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Glazed Ricotta Orange Cookies

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2 1/2 cups (300g) All purpose flour
1 tsp (4g) Baking powder
1/2 tsp Kosher Salt
1/2 tsp Ground cardamom
2 TBSP (18g) Poppy seeds
1 1/2 cups (297g) Sugar white
2 Eggs
2 oranges Orange zest
2 TBSP Orange juice fresh
1/2 cup (1 stick) Butter unsalted
1 tsp Vanilla Extract
1- 15oz (425g) Ricotta cheese
1 1/2 cups (172g) Powdered sugar
3 TBSP Orange juice fresh
1 orange Orange zest

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Glazed Ricotta Orange Cookies



  • Cookies

  • Glaze



Sitting in front of my fireplace last night I started going through my recipe collection for my weekly cookie bake. I had 3 different cookies that contained fresh oranges, either the juice and/or the zest and I was craving citrus. Add to the recipe poppy seeds and cardamom and I was intrigued.

Cardamom is not a spice I am familiar with and had no idea how it tasted or what flavor it would bring to a cookie. I always saw cardamom in savory recipes, not desserts. When I came home from the grocery store, I opened the bottle with cardamom and took a whiff, it had a citrus smell with an earthy undertone. I am always up for new spices, so this is the cookie recipe for the week.

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Adapted from Yummy Addiction

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Making Cookie Dough

Turn on the oven and preheat to 350°. Line 2 cookie pans with parchment paper or a silicone mat and set aside. Zest 2 oranges into a small bowl and in another little bowl juice both oranges, so you have 2 TBSPs. Set both of these bowls aside.


Weigh or measure your flour, baking powder, salt, cardamom, and poppy seed into a medium bowl and whisk them together. You want to make sure you get the poppy seeds throughout the dry ingredients. Set the bowl aside.


If you are using a stand mixer (I use a KitchenAid) take the stand mixer bowl or any medium bowl if using a hand mixer and weigh or measure your sugar. Then add your orange zest and mix by hand. You want to get the orange zest mixed throughout the sugar so the sugar starts to get moistened by the zest.


Now put the bowl on the stand mixer and add the softened unsalted butter and mix on medium-high speed till the butter is mixed well. I let it mix for at least 3 minutes, you want the sugar blended into the butter as much as possible. Add your eggs 1 at a time, then add the vanilla extract and orange juice, blend till incorporated.


Turn the blender speed down low and slowly add the flour mixture and blend till all the flour is incorporated. This cookie dough is soft but can still hold a shape.


Take your parchment (or silicone mat) lined cookie pan and scoop out twelve mounds. I use a OXO Good Grips Cookie Scoop, Medium which is just about 2 inch balls. You can spoon by using a teaspoon but I get more uniform size cookies by using a cookie scoop.


Bake at 350° for 17-18 minutes. After baking let them sit on the cookie pan for about 5 minutes before moving them to a cooling rack. The cookies have just a hint of color right out of the oven. While the cookies are cooling make your glaze and add 1 teaspoon on top of each cooled cookie and spread it around. Let them sit till the glaze sets. The glaze adds just the right amount of orange color to the cookies. I let mine sit for about 45 minutes before moving them to a container.


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