Orange and Ricotta Cookies

During the summer months we're content to grab a handful of fresh berries or a wedge of watermelon to nibble on, but yesterday I felt like baking something to have with my coffee. After a quick flick through my recipe files I decided to bake these delicious Orange and Ricotta Cookies, and I thought you might like the recipe too.

These zingy little cookies are delicately crunchy on the outside but soft and fluffy on the inside, and trust me guys...they're amazing! I haven't baked these in so long, and that's only because the last time I lost all self control and ate too many ;)
They are easy to prepare and quick to bake, but you do need to chill the dough for two hours so make sure you take that into consideration when you're planning your baking.

They are fragrant and tangy, and that citrus flavor dances on the tastebuds long after you've eaten one (or three). They are cake like in texture which is why I love them so much. I'm not a fan of hard crunchy cookies - I like cookies to melt in my mouth.
This recipe makes 24 smallish Orange and Ricotta Cookies and they're a nice size to pop in the lunchbox or to serve as an afternoon treat.

Even though they are quick and easy to bake, I thought I'd include a few of my tips to help you out:

  • I make and chill the dough all in the one bowl (less cleaning up). 
  • Line your baking trays and divide the mixture evenly into 24 mounds before rolling into balls - this ensures they're all about the same size.
  • I use three baking trays - eight per tray so they have room to do their thing.
  • Start forming the dough into balls with your fingers (it will be sticky). When you roll it in the icing sugar you'll be able to work it into a more consistent shape.
  • Keep a close eye on them as they're cooking. Once they start to crack and brown slightly (around 15-18 minutes) take them out and leave them on the tray for 5 minutes to continue cooking slightly.
  • Store in an air tight container for 3-4 days.

If you'd like to try my Orange and Ricotta Cookies recipe you can download the recipe by clicking the link or right click on the photo below and save to your computer for later.

So that was my indulgence for the week - soft, tangy and utterly delicious cookies.
I also have a recipe for some delicious Italian Ricotta Cookies HERE. These have a gorgeous pop of lemon and are generously glazed after baking. Both recipes are divine and very moreish. I hope you enjoy them too :)

Happy baking :)


  1. Sound so yummy! I’ll try them! Thanks!

  2. This looks wonderful! Will make them today. Thanks for sharing!


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