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Tangerine Ricotta Cookies Recipe

Tangerine Ricotta Cookies Recipe
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★★★★★

5 from 26 reviews

These Tangerine Ricotta Cookies are soft, cakey, and bursting with bright citrus flavor. Made with creamy ricotta cheese and a hint of tangerine zest, these cookies blend a tender texture with a sweet glaze and festive sprinkles for a delightful treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups (351 grams) all purpose flour
  • 3/4 teaspoons 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/Non pareils for decorating

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Heat your oven to 350 degrees F (175 degrees C) with 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. Set this mixture aside for later.
  3. Beat Sugar and Eggs: In the bowl of a stand mixer or a large bowl with a hand mixer, beat together the granulated sugar and eggs on medium-high speed for about five minutes. The mixture should become pale and thick, which helps create a light texture for the cookies.
  4. Add Ricotta, Oil, Zest, and Extracts: Add the ricotta cheese, mild-flavored olive oil, 1 teaspoon of tangerine zest, vanilla extract, and almond extract to the sugar and egg mixture. Beat until everything is well combined and smooth.
  5. Combine Wet and Dry Mixtures: Lower the mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat just until combined, taking care not to overmix to keep the cookies tender.
  6. Portion the Dough: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 1 1/2 inches apart to allow for spreading.
  7. Bake: Bake the cookies one sheet at a time in the preheated oven for 12 minutes. They should be set but still soft in the center. Remove from the oven and allow the cookies to cool completely on the baking sheet.
  8. Prepare the Glaze: While the cookies cool, mix the glaze by combining the confectioners’ sugar, remaining 1/2 teaspoon of tangerine zest, and 2 tablespoons of hot water in a bowl. Whisk until smooth and lump-free.
  9. Glaze and Decorate: Spoon about 1/2 teaspoon of the glaze over each cooled cookie, then immediately decorate with sprinkles or nonpareils. Let the glaze set and harden before storing or serving.
  10. Store Properly: Store these cookies between layers of wax or parchment paper in an airtight container to maintain freshness and prevent sticking.

Notes

  • For a twist, substitute 2/3 cup of all-purpose flour with almond flour for a nuttier flavor and slightly different texture.
  • Ensure the ricotta cheese is full-fat for the best moisture and richness in the cookies.
  • The glaze sets best if the cookies are completely cool before glazing.
  • Cookies can be stored at room temperature for up to 5 days in an airtight container.
  • Use mild flavored olive oil to avoid overpowering the citrus flavor.

Nutrition

Keywords: tangerine cookies, ricotta cookies, citrus cookies, soft cookies, ricotta dessert, holiday cookies

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