Name: Recipe "Orange Ricotta Cookies with Dark Chocolate"
Cook time: 12 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking powder; 1 tsp salt; 0.5 cup unsalted butter (softened); 2 cup granulated sugar; 2 large eggs; 2 cup ricotta cheese; 3 tbsp fresh orange juice; 1 orange (zested); 1.5 cup powdered sugar; 3 tbsp orange juice; 1 cup dark chocolate (chopped, melted)

These come up often alongside this one: Chocolate Chip Cookie Bark, Fudgy Brownie, Chocolate Chip Salted Caramel Cookie Bars, or Brown Butter Banana Chocolate Chip Bars.

Why These Orange Ricotta Cookies with Dark Chocolate Belong on Your Christmas List

These orange ricotta cookies with dark chocolate are the kind of soft, cakey cookie that reminds me of the big chocolate orange candy we get in our stockings every Christmas. I was laid up with a nasty flu bug over the weekend, but I had to get this recipe up because these cookies deserve a spot on your Christmas cookie list. After they cool, you spread each one with a bright orange glaze and finish with a dark chocolate drizzle. If you love that orange and chocolate combo, you’ll want to make these every year like we do.

Why You’ll Love These Soft Cakey Cookies

Soft and cakey texture. The ricotta cheese makes these cookies tender and moist, almost like a little cake in cookie form.
Bright citrus and rich chocolate. The orange glaze adds a fresh, tangy sweetness that pairs perfectly with the dark chocolate drizzle.
A Christmas classic. The orange-chocolate combination is a holiday tradition for many, and these cookies capture that festive flavor.

Key Ingredients for These Orange Ricotta Cookies

Ricotta cheese: Use full-fat ricotta for the best texture. Drain any excess liquid from the container before measuring to avoid adding too much moisture to the dough.
Fresh orange juice and zest: Fresh orange gives the brightest flavor. Avoid bottled juice for the glaze. Zest the orange before juicing.
Dark chocolate: Choose a good-quality dark chocolate (around 60-70% cacao) for drizzling. Chocolate chips work, but a chopped bar melts more smoothly.

Kitchen Tools for Making These Cookies

Stand mixer or hand mixer: For creaming butter and sugar and mixing the dough.
Baking sheets: At least one large sheet, lined with parchment or a silicone mat.
Wire rack: For cooling cookies completely before glazing.
Small bowl and whisk: For making the orange glaze.
Spoon or fork: For drizzling the melted dark chocolate.

Tips for Making the Best Orange Ricotta Cookies

Use a tablespoon measure to scoop the dough so all the cookies bake evenly. The dough will be soft and sticky, so a cookie scoop works well. Let the cookies cool completely on a wire rack before glazing. If you glaze them while still warm, the glaze will melt and run off. After glazing, let the glaze set for about five minutes before drizzling with dark chocolate. That short wait keeps the chocolate from mixing into the glaze.

Expert Tips for Perfect Glaze and Drizzle

For the glaze, whisk the powdered sugar and orange juice until completely smooth. If the glaze seems too thick, add a few drops more juice. If it’s too thin, add a little more powdered sugar. When drizzling the dark chocolate, use a fork or a small spoon to create thin lines. You can also melt the chocolate in a small zip-top bag, snip a corner, and pipe it over the cookies for more control. Let the chocolate set at room temperature before stacking or storing.

Why Ricotta Makes These Cookies So Tender

Ricotta cheese is the secret to these cookies’ soft, cakey texture. The high moisture content in ricotta keeps the dough from drying out during baking, while the fat adds richness. Unlike butter alone, ricotta creates a tender crumb that almost melts in your mouth. That’s why these cookies stay soft for days, unlike many other drop cookies that turn crisp.

If you want to switch up the chocolate, try milk chocolate or white chocolate instead of dark. For a stronger orange flavor, add a teaspoon of orange extract to the dough along with the zest. You can also make lemon ricotta cookies by replacing the orange juice and zest with lemon. For a simpler version, skip the chocolate drizzle and just use the orange glaze. The cookies are still delicious on their own.

How to Serve These Citrus Chocolate Cookies

These cookies are perfect for a Christmas cookie platter alongside gingerbread and sugar cookies. They also pair well with a cup of hot coffee or a glass of cold milk. For a festive presentation, arrange them on a plate and dust with a little extra powdered sugar. They also make great gifts. Pack them in a tin with parchment between layers to keep the glaze intact.

How to Store Leftover Orange Ricotta Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to stack them, place a sheet of parchment or wax paper between each layer to protect the glaze and chocolate drizzle. Do not refrigerate, as the cookies may dry out.

Can You Freeze These Orange Ricotta Cookies?

Yes, you can freeze the baked cookies before glazing. Place the cooled, unglazed cookies on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months. When ready to serve, thaw at room temperature, then glaze and drizzle as directed. The glaze does not freeze well, so always add it after thawing.

Best Way to Reheat These Cookies

These cookies are best enjoyed at room temperature. If you prefer them slightly warm, microwave a single cookie for 5 to 10 seconds. Be careful not to overheat, or the chocolate drizzle may melt and lose its shape. For a larger batch, warm them in a 300°F oven for 2 to 3 minutes, but watch closely.

Orange Ricotta Cookies with Dark Chocolate FAQs

Can I use part-skim ricotta instead of whole milk?

Yes, part-skim ricotta works fine, but the cookies may be slightly less tender. Full-fat ricotta gives the softest, cakey texture.

Can I use bottled orange juice for the glaze?

Fresh orange juice is best for flavor. Bottled juice often has added sugar and a less bright taste. If you only have bottled, it will still work, but the glaze won’t be as vibrant.

Why did my cookies spread too much?

If the dough is too warm, the cookies can spread. Chill the dough for 15 to 20 minutes before baking if your kitchen is warm. Also, make sure your butter is not too soft; it should be at room temperature but not melted.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking, as cold dough may need an extra minute of baking time.

Recipe

Orange Ricotta Cookies with Dark Chocolate

These orange ricotta cookies are soft and cakey. After they cool, you spread each cookie with an orange glaze and drizzle them with dark chocolate.

mediumVegetarian

12 min

Cook Time

12 min

Total Time

Servings

Dessert

Course

177 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking powder
1 tsp salt
0.5 cup unsalted butter, softened
2 cup granulated sugar

2 large eggs
2 cup ricotta cheese
3 tbsp fresh orange juice
1 orange, zested

glaze

1.5 cup powdered sugar

3 tbsp orange juice

chocolate drizzle

1 cup dark chocolate, chopped, melted

Instructions

1
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2
In a medium bowl combine the flour, baking powder, and salt. Whisk until ingredients are combined. Set aside.
3
In the bowl of a stand mixer, combine butter and the sugar. Beat the until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.

4
Stir in the dry ingredients. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.
5
To glaze the cookies: combine the powdered sugar and orange juice in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let glaze harden for about five minutes. Drizzle cookies with dark chocolate and let the cookies set up.

Nutrition (per serving)

177kcal

Calorie breakdown

Protein6%10 kcal

Fat26%48 kcal

Carbohydrates68%123 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

saltSalt, table0 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated1848 kcal

large eggsEgg, whole, raw, fresh3 kcal

ricotta cheeseCheese, ricotta, whole milk754 kcal

fresh orange juiceOrange juice, raw (Includes foods for USDA's Food Distribution Program)20 kcal

orangeOranges, raw, navels0 kcal

powdered sugarSugars, powdered1400 kcal

orange juiceOrange juice, raw (Includes foods for USDA's Food Distribution Program)20 kcal

dark chocolateChocolate, dark, 60-69% cacao solids1390 kcal

Serving size ≈ 50 g · 48 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Christmas, cookie, dessert, nutFree, Oven Baked, vegetarian

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