When it’s time to fill the cookie table at an Italian wedding or the holidays roll around, many will tell you that ricotta cookies are one of the staples. I put a little Fall twist on this traditional cookie by adding orange spice elements that make it the perfect dunkable treat!
A lightly spiced, thick frosting oozes over the sides of these moist, cakey cookies that are sure to be a new or updated favorite for your family and friends!
Just a note that these cookies require a 2 hour chill time prior to baking so please make sure to factor that into your prep time. The dough can be made 2 days in advance as well!
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Ingredients
For Cookies:
- 2 sticks (1 cup) butter, softened
- About 2 cups (425 grams) sugar
- 1 ¾ cups ricotta cheese (15 ounces)
- Grated zest of 1/2 orange
- 4 teaspoons vanilla extract, divided into 2 1/2 tsp for dough and 1 1/2 for icing
- 2 large eggs
- About 4 cups (480 grams) all-purpose flour
- 2 tsp (10 grams) baking soda
- 1/2 tsp fine sea salt
For icing:
- About 3 cups (338 grams) confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1 1/2 tsp vanilla
- 1/8 tsp cloves
- 1/4 tsp cinnamon (or pumpkin pie spice)
- ¼ cup to 1/2 cup milk, as needed
Tools needed:
- Mixing bowl(s)
- Large spoon or silicone spatula
- Cookie sheet(s)
- Parchment paper/silicone baking sheet
- Small cookie scoop or regular spoon (flatware)
- Wire cooling rack
Instructions
- Using a mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes.
- Add ricotta, orange zest and 2 1/2 teaspoons vanilla and beat well.
- Beat in the eggs then mix in flour, baking soda and salt.
- Cover dough and chill for at least 2 hours and up two days.
- Heat oven to 350 and line cookie sheet with parchment paper or silicone liners.
- Add dough balls to cookie sheet and space 2 inches apart.
- Bake until just golden on the bottom, about 15 minutes.
- Let cool on wire racks.
- Sift confectioners’ sugar, then whisk in orange juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing.
- Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Variations
- Sub out lemon zest and juice for more traditional ricotta cookie.
- Sub out lime zest and juice for light, unique taste!
Linked up with French Country Cottage, Tater Tots and Jello
9 Comments
Girl, I just ordered some Penzeys Ginger Sweet Bits to sprinkle on these cookies after frosting. This recipe is one of my absolute favorites and I’m so glad the weather is finally starting to cool off…I’m making these babies as soon as that ginger arrives!!!
That will be an awesome addition! I’m about to make a different flavor of them to post soon. Ricotta cookies are soooo good!
The look delicious!!!!
I love any baked goods with orange. These sound perfect to enjoy with my green tea. Yum! Thanks for sharing at Fiesta Friday party!
Yum!! They look delicious. Laura
Your cookies look delicious, we will love them. Thanks so much for sharing your awesome post with us and come back to see us soon!
Miz Helen
They are definitely a family and friend favorite!
These sound really good – I love this kind of cookie. Thanks for sharing at the What’s for Dinner party. Hope to see you again tomorrow!
These cookies sound and look delicious. They a re new to me, so thanks for sharing at Love Your Creativity. Happy Sunday.