Ricotta Cookies with Orange
These Ricotta Cookies with Orange are tender, cake-like gems that marry old-world Italian comfort with bright citrus elegance. The ricotta lends the cookies a soft, pillowy texture that almost melts in your mouth, while fresh orange zest and extract infuse each bite with a vibrant, sunny aroma.
Balanced by a subtle sweetness and a silky orange glaze, these cookies feel both nostalgic and refreshing.
Whether made for the holidays, a special brunch, or simply a quiet afternoon treat, they carry the warmth of homemade baking with a refined twist of citrus. A celebration of softness, scent, and tradition in every bite.
Why People Will Love This Ricotta Cookies with Orange Recipe:
Unmatched texture: Thanks to the ricotta, these cookies are uniquely soft, moist, and almost cake-like—offering a delicate, melt-in-your-mouth experience that sets them apart from typical sugar cookies.
Bright, natural citrus flavor: The use of fresh orange zest and juice, along with orange extract, creates a beautifully balanced citrus note that’s fragrant, refreshing, and not overpoweringly sweet.
Perfectly balanced sweetness: The cookie dough and glaze are sweet but not cloying. The citrus tang and gentle saltiness from the ricotta and sea salt cut through the sugar, delivering a more complex flavor.
Elegant glaze finish: The orange glaze adds a silky texture and a glossy finish that makes the cookies look as special as they taste—ideal for gifting, entertaining, or festive occasions.
Old-world charm meets modern freshness: This recipe blends the comfort of classic Italian baking with the brightness of citrus, creating a cookie that feels both timeless and fresh.
Make-ahead friendly: The dough improves with time, making this recipe perfect for busy schedules or planning ahead for holidays and gatherings.
Loved across ages: With their gentle flavor, soft texture, and decorative topping, these cookies appeal to both kids and adults—ideal for family baking traditions.
Key Ingredients:
Whole Milk Ricotta: The secret to the cookies’ incredibly soft, cake-like texture. Draining it overnight removes excess moisture, ensuring the dough is light yet structured. It adds richness and a subtle tang that balances sweetness beautifully.
Unsalted Butter: Creamed with sugar until fluffy, butter provides the cookie’s tender crumb and deep flavor foundation. Using unsalted butter allows precise control over the salt level in the recipe.
Orange Zest & Orange Extract: These are the soul of the citrus profile. The zest delivers fresh, aromatic oils straight from the fruit, while the extract deepens the orange essence without adding extra moisture.
Vanilla Extract: Enhances the warmth and complexity of both the dough and glaze. It rounds out the citrus brightness with soft, floral sweetness.
All-Purpose Flour & Baking Soda: A classic combination for structure and lift. Baking soda helps the cookies rise gently, keeping them light and fluffy rather than dense.
Powdered Sugar & Fresh Orange Juice (for the glaze): Powdered sugar gives the glaze a smooth, satiny texture. When mixed with real orange juice and extract, it creates a bright, tangy finish that complements the cookie’s subtle sweetness.
Heavy Cream: Added to the glaze for richness and pourable consistency, it balances the citrus acidity and gives the glaze a velvety sheen.
Expert Tips:
Drain the ricotta thoroughly:
Place the ricotta in a cheesecloth-lined sieve or fine mesh strainer and let it drain overnight in the fridge. Excess moisture can make the dough too soft and prevent the cookies from holding their shape. Well-drained ricotta ensures a tender, yet stable texture.
Cream the butter and sugar for the full 5 minutes:
This step isn’t just about mixing—it’s about incorporating air into the dough. A full 5-minute creaming results in a lighter, fluffier cookie crumb and helps prevent spreading during baking.
Chill the dough for deeper flavor and better structure:
Letting the dough rest in the fridge for at least 2 hours (or even overnight) allows the flour to fully hydrate, prevents excessive spreading, and concentrates the orange and vanilla flavors.
Weigh your flour for accuracy:
Using 480 g of flour (rather than measuring by cups) ensures consistency. Too much flour from scooping can make the cookies dense or dry. A kitchen scale yields better, repeatable results.
Don’t overbake—they should look pale on top:
These cookies are meant to be soft and tender, not golden and crisp. Remove them from the oven as soon as the bottoms are lightly golden and the tops are just set. They’ll continue to firm up as they cool.
Sift powdered sugar for a smooth glaze:
Powdered sugar tends to clump. Sifting it before making the glaze ensures a smooth, velvety consistency that coats each cookie evenly without lumps.
Dip while cookies are fully cool:
If the cookies are even slightly warm, the glaze will slide off or melt unevenly. Let them cool completely on wire racks before glazing for a clean, polished finish.
Use just enough cream in the glaze:
Add heavy cream a little at a time to avoid making the glaze too runny. It should be thick enough to coat the cookie but still spreadable. Test with one cookie before glazing the entire batch.
Let the glaze fully set before storing:
After dipping, allow the glaze to dry for at least 20–30 minutes. This helps it harden slightly on the surface, making the cookies easier to store or stack without sticking.
Ricotta Cookies with Orange
Ingredients
For the Cookies:
15 oz whole milk ricotta (drained overnight)
2 sticks (1 cup) unsalted butter, softened
480 g all-purpose flour (about 3 ¾ cups)
425 g granulated sugar (about 2 ⅛ cups)
2 tsp orange extract
2 tsp vanilla extract
2 tsp baking soda
¼ tsp sea salt
2 large eggs
Zest of 1 large orange
For the Glaze:
450 g powdered sugar (about 3 ⅔ cups), sifted
¼ cup freshly squeezed orange juice (from 1 large orange)
2 tsp orange extract
1 tbsp melted butter
1 tsp vanilla extract
Heavy cream, as needed (start with 1–2 tbsp)
Optional: Nonpareils or sprinkles for garnish
Instructions
1. Drain the Ricotta:
Place the ricotta in a fine-mesh strainer or cheesecloth-lined sieve over a bowl. Cover and refrigerate overnight to remove excess moisture.
2. Make the Cookie Dough:
In a stand mixer, cream the butter and granulated sugar together on medium-high speed for about 5 minutes, until light and fluffy.
Add the drained ricotta, orange extract, orange zest, and vanilla extract. Beat until fully incorporated.
Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, baking soda, and sea salt. Gradually add to the wet mixture and beat until a soft dough forms.
3. Chill the Dough:
Cover the dough and refrigerate for at least 2 hours, or up to 1 week for enhanced flavor and texture.
4. Bake the Cookies:
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper or Silpat.
Scoop 1 tablespoon of dough per cookie and roll into balls. Place 2 inches apart on prepared sheets.
Bake for 15–17 minutes, or until the bottoms are lightly golden.
Let cookies cool on wire racks completely before glazing.
5. Make the Glaze:
In a mixing bowl, whisk together the sifted powdered sugar, orange juice, orange extract, vanilla, and melted butter.
Add heavy cream 1 tablespoon at a time until you reach a smooth, spreadable consistency.
6. Glaze the Cookies:
Dip the tops of the cooled cookies into the glaze.
Place them back on the wire rack and sprinkle with nonpareils or decorative sugar if desired.
Allow the glaze to set for 20 minutes before serving.
Tips:
Texture Tip: For extra-soft cookies, avoid overbaking. They should be pale on top with lightly golden bottoms.
Storage: Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
Freezer-Friendly: Unbaked dough balls can be frozen, and baked cookies freeze well without glaze.
Important Notes When Making Ricotta Cookies with Orange
The quality of ricotta affects everything:
Use whole milk ricotta, not part-skim or low-fat, for best flavor and richness. Ricotta that’s too wet or watery can lead to overly soft, cakey, or even gummy cookies. Draining it overnight is essential for structure and balance.
These are not traditional crisp cookies:
Ricotta cookies are intentionally soft, tender, and almost cake-like in the center. They won’t brown much on top, and their texture remains light and moist. If you’re expecting crunch, this isn’t that kind of cookie—and that’s what makes them special.
Orange flavor builds in layers:
Combining orange zest, orange extract, and fresh orange juice (in the glaze) gives the citrus flavor depth, complexity, and freshness. Using only one component may result in a less vibrant cookie.
Precise chilling time affects spread:
Chilling the dough for at least 2 hours is not optional. Without it, the cookies will spread too much and lose their signature rounded, domed shape. Longer chilling (even overnight) enhances flavor and form.
They continue baking off the heat:
Pull the cookies from the oven as soon as the bottoms turn light golden and the tops are no longer shiny. They may seem slightly underbaked, but they’ll finish cooking from residual heat while cooling—this preserves the soft interior.
Don’t skip the glaze—it transforms the cookie:
The cookie itself is mildly sweet and subtly flavored. The glaze not only enhances the orange profile but also adds visual appeal and textural contrast. Without it, the cookies feel unfinished.
Best consumed within a few days:
Because of their moisture content, these cookies are best enjoyed within 3–4 days. Store them in a single layer or with parchment between layers to avoid sticking. If you want to make them ahead, freeze the unglazed cookies and glaze after thawing.
Glaze hardening takes time and air flow:
Allow the cookies to rest on a wire rack in a cool, dry space for at least 20–30 minutes after glazing. Humidity can affect drying time, so ensure airflow around the cookies to help the glaze set properly.
How to Enjoy Ricotta Cookies with Orange After Baking:
Let the Glaze Set Properly
After glazing, place the cookies on a wire rack with parchment underneath to catch drips.
Allow them to sit at room temperature for 20–30 minutes to let the glaze fully set and slightly harden on top.
Avoid stacking or covering the cookies until the glaze is completely dry to the touch—this preserves their beautiful finish.
Serve Thoughtfully
Plate the cookies on a simple white or pastel-colored platter to highlight their bright, citrusy glaze and any sprinkles or nonpareils.
For a charming presentation, add thin curls of orange zest or a dusting of powdered sugar to the serving plate.
Pair with Beverages
These cookies are perfect with light, complementary drinks:
Hot tea (like Earl Grey, chamomile, or green tea) brings out the citrus.
Espresso or cappuccino pairs well with the buttery, creamy notes.
Sparkling water with a slice of orange is a refreshing non-sweet option.
Serve for the Right Occasions
Ideal for:
Afternoon tea or brunch trays
Spring and winter holiday cookie platters
Baby showers, bridal showers, and light dessert tables
Or simply as a sweet indulgence with family or guests.
Store and Preserve Correctly
Store cookies in a single layer or with parchment between layers in an airtight container.
Keep at room temperature for up to 4 days or refrigerate for slightly longer shelf life.
To freeze: Freeze unglazed cookies and thaw before adding fresh glaze. This keeps the texture and flavor at their best.
Transform or Repurpose Leftovers
Crumble leftover cookies over vanilla ice cream or yogurt for a citrusy crunch.
Sandwich two cookies with a layer of orange or vanilla buttercream for a more indulgent twist.
Add crumbled pieces into a no-bake cheesecake crust for a zesty, buttery base.
These cookies are best enjoyed slowly, with intention—savoring the contrast of the creamy ricotta interior, bright citrus notes, and glossy glaze. Whether eaten alone or shared with others, they bring warmth, elegance, and sunshine to any moment.
Nutrition Information for Ricotta Cookies with Orange
Based on one cookie (assuming the recipe yields approximately 40 cookies):
Calories: 120 kcal | Total Fat: 5.4 g | Saturated Fat: 3.0 g | Monounsaturated Fat: 1.7 g | Polyunsaturated Fat: 0.4 g | Cholesterol: 20 mg | Sodium: 95–130 mg (depending on salt and ricotta) | Total Carbohydrates: 17.5 g | Dietary Fiber: 0.3 g | Sugars: 11.2 g | Protein: 1.8 g
Note: Nutritional values are approximate and may vary based on the brand of ingredients, size of cookies, and amount of glaze used. For more precision, use a nutrition calculator with your exact ingredients.
Frequently Asked Questions:
Can I use low-fat or part-skim ricotta instead of whole milk ricotta?
It’s not recommended. Whole milk ricotta provides the richness and moisture that give these cookies their signature tender texture. Low-fat versions contain more water and less fat, which can result in a thinner, less flavorful dough and a cookie that spreads too much or turns out rubbery.
Do I really need to drain the ricotta overnight?
Yes—draining the ricotta overnight is essential. Ricotta contains a lot of moisture that can destabilize the dough if not removed. Draining ensures the cookies stay fluffy and moist without being wet or dense.
Why chill the dough if it’s already thick?
Chilling doesn’t just firm up the dough—it gives the flour time to hydrate and helps the cookies hold their shape during baking. It also allows the flavors, especially the citrus and vanilla, to develop and intensify for a richer taste.
Can I make the glaze thinner or thicker?
Absolutely. Add more heavy cream for a looser, pourable glaze, or use less for a thicker, more opaque coating. Always test the consistency on one cookie before glazing the entire batch.
How long will the glazed cookies stay fresh?
These cookies are best within 3–4 days when stored in an airtight container at room temperature. If you plan to store longer, freeze the cookies without glaze and add fresh glaze after thawing for best texture and appearance.
How do I know when the ricotta is drained enough?
Well-drained ricotta should feel thick and spoonable—more like cream cheese than yogurt. After draining overnight, it should lose a noticeable amount of liquid and no longer feel watery. If you skip this step, the dough may turn out too loose, resulting in flat or gummy cookies.
What’s the best way to zest the orange without making it bitter?
Use a microplane or fine grater and only zest the bright orange outer layer—avoid the white pith underneath, which is bitter. Zest directly over the mixing bowl to capture the flavorful oils released during grating.
Can I skip the chilling step if I’m short on time?
It’s not recommended. Chilling the dough for at least 2 hours prevents the cookies from spreading too much and ensures a tender texture. If you’re in a rush, you can chill the dough in the freezer for about 45 minutes, but the flavor won’t be quite as developed.
How do I make sure the cookies bake evenly?
Use a cookie scoop or tablespoon to portion the dough evenly and space cookies 2 inches apart on the baking sheet. Bake one tray at a time in the center of the oven for consistent heat circulation, and rotate the tray halfway through for even browning on the bottom.
Why does my glaze look dull or grainy?
This usually happens if the powdered sugar isn’t sifted or if the butter and juice weren’t fully incorporated. Always sift the sugar, and whisk the glaze thoroughly to make it smooth and glossy. Add heavy cream gradually to fine-tune the texture until it’s spreadable but not runny.