What better way to use citrus than with these ricotta cookies with orange glaze. They’re so soft, they just melt in your mouth. Did I mention how easy they are to make?!
Ingredients & Equipment Needed For This Recipe
Ingredients:
- Unsalted Butter– If you use salted butter, just make sure to decrease the salt by half so it’s not too salty.
- Granulated Sugar– Cane sugar will work fine here too.
- Full Fat Ricotta Cheese– This is the secret to this soft cookie, it has no substitutes so make sure you don’t leave it out!
- Egg Yolk– Since this is a small batch recipe, all you need is the yolk!
- Vanilla Extract or Paste– Whatever you want to use.
- All-Purpose Flour– Can use a 1:1 gluten free flour as a substitute, but the amount may be different than regular AP flour as it is lighter. I have not tested this myself.
- Baking Soda– Make sure it’s not expired!
- Salt– I only use kosher salt when I bake/cook.
- Powdered Sugar
- Orange– Any kind of orange will do! Using the zest and the juice for this recipe.
Equipment:
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using Metic (highly recommended for the most accurate measurements)
- 2 Mixing Bowls, one medium for dough and one small for orange glaze
- Rubber Spatula
- Hand or Stand Mixer (Optional)- I mixed this size recipe by hand but if you’re thinking of making a bigger batch i’d for sure use a mixer!
- 1 Ounce Cookie Scoop
- Parchment Paper
- Baking Sheet
- Spoon
How To Make Ricotta Cookies & Orange Glaze
Step One:
Preheat the oven to 350° F and gather all ingredients needed for the recipe.
Step Two:
Combine in a medium bowl the sugar and the butter and combine.
Step Three:
Add in the ricotta cheese and mix well.
Step Four:
Add in the egg yolk and vanilla extract. The mixture will look a little lumpy and that’s okay!
Step Five:
Mix in the flour, baking soda, and salt until a soft but sticky dough forms.
Step Six:
Scoop onto a parchment lined baking sheet and bake for 10-12 minutes. The bottoms should be a light golden brown.
Step Seven:
While the cookies are cooling, combine the orange zest, juice, and powdered sugar well to create the glaze.
Step Eight:
Once the cookies are completely cool, spoon a teaspoon of the glaze onto the top and let run down the sides.
My Kinda Professional Tips For Ricotta Cookies With Orange Glaze
- Don’t over mix the dough. This well result in a not chewy cookie but a dense and tacky one, not good.
- Let the cookies cool completely before adding glaze. To get a thick layer of glaze to say on top of the cookies instead of being absorbed into it, make sure to let the cookies cool at least 15 minutes.
- These cookies will last up to 5 days in an air tight container at room temperature. The dough will keep for the same amount of time well wrapped in plastic wrap in the refrigerator.
Ricotta Cookies With Orange Glaze
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 2 Mixing Bowls, 1-medium 2-small
- Rubber Spatula
- Hand or Stand Mixer optional
- 1 Onuce Cookie Scoop
- Parchment Paper
- Baking Sheet
- Spoon
Ingredients
- 4 Tbl Unsalted Butter, soft (56 g)
- 1/2 C Granulated Sugar (104 g)
- 4 Oz (1/2 C) Ricotta Cheese, room temperature (113 g)
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 Cup All-Purpose Flour (136 g)
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
Instructions
- Preheat the oven to 350° F and gather all ingredients needed for the recipe.
- Combine in a medium bowl the sugar and the butter and combine, no need to cream.
- Add in the ricotta cheese and mix well.
- Add in the egg yolk and vanilla extract. The mixture will look a little lumpy and that’s okay!
- Mix in the flour, baking soda, and salt until a soft but sticky dough forms.
- Scoop onto a parchment lined baking sheet.
- Bake for 10-12 minutes. The bottoms should be a light golden brown.
- While the cookies are cooling, combine the orange zest, juice, and powdered sugar well to create the glaze.
- Once the cookies are completely cool, spoon a teaspoon of the glaze onto the top and let run down the sides.
Notes
Did You Make This Recipe?
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