Orange Ricotta Cookies

These orange ricotta cookies are light, tender, and subtly fragrant, with a creamy ricotta center and bright citrus notes that balance the sweetness. Each small cookie bakes up soft and cakey, with a delicate crust and a melt-in-your-mouth interior. The orange zest and juice give a fresh aroma that fills the kitchen while baking, and the optional mini chocolate chips add pockets of sweet, melty chocolate for contrast. These cookies are ideal for afternoon tea, a brunch treat, holiday cookie trays, or when you want a lighter, chewier alternative to dense butter cookies. If you enjoy a tender crumb and simple techniques, you may also like our basic butter cookies for a different but equally satisfying cookie experience.

Ingredients

2 and 3/4 cups all-purpose flour, for structure and tender crumb. Measure by spooning into the cup and leveling for consistency.
2 teaspoons baking powder, to help the cookies rise and become cakey.
1/2 teaspoon baking soda, to react with ricotta and provide lift.
3/4 teaspoon salt, to balance sweetness and enhance flavor.
1/2 cup unsalted butter, softened, for richness and a soft texture.
1 and 1/2 cups granulated sugar, for sweetness and slight crisping of the exterior.
2 large eggs, for structure and moisture.
10 ounces full-fat ricotta cheese, for a tender, moist interior and mild tang.
1 and 1/2 tablespoons fresh orange zest, for concentrated citrus aroma.
1 tablespoon fresh orange juice, for bright orange flavor and extra moisture.
1/2 teaspoon pure vanilla extract, to round out the citrus and add warmth.
1 cup mini chocolate chips, for small bursts of chocolate in each bite.
1 and 1/2 cups confectioners’ sugar, for smooth, sweet glaze.
2–3 tablespoons fresh orange juice for icing, to thin the glaze and add citrus flavor.
Optional: orange zest for garnish, to add color and fresh scent.

Step-by-Step Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mix aside while you make the batter.
In a separate bowl, beat the softened butter and granulated sugar together until creamy, about 3 minutes. Scrape the sides of the bowl as needed to ensure an even mix.
Add the eggs one at a time while mixing, incorporating each egg fully before adding the next. Then add the ricotta cheese, vanilla extract, orange zest, and 1 tablespoon fresh orange juice. Mix until combined and smooth.
Gradually add the dry ingredients to the wet mixture, folding or mixing until just combined. Add the mini chocolate chips with the last addition of dry ingredients and mix only until evenly distributed. Do not over-mix the dough to keep cookies tender.
Cover the dough and refrigerate for at least 3 hours or overnight. Chilling firms the dough and improves texture and flavor.
When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop out 1 scant tablespoon of dough per cookie, shape into small balls, and place them on the prepared baking sheets about 2 inches apart to allow gentle spreading.
Bake for 13 to 14 minutes, until the cookies spring back lightly when pressed. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the confectioners’ sugar and 2 to 3 tablespoons fresh orange juice until smooth. Spoon or drizzle the glaze over cooled cookies and top with a little orange zest if desired. Store cookies covered at room temperature for up to 2 days or refrigerated for up to 1 week.

Recipe Details

Prep Time: 20 minutes active plus 3 hours chilling
Cook Time: 13 to 14 minutes per batch
Total Time: About 3 hours and 34 minutes including chill time
Servings: About 60 small cookies (1 scant tablespoon each)
Calories: Approximately 90 to 100 kcal per cookie

For different texture or bake time ideas, you can compare approaches with the best chocolate crinkle cookies recipe to adjust bake time and size.

Tips, Storage & Variations
Tips

Measure flour correctly by spooning it into the cup and leveling with a knife to avoid dense cookies.
Use full-fat ricotta for the best moisture and flavor. If the ricotta seems very wet, drain lightly before measuring.
If you prefer fewer chocolate pockets, reduce the mini chocolate chips or omit them entirely.

Storage

Store cookies in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 1 week if you prefer a firmer texture.

Freezing

Freeze baked, fully cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before glazing.
You can also freeze unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time.

Variations using existing ingredients only

Extra orange: Increase the orange zest in the dough to 2 tablespoons for a stronger citrus punch.
No chocolate: Omit the mini chocolate chips for a pure orange ricotta cookie.
Double-glazed: Make a thicker, more citrus-forward icing by using the full 3 tablespoons orange juice and adding an extra sift of confectioners sugar if needed.
More chocolate: Fold in the full 1 cup of mini chocolate chips for a richer chocolate presence.

For chilling techniques and make-ahead tips that work well with small cookie dough portions, see the chilling notes in this brown sugar pop tart cookies guide.

FAQ

How long should I chill the dough?
Chill the dough at least 3 hours or up to overnight for best texture and flavor development.
Can I use part-skim ricotta?
Full-fat ricotta gives the best texture, but part-skim will work; cookies may be slightly less rich.
Do I have to use mini chocolate chips?
No, mini chocolate chips are optional. Omitting them yields a classic orange ricotta cookie.
How do I know when cookies are done?
They are done when the tops spring back lightly when touched and edges look set, about 13 to 14 minutes.
Can I make the glaze thicker or thinner?
Yes, adjust the orange juice amount between 2 and 3 tablespoons to reach your desired consistency.
Will these cookies spread a lot?
Because the dough is chilled and scooped small, they should not spread much. Keep dough chilled if you see excess spreading.

Conclusion

I hope you enjoy these bright, tender orange ricotta cookies as much as I do. They are a lovely balance of citrus and cream, perfect for sharing at brunch, gifting, or enjoying with a cup of tea. For another orange and ricotta take on cookies, check this version from Orange Ricotta Cookies – A Family Feast, and for a chocolatey variant with similar techniques see Orange Chocolate Chip Ricotta Cookies – Cooking Classy. Give the recipe a try, tweak it to your taste, and share your results with friends and family for a cozy, citrus-scented treat.

Orange Ricotta Cookies

Print Recipe

Light and tender cookies with a creamy ricotta center and bright citrus notes, perfect for afternoon tea or holiday trays.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 214 minutes
Yield: 60 small cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
2 large eggs
10 ounces full-fat ricotta cheese
1 and 1/2 tablespoons fresh orange zest
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
1 cup mini chocolate chips (optional)
1 and 1/2 cups confectioners’ sugar
2–3 tablespoons fresh orange juice for icing
Optional: orange zest for garnish

Instructions

Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Beat the softened butter and granulated sugar until creamy, about 3 minutes.
Add the eggs one at a time, mixing well before adding the next. Then incorporate ricotta, vanilla, orange zest, and orange juice until smooth.
Gradually fold in the dry ingredients and mini chocolate chips until just combined.
Cover the dough and refrigerate for at least 3 hours.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment.
Scoop out 1 scant tablespoon of dough for each cookie and place on baking sheets about 2 inches apart.
Bake for 13 to 14 minutes until cookies spring back when pressed. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Whisk together the confectioners’ sugar and orange juice for the glaze. Spoon over cooled cookies and garnish with orange zest if desired.