Ricotta Cookies with Chocolate and Orange

Soft, moist, and a little bit cake-like, these Ricotta Cookies with Chocolate and Orange are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.

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Looking for something a little different for that Christmas cookie plate? Add some of these Ricotta Cookies with Chocolate and Orange alongside some Meringue Cookies and Cranberry Pistachio Fudge, and watch all of your goodies disappear!

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 Ricotta Cookies with Chocolate and Orange 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. Regardless, I find myself drawn to that combo this time of year. I fell in love with ricotta cookies with these Lemon Ricotta Cookies with Lemon Glaze, 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!

Ingredients

Flour: I used all-purpose flour.
Baking Powder: This helps to give the cookies their cake-like rise.
Salt: To balance the flavors.
Sugar: Use regular, granulated sugar.
Eggs: For best results, make sure your eggs are at room temperature.
Ricotta: The ingredient that makes these cookies tender and soft! For the best results, use full fat, but part-skim can be used if that is what you have.
Vegetable Oil: I have not tried substituting melted butter, but it should work.
Orange Zest: This is the only thing the orange flavor comes from, so don’t skip it!
Vanilla Extract: For extra flavor.
Almond Extract: This is a secret ingredient that really pulls all the flavors together.
Powdered Sugar: You’ll use the powdered sugar for the glaze.
Chocolate Chips: I think semi-sweet is the best. Milk chocolate would probably be too sweet.

How to Make Ricotta Cookies

1. Combine the dry ingredients.
2. Beat the eggs and sugar together until the mixture is very thick. This will be easiest in a stand mixer, but would also work with a hand mixer.
3. Add the ricotta, vegetable oil, 2 teaspoons of the zest, plus both the vanilla and almond extracts, and beat until it is all combined.
4. Add the dry ingredients, and stir it all together.
5. Drop the batter onto prepared baking sheets. I used a cookie scoop to make this easier.
6. Bake the cookies, switching the baking sheets halfway through.
7. Let the cookies dry.
8. Make the glaze by whisking the powdered sugar, remaining orange zest and hot water together. Spoon the glaze over the top of the cookies.
9. Melt the chocolate chips, and drizzle the chocolate over the tops of the cookies.
10. Let the glaze and chocolate set before serving.

More Christmas Cookies

Hot Cocoa Cookies
The Best Sugar Cookies with Sugar Cookie Icing
Peanut Butter Blossoms
Soft Ginger Cookies
Cranberry Orange Cookies
Chocolate Crinkle Cookies

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Ricotta Cookies with Chocolate and Orange

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• Author: Deborah Harroun
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: Italian

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Description

Soft, moist, and a little bit cake-like, these Ricotta Cookies with Chocolate and Orange are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.

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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

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Instructions

1. 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.
2. In a medium bowl, combine the flour, baking powder and salt.
3. 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.
4. 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.
5. 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.)  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. 
6. 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.

Recipe Notes:

adapted from Food Network Magazine December 2015

SUBSTITUTIONS: You can sub in part-skim ricotta for the whole milk ricotta.

FREEZE: These cookies will freeze well. I would freeze them once they are baked by putting the cooled cookies on a baking sheet and placing that in the freezer until they are frozen. Then transfer them to an airtight container or a ziplock bag and store in the freezer. Let them unthaw at room temperature in a single layer. Wait to glaze and drizzle with the chocolate until after they have thawed.

STORE: Store any leftovers in an airtight container for up to a week.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

• Serving Size: 1 cookie
• Calories: 136
• Sugar: 16 g
• Sodium: 38 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 19 mg

Keywords: ricotta cookies