead of the soft, cake-like texture we’re aiming for. As soon as you no longer see any dry flour, stop mixing. The dough will be very soft and somewhat sticky, which is exactly what we want for these wonderfully tender Orange Ricotta Cookies.
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Chill the Dough (Optional, but Recommended for Shape):
While not strictly mandatory, I’ve found that chilling the dough for at least 30 minutes, or even an hour, can make it much easier to handle and helps the cookies hold their shape better during baking. Cover the bowl with plastic wrap and place it in the refrigerator. This brief chill time allows the ingredients to meld further and the butter to firm up slightly, preventing excessive spreading. If you’re in a hurry, you can skip this, but for the best results and a more uniform cookie, I always recommend it. It also gives you a moment to clean up your workspace and get ready for baking!
Phase 2: Baking Your Orange Ricotta Cookies
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Preheat Oven and Prepare Baking Sheets:
Before scooping, let’s get the oven ready. Preheat your oven to 375°F (190°C). It’s important to give your oven ample time to reach the correct temperature and maintain it evenly. While the oven preheats, line two large baking sheets with parchment paper or silicone baking mats. This step is crucial for preventing sticking and ensuring easy cleanup. I always use parchment paper because it guarantees easy removal and a consistently baked bottom for each cookie.
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Scoop and Space the Cookie Dough:
Grab your chilled cookie dough. Using a small cookie scoop (I prefer a 1.5 tablespoon capacity scoop for consistent sizing), drop rounded mounds of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie. These Orange Ricotta Cookies will spread a little, but not excessively, so adequate spacing prevents them from merging into one giant cookie. Don’t flatten the dough balls; leave them mounded as they come off the scoop. If your dough is still a bit sticky, you can lightly dampen your hands or the scoop with water to prevent sticking.
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Bake Until Just Set:
Place one baking sheet at a time into the preheated oven. Bake for approximately 10 to 12 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on them. You’re looking for the edges to be lightly golden, but the centers should still look soft and perhaps slightly pale. A common mistake is overbaking these cookies, which will make them dry. We want them to remain wonderfully soft and cake-like. When gently pressed, the center should feel set but yield slightly. If you notice one side of the cookie sheet browning faster, rotate the sheet halfway through the baking time.
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Cooling the Orange Ricotta Cookies:
Once baked, remove the baking sheet from the oven. Let the Orange Ricotta Cookies cool on the baking sheet for about 5 minutes. This brief cooling period allows them to firm up slightly before you move them, preventing them from breaking. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. It’s absolutely essential that the cookies are completely cool before you apply the glaze. If you try to glaze warm cookies, the glaze will simply melt and run off, creating a mess rather than a beautiful, zesty coating.
Phase 3: Crafting the Zesty Orange Glaze
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Prepare Your Glaze Ingredients:
While your Orange Ricotta Cookies are cooling on the rack, let’s make that irresistible glaze. In a medium bowl, measure out your 2 cups of powdered sugar. I always recommend sifting the powdered sugar first. This step, while it might seem like an extra chore, is incredibly important for achieving a smooth, lump-free glaze. Powdered sugar tends to clump easily, and sifting ensures a silky texture that coats the cookies beautifully. Next, add ¼ cup of fresh orange juice. I prefer to use freshly squeezed juice for the best flavor; store-bought juice often lacks the vibrancy. Finally, add 1 teaspoon of finely grated fresh orange zest. This additional zest will amplify the citrus aroma and flavor, making the glaze truly shine. If you like, a tiny pinch of salt can be added to cut through the sweetness of the sugar and brighten the flavors further.
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Whisk the Glaze to Perfection:
Using a whisk, vigorously stir all the glaze ingredients together until the mixture is completely smooth and free of any lumps. You’re looking for a thick yet pourable consistency. If the glaze appears too thick to drizzle, add a tiny bit more orange juice (¼ teaspoon at a time) until it reaches your desired consistency. Conversely, if it’s too thin, you can whisk in a little more sifted powdered sugar. Remember, the consistency is key here: too thin, and it won’t coat properly; too thick, and it will be difficult to spread. I usually aim for a consistency that slowly drips from the whisk but holds its shape for a moment on the surface of the glaze.
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Glaze the Cooled Cookies:
Once your Orange Ricotta Cookies are completely cooled – and I mean completely! – it’s time to glaze them. You have a couple of options here. You can dip the tops of each cookie directly into the bowl of glaze, letting any excess drip off before placing them back on the wire rack. Or, for a more controlled drizzle, you can spoon the glaze over the tops of the cookies. I often use a small spoon to generously drizzle the glaze over each cookie, ensuring every surface gets a nice, thick layer. The wire rack set over a piece of parchment paper or foil will catch any drips, making cleanup a breeze. Allow the glaze to set for at least 30 minutes, or until it hardens to a touch. The setting time will depend on the thickness of your glaze and the humidity in your kitchen. Once set, your beautiful, zesty Orange Ricotta Cookies are ready to be devoured!
Tips for Perfect Orange Ricotta Cookies:
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Use Room Temperature Ingredients:
This is not just a suggestion; it’s a foundational step for consistent baking. Room temperature butter creams better with sugar, creating a light and airy base. Room temperature eggs emulsify more effectively with the fats in the dough, leading to a smoother batter and a more uniform cookie texture. If your ingredients are too cold, your dough might appear curdled, and the final cookies could be dense or unevenly baked. I usually pull my butter and eggs out of the fridge at least an hour before I plan to start baking.
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Don’t Overmix the Dough:
Once you add the flour, mixing should be minimal. Overmixing develops the gluten in the flour, which can lead to tough, chewy cookies instead of the signature soft, cake-like texture of Orange Ricotta Cookies. Mix just until the flour streaks disappear, then stop. A gentle hand or the lowest speed on your mixer is your best friend here.
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Quality Ricotta Matters:
Since ricotta is a star ingredient, choose a good quality whole milk ricotta cheese. Its richness contributes to the moistness and tender crumb of the cookies. While I usually don’t drain it, if your ricotta looks particularly watery, a quick 10-15 minute drain in a fine-mesh sieve can prevent your dough from becoming too slack. Avoid fat-free or low-fat ricotta if possible, as it can affect the texture and flavor.
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Fresh Orange Zest and Juice are Key:
For the vibrant, authentic citrus flavor that defines these Orange Ricotta Cookies, always use fresh orange zest and juice. The essential oils in fresh zest provide a powerful aromatic punch that extracts simply cannot replicate. Store-bought juice often contains preservatives and less intense flavor, so a quick squeeze from a fresh orange makes a huge difference in both the cookies and the glaze.
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Bake Until Just Set, Not Golden:
These cookies are meant to be soft and tender, almost cake-like. They should not get heavily browned like a traditional chocolate chip cookie. Look for edges that are barely set and lightly golden, while the centers still look pale and soft. Overbaking is the quickest way to dry out these delicate cookies, sacrificing their signature moist texture. When in doubt, err on the side of underbaking by a minute or two.
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Cool Completely Before Glazing:
Patience is a virtue, especially when it comes to glazing cookies. Applying glaze to warm cookies will result in a runny, messy glaze that won’t set properly. Allow the Orange Ricotta Cookies to cool entirely on a wire rack before even thinking about making or applying the glaze. This ensures a beautiful, smooth, and set coating.
Storage and Enjoyment:
Once the glaze has fully set, your delightful Orange Ricotta Cookies are ready to be enjoyed! These cookies are best stored in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can also store them in the refrigerator, where they will keep well for up to a week. If refrigerating, I often let them come back closer to room temperature for about 15-20 minutes before serving, as the flavors tend to be more pronounced. They also freeze exceptionally well, both glazed and unglazed. To freeze, place the glazed cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper, and they will keep for up to 2-3 months. Thaw at room temperature for a few hours before serving. These cookies are a perfect treat for any occasion, offering a bright, zesty flavor that everyone will love.
Conclusion:
And there you have it, my friends! If you’ve followed along, you now hold the key to baking some of the most incredibly tender, delightfully zesty, and utterly irresistible treats you’ll ever pull from your oven. I truly believe this recipe for Orange Ricotta Cookies isn’t just another cookie recipe; it’s an experience, a little moment of pure culinary joy that I’m so excited for you to discover. What makes these cookies an absolute must-try, you ask? Well, it’s that magical combination of ingredients that creates an unbelievably soft, almost cake-like texture, a pillowy cloud that practically melts in your mouth. The secret, of course, is the ricotta cheese, which imparts a moisture and richness that traditional butter-based cookies simply can’t replicate. Then there’s the vibrant burst of fresh orange zest and juice, cutting through the sweetness with a sunny brightness that makes every bite feel like a celebration.
I’ve baked countless batches of these, and each time, I’m still amazed at how such a simple recipe can yield such sophisticated and satisfying results. They are perfect for virtually any occasion – a cozy evening treat with a cup of tea, a bright addition to your holiday dessert platter, or a charming homemade gift that will surely impress. The beauty of these Orange Ricotta Cookies lies in their delightful balance; they’re sweet without being cloying, rich without being heavy, and wonderfully aromatic. They stand out from the crowd, offering something truly unique and memorable, which is why I confidently declare them a staple in my baking repertoire and soon, I hope, in yours!
Now, let’s talk about how to make these even more special, or simply adapt them to your taste. While I adore the classic orange flavor, feel free to experiment! For a different citrusy twist, swap out the orange for fresh lemon or lime zest and juice; Lemon Ricotta Cookies are equally divine and offer a different kind of tang. You could also fold in some mini white chocolate chips or dried cranberries into the dough for added texture and sweetness before baking. If you’re feeling extra indulgent, a sprinkle of finely chopped pistachios or almonds on top of the still-wet glaze would add a lovely crunch and visual appeal. For serving suggestions, these cookies are simply divine alongside a strong cup of coffee or a delicate Earl Grey tea. They also make an elegant ending to a dinner party when plated with a scoop of vanilla bean ice cream or a fresh berry compote. During the holidays, arranging them on a tiered stand instantly elevates your dessert table, making them a festive centerpiece.
My biggest hope is that you feel inspired to dive into your kitchen and give these Orange Ricotta Cookies a try. Don’t be intimidated; the process is straightforward and incredibly rewarding. I promise you, the aroma filling your home as they bake is reason enough to embark on this delicious journey. And once you take that first tender bite, you’ll understand exactly what I mean. I absolutely love seeing your creations, so please, please, please, don’t hesitate to share your baking adventures with me! Snap a photo, tell me about your experience, or share any clever variations you come up with. Tag me on social media or drop a comment below; I can’t wait to hear how these delightful cookies brighten your day. Happy baking, my friends!
People Also Ask:
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What does ricotta cheese do for cookies?
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Ricotta cheese is the secret ingredient that gives these cookies their signature texture! It adds an incredible amount of moisture and richness, resulting in a cookie that is exceptionally soft, tender, and almost cake-like. Unlike butter-based cookies that can sometimes be crisp or chewy, ricotta cookies are famously pillowy and melt-in-your-mouth. The ricotta doesn’t add a strong cheesy flavor but rather a delicate creaminess that enhances the overall taste profile and keeps the cookies moist for longer.
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Can I substitute the ricotta cheese in this recipe?
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While ricotta is key to the unique texture of these Orange Ricotta Cookies, if you’re in a pinch, you might be able to make a substitute, though the results will vary. Some bakers have used cream cheese (full-fat, softened) for a denser, richer cookie, or Greek yogurt (strained to remove excess liquid) for a tangier, slightly lighter cookie. However, be aware that these substitutions will alter the characteristic lightness and specific moisture that ricotta provides. For the authentic experience, I highly recommend sticking to good quality ricotta cheese.
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How long do Orange Ricotta Cookies stay fresh, and how should I store them?
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These cookies are wonderful because they stay fresh and moist for a surprisingly long time! When stored properly in an airtight container at room temperature, they will remain soft and delicious for about 3-4 days. If you want to extend their freshness, you can store them in the refrigerator for up to a week. For the best flavor and texture, I always recommend bringing them back to room temperature before serving, as this allows their soft texture and vibrant orange notes to truly shine.
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Can I freeze Orange Ricotta Cookies?
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Absolutely! These cookies freeze beautifully, making them excellent for meal prep or for having a stash of homemade treats ready at a moment’s notice. You can freeze them baked and glazed: simply arrange them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe container or bag. They will keep well for up to 2-3 months. Thaw them at room temperature for a few hours before serving. You can also freeze the unbaked cookie dough in a log, wrapped tightly, and slice-and-bake as needed.
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What other citrus can I use instead of orange?
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One of the best things about this recipe is its versatility with citrus! While I adore the bright flavor of orange, you can easily swap it out for other citrus fruits. Lemon Ricotta Cookies are a classic variation, offering a zesty and tangy profile. Lime would also be fantastic, creating a vibrant, slightly more exotic flavor. Just be sure to use fresh zest and juice for the best results, as the natural oils and acids from fresh fruit are what truly elevate these cookies.
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Are these cookies difficult to make?
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Not at all! Despite their impressive texture and flavor, these Orange Ricotta Cookies are surprisingly simple to make, even for novice bakers. The dough comes together quickly, and there’s no chilling required, meaning you can go from mixing bowl to warm cookies in well under an hour. The glazing step is also very straightforward. It’s a very forgiving recipe, and the most challenging part might just be waiting for them to cool down enough to eat!
Tender Orange Ricotta Cookies: Easy, Zesty & Delicious Treat
Orange Ricotta Cookies are a true delight, offering a uniquely soft and tender experience that elevates the humble cookie to something truly special. These incredibly moist, almost cake-like cookies burst with bright, zesty flavor, making them a culinary treasure.
Ingredients
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2 ½ cups (300g) all-purpose flour, spooned and leveled
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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2 large eggs, room temperature
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15 oz (425g) whole milk ricotta cheese, drained if watery
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2 tbsp fresh orange zest
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1 tsp pure vanilla extract
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— For the Zesty Orange Glaze —
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2 cups (240g) powdered sugar, sifted
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¼ cup (60ml) fresh orange juice
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1 tsp fresh orange zest
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Optional: pinch of salt
Instructions
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Step 1
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside. -
Step 2
In a large bowl, cream softened butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy. -
Step 3
Beat in eggs one at a time, mixing well after each addition and scraping down the bowl. -
Step 4
Add ricotta cheese (drained if watery), 2 tbsp orange zest, and vanilla extract. Beat on medium-low until just combined and smooth. -
Step 5
Gradually add dry ingredients to wet mixture on lowest speed, mixing until just combined and flour streaks disappear. Do not overmix. -
Step 6
Cover and chill dough for at least 30-60 minutes to prevent spreading and improve handling. -
Step 7
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. -
Step 8
Using a 1.5 tbsp cookie scoop, drop rounded mounds of dough 2 inches apart on prepared baking sheets. -
Step 9
Bake one sheet at a time for 10-12 minutes, until edges are lightly golden and centers are set but still pale. Avoid overbaking. -
Step 10
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing. -
Step 11
In a medium bowl, whisk together sifted powdered sugar, fresh orange juice, 1 tsp orange zest, and optional pinch of salt. -
Step 12
Whisk until smooth, adjusting consistency with more juice (if too thick) or powdered sugar (if too thin). -
Step 13
Once cookies are completely cool, dip or drizzle glaze over each cookie. Place back on wire rack over parchment/foil to catch drips. Let glaze set for at least 30 minutes.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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