Italian Orange Ricotta Cookies
These fluffy, light and cake like Ricotta Cookies made with creamy ricotta cheese and a hint of orange or lemon are the perfect tea, snack or any occasion cookie. A tasty cookie topped with a cream cheese frosting or glaze. So good you can’t stop at just one.
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 there was no ricotta in Homemade Lasagna.
And of course since then I have learned to love to bake and cook with ricotta cheese from an easy Breakfast cookie to a delicious Ricotta Cheesecake and Ice cream to even Gnocchi!
Recipe Ingredients
- Ricotta cheese – whole milk ricotta cheese
- Sugar
- Butter
- Egg
- Vanilla – vanilla extract
- Orange zest – if you want to change the flavor you can substitute with lemon zest instead
- Flour – all purpose flour with at least 11% protein
- Baking powder
- Salt
Cream Cheese Frosting
- Cream cheese – full fat cream cheese
- Butter – softened
- Powdered sugar – also known as icing or confectioners’ sugar
- Vanilla – extract or lemon or orange extract
For a simple glaze
- Powdered sugar
- Cream
- Juice – orange or lemon juice
I usually finish these cookies off with a simple orange glaze but this time I made a creamy cream cheese frosting that I must say, was the perfect addition!
Different variations
For different variations instead of orange you could use lemon, mandarin or even lime. Or you could substitute the vanilla extract with almond extract, and sprinkle slivered almonds on the cream cheese frosting. Or add some chocolate chips or coarsely chopped nuts to the batter. Or for different holidays add different colored sprinkles!
What is the difference between Zest & Juice?
Lemon zest, the yellow part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure lemon flavour. Whereas lemon juice, has the acidic, tart taste of the lemon. So depending on what you prefer you can either use one or both when baking. For this recipe I used zest.
How to Make a Ricotta Cookie recipe
In a large mixing bowl or stand mixer with the flat beater attachment beat the ricotta, sugar and butter until creamy, then beat in the egg, vanilla and zest.
Add the flour, salt and baking powder and mix just until combined. Cover the bowl and chill the dough.
Drop the cookie dough by spoonfuls or a small cookie scoop on the prepared baking sheets.
Bake until lightly golden, let the cookies cool on the baking sheet, then move to a wire rack to cool completely before frosting or glazing.
Top with some fancy sprinkles or even chocolate curls. And there you have Italian Ricotta Cookies.
Depending on the type of sprinkles you can decorate them for any holiday. They are perfect anytime of the year, or just because!
What is ricotta cheese?
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.
Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And Baked Ricotta is originally from the Region of Sardegna.
Tips for making the best Ricotta Cookies
- Use room temperature ingredients, this combine better and give a better crumb to the cookies, remove from the fridge 45-60 minutes before using.
- Use an all purpose flour with at least 11% protein, this will help keep your cookies from spreading, if you prefer you can also refrigerate the dough for about an hour this will also help with spreading.
- Do not over mix the dough, over mixing will produce a tough cookie.
Why Ricotta cookies are so popular
It could be because of their unique texture. The addition of ricotta cheese gives these cookies a fluffy and light texture, making them almost a melt in your mouth cookie. They are also quite easy to make with no special ingredients.
More delicious Italian cookies to try
- Occhi di Bue / Italian Sandwich Cookies
- Italian Breakfast Cookies
- Abbracci Italian Cookies
- Italian Spritz Cookies
I hope you enjoy these perfect Tea, Special Occasion or Just Because Cookies as much as we do. Enjoy!
Italian Orange Ricotta Cookies
Ingredients
FOR THE COOKIES
- ½ cup ricotta cheese (room temperature)
- 3 tablespoons ricotta cheese (room temperature)
- ½ cup granulated sugar
- 1 tablespoon granulated sugar
- 2 tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- 1 tablespoons orange zest
- 1¾ cups all purpose flour at least 11% protein content
- 1 pinch salt*
- 1 teaspoon baking powder
*If you use unsalted butter then add ¼ teaspoon of salt.
ORANGE GLAZE**
- 1 cup icing / powdered sugar
- ½ – 1 tablespoon heavy/whipping/ whole cream
- ½ – 1 tablespoon orange juice (fresh)
**the glaze should be quite thick so start with 1/2 tablespoon first.
CREAM CHEESE FROSTING
- ½ cup cream cheese (softened)
- 2 tablespoons butter
- 1¼ cups icing / powdered sugar*
- ½ teaspoon vanilla
*add more if necessary
Instructions
FOR THE COOKIES
- In a large bowl or stand up mixer with the flat beaters, beat on medium speed until creamy (about 2-3 minutes) all the ricotta, all the sugar and butter. Then add the egg, vanilla and zest and beat to combine, add the flour, salt and baking powder, beat until just combined, do not over mix.
- Cover the bowl and refrigerate for one hour.
- Pre-heat oven to 350F (180C). Line one or two baking sheets with parchment paper.
- Drop by spoonfuls (I used a tablespoon) onto the prepared baking sheets. Bake for approximately 10-12 minutes or until lightly golden on the bottom of the cookies. 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!
FOR THE CREAM CHEESE FROSTING
- In a medium bowl beat the cream cheese and butter, add the powdered sugar and vanilla and beat until creamy. Spread over the cooled cookies.
Notes
Can Ricotta cookies be made in advance?
Yes it can, the raw cookie dough will keep covered well or in an airtight container for up to 2-4 days.What is the best topping for the cookies?
I like to use either a simple cream cheese frosting or a orange or lemon glaze. I like to add sprinkles, grated chocolate or even zest.How to store the Ricotta Cookies
Cookies should be stored in an airtight container. They will last for about two to three days at room temperature (as long as your house is not too warm, if it is then store directly in the fridge). If they are frosted then they should be refrigerated. They will last for up to 5-6 days in the fridge.Can the cookies be frozen?
Nutrition
Updated from September 20, 2018.
These are outstanding! I wanted a new Christmas cookie in my holiday line-up and, gosh, did you deliver! They are easy, delicious and pretty!
Because we have celiac in the family, I used a gluten-free flour; but, otherwise, followed the recipe precisely. I opted for the glaze because I wanted a strong orange flavor. I really like that the glaze is quite thick, and not runny like many glazes. After I baked the first batch, I patted down, or rounded the raw cookies a bit because the slivers of zest poked out and looked a bit straggly. (Yea, that’s probably not a word. Sorry.) Thank you and happy holidays!
Hi Kris, thanks so much, so glad you liked the cookies and it worked with gluten free flour also. I like a thick glaze myself. Happy Holidays to you also.
Love these but I have a question, Rosemary. I usually double the recipe but this year I’m short on time Can I bake off half the dough today & refrigerate the rest of the dough til tomorrow?
Hi Dee, sure that would work, cookie dough will keep for 2-3 days in the fridge. I usually use it up by the 2nd day. Let me know how it goes. Take care!
Thanks a bunch! Merry Christmas &:hope you enjoy your holidays!
Thanks so much Dee, Merry Christmas to you also. Take care!
I have made ricotta cookies tried many recipes! After I made these I threw ever other recipe right in the trash!!!! These are so wonderful !!!! The best of the best recipe ever!!! Thank you so much
Hi Jackie, thanks so much, so glad you liked the cookies. Take care, have a great week.
Hi there!
Just wondering if you used salted or unsalted butter?
Thanks!
Hi Emily, I only use salted because I can never find unsalted, but either works. You might want to add a pinch of salt if you use unsalted. Hope that helps. Take care.
These were light and did, indeed, have that ‘melt in your mouth’ factor, but even with the zest of one whole orange, the cookies really lacked the orange flavor I was hoping for. Next time, I’ll probably add orange extract to give it a boost. The frosting helped with the orange-ness. I like my orange flavoring pretty strong, though, so it honestly may just be me.
Five stars, as always! Great flavor in the cookie. I put chocolate chips in half of the recipe. Thanks for sharing another winner !
Hi Doreen, oh thanks so much, glad you enjoyed the recipe. Good idea with the chocolate chips. Have a great weekend.
Which do you prefer the glaze or the frosting?
Hi Deonna, I am going to go with frosting. 🙂
If we only have 50 minutes to make them, would we have enough time? There are 3 of us. Also, where and when do you put the glaze and how long does it take for the cookies to cool? Thanks so much! Can’t wait to make them.
Hi Isabelle, I would think 50 minutes is enough time, while the cookies are cooling make the glaze and then glaze them when they are completely cool. It shouldn’t take more than 25-30 minutes to cool, remove them from the pan after 5 minutes to a wire rack. Let me know how it goes.
These are the lightest, fluffiest cookies that just melt in your mouth. Absolutely delicious!!
Hi Wendy, thanks so much, so glad you like them. Take Care.
This recipe of cookies are very delicious.
Thanks Jocelyne, glad you liked them.
Hi, what does “cream” refer to? You mean heavy whipping cream? Or?
Hi Allie, yes whipping, whole or heavy cream. Let me know how it goes.
Amazing cookies! These were absolutely wonderful. I threw some 60% bittersweet cocoa chocolate chips into the mix and was delicious. I will be making these again when family comes to visit after Christmas. Keep up the great recipes.
Thanks Sarah, good idea with the added chocolate. Have a wonderful Christmas.
I’ve been searching for a new cookie recipe with ricotta cheese. Sounds delicious
And will try this week. Sound delicious!
Hi Laura, thanks I hope you enjoy it.
Hello Rosemary!
I made these fab ricotta cookies over the weekend. I followed your recipe precisely, and these turned out amazing. Every bite tasted like heaven. My whole family fell in love with the cookies. We couldn’t stop at just one. My kids are already requesting these again. That’s a great sign, right?
Thank you so much for sharing this treasure with us and all of your useful recommendations. Your directions and pictures make the recipe so easy to follow. Looking forward to your new awesome ideas. Your blog is wonderful. I appreciate all the hard work that goes into it. I’ll be coming around often. Keep it up!
Best wishes,
Ann
Hi Ann, thanks so much, and thank you for the wonderful comment, I appreciate it a lot. Have a wonderful weekend and a Happy Holiday Season.
Sounds delicious !