Ever since the orange blossoms began to dot the branches of the citrus trees that line the streets of our neighborhood and filled the air with their sweet orange sugar vanilla scent this year, I’ve been wanting to make these Orange Ricotta Cookies.
Today they finally happened!
I already have two other versions of these cookies here on Lovely Little Kitchen, and that’s how you know I love a cookie! Everyone loves how soft and creamy ricotta cookies are, and the flavors that go well with soft and creamy are pretty much endless, right? In case you love soft and creamy too, check out the original Vanilla Bean Glazed Ricotta Cookies and also my Strawberry Glazed Ricotta Cookies. You really can’t go wrong with these!
I use both the freshly squeezed orange juice and the zest from my oranges to make these cookies, but I also find that it gives the flavor a nice boost if I also use a tiny bit of pure orange extract.
Remember those Orange Dreamsicle popsicles you loved as a kid? Yeah, these are pretty much the cookie version of those.
So since I can’t bottle up any orange blossoms and send them your way, make these Orange Ricotta Cookies instead and get a little taste of heaven! Happy spring friends!
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Orange Ricotta Cookies
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Yield: 5 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Description
Remember those Orange Dreamsicle popsicles you loved as a kid? Yeah, these Orange Ricotta Cookies are pretty much the cookie version of those. You’ll love them!
Ingredients
- 1 cup butter (2 sticks) softened
- 2 cups granulated sugar
- 2 eggs
- 15 ounces Ricotta cheese (whole milk)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon orange extract
- Zest of one orange
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Glaze
- 2 cups powdered sugar
- 4–5 tablespoons orange juice
- 1 teaspoon vanilla extract or vanilla bean paste
- 2–3 drops orange extract
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
- Add Ricotta cheese and mix until smooth. Add vanilla extract, orange extract, and orange zest and blend.
- In a medium bowl, mix flour with baking powder and salt.
- Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
- Drop the dough by tablespoons onto a baking sheet. Bake for 11-12 minutes. Cookies will just be starting to get golden around the bottom edges.
- Remove from baking sheet and place on a cooling rack with parchment paper underneath.
- Spoon glaze onto cookies or turn cookies upside down and dip the top of the cookie into the glaze. Allow the glaze to fully set before storing.
Glaze
- Whisk together powdered sugar, orange juice, vanilla extract or paste, and orange extract in a small bowl until smooth. Start with 4 tablespoons of orange juice and add more as needed. The glaze should run off the end of a fork in a ribbon (not drips) when it is the right consistency.
Nutrition
- Serving Size: 1 Cookie
- Calories: 113
- Sugar: 10g
- Sodium: 84mg
- Fat: 4.2g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 0.2g
- Protein: 1.9g
- Cholesterol: 18mg
Keywords: orange ricotta cookies, ricotta cookies, orange glaze, cookies
Julie G says
Since your soft ricotta cookies are the only recipe I use, I can only imagine how good these will be with orange flavoring! Making these this weekend.
Suzy Burch says
I made these and got Rave reviews! Thank you for an excellent recipe.
LL says
These were the exact recipe for Ricotta Cookies that my Nonna gave/made for me with different flavoring (vanilla, almond and lemon). When I saw the “orange” version, I was like “why have I never tried that”? My FAVORITE flavor! My nonna’s rule was if baking with Ricotta, let the cookies/cake sit wrapped airtight (container) for a few days. They will be moister, dense and delicious. Waited 2 days and frosted them AMAZING!!!!!!!!!!!!!! My new “Heirloom” Version 🙂 Thank you so much – LL from Boston, MA
Julie says
I’m so glad you enjoyed! I will try the wait 2 day trick next time, though that won’t be easy! Thank you!
LL says
Hello Julie, thank you for your response. I TOTALLY agree, I ate a good amount “plain” unfrosted while waiting the 2 days! Lifted the cover and nibbled them every few hours! HA HA HA LL
Suzanne Randall says
Can you freeze them? I always make cookies for my Granddaughters. After baking I freeze and mail them priority. I have happy faces and lots of love which the cookies arrive.
Julie says
Yes, you can definitely freeze these, hope you enjoy!
Lisa says
Would these cookies be good changing the orange for fresh lemon?
Ellen says
I make lemon ricotta cookies regularly. Recipe was originally from Pittsburgh post gazette. I made a few modifications. I double the lemon juice in the cookie and glaze and lighter in the confectioners sugar for the glaze. These cookies are regularly requested. Just made 20 dozen for a friend’s wedding.
Julie says
Sounds wonderful, Ellen, thank you.
Julie says
Absolutely! I also like a vanilla bean version. They are easily adapted!
Mary says
I’m 7 and I just made these with my Aunty. And it was a success. I love how they are soft and orangey. They were really easy to make and I loved doing it. We made them for Christmas and sprinkled white and gold sugar sprinkles on top of the glaze.
Julie says
I’m so glad you like the cookies! Well done! Thank you for saying hello!
Debra says
These cookies are exactly as described in flavor but also incredibly easy and fast to mix up and bake. I used a small scoop and baked 24 per sheet and got a total of 85 cookies. The glaze was perfect and fast to apply by dipping the tops of the cookies and dragging some off on the edge of the bowl. My only change was sprinkles, wishing I had orange or white ones. Pretty and so yummy!
★★★★★
michele sager says
These were so yummy and easy! I added a drop of yellow food coloring to the glaze to amp up the orange juice color and my family loves them! Thank you
Jillian D says
Hi there, I’m so excited to make these. I have a cookie exchange party but I have to admit I don’t have a ton of experience with cookie baking. Does this require a stand mixer or can I use an electric hand mixer?
Julie Quenneville says
I loved these! To half of the batter, I added mini chocolate chips…yum!
Anna Lavender says
Perfect soft cookies!! Thank you for sharing your recipe. Perfect Christmas cookies.
★★★★★
Patty says
Can I use part skim ricotta
AnnaMarie Sedano says
Can you use fresh orange instead of orange extract?
Carol Mueller says
I am soooo excited! I was looking at a recipe for lemon shortbread cookies and thought…..I think I’ll make these with oranges instead….yum! I got back to scrolling on Pinterest and seconds later here this delectable recipe shows up! Forgetthe shortbread cookies! Yes, soooo of excited!
Connie says
I have made these SO MANY TIMES! In orange and in lemon. And they always turn out amazing, soft and moist. They’re a staple for mother’s day every year! I love this recipe!
★★★★★
Shasta says
Yea, I’m in love! These are so good. Not super sugary, light and fluffy and love the citrus flavor! I will forever keep these in my baking lineup! I can’t wait to do lemon ones. I wonder if grapefruit would be good too?
★★★★★
Julie says
Lemon would be delicious!
Viktoriya says
Is it better to freeze them before or after baking?
★★★★★
Julie says
After baking, but before glazing.
Steph murphy says
Gorgeous!! So light yet dense. Wonderful little cakes treats. I alway feel so fancy presenting these.
They’ve become a classic cookie I include for Christmas.
And everyone is delighted.
★★★★★
Julie says
Thank you for your note. I’m so glad you enjoy these! Merry Christmas!
Bette says
Dough is more sticky this time? Should I add some more flour?