Ricotta Cookies with Orange Zest

This is a traditional ricotta cookie, and one of my favorites. The addition of orange zest in both the cookie dough and the icing makes this cookie moist & delicious!!


Cookie Dough:

1 Cup (2 Sticks) of Butter, Room Temperature

2 Cups Sugar

2 Eggs

16 oz. Ricotta Cheese (Whole Milk)

1 tsp. Vanilla Extract

2 Tbsp. Orange Zest

4 Cups Flour (sift first, then measure)

2 tsp. Baking Powder

1 tsp. Salt


2 Cups Confectioners Sugar (Sifted), ½ Cup Butter (melted), 5 Tbsp. Water, 2 Tbsp. Orange Zest



In a large bowl, cream the butter and add the sugar gradually. Add the eggs one at a time. Add the ricotta cheese, vanilla and orange zest. Beat for one minute. In a separate bowl sift the flour, baking powder and salt. Add the flour mixture gradually to the other ingredients while stirring. When you are ready to bake, preheat the oven to 350 degrees. Using a melon ball scoop, form the dough into small balls (about 1 tablespoon) and place on tray. Dip the scoop in flour if the mixture becomes too sticky. Bake for approx. 12 minutes until cookies are light brown around the edges and bottom. As the cookies are baking prepare the icing. In a bowl, combine the confectioners sugar, melted butter, water and orange zest. Add more liquid if the icing mixture is too thick. When the cookies are done baking, place them on racks to begin cooling. When they are cool enough to touch, dunk the top of the cookie into the icing mixture, and place back on rack to finish cooling.  Sprinkle with additional confectioners sugar if desired. Enjoy!