One of my favorite Food Network chef’s to watch is Giada de Laurentis. If you have ever watched one of her shows, may it be “Giada at home” or “Everyday Italian” then you probably know she always ends her show with a dessert. That’s my favorite part of the show. I’m always looking forward to her easy to make treat. I’ve tried a couple of her recipes, both savory and sweets, and always have been pleased with the results.
A while back, on her Everyday Italian show she made lemon ricotta cookies with lemon glaze. They sound so good I had to give them a try. Few days later I found myself getting a container of Sargento ricotta cheese out of the fridge and whipping up the cookies in no time.
Maybe because I was still in my early baking stages and didn’t know much, but I remember having a little problem creaming 1 stick of butter with 2 cups of sugar. Regardless, the final results were so good I immediately forgot about my little creaming incident.
This time, to make sure I don’t repeat the history, I started with 1 cups of sugar slowly adding the remaining cup followed by the eggs, ricotta cheese, orange juice and flour.
The results were the same, an irresistible cookie with a cake-like texture and a great citrus aroma.
While scooping the cookie batter on the baking sheets the idea of adding some chocolate chips hit my like a lightning. I had to try it.
Oh, yes! that’s was a bright idea! The mini-chocolate chips paired delightfully with the light refreshing ricotta citrus cookies.
One quick note. Use mini chocolate chips, the cookies spread and they are not to thick to snugly hold regular chocolate chips.
Also, since the cookie batter makes around 4 1/2 dozen of cookies I kept two trays in the fridge while the first two baked.
Both ways the cookies turned out amazing, but with just a slightly difference in looks. The ones that were chilled for 10-15 minutes before baking hold their shape better and didn’t spread that much. Either way, you really should give these cookies a try. You won’t be disappointed.
Chocolate and orange ricotta cookies - irresistible soft cookie with a cake-like texture.
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 15 oz Sargento whole milk ricotta cheese
- 3 tablespoons freshly squeezed orange juice
- zest from 1 medium orange
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 to 3/4 cup mini chocolate chips
- Preheat the oven to 375F.
- In the large bowl combine the butter and 1 cup of sugar and mix until light and fluffly slowly adding the remaining cup of sugar.
- When all the sugar is incorporated, add the eggs, 1 at a time, mixing well. Add the ricotta cheese, orange juice, and orange zest. Mix to combine.
- In a separate bowl sift together the flour, baking powder and salt. Slowly, 1/2 cup at a time, add to the creamy mixture. Mix until combined.
- With a spatula fold in the chocolate chips.
- Drop spoonfuls of cookie batter on baking sheets covered with parchment paper and bake the cookies for 10-12 minutes depending on their size. The cookies will have slightly golden edges.
- Cool for 5 minutes on the baking sheets before letting them cool completely on wire racks.
Other adaptations of Giada’s recipe
Lemon Ricotta Cookies with Lemon Glaze at Taste and Tell
Lemon Ricotta Cookies at A Bitchin’ Kitchen
Lemon Ricotta Cookies at Alaska from Scratch
Meyer lemon ricotta cookies at Ask Chef Dennis
Sending love your way,
*This post is sponsored by Sargento. Opinions are and will always be mine.