Orange Chocolate Chip Ricotta Cookies are soft, cake-like cookies made with orange zest and mini chocolate chips drizzled with a sweet orange glaze. The ricotta cheese makes these cookies, which I got from Jaclyn at Cooking Classy, one of the softest cookies you will try! They should definitely be added to your list of Christmas cookies. But, they can be enjoyed anytime you crave a cookie with a bit of zing! I also have Orange Creamsicle Cookies you will want to try.
Ingredients & Substitutions
Butter: For the most control over the salt in these cookies, I prefer unsalted butter. If using salted butter, you may want to lessen the amount of salt added.
Orange Flavor: Zest a couple of oranges for 4 teaspoons zest. This will be added to the cookie dough. Then, squeeze an orange for 2 tablespoons of juice for the glaze.
Ricotta Cheese: Look for whole milk ricotta cheese. It is used in these cookies to create a soft, moist, and tender texture. It adds a subtle creaminess to the cookies that set them apart from more traditional butter-based cookies.
Chocolate Chips: I used a cup of mini chocolate chips. You could use regular semi-sweet chocolate chips, too.
Glaze: To add a touch of additional citrus flavor, drizzle orange glaze over each cookie. You can skip the glaze or only add it to a few cookies if you prefer. Either way, you’ll still enjoy a delicious cookie!
Is Chilling Cookie Dough Important?
Yes, chilling the cookie dough for an hour or two is an important step when it comes to these cookies. When cookie dough is chilled, it solidifies the fat. Then, when the cookies are baked, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Chilling dough also gives you more flavorful cookies. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. Baking will be more even as well.
Can I Make The Cookies Ahead of Time?
Yes, it’s easy to make the cookie dough ahead of time so it is ready to bake into cookies when you are! To do this, follow the recipe to make the dough. After that, you can refrigerate the dough or freeze it for longer storage. Here is how:
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
- To Freeze: First, scoop out individual balls of dough and place them on a baking sheet lined with parchment paper. Next, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first. Then, once cooled, add glaze.
How To Store Orange Chocolate Chip Ricotta Cookies
To store orange chocolate chip ricotta cookies, first, let them cool completely. Next, store them in an airtight container at room temperature. If stacking the cookies, separate layers with parchment or wax paper. They will last up to 3 days. You can also freeze the cookies for up to 2-3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Orange Chocolate Chip Ricotta Cookies
Ingredients
Cookies
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 teaspoons orange zest, from 2 large oranges
- 1 large egg, room temperature
- 1 cup (246 g) whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup (173 g) mini semi-sweet chocolate chips
Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons orange juice, freshly squeezed
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add sugar, butter, and orange zest. Mix on medium speed until light and fluffy, about 3-5 minutes.
- Add egg. Mix well. Add ricotta and vanilla. Mix until well combined.
- Stop the mixer and add the flour mixture. Mix on low until just combined.
- Add chocolate chips and mix until just combined.
- Cover and chill dough in the refrigerator for 1-2 hours, or until the dough is no longer sticky.
- When ready, preheat oven to 350°F. Line 3 large baking sheets with parchment paper.
- When the dough is sufficiently chilled, using a 1 tablespoon cookie scoop, drop the dough onto prepared baking sheets, leaving about an inch between each cookie.
- Bake for 13-14 minutes, or until almost set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to finish cooling.
- While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together confectioners' sugar and fresh orange juice.
- Drizzle the glaze over the cooled cookies.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I normally don't go for "cakey" cookies, but I really liked these. The orange and chocolate worked so well!
Elizabeth
Wow, this was an unexpected 'like' for me! I love the cake-like texture of the cookies, and the chocolate and orange work so well together. Tasty cookie, for sure!
Bella
Such a soft and light texture! I enjoy the balance of the milky chocolate with the citrusy flavor!
Annabelle
These cookies are so soft and lovely! The texture is cake-like and light, with a delicious orange and chocolate flavor!
Selena
Soft and cakelike, the orange and chocolate marry well together. I love the pretty glaze on top.
