Orange Infused Ricotta Peach Cookies are the perfect combination of creamy, fruity, and citrus-bright flavors that make every bite feel light and refreshing. These soft, tender cookies blend smooth ricotta cheese with juicy peaches and fragrant orange zest for a bakery-style treat you can easily make at home.
If you love desserts that are not overly sweet but full of fresh flavor, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Orange Infused Ricotta Peach Cookies Recipe
There are so many reasons to fall in love with these Orange Infused Ricotta Peach Cookies.
First, the texture is incredibly soft and moist thanks to the ricotta cheese. These are not crispy cookies. Instead, they are delicate, cake-like, and tender.
Second, the combination of orange and peach creates a vibrant, naturally sweet flavor. The citrus zest brightens the entire cookie without overpowering the fruit.
Third, they are easy to make. No complicated steps or special equipment required. Just simple mixing, scooping, and baking.
Finally, these cookies feel special enough for gatherings but simple enough for everyday baking.
Ingredients for Orange Infused Ricotta Peach Cookies
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup finely chopped fresh peaches (peeled if desired)
Optional Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
Ingredient Notes and Substitutions
Ricotta cheese is the key ingredient that gives Orange Infused Ricotta Peach Cookies their soft, almost muffin-like texture. Whole milk ricotta provides the richest result, but part-skim works well if you prefer a lighter option.
Fresh peaches offer the best flavor and texture. If peaches are out of season, you can use drained canned peaches. Be sure to pat them dry to remove excess moisture before folding them into the dough.
For a slightly healthier twist, you can substitute half of the all-purpose flour with white whole wheat flour. You may also replace granulated sugar with coconut sugar for a deeper flavor.
Fresh orange zest is essential. Avoid bottled orange flavoring, as it won’t give the same bright, natural citrus aroma.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3 – Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps create a soft texture in your Orange Infused Ricotta Peach Cookies.
Step 4 – Add Ricotta and Flavorings
Mix in the ricotta cheese until smooth. Add the egg, orange zest, and vanilla extract. Beat until everything is well combined.
Step 5 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix.
Step 6 – Fold in Peaches
Carefully fold in the finely chopped peaches. The dough will be soft and slightly sticky.
Step 7 – Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Leave space between each cookie.
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Step 8 – Cool and Glaze
Allow the cookies to cool completely on a wire rack. If using the glaze, whisk powdered sugar and orange juice until smooth, then drizzle lightly over the cooled cookies.
Pro Tips for Success
- Drain ricotta if it looks watery. Extra moisture can make the cookies too soft.
- Chop peaches finely to ensure even distribution.
- Do not overbake. These cookies should remain soft.
- Let cookies cool completely before glazing.
- Use fresh orange zest for the best flavor.
Flavor Variations
- Add white chocolate chips for extra sweetness.
- Mix in a pinch of cinnamon for warmth.
- Try nectarines instead of peaches.
- Add a small amount of almond extract for a nutty note.
- Sprinkle turbinado sugar on top before baking for texture.
Serving Suggestions
Orange Infused Ricotta Peach Cookies pair beautifully with afternoon tea or coffee. They also make a lovely addition to brunch spreads, summer gatherings, or holiday dessert trays.
Serve them slightly chilled on warm days for a refreshing treat.
Storage and Freezing Instructions
Store Orange Infused Ricotta Peach Cookies in an airtight container in the refrigerator for up to 4 days. Because they contain fresh fruit and ricotta, refrigeration helps maintain freshness.
To freeze, place cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. They can be frozen for up to 2 months.
Thaw overnight in the refrigerator before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 20g |
| Fat | 6g |
| Fiber | 1g |
| Sodium | 85mg |
Values are approximate and may vary based on ingredients used.
FAQ About Orange Infused Ricotta Peach Cookies
Can I make Orange Infused Ricotta Peach Cookies ahead of time?
Yes. These cookies actually taste even better the next day as the flavors meld together. Store them in the refrigerator and bring to room temperature before serving.
Why are my cookies too soft?
Because Orange Infused Ricotta Peach Cookies contain ricotta and fruit, they are naturally soft. However, if they seem overly wet, the ricotta may have contained excess moisture or the peaches were too juicy.
Can I use frozen peaches?
Yes, but thaw and drain them completely before adding to the dough. Pat dry with paper towels to remove extra moisture.
Do I need to peel the peaches?
Peeling is optional. The skin softens during baking, but peeling gives a smoother texture.
Can I skip the glaze?
Absolutely. The cookies are flavorful on their own. The glaze simply adds extra citrus sweetness.
Final Thoughts
Orange Infused Ricotta Peach Cookies bring together creamy ricotta, sweet peaches, and bright orange zest in a soft, tender cookie that feels both comforting and fresh. They are simple to prepare, beautiful to serve, and bursting with natural flavor.
Whether you’re baking for family, friends, or just yourself, this recipe offers a truly amazing fresh flavor experience that you’ll want to make again and again.
Print
Orange Infused Ricotta Peach Cookies – Amazing Fresh Flavor
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and tender Orange Infused Ricotta Peach Cookies made with creamy ricotta, fresh peaches, and bright orange zest. These cake-like cookies are moist, lightly sweet, and perfect for summer gatherings or afternoon treats.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole milk ricotta cheese (drained if needed)
1 large egg
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1 cup finely chopped fresh peaches (patted dry)
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat butter and sugar until light and fluffy.
4. Mix in ricotta cheese until smooth.
5. Add egg, orange zest, and vanilla extract and combine well.
6. Gradually add dry ingredients to wet ingredients and mix until just combined.
7. Gently fold in chopped peaches.
8. Scoop rounded tablespoons of dough onto prepared baking sheet.
9. Bake for 12–15 minutes until edges are lightly golden and centers are set.
10. Cool completely on a wire rack.
11. If using glaze, whisk powdered sugar and orange juice, then drizzle over cooled cookies.
Notes
Drain ricotta if it contains excess liquid for best texture.
Pat peaches dry to prevent excess moisture in the dough.
Do not overbake; cookies should remain soft and tender.
Store in refrigerator due to fresh fruit and dairy content.
Cookies can be frozen for up to 2 months in airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
