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