Orange Ricotta Cheese Cookies with Maple Glaze
Cake like super soft Italian-inspired cookies with creamy ricotta and a hint of orange. Drizzled with irresistible maple glaze.
If you love unique cookies, try our sesame coconut butter cookies.
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Why You’ll Love This Ricotta Cheese Cookie Recipe
These orange ricotta cookies are so different from anything I’ve ever had before. Ricotta cookies are a popular Italian dessert, usually flavored with lemon and drizzled with a glaze.
I put my own spin on these, added fresh orange juice, and drizzled them with a super creamy, luscious maple glaze.
The cookies have a soft, cake-like texture. Ricotta makes them super soft, and fresh orange juice adds a wonderful flavor. Not to mention the most irresistible maple glaze. You will want to eat that stuff by the spoonful!
Ingredients for Cookies with Ricotta Cheese
See the recipe card for full information on ingredients and quantities.
- all-purpose flour
- baking powder
- kosher salt
- unsalted butter
- sugar
- eggs
- ricotta cheese
- fresh orange juice
- orange zest
How to Make Ricotta Cheese Cookies Recipe
The recipe card at the bottom of the page has more detailed instructions.
Step 1: Whisk together the flour, baking powder, and salt.
Step 2: In a separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time.
Step 3: Add ricotta, orange juice, and orange zest.
Step 4: With a wooden spoon, gradually stir in the dry ingredients.
Step 5: Scoop out a heaping tablespoon of dough onto a parchment-lined baking sheet, 1 ½ inches apart. Bake and cool.
Step 6: Make the glaze by whisking together the butter, maple syrup, heavy cream, and powdered sugar.
Step 7: Drizzle cooled cookies with glaze.
Step 8: Garnish with orange zest.
How to Store Orange Ricotta Cookies
Store cookies in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.
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Ricotta Cheese Cookies
- Prep Time: 1 hour
- Cook Time: 15 mins
- Total Time: 1 hour 15 mins
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Description
Cake like super soft Italian-inspired cookies with creamy ricotta and a hint of orange. Drizzled with irresistible maple glaze.
Ingredients
- 2 ½ cups all-purpose flour, spoon & leveled
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 1 stick (8 Tbsp.) unsalted butter, softened
- 1 cup granulated or cane sugar
- 2 large eggs
- 1 (15 oz.) container whole milk ricotta cheese
- 3 Tbsp. fresh orange juice (approx 1 medium orange)
- 1 tsp. orange zest, plus extra for garnish
Maple Glaze
- ¼ cup unsalted butter, melted
- 3 Tbsp. pure maple syrup
- ¼ cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat the oven to 375 F. 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 or the cookies will be dense.
- Spoon the dough by a heaping tablespoon 1 ½ inches apart onto the prepared 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.
- When cooled, drizzle with maple glaze and garnish with orange zest.
Maple Glaze
- Stir together melted butter, syrup, and cream. Whisk in powdered sugar until smooth.
Notes
- Storing Cookies: Cookies can be stored in an airtight container at room temperature for up to 2-3 days or refrigerated for up to 5 days.
- Cookie recipe lightly adapted from the Food Network.
Nutrition
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 14.9 g
- Sodium: 38.6 mg
- Fat: 7.1 g
- Carbohydrates: 23.3 g
- Protein: 3.2 g
- Cholesterol: 32 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
These are a favorite in m recipe book. YUM!
Made these before but from a different website , Giada de larentis has the same recipe but with lemon but I always make mine with orange , not a big fan of lemon .
Agree…I’m a big fan of orange too 🙂
Yum! I can only imagine ricotta does to these little beauties! They must be as light as a cloud! Beautiful photos, Katya.
Thank you friend! They are suuuuper soft melt in your mouth good 🙂