Orange Ricotta Cookies with Maple Glaze

Cookies

2½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
1 cup sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 Tbsp. fresh orange juice (approx 1 medium orange)
1 tsp. orange zest, plus additional (optional) zest

Maple Glaze
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar


Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.

In a medium bowl combine the flour, baking powder, and salt; set aside.

In a large clean bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, orange juice, and orange zest. 

Beat to combine. With a wooden spoon, gradually stir in the dry ingredients. Do not overmix!

Spoon the dough 1½ inches apart (with either ice cream scooper or 1 tablespoon measuring spoon) onto the baking sheets.

Bake for 12-15 minutes on the middle rack, until slightly golden at the edges.

Remove from the oven and onto a wire rack. Cool completely.

Drizzle with Maple Glaze. Sprinkle with orange zest (optional).

Maple Glaze

Stir together melted butter, syrup, and cream. Whisk in powdered sugar until smooth.

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Makes 2 Dozen

Lemon Ricotta Cookies with Lemon Glaze

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. 

Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Notes: This is a flatter, dense version of the classic Italian favorite, using twice as much sugar and Ricotta as other recipes. If you prefer a fluffier version simply substitute lemon for the orange in this recipe: Orange Ricotta Cookie

Makes 2 Dozen

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Giada De Laurentiis

Orange Ricotta Cookies

For the cookies
2¼ cups all-purpose flour
1 teaspoon baking powder
A pinch of kosher salt
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
2 eggs
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ teaspoon vanilla extract
Zest of 1 large orange (about 2 teaspoons)

For the glaze

¼ cup orange juice
1 teaspoon orange zest
2½ to 3 cups powdered sugar, sifted


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, vanilla 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.

Makes 2 Dozen

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Notes: This is a simple, basic version of an Italian classic cookie that is fluffy. It uses half as much sugar and Ricotta as other recipes. If you prefer the flatter more dense version, try the Lemon Ricotta Cookies and substitute orange for the lemon.