Description
These delightful cookies are soft, creamy, and packed with fresh orange flavor, making them perfect for any occasion!
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour (spooned & leveled), plus more as needed for shaping
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 10 ounces (283g) full-fat ricotta cheese, at room temperature (around 1 and 1/4 cups)
- 1 and 1/2 Tablespoons fresh orange zest
- 1 Tablespoon (15g/ml) fresh orange juice
- 1/2 teaspoon pure vanilla extract
- 1 cup (180g) mini chocolate chips
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2–3 Tablespoons (30-45g/ml) fresh orange juice
- optional, for garnish: orange zest
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
- With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and the chocolate chips. Beat on low speed just until incorporated. Do not over-mix. Dough will be very creamy, sticky, and thick.
- Cover dough tightly and refrigerate for at least 3 hours or up to 2–3 days. I prefer refrigerating overnight.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator. Scoop 1 scant Tablespoon of dough for each cookie (20-23g each), using the Tbsp measuring spoon and a lightly floured finger to nudge the dough onto the baking sheet. Lightly flour your finger again and reshape each portion into a ball.
- Bake for 13–14 minutes, or until the top of a cookie springs back when lightly pressed with your finger. The cookies shouldn’t brown much at all.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely before glazing.
- In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and orange juice until smooth. Add an extra 1 or 2 teaspoons of juice to thin out, if desired. Spoon over the cookies.
- Lightly top each with orange zest, if desired. If applied lightly, the icing will set within a couple hours.
- Iced cookies will stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- I prefer refrigerating the dough overnight for the best flavor and texture.
- Use a cookie scoop for even-sized cookies.
- Adjust the amount of orange juice in the icing for your desired thickness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg