Soft, moist, and a little bit cake-like, these Chocolate Orange Ricotta Cookies are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.
We’re down to the wire, and Christmas is right around the corner. And I’m not forgetting that any time soon – my kids are making sure of that. 🙂 But we’ve still got a week to go, so that means even more Christmas treats!!
I seriously have a huge list of desserts that I wanted to make before Christmas, and feel like I am barely skimming the surface of that list. Which is such a shame. I think I may just have to take my baking into January, because I’m never very good at the healthy eating at the new year thing, anyway. 😉 So I’m ok with continuing on with the cookies!!
These Chocolate Orange Ricotta Cookies are perfect for Christmas. While I would gladly eat the chocolate orange combo year round, I feel like this flavor combo is made for Christmas. Maybe it’s because of those orange flavored chocolate balls that come around Christmastime. Regardless, I find myself drawn to that combo this time of year. I love ricotta cookies, so I just had to try a chocolate orange version.
Now, these ricotta cookies aren’t your typical cookie. They are kind of cake like in texture, and the dough is definitely more of a drop consistency than a cookie that is rolled. But they are light and moist and I just can’t get enough of them. I didn’t think my family would go crazy for them, but my husband and youngest couldn’t keep their hands out of the cookies. That’s always how I know I have a winner on my hands!
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Soft, moist, and a little bit cake-like, these Chocolate Orange Ricotta Cookies are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 cup whole-milk ricotta cheese
- 1/3 cup vegetable oil
- 3 teaspoons grated orange zest, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 2/3 cup powdered sugar
- 3 oz semi-sweet chocolate chips
Instructions
Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or silpat liners.
In a medium bowl, combine the flour, baking powder and salt.
In the bowl of a stand mixer, beat the sugar and the eggs on high speed until very thick, about 5 minutes. Add the ricotta, vegetable oil, 2 teaspoons of the orange zest, and the vanilla and almond extracts. Beat until combined. Add the flour and beat just until combined.
Drop by tablespoonfuls (or I used a small cookie scoop) onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the baking sheets halfway through the cooking time, until the cookies spring back when gently touched, about 12 minutes. Cool completely on the baking sheets.
To make the glaze, whisk the powdered sugar, the remaining teaspoon of orange zest, and 2 tablespoons of hot water until smooth. (You may need to add an additional tablespoon of water to make it the right consistency.)Â Spoon a small amount of the glaze over the top of each cookie, spreading it with the back of a spoon to cover the top of the cookies.Â
Heat the chocolate chips just until melted, and stir until smooth. Drizzle over the tops of the cookies. Let set for 30 minutes before serving.
Notes
adapted from Food Network Magazine December 2015
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More Christmas Cookies:
Chocolate Toffee Cranberry Cookies
Around the Web:
Soft Baked Gingersnap Cookies from Dessert Now, Dinner Later
Italian Christmas Cookies from Cakescottage
Snowball Christmas Cookies from Wicked Good Kitchen
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These Chocolate Orange Ricotta Cookies look scrumptious, Deborah! Thanks so much for sharing and for the link love over to my Snowball Christmas Cookies. Warmest wishes to you and yours for a meaningful and joyous holiday season! 🙂
Dear Deborah, you speak my language 🙂 Happy Holidays !