Orange Ricotta Cookies

These orange ricotta cookies are tender, lightly sweet, and softly pillowy, with a bright citrus lift and a delicate milky richness from full-fat ricotta. Each cookie bakes up with a slightly crisp edge and a moist, cake-like center, studded with mini chocolate chips for little pockets of chocolate. The orange zest and juice give a fresh, aromatic sparkle that pairs beautifully with the sweet glaze. They are ideal for afternoon tea, a brunch spread, or gifting during the holidays when you want something elegant but easy to make. If you enjoy delicate, buttery cookies, you might also like this take on classic basic butter cookies that share a similar tender crumb and simple charm.

Ingredients

2 and 3/4 cups all-purpose flour, for structure and a tender crumb.
2 teaspoons baking powder, to help the cookies rise and stay light.
1/2 teaspoon baking soda, for a gentle lift and balanced texture.
3/4 teaspoon salt, to enhance flavor and balance the sweetness.
1/2 cup unsalted butter, softened, adds richness and helps create tender edges.
1 and 1/2 cups granulated sugar, sweetens and contributes to a slight chew.
2 large eggs, provide moisture, structure, and richness.
10 ounces full-fat ricotta cheese, makes the cookies moist and cake-like.
1 and 1/2 tablespoons fresh orange zest, gives bright citrus aroma.
1 tablespoon fresh orange juice, adds fresh orange flavor and a bit of acidity.
1/2 teaspoon pure vanilla extract, rounds and deepens the flavor.
1 cup mini chocolate chips, for bursts of chocolate in every bite.
1 and 1/2 cups confectioners’ sugar, for a smooth, sweet glaze.
2–3 tablespoons fresh orange juice for icing, to thin the glaze and add citrus flavor.
Optional: orange zest for garnish, adds color and extra aroma.
Tip: For a chewier sugar balance comparison, check a reliable chewy sugar cookies recipe to see how sugar ratios affect texture.

Step-by-Step Instructions

In a large bowl, whisk together the 2 and 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Set this dry mixture aside.
Tip: Whisking incorporates air and ensures the leaveners are evenly distributed.
In a separate large mixing bowl, beat the 1/2 cup softened unsalted butter and 1 and 1/2 cups granulated sugar together until creamy, about 3 minutes. Use a stand mixer or handheld mixer for even creaming.
Add the 2 large eggs one at a time, beating briefly after each addition. Then add 10 ounces full-fat ricotta cheese, 1/2 teaspoon pure vanilla extract, 1 and 1/2 tablespoons fresh orange zest, and 1 tablespoon fresh orange juice. Mix until combined and smooth.
Gradually add the dry ingredients from step 1 to the wet mixture, folding or mixing on low speed until just combined. Gently stir in 1 cup mini chocolate chips so they are evenly distributed without overworking the dough.
Tip: Overmixing will develop gluten and make the cookies tough.
Cover the dough and refrigerate for at least 3 hours. Chilling firms the dough, concentrates flavors, and helps the cookies spread less while baking. For easier portioning, chill overnight.
When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Using a scoop or spoon, scoop out 1 scant tablespoon of dough per cookie and shape into balls on the prepared baking sheets, spacing them about 2 inches apart. If you prefer larger cookies, consult our guide to portioning in the chocolate chip cookies post for sizing ideas.
Bake the cookies for 13 to 14 minutes, until they spring back when gently pressed and the edges are set. Baking time may vary slightly by oven and cookie size.
Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the icing, whisk together 1 and 1/2 cups confectioners’ sugar and 2 to 3 tablespoons fresh orange juice until smooth. When the cookies are fully cooled, glaze each cookie and, if desired, sprinkle optional orange zest on top. Let the glaze set before serving.

Recipe Details

Prep Time: 3 hours 15 minutes (includes at least 3 hours chilling)
Cook Time: 13 to 14 minutes per batch
Total Time: about 3 hours 28 minutes including one average baking cycle
Servings: about 48 cookies (based on 1 scant tablespoon dough per cookie)
Calories: approximately 110 kcal per cookie

Tips, Storage & Variations

Tips: Use full-fat ricotta for the best texture and moisture. If the dough is very sticky after chilling, scoop with a moistened spoon to prevent sticking. Allow cookies to cool fully before glazing to prevent the icing from running. For a glossier glaze, use 2 tablespoons orange juice; for thicker glaze, use 3 tablespoons.
Storage: Store glazed or unglazed cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week, with layers separated by parchment paper.
Freezing: Freeze unglazed cookie dough balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. You can also freeze baked cookies, tightly wrapped, for up to 1 month.
Variations using existing ingredients: Increase the mini chocolate chips for a more chocolate-forward cookie. Skip the glaze for a simpler biscuit-style treat. Garnish with extra orange zest to intensify citrus aroma. For a slightly sweeter, richer finish, dust glazed cookies with a touch more confectioners’ sugar like some best chocolate crinkle cookies recipe techniques use powdered topping for contrast. For a playful twist on sweetness and texture, think about the balance found in recipes like brown sugar pop tart cookies when adjusting sugar for variations.

FAQ

How long should I chill the dough?
Refrigerate the dough for at least 3 hours to firm it up and improve flavor and texture.
Can I use part-skim ricotta instead of full-fat?
You can, but full-fat ricotta gives the best moist, tender crumb.
Do I need to use mini chocolate chips?
Mini chips distribute more evenly, but regular chips will work if you prefer.
Can I make these cookies without the glaze?
Yes, they are delicious unglazed and store well plain.
How should I reheat chilled or refrigerated cookies?
Warm them briefly in a 300°F oven for 3 to 5 minutes to refresh texture.

Conclusion

These Orange Ricotta Cookies are an easy way to add a bright, elegant cookie to your baking rotation. If you want to explore another version of orange ricotta cookies, see this take from Orange Ricotta Cookies – A Family Feast for inspiration. For a chocolate-forward variation and extra technique tips, check out the orange chocolate chip version at Orange Chocolate Chip Ricotta Cookies – Cooking Classy. I hope you bake a batch soon and share them with friends and family for a cozy, citrus-scented sweet moment.

Orange Ricotta Cookies

Print Recipe

Deliciously tender and lightly sweet cookies infused with orange zest and studded with chocolate chips, perfect for any occasion.

Author: amanda-lewis
Prep Time: 195 minutes
Cook Time: 14 minutes
Total Time: 209 minutes
Yield: 48 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
1 and 1/2 cups confectioners’ sugar
2–3 tablespoons fresh orange juice for icing
Optional: orange zest for garnish

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the butter and granulated sugar together until creamy, about 3 minutes.
Add the eggs one at a time, mixing after each addition, then add the ricotta, vanilla extract, orange zest, and orange juice. Mix until smooth.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Stir in the mini chocolate chips.
Cover the dough and refrigerate for at least 3 hours.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop out 1 scant tablespoon of dough for each cookie and place them on the baking sheets.
Bake for 13 to 14 minutes until edges are set.
Remove from the oven and let cool before transferring to a wire rack.
For the icing, whisk together the confectioners’ sugar and orange juice until smooth and glaze each cookie once cooled.