Glazed Ricotta Orange Cookies

5 from 1 vote

Soft, creamy ricotta cookies with fresh orange zest and juice, finished with a simple orange glaze.

Prep Time20

Total Bake Time42

Chill1

Total Time2 2

Course: Cookies

Cuisine: Italian

Difficulty: Medium

Servings: cookies

Calories: 149kcal

Zest and juice one orange into small bowls, then set both aside. Weigh or measure the sugar and add the orange zest. Mix by hand until the sugar is moist from the zest, then set the bowl aside.
Next, weigh or measure the flour, baking powder, salt, cardamom, and poppy seeds into a medium bowl. Whisk the dry ingredients together, making sure the poppy seeds are evenly distributed. Set the bowl aside.
In a stand or hand-held mixer, cream the butter. This should take about one to two minutes. Add the orange zest sugar mixture and blend on medium speed for three minutes, making sure the sugar is blended into the butter as much as possible.
Add the eggs one at a time, mixing until each is incorporated. Add the vanilla extract, orange extract, ricotta, and orange juice, and blend until combined. Turn the mixer to low speed and slowly add the flour mixture, about a third at a time. Mix just until the flour is incorporated. I mix mine for about one minute total. Overmixing can lead to tough cookies. Cover and chill for at least one hour.
Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Scoop out twelve mounds of dough using a medium cookie scoop. Bake for 13 to 15 minutes. After baking, move the cookies to a cooling rack and let them cool completely before starting the glaze.

Add the powdered sugar, orange juice, and vanilla bean paste to a bowl and whisk until smooth. Spoon 1 teaspoon of glaze onto the top of each cooled cookie and gently spread it with the back of the spoon. Let the cookies sit until the glaze sets. I let mine sit for about one hour before moving them to a container.