I brought home lots of ricotta yesterday, just in case Victor wanted to make more Zeppoles. I’m considerate, that way.

Instead, this morning, he baked off chocolate croissants, so it was my turn with the ricotta. I thought of several ideas, but, since I’m also baking bread, today, laziness took over. Ricotta Cookies was my path of least resistance.

Ricotta cookies are like little cakes. They’re soft and not too sweet – until you glaze them. Perfect for Nonna and her mid-morning and afternoon treats.

I usually make them with either lemon or orange, although I think the basic is made with vanilla. They’re pretty forgiving cookies, so you can play with the flavors.

Orange Ricotta Cookies


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 8 oz ricotta
  • juice and zest of 1 medium orange
  • 2 cups flour
  • 1/2 tsp baking soda
  • pinch salt


  • 2 cups powdered sugar
  • juice and zest of 1 medium orange

Preheat oven to 350. Butter pans or line with parchment.

Cream butter and sugar until light. Add eggs one at a time and mix well after each addition.

Add ricotta, zest, and orange juice, then add flour, baking soda, and salt. Mix well.

Use a #70 scopp – or 1 tablespoon – and portion cookies onto prepared sheetpans.

Bake about 10 minutes. Cool, then glaze.

For glaze, place juice and zest in small bowl. Stir in enough powdered sugar to make a soft glaze.

They’re start-to-finish 45 minutes – perfect cookies for a lazy day.