These fluffy and light ricotta cookies, made with creamy ricotta cheese and a hint of orange or lemon. They're easy to make and perfect for any occasion.
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
For room temperature, remove from the fridge 30-45 minutes before using.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.
Yes they can be frozen, although I think it is better to freeze them without the frosting. Place the cookies in a single layer on a cookie sheet and freeze, once frozen transfer the cookies to an airtight freezer container. They will keep for up to 3 months in the freezer.Once the cookies are thawed then spread with the icing if desired. You could also use a simple glaze if you wanted before serving.If you prefer you can also freeze the dough or even the formed cookie dough balls, freeze them on a cookie sheet until firm then place in a freezer container. They can be baked from frozen. Add a couple of minutes extra to the baking time. The dough will last for up to 3 months in the freezer.