Be forewarned: it is nearly impossible to stop eating these cookies once you’ve tasted your first. Fortunately, this dough freezes extremely well, so you can make sure you always have some stocked away for emergencies.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 25 min |
| Yield: | 3 1/2 dozen cookies |
Ingredients
- 2 cups ricotta
- 2 cups granulated sugar
- 2 sticks unsalted butter
- 1 large egg
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- Zest of 1 large orange
- 1 1/4 cups confectioners’ sugar
- 1/4 cup milk
Instructions
- Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
- In a small bowl, whisk together the confectioners’ sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
- Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 159 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 22 mg |
| Sodium | 39 mg |
Reviews
OMG THESE ARE AMAZING…
These cookies are awesome but I used about a half cup less of flour and I’m glad I did. They came out very light and airy! Delicious. Next time I’ll try this recipe with lemon instead if orange.
This was better than I expected! So moist and such a great orange flavor. They stayed soft for a week (and counting for the few I have left…). I will be making these often!
I love these & so does everyone I bake them for. Moister than a typical Italian style cookie. I add the juice from the orange to the 10X sugar for the glaze to continue the orange flavor. These are awesome, thank you!