Orange Ricotta Cookies
Orange Ricotta Cookies takes about 40 minutes from beginning to end. This recipe makes 30 servings with 138 calories, 2g of protein, and 3g of fat each. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 6483 people have tried and liked this recipe. This recipe from A Family Feast requires baking powder, orange zest, unsalted butter, and kosher salt. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is improvable. Similar recipes are Orange Ricotta Cookies, Orange Almond Ricotta Cookies, and Chocolate and orange ricotta cookies.
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
2 eggs
2¼ cups all-purpose flour
A pinch of kosher salt
1/4 cup orange juice
1 teaspoon orange zest
Zest of 1 large orange (about 2 teaspoons)
2 1/2 to 3 cups powdered sugar, sifted
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
½ teaspoon vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
bowl
oven
mixing bowl
whisk
wire rack
Cooking instruction summary:
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Sift flour, baking powder, and salt together into a bowl and set aside. In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.Add the ricotta and orange zest and mix to combine.Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart. Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.) Remove from the oven and cool completely on wire racks before glazing.When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.Allow cookies to dry for about 2 hours until completely set before storing.
Step by step:
1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Sift flour, baking powder, and salt together into a bowl and set aside. In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
2. Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
3. Add the ricotta and orange zest and mix to combine.
4. Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart.
5. Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.)
6. Remove from the oven and cool completely on wire racks before glazing.When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze.
7. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.Allow cookies to dry for about 2 hours until completely set before storing.
Nutrition Information:
covered percent of daily need
