These cookies had a few things going against them – my house is freezing, so ‘room temperature’ butter is still quite solid, and the fact that I subbed in gluten-free flour, but they still came out pretty good! I might have liked a bit more of the icing, but by the time I’d decided that, I had already eaten the rest of the orange so couldn’t get any more juice. Oh well! One last note, the original recipe said ~24 cookies, but I got 43?? I suppose that might account for it feeling like not enough icing per cookie!

Ingredients:

Cookies:

• 2 cups ricotta cheese
  
• 1 cup granulated sugar
  
• 1/2 cup unsalted butter, room temperature
  
• 2 large eggs
  
• zest of 1 orange
  
• 1 teaspoon vanilla extract
  
• 3 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt

Icing (consider doubling):

• 1 cup powdered sugar
  
• 2 tablespoons orange juice
  

Preheat your oven to 350 and line two baking sheets with parchment/silpats.

In a large bowl, beat together the ricotta, sugar, and butter until smooth.

Add the eggs, zest, and vanilla and beat, again until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually stir the flour mixture into the ricotta mixture, beating until just combined. I mixed in the dry goods in several additions, stirring most of the way in with a spatula and just the last bit as needed with the mixer.

Scoop dough using a cookie scoop or heaped tablespoon, spacing 2″ apart on your lined sheets.

Bake 15-18 minutes, until edges are lightly golden (and if necessary, keeping in mind that gluten free things don’t usually brown much, so don’t wait for that!). Cool for several minutes on the pan, then transfer to a wire rack to cool completely.

When the cookies are cooled, whisk together the powdered sugar and orange juice and drizzle over the cookies.

Italian Orange Ricotta Cookies

From Recipe Vibes on FB.

Cookies:

• 2 cups ricotta cheese
  
• 1 cup granulated sugar
  
• 1/2 cup unsalted butter, room temperature
  
• 2 large eggs
  
• zest of 1 orange
  
• 1 teaspoon vanilla extract
  
• 3 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt

Icing (consider doubling):

• 1 cup powdered sugar
  
• 2 tablespoons orange juice
  

Preheat your oven to 350 and line two baking sheets with parchment/silpats.

In a large bowl, beat together the ricotta, sugar, and butter until smooth. Add the eggs, zest, and vanilla and beat, again until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually stir the flour mixture into the ricotta mixture, beating until just combined.

Scoop dough using a cookie scoop or heaped tablespoon, spacing 2″ apart on your lined sheets. Bake 15-18 minutes, until edges are lightly golden. Cool for several minutes on the pan, then transfer to a wire rack to cool completely.

When the cookies are cooled, whisk together the powdered sugar and orange juice and drizzle over the cookies.