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Tangerine Ricotta Cookies Recipe

Tangerine Ricotta Cookies Recipe
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★★★★★

4.9 from 14 reviews

Delightfully soft and cakey Tangerine Ricotta Cookies infused with citrus zest and a creamy ricotta texture, topped with a sweet tangerine glaze and colorful sprinkles. Perfect for a bright, tender treat that combines the tangy notes of tangerine with smooth ricotta in a moist cookie.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups (351 grams) all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 1/2 cups (297 grams) granulated sugar
  • 3 large eggs
  • 1 cup (227 grams) full-fat ricotta cheese
  • 1/3 cup mild flavored olive oil
  • 1 1/2 teaspoons tangerine zest, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Glaze and Decoration

  • 1 2/3 cups (197 grams) confectioners’ sugar
  • 2 tablespoons hot water
  • Sprinkles/Nonpareils for decorating

Instructions

  1. Preheat and Prepare Baking Sheets: Heat your oven to 350 degrees F (175 degrees C) and place a rack in the center. Line two to three baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside to incorporate later.
  3. Beat Sugar and Eggs: In the bowl of a stand mixer or a large bowl using a hand mixer, beat the granulated sugar and eggs on medium-high speed for about five minutes, until the mixture turns pale, thick, and fluffy, which helps create a tender cookie.
  4. Add Wet Ingredients: Add the ricotta cheese, olive oil, 1 teaspoon of tangerine zest, vanilla extract, and almond extract to the sugar and egg mixture. Beat on medium speed until just combined for a smooth batter.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat until just combined to avoid overmixing, which keeps the cookies soft and tender.
  6. Shape Cookies and Bake: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 1 1/2 inches apart to allow for spreading. Bake one sheet at a time for 12 minutes, or until the cookies are set but still soft. Remove and cool on the baking sheets.
  7. Prepare the Tangerine Glaze: While the cookies cool, whisk together the confectioners’ sugar, remaining 1/2 teaspoon tangerine zest, and 2 tablespoons hot water until smooth. The glaze should be pourable but thick enough to coat the cookies.
  8. Glaze and Decorate: Spoon about 1/2 teaspoon of the glaze over each cooled cookie. Immediately decorate with sprinkles or nonpareils before the glaze hardens for a festive finish.
  9. Let Glaze Set and Store: Allow the glaze to harden fully. Store the cookies in an airtight container layered between wax or parchment paper to maintain freshness and prevent sticking.

Notes

  • For best results, do not overmix the dough once the flour is added to maintain a tender texture.
  • You can substitute mild olive oil with a neutral vegetable oil if preferred.
  • Ensure the ricotta cheese is full-fat for moist and rich cookies.
  • Cookies can be stored at room temperature for up to 3 days or frozen for longer storage.
  • Feel free to experiment by adding 2/3 cup almond flour to replace the same amount of all-purpose flour for a nuttier flavor and softer crumb.

Nutrition

Keywords: Tangerine Ricotta Cookies, citrus cookies, soft cookies, ricotta cheese dessert, tangerine zest cookies, easy cookie recipe

Find it online: https://kitchenwithkai.com/tangerine-ricotta-cookies-recipe-2/