Ricotta Cookies

Short description
Ricotta Cookies are soft, citrusy delights made with a creamy ricotta cheese base, mini dark chocolate chips, and a sweet orange glaze. Their light texture and vibrant flavor make them a standout choice for the holiday season or any festive occasion.

Why You’ll Love This Recipe
These cookies are incredibly tender and moist thanks to the addition of whole milk ricotta cheese. The subtle citrus flavor from fresh orange zest balances beautifully with the richness of dark chocolate chips, while the bright orange glaze adds a refreshing finish. Easy to prepare and perfect for gifting, these cookies bring a touch of elegance and warmth to any dessert tray.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:
2 cups (284g) all-purpose flour (scoop and level to measure)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (200g) granulated sugar

1/2 cup (113g) unsalted butter, softened

1 tablespoon + 1 teaspoon orange zest (from 2 large navel oranges)

1 large egg

1 cup (241g) whole milk ricotta cheese (recommend Galbani)

1 teaspoon vanilla extract

1 cup (165g) mini semi-sweet chocolate chips

For the Glaze:
1 1/4 cups (154g) powdered sugar

2 1/2 tablespoons fresh orange juice

1 teaspoon orange zest (about 1/2 navel orange)

Directions
Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.

Cream the Wet Ingredients
In the bowl of an electric stand mixer, cream together the sugar, softened butter, and orange zest until well combined and fluffy. Scrape down the sides of the bowl as needed.

Add the Egg and Ricotta
Mix in the egg until fully incorporated. Add the ricotta cheese and vanilla extract, blending until the mixture is smooth.

Combine with the Dry Ingredients
Gradually add the flour mixture to the wet ingredients and mix until nearly combined. Stir in the mini chocolate chips until just incorporated.

Chill the Dough
Cover the bowl with plastic wrap and chill the dough for 1-2 hours, or until it is easier to handle. Alternatively, place it briefly in the freezer if needed.

Preheat the Oven
Preheat your oven to 350°F (175°C) during the last 20 minutes of chilling. Line baking sheets with parchment paper or silicone baking mats. Avoid using dark-colored baking sheets.

Shape the Cookies
Using a medium cookie scoop or two spoons, scoop heaping 1-tablespoon portions of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart. Keep the remaining dough chilled between batches.

Bake the Cookies
Bake in the preheated oven for 13-14 minutes, until the cookies are almost set but still soft in the center. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Make the Glaze
In a small mixing bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.

Glaze the Cookies
Once the cookies have cooled, spoon the glaze over the tops. Allow the glaze to set completely at room temperature before serving or storing.

Servings and timing
This recipe yields approximately 35 cookies.
Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 2 hours 10 minutes
Calories: Approximately 130 kcal per cookie

Variations
Almond twist: Replace vanilla extract with almond extract for a nutty variation.

White chocolate version: Substitute mini dark chocolate chips with white chocolate chips.

Extra citrus flavor: Add lemon zest alongside orange zest for a mixed citrus flavor.

Nutty addition: Fold in finely chopped pistachios for an added crunch.

Festive colors: Sprinkle the glaze with colored sanding sugar for a holiday-themed presentation.

Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze the cookies (without glaze) for up to 2 months. Thaw at room temperature and glaze after thawing if desired.

FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is recommended for the best texture, but part-skim ricotta can be used if needed.

Do I need to chill the dough?
Yes, chilling the dough helps the cookies maintain their shape while baking.

Can I freeze the dough?
Yes, portion the dough into balls, freeze on a tray, and then transfer to a freezer bag for up to 2 months.

Can I skip the glaze?
The glaze adds extra citrus flavor and sweetness, but the cookies are delicious even without it.

How should I measure the flour properly?
Spoon the flour into the measuring cup and level it off with a knife to avoid dense cookies.

What chocolate works best for this recipe?
Mini semi-sweet chocolate chips distribute evenly and complement the citrus flavor perfectly.

How do I know when the cookies are done?
The cookies should be set at the edges but still soft in the center when you remove them from the oven.

Can I double the recipe?
Yes, this recipe doubles well if you need a larger batch for holidays or events.

Can I make these cookies without a stand mixer?
Yes, a hand mixer or even mixing by hand will work, though it may require more effort.

Should I store the cookies with parchment paper between layers?
Yes, placing parchment between layers helps prevent the glaze from sticking if stacking the cookies.

Conclusion
Ricotta Cookies are a soft, flavorful, and festive addition to any dessert table, especially during the holiday season. With a rich ricotta base, bursts of chocolate, and a refreshing orange glaze, these cookies are a beautiful and delicious treat that everyone will love.

Ricotta Cookies

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• Author: Olivia
• Total Time: 2 hours 10 minutes (including chilling)
• Yield: 35 cookies
• Diet: Vegetarian

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Description

Ricotta Cookies are soft, citrusy, and rich, made with a creamy ricotta base, mini dark chocolate chips, and topped with a sweet orange glaze. Perfect for the holidays, these festive Italian-inspired cookies are a must for Christmas cookie trays and holiday gatherings!

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Ingredients

For the Cookies:

• 2 cups (284g) all-purpose flour (scoop and level to measure)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1 cup (200g) granulated sugar

• 1/2 cup (113g) unsalted butter, softened

• 1 Tbsp + 1 tsp orange zest (from 2 large navel oranges)

• 1 large egg

• 1 cup (241g) whole milk ricotta cheese (recommend Galbani)

• 1 tsp vanilla extract

• 1 cup (165g) mini semi-sweet chocolate chips

For the Glaze:

 

• 1 1/4 cups (154g) powdered sugar

• 2 1/2 Tbsp fresh orange juice

• 1 tsp orange zest (about 1/2 navel orange)

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Instructions

• Prepare Dry Ingredients:
  In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

• Cream Wet Ingredients:
  In a stand mixer, cream together sugar, softened butter, and orange zest until well combined and fluffy. Scrape down the sides as needed.

• Add Egg and Ricotta:
  Mix in the egg, followed by ricotta cheese and vanilla extract, blending until smooth.

• Combine Mixtures:
  Gradually add the dry ingredients to the wet ingredients, mixing until nearly combined. Fold in the mini chocolate chips until evenly incorporated.

• Chill Dough:
  Cover the dough with plastic wrap and chill for 1–2 hours (or briefly freeze if needed).

• Preheat Oven:
  During the last 20 minutes of chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

• Shape Cookies:
  Using a medium cookie scoop or spoons, scoop heaping 1-tablespoon portions of dough onto prepared sheets, spacing them 2 inches apart. Keep extra dough chilled between batches.

• Bake:
  Bake for 13–14 minutes, until the cookies are set around the edges but still soft in the center.

• Cool:
  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

 

• Make and Apply Glaze:
  Whisk powdered sugar, fresh orange juice, and orange zest until smooth. Spoon glaze over cooled cookies and let it set at room temperature.

Notes

• Store cookies in an airtight container at room temperature for up to 4 days.

• Dough can be made ahead and kept chilled overnight for even more developed flavor.

 

• Avoid using dark-colored cookie sheets to prevent over-browning.

• Prep Time: 20 minutes
• Cook Time: 45 minutes (total across batches)
• Category: Dessert
• Method: Baking
• Cuisine: American