Orange Ricotta Cookies (Soft & Chewy)

There is nothing quite like the smell of warm orange and baking ricotta filling the kitchen, the first bite giving a tender, cakey center with a gentle chew and a bright citrus kiss Orange Ricotta Cookies (Soft & Chewy) are that comforting little moment you can bake at home. The orange zest lifts the mild, milky ricotta, and the softened butter and sugar give a delicate caramel note around the edges. When you dust them with powdered sugar, they look like the kind of cookie your grandmother might have reached for on a rainy afternoon, simple and full of love.

These cookies are a classic comfort food, perfect for family gatherings and small celebrations. They pair well with casual plates think a bowl of soup on a chilly night, a simple green salad for a light lunch, or a plate of buttery shortbread at a tea table. If you like variations that play with almond and citrus, you might remember the same soft ricotta texture from other favorites, like almond ricotta chocolate chip cookies, and you’ll find these orange-scented rounds just as welcoming at the cookie plate.

This version is simple and truly foolproof, built so home bakers can finish in about 30 minutes from start to finish. No chilling required, no fancy equipment just a bowl, a whisk, and a soft scoop to shape the dough. The method keeps the cookies tender without spreading into a thin disk, and it’s forgiving if you’re teaching a younger helper or baking several trays at once.

Why this recipe works

This recipe works because it balances moisture and structure beautifully, giving you that tender, soft center and a slightly firmer edge that makes each cookie satisfying to bite. Ricotta is the secret star here; it adds moisture without making the dough runny. The curd-like texture of ricotta traps tiny air pockets as the cookies bake, so you get a light crumb with chew rather than a dense, heavy bite. Using softened unsalted butter with the sugar creates small air cells during creaming, which helps lift the cookie while still keeping it soft.

The combination of baking powder and baking soda gives a gentle rise. Baking powder supplies steady lift, while just a touch of baking soda reacts with the ricotta and any acidic notes from the orange zest to encourage a tender, open crumb. The flour amount is enough to give the cookie body so it holds shape when scooped, but not so much that the cookie dries out. Zest of fresh orange offers concentrated citrus oils that perfume the dough; orange extract adds a consistent flavor note that carries through after baking. Vanilla rounds out the flavor, smoothing any sharp citrus edges so the cookie tastes warm and homey.

Texture is also managed by technique. Creaming the butter, sugar, and ricotta until smooth helps distribute fat and moisture evenly. Mixing the dry ingredients separately and adding them gradually prevents overworking the dough. Overmixing develops gluten in the flour, which makes cookies tough so the instruction to mix until just combined is important. Dropping the dough in spoonfuls keeps each cookie uniform, and baking until the edges are lightly golden ensures the centers remain soft while the outside gets a tender bite.

If you enjoy learning from other ricotta cookie variations, you may like how this orange version compares to other styles in texture and flavor; for a slightly different finish, try a crinkle-style ricotta in the future and note how the surface sugar contrasts with the tender inside a good reminder of how small tweaks change a familiar favorite. This recipe keeps things easy and reliable, which is exactly what you want for a warm batch of cookies to share.

How to prepare Orange Ricotta Cookies (Soft & Chewy)

Start by setting out your ricotta and butter so they come to room temperature. That makes creaming much easier and gives a smoother dough. Measure the dry ingredients into a bowl and zest your orange first so the oils stay fresh and fragrant.

The most satisfying part of the process is watching the dough come together when the ricotta, butter, and sugar become glossy and smooth, the kitchen fills with a gentle orange aroma and you know you’re close. Dropping spoonfuls onto the sheet is simple and quick; this is a great step to hand off to a helper. When the cookies come out of the oven, the edges should have a faint golden tint while the tops stay soft. Let them rest a few minutes on the baking sheet before moving them to a rack; they set up as they cool and will be tender and chewy through the center.

This straightforward method keeps the baking relaxed and pleasant. Remember the key point: mix until smooth, then stop. That gentle finish keeps the cookies light and chewy, giving you a perfect balance between a cookie and a cake.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 orange
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, cream together the ricotta cheese, sugar, and softened butter until smooth.

3. Beat in the egg.

4. Add the vanilla extract and orange extract.

5. Mix until well combined.

6. In another bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.

7. Gradually add the dry ingredients to the wet ingredients.

8. Mix until just combined.

9. Drop spoonfuls of dough onto a lined baking sheet. Space them about 2 inches apart.

10. Bake for 12 to 15 minutes.

11. Watch for the edges to be lightly golden.

12. Let cool on the baking sheet for a few minutes.

13. Transfer to a wire rack to finish cooling.

14. Dust with powdered sugar before serving, if desired.

Serving ideas

• A warm bowl of soup, like a simple tomato or chicken broth, for a cozy afternoon pairing.
• A crisp green salad with citrus vinaigrette, keeping the meal light and bright alongside the cookies.
• A platter of fresh fruit, such as berries and sliced melon, to complement the orange flavor.

Pair these cookies with a soothing cup of hot tea. Earl Grey or a citrus-blend herbal tea brings out the orange notes beautifully. For a heartier drink, a mild coffee or a creamy latte pairs nicely with the ricotta’s richness.

How to keep leftovers

Store baked cookies in an airtight container at room temperature for up to 2 days. If your kitchen is warm, keep them in the refrigerator for up to 5 days to maintain freshness. To freeze, arrange cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container with layers separated by parchment. Frozen cookies last up to 3 months.

When reheating, bring refrigerated cookies to room temperature before serving for the best texture. To refresh slightly stale cookies, warm them in a 300°F oven for 5 to 7 minutes. If reheating from frozen, thaw overnight in the refrigerator and then warm for a few minutes. Avoid microwaving for long periods; it can make the cookies rubbery rather than soft and tender.

Helpful tips

Start with the right ricotta. Whole-milk ricotta gives the best texture and flavor. If you use a very wet, liquidy ricotta, drain it in a fine mesh sieve lined with cheesecloth for about 30 minutes. Too much moisture will make the dough loose and can cause the cookies to spread thinly and bake with a gummy center. If you only have low-fat ricotta, the cookies will still work but may be slightly less rich.

Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs too much flour into the cup and can yield dry, dense cookies. If your dough feels stiff after mixing, add a tablespoon of milk or ricotta to loosen it. If it’s too wet, add a tablespoon of flour at a time until the right consistency is reached.

Mix gently. Overworking the dough develops gluten and will make cookies tougher. Once you add the dry ingredients, stir just until you don’t see streaks of flour. A few small lumps are fine. Likewise, don’t overbake. Pull the cookies when the edges are just taking on color and the tops look set. They’ll continue to cook a bit as they cool on the pan.

Use fresh orange zest for the brightest flavor. Zest before juicing to avoid drying the peel. If you’d like a shinier, more professional finish, press the top of each dough scoop lightly with the palm of your hand before baking. For a sweeter finish, dust with powdered sugar while the cookies are warm so it melts slightly into the surface.

Finally, make a trial batch. If you’re baking for guests, make a small test tray first to check oven differences and personal preference for bake time. These cookies are forgiving, and a tiny tweak in time can change the texture from extra soft to pleasantly chewy. With these simple precautions, you’ll avoid the common mistakes and end up with consistent results every time.

Recipe variations

• Lemon twist: Swap orange zest and extract for lemon zest and 1/2 teaspoon lemon extract for a bright, tart version.
• Chocolate chip: Fold in 1/2 cup mini chocolate chips into the dough for little pockets of melted chocolate in each bite.
• Spiced orange: Add 1/2 teaspoon ground cardamom and 1/4 teaspoon cinnamon to the dry ingredients for a warm, spiced note that pairs beautifully with the orange.

Frequently asked questions

Q: Can I use low-fat ricotta instead of whole-milk ricotta?
Yes, you can, but whole-milk ricotta gives a richer, more tender cookie. If you use low-fat ricotta, expect a slightly less creamy texture.

Q: Do I need to chill the dough before baking?
No, this recipe is designed to be baked right away. Chilling isn’t necessary and the cookies hold their shape without it.

Q: Can I make these gluten-free?
You can substitute a 1:1 gluten-free baking flour blend. Watch the dough for moisture and add a tablespoon of flour or ricotta as needed, since blends vary.

Q: How do I keep the cookies from spreading too much?
Make sure the butter is softened but not melting. Also measure flour accurately and avoid overmixing once the dry ingredients are added.

Conclusion

These Orange Ricotta Cookies (Soft & Chewy) are an easy, heartwarming treat that brings citrus brightness and comforting texture to any table. For another take on orange ricotta cookies and an idea of presentation, see this version at Orange Ricotta Cookies – A Family Feast®, and enjoy sharing these with friends and family next time you want something simple and special.