A few years ago I was given a recipe from a friend for Lemon Ricotta Cookies. I made the batch of cookies and they were amazing. I tucked the recipe away somewhere so I wouldn’t lose it, and sure enough I lost it. This past summer while thrifting I bought a vintage folder of old recipes from an outside flea market. One of the handwritten recipes inside was for lemon ricotta cheese cookies, and I was excited to make them again. Come the day to make the cookies I managed to get all I needed but the lemons. I subbed oranges and tweaked a few of the other ingredients and created these orange ricotta cookies.
If I were asked to describe these cookies I would have to say that they are like little pillows of happiness bursting in your mouth. The cook time is 12 to 15 minutes, but even at 15 minutes with browned edges the cookies are still soft and fluffy days later. If you are looking for a crunchy cookie, this is not the cookies for you. The orange ricotta cookies turned out to be more like a cake in cookie form than a cookie. I love them. If my cake plate lid was not so heavy I would surely have finished them the first night. Vintage glass is no joke.
These are great to bring to a cookie swap, which is wat I originally made this recipe for. Obviously I’m not cookie swapping in may, but I love these so much they are great year round! I used to make the typical Italian lemon ricotta cookies but this is a unique fun twist!
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup soft butter
- 2¼ cups sugar
- 2 eggs
- 2 cups ricotta cheese
- 4 tablespoons orange juice
- zest from 1 orange
- 1½ cups powdered sugar
- 3 tablespoons orange juice
- Preheat the oven to 375F.
- In a large bowl, cream the butter and sugar together. Add the eggs, ricotta cheese, orange juice, and orange zest while beating on low.
- In a smaller bowl combine the flour, baking powder, and salt. Slowly pour into the sugar mixture and blend well.
- Spoon the dough by the tablespoonful onto greased or parchment lined baking sheets. Bake for 12-15 minutes, and let the cookies cool for a few minutes before transferring to wire rack.
- Make and glaze cooled cookies by combining glaze ingredients and pouring over cookies individually. Let glaze harden before storing cookies.