These Chocolate Orange Ricotta Cookies they have the most wonderful flavor and texture, and are easy crowd pleasers at any holiday cookie exchange. The secret? Ricotta cheese! After one bite, these chewy cookies will be the only thing on your mind this holiday season.
Let’s give a warm welcome to your new favorite Christmas cookies! These Chocolate Orange Ricotta Cookies add a delicious twist classic from our sister site, The Cheese Knees. We added dark chocolate and orange zest to give it an extra touch of flavor and richness.
So how do we achieve this excellence? It’s easy. Just make your homemade cookie dough as usual but with the addition of orange zest and ricotta cheese. Then refrigerate for 3 to 4 hours before baking and dipping in chocolate. Add some orange zest for a tasty finish and viola — delicious soft cookies that will be delicious any time of the year!
What you need for Italian Ricotta Cookies
- Orange zest: The orange zest is what gives these Chocolate Orange Ricotta Cookies that delicious orange flavor.
- Whole milk ricotta cheese: the secret ingredient in this recipe! It makes these cookies super moist, chewy and delicious.
What tools will you need to make it?
- Electric stand mixer: you will need an electric mixer to properly mix the cookie dough.
- Cooking grill: a cooling rack is essential for cooling the cookies before dipping them in the chocolate.
Tools you need
Here are some tools that will make this recipe a little easier.
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Variations for Ricotta Cookies
Orange zest: You can use lemon zest instead of orange zest to make lemon ricotta cookies!
Vanilla extract: Feel free to experiment with different flavor extracts such as almond extract or coconut extract.
Black chocolate: Semi-sweet chocolate chips would also be a great dip for these cookies.
Can I use cream cheese or cottage cheese instead of ricotta cheese?
Yes, you can definitely use cream cheese or cottage cheese instead of ricotta cheese for this recipe. However, the taste and texture may vary slightly.
Cream cheese is made from milk and cream, giving it a smooth and creamy texture. It also has a mildly spicy flavor, making it a good substitute for ricotta. However, it is a bit denser and may not have the same light and airy texture as traditional ricotta cheese.
Cottage cheese, on the other hand, has a slightly grainier texture due to the curd and whey components. It also has a milder flavor compared to cream cheese. If you choose to use cottage cheese as a substitute, you may want to blend it in a food processor or blender to achieve a smoother ricotta-like consistency
Storage instructions + freezer
Store any leftover Chocolate Orange Ricotta Cookies in an airtight container at room temperature for up to 1 week.
to freeze Place the ricotta cookies in an airtight container and store in the freezer for up to 3 months. We recommend separating the cookies into layers with wax or parchment paper.
Serving Suggestions with Ricotta Cookies
Want a tasty side dish or appetizer to go with these delicious cookies? We got you! These Chocolate Orange Ricotta Cookies would be delicious as a dessert following these Crockpot Mashed Potatoes, Butternut Squash Mac and Cheese, or Wild Turkey Rice Soup.
For appetizers, you can’t go wrong with this avocado hummus, fresh corn dip, or buffalo chicken meatballs.
Chocolate Orange Ricotta Cookies
Enter dessert heaven with these Chocolate Orange Ricotta Cookies! Ricotta cheese is combined with orange zest and dark chocolate for the ultimate holiday treat.
Total:5 hours 20 minutes
- 6 ounce. Black chocolate
- 2 teaspoons coconut oil
- 2 teaspoons Orange zest
Add the flour, baking powder and salt to a medium bowl and mix until combined. Set aside.
Next, add the butter and sugar to a bowl and mix with an electric hand mixer (a hand mixer works best) until the mixture is light and fluffy.
Add the orange zest, room temperature ricotta cheese, and vanilla extract to the bowl and beat over low heat until combined.
Crack the egg into the bowl and beat on low until the egg is completely mixed into the cookie dough.
Finally, slowly add the flour to the bowl (⅓ cup at a time) until all the flour is added and combined.
Cover the cookie dough with plastic wrap and place the cookie dough in the refrigerator for 3-4 hours.
Preheat the oven to 350℉ and spray a baking sheet with nonstick cooking spray.
When the cookie dough has set and hardened a bit, use a tablespoon of cookie scoop to scoop out the dough, roll it into a ball and place it on the baking sheet (give it room to expand). Repeat until all the cookie dough is made into balls.
Bake at 350℉ for 12 minutes or until bottom begins to brown.
Remove the cookies from the oven and immediately place the cookies on a baking rack. Let the cookies cool for 15-20 minutes before dipping them in the chocolate.
To make the chocolate dip, add the chocolate and coconut oil to a bowl and heat for 15 second intervals until melted. Stir between each interval.
Dip each cookie in the chocolate to cover half of the cookie. Once all the cookies are dipped, take the rest of the chocolate and drizzle over the top of the cookies.
Sprinkle the orange zest over the cookies.
Let the chocolate cool and harden before serving.
Tips & Notes
- Adding the orange zest to the chocolate after it’s melted can set the chocolate
Calories: 100kcal Carbohydrates: 11G Protein: 2G Fat: 6G Fiber: 1G Sugar: 5G