Orange ricotta cookies
Simple and delicious orange ricotta cookies have a cake-like texture and a lovely orange flavour. The orange glaze adds a special touch, some extra sweetness and a bright burst of orange flavour.
I love to bake and cook with ricotta. I have so many amazing recipes that use this mild, creamy cheese. I have used it to make Orange ricotta pancakes, a Lemon ricotta cake that rivals the one you would find at a popular coffee shop (if you know, you know), and a few years ago I started to add Lemon ricotta cookies to my Christmas and holiday baskets. I realized that one good thing can lead to another and was inspired to create this recipe for orange ricotta cookies.
Why I love this recipe
I love baking all sorts of cookies, from the traditional Greek cookies I grew up with (like Melomakarona and Koulourakia) to American favourites like my Best peanut butter cookies. For me, a great cookie has to have the perfect texture for the type of cookie it is, the flavour needs to be spot on (not overly sweet please) and it has to be simple! This recipe for orange ricotta cookies checks all the boxes.
Cake like texture – The ricotta in these cookies, along with the baking soda and baking powder, contribute to giving these cookies a cake like texture. They do not expand much when baking, but they retain their mounded shape even after they come out of the oven.
Intense orange flavour – You know how sometimes you take a bite of a dessert and expect to taste a zing of citrus, because the recipe leads you to believe that you will…but you don’t! Not so with these cookies! By using fresh orange juice and orange zest in both the batter and the glaze, the orange flavour comes through and through.
Quick and easy – I love drop cookies like these because they are fast and simple to make. You don’t have to wait for the dough to chill, or rest. You don’t have to roll, shape and cut out the dough. You simply mix, scoop and drop onto the baking sheet. Honestly, what could be simpler?
Key ingredients
Flour I use all purpose (also called plain or regular) flour in his recipe. This is your basic flour which is good for most of your baking needs.
Baking powder & baking soda Both of these are used together to help the cookies rise and retain a cake-like texture.
Butter I use unsalted butter in these cookies, and it helps to make them rich and so delicious.
Sugar I use white granulated sugar. This sugar adds sweetness without impacting the actual flavour much, and without changing the colour of the dough.
Eggs I use large eggs unless otherwise specified in all of my recipes.
Ricotta cheese I love to bake and cook with ricotta cheese! It is mild, creamy and gives an amazing texture to baked goods.
Vanilla I often use vanilla powder, mainly because this is what my parents use and what I am used to. If I don’t have vanilla powder I will use vanilla extract however.
Orange juice When possible I like to use freshly squeezed orange juice.
Orange zest When using orange zest I typically use a micro plane grater and am really careful to avoid adding the white pith, which can be bitter.
Powdered sugar This is also called icing sugar and it is the white, powdery sugar that is usually used to dust on cakes. Here it is the sweet base for the glaze.
How to make
Step 1
Whisk together the dry ingredients and set them aside.
Step 2
In the bowl of the stand mixer (or using a hand held mixer) beat the butter, then add the sugar, and finally the eggs. Beat until well combined. Once this mixer is light and fluffy add the ricotta, orange juice, orange zest and vanilla. Beat at medium speed until well combined.
Step 3
With the mixer speed set to low, add in the dry ingredients. Mix until just well combined; do not over mix.
Step 4
Drop a tablespoon of dough at a time onto a parchment lined cookie sheet. Do not flatten the dough.
Step 5
Bake in a preheated 350 degree F. oven in the middle rack of the oven for 12 – 15 minutes until the bottoms are golden brown. Remove from oven and allow to cool for two to three minutes on the baking sheet until you transfer them to cool completely on a wire rack.
Step 6
While your cookies are baking and cooling, prepare the glaze by whisking together the icing sugar, orange juice and orange zest. Dip the tops of your fully cooled cookies into the glaze and transfer them back to the wire rack for the glaze to set. This will take 10 to 15 minutes.
Recipe substitutions
Instead of using freshly squeeze orange juice you can use a good quality bottled orange juice.
Baking tips
Use softened butter
It is really important to use softened butter to make these cookies. This will allow you to whip it up well in the mixer, and to easily incorporate the sugar and the eggs. If your butter has not yet softened and it is time to bake, a great tip is to grate it the way you would a block of mozzarella for a pizza! Another tip! Cut your butter into smaller pieces and place it on a dish. Then, take a bowl large enough to cover the butter and fill it with boiling water. Spill the water and then immediately cover the butter with the hot bowl. The steam created should help soften the butter, without melting it.
Zest your oranges, and then juice them
Given that you need quite a bit of orange zest for these cookies (both in the dough, and in the glaze) you can definitely use fresh orange juice (you will have the oranges!). Zest your oranges first, and then cut them in half to squeeze out the juice. Pour the juice through a fine sieve if you see seeds (big or small).
Portion out your dough
When baking cookies it is really helpful to portion out each one so that they bake evenly. For these cookies (and most cookies actually) I like to use my mini ice cream scooper. It holds about 1 tablespoon of dough and creates perfect little mounds when the dough is released from the scooper. In this recipe, I do not press down on the dough, preferring to leave it as a round. The cookies may flatten out and spread a bit when baking, but will still retain a rounded top.
Bake all or a few at a time
This recipe is great because it makes about 60 cookies. You can bake them all at once or refrigerate or freeze some of the dough to be baked at a later time.
Frequently asked questions
How do I know if my butter is softened enough?
You want to make sure that you butter is soft enough to incorporate air when you whip it up, and that it blends easily with the rest of your ingredients. This will give you a light and fluffy result. To know if your butter is softened to a point where it will be perfect for these cookies, press on it with your finger. It should hold your fingerprint when you press on it gently, but not be so soft that you can easily push your finger all the way through it. It should also appear matte, not glossy and shiny.
Should I drain my ricotta before using it?
If your ricotta appears really wet, then yes, I would drain it in a fine sieve before adding it to the batter. It does not need to be completely dry however. Most store-bought ricotta will be fine to use as it is.
Are orange ricotta cookies a good gift?
Cookies tend to make beautiful holiday and host gifts. I love to prepare baskets or trays of cookies for giving to people in my life, whether they be family, friends, co-workers or to the local police station. These orange ricotta cookies would be a great addition. They are perfect because they hold up well, don’t contain any nuts (so no nut allergy concerns) and they are easy to make.
Recipe variations
Instead of making orange ricotta cookies, you can check out my recipe for Lemon ricotta cookies.
You can also omit the glaze on these cookies, although I would really recommend that you don’t. The glaze is easy to make and adds so much to the texture and flavour of these cookies!
How to store
Transfer your fully cooled cookies to an airtight container. They will keep well at room temperature for up to 2 days. Any longer and you should store them in the refrigerator. Bring to room temperature before serving.
How to freeze
Orange ricotta cookies freeze well too. Freeze baked cookies on a baking tray and then transfer them to a freezer safe bag or container. To serve, allow to thaw at room temperature for a few hours.
If you are not baking all your cookies at once you can also freeze the extra dough. You can either freeze the dough in a container or a freezer bag, or you can shape your cookies, freeze them on a cookie sheet and then transfer the frozen portioned out dough in a freezer bag, ready to bake. You can bake them from frozen, but you will have to adjust the baking time.
Related recipes
If you are looking for more simple and delicious cookie ideas, I have so many recipes for you! Here are three that I love:
Double chocolate tahini cookies Delicious and simple cookies made without dairy or gluten.
Ginger molasses cookies A classic! My recipes for ginger molasses cookies has a special touch of orange that makes them spectacular.
White chocolate and cranberry cookies So good! Every bite of these cookies is a celebration, and the texture is spot on!
Orange ricotta cookies
Equipment
- 1 Whisk
- 2 Medium size mixing bowls
Ingredients
- 2¾ cups all purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, unsalted room temperature
- 1½ cup sugar
- 2 large eggs room temperature
- 454 grams ricotta cheese 15 ounces
- ½ tsp vanilla powder or 1 tsp vanilla extract
- 1½ tbsp orange zest
- 4 tbsp orange juice
For the glaze
- 1½ cups powdered sugar
- ¼ cup orange juice
- 1 tbsp orange zest
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the dry ingredients, and set aside.2¾ cups all purpose flour, 2½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- In the bowl of your stand mixer, beat the butter until smooth and fluffy. Add the sugar and beat well for 2 – 3 minutes and then add in the eggs, one at a time. Beat well for about 3 more minutes, until light and fluffy.½ cup butter, unsalted, 1½ cup sugar, 2 large eggs
- To the mixing bowl add the ricotta, vanilla, orange juice and orange zest. Beat at medium speed until well combined.454 grams ricotta cheese, ½ tsp vanilla powder, 1½ tbsp orange zest, 4 tbsp orange juice
- Reduce the speed of your mixer to low and slowly add in the dry ingredients. Mix until everything is well combined. Do not over mix.
- Drop 1 tablespoon of dough for each cookie onto a parchment lined baking sheet. Do not flatten the dough.
- Bake in the middle rack of your oven for 12 – 15 minutes or until the underside of your cookies are golden brown.
- Allow the cookies to cool for 2 to 3 minutes on the baking tray before transferring them to a wire rack to cool completely. In the meanwhile, prepare your glaze.
- To make the glaze whisk together the icing sugar, orange juice and orange zest. Whisk until smooth.1½ cups powdered sugar, ¼ cup orange juice, 1 tbsp orange zest
- When your cookies are fully cooled dip the tops into the glaze. You should have a thin coating of glaze on the top of each cookie. Return to cooking rack and allow the glaze to set before storing. This will take 10 to 15 minutes.
- Transfer your cookies to an airtight container. They will keep at room temperature for 2 – 3 days; any longer and they can be stored in the refrigerator. These cookies also freeze well.