Ricotta Cookies with Chocolate and Orange

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.

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 12

Total Time 37

Servings cookies

Calories 136kcal

Author Deborah Harroun

Ingredients

Cookies

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
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping

1 2/3 cup powdered sugar
1 teaspoon orange zest
2 tablespoons hot water
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.
2 3/4 cups all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon 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, the orange zest, and the vanilla and almond extracts. Beat until combined. Add the flour and beat just until combined.
1 1/2 cups granulated sugar, 3 eggs, 1 cup whole-milk ricotta cheese, 1/3 cup vegetable oil, 2 teaspoons grated orange zest, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
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 orange zest and 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.
1 2/3 cup powdered sugar, 1 teaspoon orange zest, 2 tablespoons hot water
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.
3 oz semi-sweet chocolate chips

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