Description
Soft and cake-like ricotta cookies filled with juicy fresh peaches and bright orange zest, finished with a sweet citrus glaze. These tender cookies are moist, delicate, and perfect for spring or summer gatherings.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (115 g)
- 1 cup granulated sugar (200 g)
- 1 cup whole milk ricotta cheese (240 g)
- 1 large egg, room temperature
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 cup finely diced fresh peaches (1–2 medium peaches)
- 2 tablespoons all-purpose flour (for tossing peaches)
- 1 1/2 cups powdered sugar (180 g)
- 2–3 tablespoons fresh orange juice (for glaze)
- 1 teaspoon orange zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Mix in ricotta until smooth, then beat in egg, orange zest, orange juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Toss diced peaches with 2 tablespoons flour and gently fold into the batter.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes until edges are lightly golden and centers are set but pale.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cookies and let glaze set before serving.
Notes
- Tossing peaches in flour prevents excess moisture and sinking.
- If ricotta is watery, strain it for 30 minutes before using.
- Store at room temperature up to 3 days or refrigerate up to 1 week.
- Freeze unglazed cookies up to 2 months and glaze after thawing.
- Do not overmix to maintain a soft, tender texture.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 28 mg
