These Blood Orange Ricotta Cookies are the most perfect mix of cake and cookie. They are so soft and the glaze on top is the perfect touch of sweet and tangy. These cookies are slightly adapted from my favorite Lemon Ricotta Cookie recipe by Giada De Laurentiis found here. The swap from lemon to blood orange makes for the most gorgeous pink glaze!
I have been making these Lemon Ricotta Cookies for years and every single time I make them they are a huge hit. I love making them to take to work, I’ve made them for a bake sale, and I’ve made this blood orange version for a girlfriend’s baby shower. She was having a little girl and how perfect is the pink glaze for that?!
The one thing that I changed about the recipe is chilling the dough. I have made different cookie recipes and have found that, a lot of the times, chilling the dough makes for a better cookie. I know that’s not always the case but for a lot of cookie recipes, it helps preventing spread and really makes for a soft cookie. Typically I let it chill for an hour and that is enough time because, let’s be honest, I am very impatient when it comes to making these cookies. They’re so dang good and the last thing I want to do is wait any longer than I need to to eat them! Most of the time I glaze at least one cookie while they’re still cooling because I HAVE to eat one ASAP.
What I love about this blood orange ricotta cookie recipe is how versatile it is. I have made it with limes, grapefruit, and orange. Truly any citrus fruit works great with this. The powdered sugar in the glaze is the perfect combination with the tanginess and tartness of citrus. You seriously can’t go wrong with these blood orange ricotta cookies. Everyone will be asking you for the recipe, (or requesting you make these again and again!).
Blood Orange Ricotta Cookies
Ingredients
Cookies
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter softened
- 2 cups sugar
- 2 eggs
- 1 (15oz) container ricotta cheese
- 3 tbsp blood orange juice
- zest of one orange
Glaze
- 1½ cups powdered sugar
- 3 tbsp blood orange juice
- zest of one orange
Instructions
Cookies
- Preheat oven to 375°to bake when ready . Line 2 large baking sheet with silicone mat or parchment paper.
- In a medium bowl add flour, baking powder, and salt. Mix and set aside.
- In a large mixing bowl beat butter and sugar with hand mixer. Alternatively use stand up mixer. Mix until well combined and light, about 3-5 minutes.
- Add one egg at a time, mixing until combined after each addition.
- Add ricotta, zest, and orange juice. Mix until combined.
- Add dry ingredients and stir until combined. You can use mixer to combine as well.
- Refrigerate dough for at least one hour up to overnight.
- Using cookie scoop, (1½-3 tbsp), or tablespoon, spoon dough onto lined baking sheets. Leave at least about 1½ tbsp in between cookies as they spread a little. Bake for 13-16 minutes until cookies are starting to become golden around the edges.
- Leave cookies to cool on cooling rack for 20-30 minutes until they're completely cool.
Glaze
- While cookies are cooling, mix all glaze ingredients together. Ensure everything is well combined and smooth.
- Spoon ½ tsp, (if smaller cookies), to 1 tsp, (if large cookies), onto cookie and slightly spread with back of spoon. Let glaze completely harden, at least 1 hour, preferably 2 hours, before storing in airtight container.
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