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four blood orange ricotta cookies
Print Recipe

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.