These delicious cake like Orange Ricotta Cookies are the perfect tea or snack cookie. A tasty cookie topped with a creamy orange glaze. So good you can’t stop at just one.
Orange Ricotta Cookies
I never really had much of a relationship with ricotta cheese. My mother would use it in her lasagna, which I discovered when I moved to the Central area of Italy was a no no.
A creamy bechamel Sauce (white sauce), a simple ground beef red sauce, mozzarella and parmesan were all that was needed. And this was definitely the Perfect Homemade Lasagna.
Later I learned that ricotta cheese is used in a Lasagna recipe from Naples.
But back to these Orange Ricotta Cookies, they definitely taste amazing with the addition of a little ricotta cheese. Italians love some lemon zest or juice in their cookie or cake recipes.
I decided to change it up a bit with orange instead. A creamy orange glaze worked perfect too! And we all know how well orange and chocolate go together!
So I knew a sprinkle of chocolate curls would be just the thing. These cake like cookies will be a big hit with everyone, and I bet no one will be able to stop at just one!
How to Make Ricotta Cookies
- In a large bowl beat the ricotta, sugar and butter until creamy, then mix in the egg, vanilla and zest. Add the flour and baking powder and mix just until combined.
- Drop by spoonfuls on parchment paper lined cookie sheets.
- Bake for about 12 minutes, let the cookies cool then spread with a little orange glaze.
- Top with some chocolate curls or even sprinkles.
- And there you have Italian Ricotta Cookies.
More Delicious Italian Cookies
Ricotta Cookies with an Orange Frosting
How to Store Ricotta Cookies
Cookies should be stored in an airtight container, they will last for about 3 days, just make sure to let the frosting dry before storing.
Can Ricotta Cookies be Frozen?
Yes they can be, just be sure to let the icing firm up before freezing. Place the cookies in a single layer on a cookie sheet and freeze, once frozen transfer the cookies to an airtight container.
Better still you could freeze the baked cookies before adding the glaze. Once thawed glaze the cookies before serving.
Thawing the Frozen Cookies
Remove the cookies from the container, let them sit at room temperature to thaw, this is to prevent condensation forming and the cookies becoming soggy.
Italian Orange Ricotta Cookies
FOR THE COOKIES
- 1/2 cup + 3 tablespoons ricotta cheese (remove from fridge 30 minutes before using)
- 1/2 cup + 1 tablespoon sugar
- 2 tablespoons butter (softened)
- 1 egg
- 1/2 teaspoon vanilla
- zest 1 orange
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 cup icing / powdered sugar
- 1/2 - 1 tablespoon cream
- 1/2 - 1 tablespoon orange juice (fresh)
**the glaze should be quite thick so start with 1/2 tablespoon first.
- Pre-heat oven to 350F (180C). Line one or two cookie sheets with parchment paper.
FOR THE COOKIES
- In a large bowl beat on medium speed until creamy (about 2-3 minutes) the ricotta, sugar and butter. Then add the egg, vanilla and zest and beat to combine, add the flour and baking powder and beat until just combined.
- Drop by spoonfuls (I used a tablespoon) onto the prepared cookie sheets. Bake for approximately 10-12 minutes. Let cool completely before glazing.
FOR THE GLAZE
- In a small bowl mix together the icing / powdered sugar, cream and orange juice. Mix until smooth. (should be quite thick). Spread on cooled cookies and sprinkle with chopped chocolate or sprinkles. Enjoy!