INGREDIENTS
Note: you will need two oranges for this recipe. I have separated the out in this list for the cookies/icing.
1 cup butter, room temperature
2 cups granulated sugar
2 eggs, room temperature
3 Tablespoons orange juice, freshly squeezed
Zest from one orange
1 container ricotta cheese, 15 oz.
2 tsp. vanilla extract
4 cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 cup mini chocolate chips
Glaze:
2 cups powdered sugar (more if needed)
3 to 5 tablespoons freshly squeezed orange juice (more if needed)
Zest from one orange
⅛ to ¼ teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda. Set aside.
- In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.
- Add in eggs, one at a time, beating well after each addition.
- Add in ricotta cheese, vanilla, orange juice and orange zest. Beat on medium speed for one minute.
- Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
- Stir in the chocolate chips.
- Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
- Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
- Make the icing: Combine powdered sugar, orange juice and orange zest in small mixing bowl. You may need to add a little more lemon juice or powdered sugar to reach the desired consistency. Stir in ⅛ to ¼ teaspoon vanilla extract to taste.
- Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
- Place on wire rack with plastic wrap underneath for easy cleanup.
- The icing will take about 45 minutes to an hour to dry completely.
