Tangerine Ricotta Cookies Recipe

If you are looking for a delightful treat that feels both light and indulgent, these Tangerine Ricotta Cookies have you covered in the most charming way. Bursting with bright citrus notes and a creamy, tender crumb thanks to the ricotta cheese, these cookies strike the perfect balance between sweet and zesty. Each bite offers a soft, cakey texture that’s complemented beautifully by a glossy glaze and festive sprinkles. Whether you’re serving them at a gathering or enjoying a quiet afternoon snack, Tangerine Ricotta Cookies are simply irresistible and bound to become a beloved favorite.

Ingredients You’ll Need

These Tangerine Ricotta Cookies come together with surprisingly simple ingredients, each playing an essential role in creating the perfect cookie texture and flavor harmony. From the creamy ricotta adding moisture and richness, to the fresh tangerine zest infusing those vibrant citrus aromas, every element is thoughtfully chosen to make these cookies shine.

• All-purpose flour (2 3/4 cups / 351 grams): Provides structure and a soft crumb to the cookies.
• Baking powder (3/4 teaspoons): Helps the cookies rise and gives them a light texture.
• Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
• Granulated sugar (1 1/2 cups / 297 grams): Sweetens and contributes to the cookie’s tender crumb.
• Large eggs (3): Bind ingredients together and add richness.
• Full-fat ricotta cheese (1 cup / 227 grams): Introduces moisture and a subtle creaminess that’s truly transformative.
• Mild flavored olive oil (1/3 cup): Keeps the cookies soft and adds a delicate fruity undertone.
• Tangerine zest (1 1/2 teaspoons, divided): Infuses bright citrus flavor that defines these cookies.
• Vanilla extract (1 teaspoon): Adds warmth and depth to the overall taste.
• Almond extract (1/4 teaspoon): Gives a subtle nutty aroma that enhances the tangerine.
• Confectioners’ sugar (1 2/3 cups / 197 grams): Used for the smooth, sweet glaze topping.
• Sprinkles/Non pareils: For festive decoration and a bit of crunch.

How to Make Tangerine Ricotta Cookies

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350 degrees Fahrenheit, positioning the rack in the center. Line two or three baking sheets with parchment paper to prevent sticking and help your cookies bake evenly. Next, whisk together the all-purpose flour, baking powder, and salt in a medium bowl—this ensures even distribution of leavening so every cookie rises beautifully.

Step 2: Beat Sugar and Eggs until Fluffy

Using a stand mixer or hand mixer, beat the granulated sugar and eggs on medium-high speed for about five minutes. This step is key because it aerates the mixture, giving the cookies a lighter texture and a lovely pale color. You’ll notice the mixture thickens and brightens—this is exactly what you want!

Step 3: Incorporate Ricotta, Olive Oil, Zest, and Extracts

Lower the mixer speed and add the full-fat ricotta cheese, mild olive oil, one teaspoon of the tangerine zest, vanilla extract, and almond extract. Beat until everything is just combined, making sure the creamy ricotta is evenly mixed in for that melt-in-your-mouth softness.

Step 4: Add the Flour Mixture

Switch your mixer to low speed and gradually add in the flour mixture you prepared earlier. Beat only until everything is just combined—overmixing here can lead to tougher cookies, and we want them soft and tender!

Step 5: Portion and Bake the Cookies

Using a tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart to allow for gentle spreading. Bake one sheet at a time for about 12 minutes, or until the edges are lightly golden and the tops spring back when gently pressed. Once out of the oven, let them cool right on the baking sheet to retain their softness.

Step 6: Prepare and Apply the Tangerine Glaze

While the cookies cool, mix the glaze by combining confectioners’ sugar, the remaining 1/2 teaspoon of tangerine zest, and 2 tablespoons of hot water. Whisk until the glaze is smooth and glossy. Spoon about a half teaspoon over each cookie, then decorate with your chosen sprinkles. Allow the glaze to harden, adding a shimmering citrus finish to your treats.

How to Serve Tangerine Ricotta Cookies

Garnishes

Adding a sprinkle of finely chopped pistachios or edible flower petals can elevate these cookies to a stunning presentation, perfect for special occasions. The original nonpareils provide a fun and colorful crunch that delights kids and adults alike, making every bite a joyful experience.

Side Dishes

These cookies pair wonderfully with a cup of tea—think Earl Grey or a light green tea—to complement the citrus flavor without overpowering it. For a dessert pairing, a dollop of lightly whipped cream or a scoop of vanilla gelato accentuates their creamy texture.

Creative Ways to Present

Place Tangerine Ricotta Cookies in a decorative cookie tin layered between parchment paper for gifting. Or arrange them on a cake stand with fresh tangerine slices and small bowls of glaze and sprinkles for an interactive cookie decorating party that’s sure to spark smiles.

Make Ahead and Storage

Storing Leftovers

Keep leftover Tangerine Ricotta Cookies fresh by storing them between layers of wax or parchment paper in an airtight container at room temperature. They taste best within three days, maintaining their soft texture and vibrant zest.

Freezing

These cookies freeze beautifully! Lay them flat in a single layer on a baking sheet to freeze initially, then transfer to a sealable freezer bag or container. They can be kept frozen for up to three months. When you’re ready to enjoy, thaw at room temperature or gently warm them for a freshly-baked feel.

Reheating

If you want to revisit that just-baked warmth, pop the cookies in a 300-degree Fahrenheit oven for about 5 minutes. This slight reheating revives their softness and brings out the tangerine aroma anew—perfect for cozy afternoons or unexpected guests.

FAQs

Can I substitute the ricotta cheese?

While ricotta’s moisture and mild flavor are essential to the unique texture of these cookies, you can try substituting with cream cheese for a denser result or mascarpone for a richer bite. Just be mindful that the texture and taste will vary slightly.

What if I don’t have tangerines? Can I use other citrus?

Absolutely! While tangerine zest is ideal for its sweet and tangy profile, you can use orange or mandarin zest instead. Just keep the zest quantity the same to maintain that lovely citrus brightness.

Are these cookies gluten-free?

Unfortunately, these cookies rely on all-purpose flour for their structure, so they are not gluten-free as written. However, experimenting with a gluten-free flour blend could work, but expect some changes in texture.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Just keep it well covered in the refrigerator. You may need to let it come to room temperature before baking for the best results.

How long does the glaze take to set?

The glaze will usually harden within 30 to 60 minutes at room temperature. If you want to speed things up, placing the cookies in the fridge for 10 to 15 minutes can help the glaze firm up faster.

Final Thoughts

These Tangerine Ricotta Cookies are truly a joy to bake and even more delightful to share. Their tender texture, bright tangerine flavor, and sweet glaze make them a standout cookie that feels both special and comforting. I encourage you to give this recipe a try—your kitchen will smell incredible, and your taste buds will be thanking you for ages to come!

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