Tangerine Ricotta Cookies Recipe

There is something irresistibly delightful about Tangerine Ricotta Cookies that makes every bite feel like a celebration. These soft, cakey cookies balance the creamy richness of ricotta cheese with the bright, citrusy zing of tangerine zest, creating a flavor harmony that’s both fresh and comforting. The light olive oil keeps them tender, while the sweet glaze sprinkled with festive nonpareils adds the perfect finishing touch. If you’ve been hunting for a cookie that’s unique yet satisfying, these Tangerine Ricotta Cookies are sure to become a fast favorite in your baking repertoire.

Ingredients You’ll Need

Making Tangerine Ricotta Cookies is surprisingly straightforward, thanks to the simple, wholesome ingredients that each play a special role. From the warm aroma of vanilla extract to the lively sparkle of tangerine zest, every item contributes to the cookie’s delicate texture and bright flavor.

• All-purpose flour (2 3/4 cups): Provides the perfect structure for soft, cakey cookies without being dense.
• Baking powder (3/4 teaspoons): Helps the cookies rise beautifully, making them tender and light.
• Salt (1/4 teaspoon): Enhances the other flavors and balances sweetness perfectly.
• Granulated sugar (1 1/2 cups): Sweetens the dough and helps create a slight crisp on the outside.
• Eggs (3 large): Bind the ingredients and add richness for a lovely crumb.
• Full-fat ricotta cheese (1 cup): The star ingredient that brings creamy moisture and a subtle tang.
• Mild flavored olive oil (1/3 cup): Keeps the cookies tender and adds a silky texture without overpowering flavor.
• Tangerine zest (1 1/2 teaspoons, divided): Bursts with bright citrus notes that lift the taste to something extraordinary.
• Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
• Almond extract (1/4 teaspoon): Gives a delicate nutty undertone that pairs beautifully with tangerine.
• Confectioners’ sugar (1 2/3 cups): Used in the glaze for sweetness and silky smoothness.
• Sprinkles/Nonpareils: For a colorful, festive decoration that adds joyful crunch.

How to Make Tangerine Ricotta Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees Fahrenheit and placing a rack in the center to ensure even baking. Line two to three baking sheets with parchment paper—this prevents sticking and makes clean-up a breeze.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Taking the time to combine these well ensures an even distribution of leavening agents and seasoning, which contributes to the cookie’s light texture and balanced flavor.

Step 3: Beat Sugar and Eggs

Using your stand mixer or hand mixer, beat the granulated sugar and eggs on medium-high speed for about five minutes. You’ll know it’s ready when the mixture becomes pale and thick—this step is crucial for building a tender crumb.

Step 4: Add Ricotta and Flavors

To the sugar and egg mixture, add the creamy ricotta cheese, mild olive oil, 1 teaspoon of tangerine zest, vanilla extract, and almond extract. Beat until everything is just combined, introducing luscious richness and aromatic depth to your dough.

Step 5: Incorporate Dry Ingredients

Lower your mixer speed to low and slowly add the dry ingredients. Mixing just until combined helps avoid overworking the flour, which keeps the cookies soft and tender instead of tough.

Step 6: Shape and Bake

Drop the dough by tablespoonfuls onto your parchment-lined baking sheets, spacing them about 1 1/2 inches apart to give each cookie room to spread. Bake one sheet at a time for 12 minutes — you’ll find the cookies just set and slightly golden on the edges.

Step 7: Cool and Glaze

Let the cookies cool completely on the baking sheet because that’s when they firm up without losing their softness. Then whisk together confectioners’ sugar, the remaining 1/2 teaspoon tangerine zest, and hot water until smooth to create a delicious glaze. Drizzle about 1/2 teaspoon over each cookie and decorate with sprinkles or nonpareils for a festive finish. Allow the glaze to harden before serving.

How to Serve Tangerine Ricotta Cookies

Garnishes

While sprinkles add a playful touch, you can also garnish your Tangerine Ricotta Cookies with finely grated tangerine zest or a light dusting of powdered sugar for an elegant twist. A few small candied tangerine slices can also be charming and increase visual appeal.

Side Dishes

These cookies pair wonderfully with a cup of freshly brewed tea, especially herbal or green tea that complements the citrus notes. If you’re serving them at breakfast or brunch, a dollop of whipped cream or a side of vanilla Greek yogurt can elevate the experience even more.

Creative Ways to Present

Arrange your Tangerine Ricotta Cookies on a decorative platter with fresh tangerine wedges and sprigs of mint for a stunning presentation. For parties, consider stacking them with wax paper in between layers or serving them alongside small bowls of fruit preserves for dipping to give guests a fun, interactive way to enjoy.

Make Ahead and Storage

Storing Leftovers

You can store your baked Tangerine Ricotta Cookies in an airtight container between layers of parchment or wax paper to keep them from sticking together. They stay fresh at room temperature for up to 3 days, making them a great treat to enjoy over time.

Freezing

These cookies freeze beautifully! Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to three months. When ready to enjoy, thaw at room temperature to preserve their tender, cakey texture.

Reheating

If you prefer your Tangerine Ricotta Cookies warm, pop them into a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This refreshes their softness without melting the glaze completely, giving you that just-baked feeling anytime you want.

FAQs

Can I substitute ricotta cheese with something else?

If you don’t have ricotta, mascarpone or cream cheese can work in a pinch, but keep in mind that ricotta gives these cookies their signature light and moist texture. Using substitutes might change the final texture slightly.

Are Tangerine Ricotta Cookies gluten-free?

This recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version. Just be sure to test how the dough holds together, as gluten-free flours behave differently.

Can I make these cookies dairy-free?

Since ricotta is a dairy product, these cookies are not naturally dairy-free. However, you could try replacing ricotta with a plant-based alternative like a tofu ricotta or cashew cream, though the flavor and texture will be slightly different.

What’s the best way to get the tangerine zest?

Use a microplane or fine grater to zest just the outermost layer of the tangerine peel, avoiding the bitter white pith underneath. Fresh zest packs the most vibrant flavor and aroma, truly making these cookies shine.

Can I double the recipe for a larger batch?

Absolutely! Tangerine Ricotta Cookies are easy to scale up. Just be sure to mix in batches if your mixer is small, and keep an eye on baking times as they may vary slightly with larger batches.

Final Thoughts

Trust me, once you try these Tangerine Ricotta Cookies, you’ll want to keep this recipe close at hand for any occasion that calls for a sweet, tender treat. They are the perfect balance of tangy brightness and creamy softness that makes everyday moments feel special. So go ahead, bake a batch, share them with friends or savor them all to yourself—they’re that good!

Print