Ricotta cookie? What’s a ricotta cookie?
I had never heard of one until someone asked me to make them! Let me just say, ricotta cookies are must in my household now!
They are fluffy, soft, light, wonderful cookies! Honestly, I can’t think of enough delicious adjectives to describe them!
I didn’t really know what to expect because I haven’t worked with ricotta too much, especially in baking. I struggled to even find it in the grocery store (it’s by the cottage cheese if you’re curious!)!! If you don’t like the flavor of ricotta, you don’t really taste it in the cookie, it just adds another fluffy texture to the cookie!
I am a huge fan of adding different fruits and citrus with almond flavoring. Earlier this year (or I guess it’s technically last year now?), I made Italian Rainbow cookies which have a ton of almond flavor with a raspberry jam in the middle. Oh my, I was hooked! Almond is such a bold, clean flavor that I think it needs another strong flavor to balance it out. I added a nice punch of orange with zest and juice! Let me tell you, almond and orange are best friends!
You could easily sub out the orange for lemon, or even lime if you wanted to! They would all be delicious!
4 cups of flour
1 and 1/2 teaspoons of baking soda
2 sticks of butter, room temperature
1 and 3/4 cup of sugar
15 ounces of ricotta
1/2 teaspoon of almond extract
Zest of half an orange
1 cup of powdered sugar
1/3 cup of heavy cream
Juice of half an orange
Zest of half an orange
Sprinkles, for garnish
Start by creaming room temperature butter and sugar together until light and fluffy. Then, add in one egg at a time. Once the first egg is fully incorporated add in the second egg. Add in ricotta, almond extract, orange zest. Mix together.
In a separate bowl, whisk together flour and baking soda. Add half of the dry ingredients to the wet ingredients and mix together. Once the first half has been fully incorporated, add in the remaining half of the dry ingredients.
Use a rubber spatula to make sure all of the flour on the bottom has been fully mixed together. Cover with plastic wrap and chill for at least an hour.
Preheat the oven to 350-degrees. Using the smallest cookie scoop, scoop out small dollops of cookie dough and place about two inches apart on a parchment paper-lined baking sheet. Then bake in the oven for about 12-14 minutes. I found that 14 minutes was the perfect number for my oven.
The bottoms will be golden brown and the tops will be light and puffy.
While the cookies cool, time to make the glaze. In a bowl, combine powdered sugar, orange zest, and orange juice. Stir together. Then add in the heavy cream. I like to add about half of the heavy cream first, stir together, and then I can decide to add more or not depending on the consistency. I like my glaze to be the same consistency as a thin glue, that drizzles nicely and isn’t too thick!
Then take one cookie and dip the top into the glaze. Gently shake the cookie to get the excess glaze off and then place it on a cookie sheet for the glaze to run down. Top with sprinkles and these cookies are ready to be eaten!
If you’ve never had a ricotta cookie before, here is your personal invitation to make them! They are light and airy but still have that wonderful cookie feel to them. I think the orange zest and almond play so perfectly together you will want to make these again and again!