Orange infused sweet ricotta peach cookies
How I Stumbled Into These Cookies I have a small habit of rescuing slightly sad-looking fruit from the market on my way home, something that started the summer I lived in an apartment with a balcony and very little patience for wasted peaches. One evening I had two peaches that were perfectly fragrant but too…
How I Stumbled Into These Cookies
I have a small habit of rescuing slightly sad-looking fruit from the market on my way home, something that started the summer I lived in an apartment with a balcony and very little patience for wasted peaches. One evening I had two peaches that were perfectly fragrant but too soft to sit pretty on a plate, a tub of ricotta in the fridge, and a stubborn craving for something that smelled like orange blossom and summer. That’s how Orange infused sweet ricotta peach cookies were born — a happy accident that now feels like the cookie I make when I want comfort with brightness. If you like ricotta in surprising places, you might also enjoy this creamy ricotta spinach stuffed sweet potatoes I tried last year; ricotta is just endlessly forgiving.
The Ingredient That Changes Everything
What I always tell people is don’t skimp on the ricotta. For these cookies you’ll want 2 heaping cups ricotta cheese mixed with 1/2 cup granulated sugar, 1 teaspoon vanilla bean paste, and 2 teaspoons orange zest when you prepare it. The rest of what goes into the dough — and I say this conversationally because I like to picture it spread across my counter — is 4 cups all-purpose flour, 2 teaspoons baking powder, 3 large eggs, 3/4 cup granulated sugar, 1/2 cup full-fat milk, 1 stick unsalted butter (melted and cooled to room temperature), and a small pinch of salt. For finishing there’s 1 teaspoon lemon zest, 1 cup granulated sugar for coating the cookies (I sometimes tint that sugar with a trace of liquid food coloring in red or pink so the sugar reflects the peachy theme), and 1 tablespoon rum (or peach liqueur or even peach juice) for that little grown-up note. Mint leaves or other leaf decorations live in my jar of pretties for topping. If you want a citrus-cookier cousin to these, check out this orange cranberry cookies recipe — it’s where I stole a technique for coloring the sugar.
All of these ingredients sing when they’re combined right. The ricotta keeps the crumb tender and slightly custardy, the orange and lemon zests cut through the richness, and the small splash of rum or peach juice makes the flavor feel layered rather than one-note.
Making the Dough: Prepare ricotta and Make the cookies
When I say prepare ricotta, I mean take a few minutes to coax it into the right texture. I spoon the ricotta into a bowl and stir in the 1/2 cup granulated sugar, the teaspoon of vanilla bean paste, and the 2 teaspoons of orange zest. If the ricotta is wet, I let it sit in a fine-mesh sieve lined with a paper towel or very light cheesecloth over a bowl for 20 to 30 minutes so it firms up and doesn’t add too much liquid to the dough. That little step makes a big difference, and it’s one of my favorite tips: letting the ricotta drain just enough keeps the cookies from spreading into sad pancakes.
To make the cookies, I whisk the 4 cups of all-purpose flour with the 2 teaspoons of baking powder and a small pinch of salt in a wide bowl. In another bowl I beat the 3 large eggs with the 3/4 cup granulated sugar until the mixture lightens a touch, then whisk in the 1/2 cup full-fat milk, the melted and cooled stick of butter, the teaspoon of lemon zest, and the tablespoon of rum or peach liqueur (or juice). I fold the prepared ricotta into the wet mix so it’s well incorporated, then gently combine the wet and dry until a soft, slightly sticky dough forms. If it feels too sticky to handle, chill it for 30 minutes — chill time is another trick that helps with shaping. For a texture I love, the dough should hold its shape when scooped but still feel tender.
Scoop golf-ball-sized portions onto a baking sheet lined with parchment. Before baking, I roll each ball in the cup of granulated sugar that I’ve tinted with a drop or two of liquid food coloring; the color is subtle, just a blush that hints at peach. I bake at 350 degrees Fahrenheit until the edges are just set and the centers give a gentle bounce back — usually 12 to 15 minutes depending on your oven. That “gentle bounce” is how I know they’re done: golden at the edges, soft in the middle, and fragrant with orange.
When the dough is in progress, I often think of a whipped ricotta trick I learned making a salad, which helped me loosen the ricotta without adding water — it’s the same idea I used here and you can read about it in this roasted beet sweet potato avocado salad with whipped ricotta lemon tahini drizzle post. Tip: use room temperature eggs and butter so everything emulsifies cleanly.
Assemble the cookies and Finishing Touches
Assemble the cookies pretty much the way you would a sandwich cookie, or simply pile a dollop of extra sweetened ricotta on top of a warm cookie and crown with a thin peach slice. If peaches are in season I cut about six thin slices from one ripe peach and gently press them into the warm cookie right out of the oven; the heat softens the peach and creates a tiny jammy patch. If peaches are scarce use a spoonful of peach jam between two cookies. For decoration I tuck a small mint leaf beside the peach or press a leaf right into the ricotta on top for contrast. The liquid food coloring in the sugar gives a blush that makes them look bakery-bought, and the aroma of orange zest and butter fills the kitchen when they come out of the oven.
A few helpful tips as you assemble: work while the cookies are warm if you want the peach to meld in, but if you prefer neat layers, cool the cookies completely and sandwich with chilled ricotta. If your ricotta was too wet despite draining, place the assembled cookies on a tray and refrigerate them for 30 minutes to set before serving.
When it’s done right the exterior has a slight crisp from the sugared coating and the interior is tender, almost like a shortbread that remembers cake. The citrus livens the sweetness and the rum gives a rounded note that makes the peaches sing.
Small Ways to Make It Your Own
I always offer a couple of variations when friends ask. One option is to fold finely diced peaches into the dough for little pockets of fruit; another is to swap the rum for peach juice and fold in a tablespoon of peach jam for more concentrated flavor. For a nutty twist, add a half cup of finely chopped toasted almonds to the dough. If you want a gluten-free take, I have not perfected it yet, but swapping some of the flour for almond flour and reducing the baking powder slightly is a place to start. Also, if you need to make these ahead, you can freeze the scooped dough on a tray and transfer frozen dough balls to a bag; bake from frozen with a couple extra minutes in the oven.
I love this recipe because it is deceptively simple and endlessly adaptable. It feels like a treat but not fussy, and it carries memories — of that summer balcony, of late-night baking with friends, of the smell of orange zest mixing with warm butter. Serve them with a strong espresso or a cold glass of milk for breakfast, alongside tea in the afternoon, or with a scoop of vanilla ice cream if you want to be indulgent.
As for leftovers, store any uneaten cookies in an airtight container in the fridge for up to three days; they soften a little but the flavor deepens. For longer keeping, freeze them layered between sheets of parchment for up to a month and thaw at room temperature when you’re ready.
Conclusion
If you want to see another version or compare methods, this online recipe for Orange infused sweet ricotta peach cookies – Sugarsalted has a lovely presentation and some helpful notes that inspired my finishing touches. Enjoy baking them as much as I do — and if you try adding toasted almonds or a peach jam center, tell me how it turns out.
Orange Infused Sweet Ricotta Peach Cookies
Ingredients
Method
- Coax ricotta into the right texture by stirring in granulated sugar, vanilla bean paste, and orange zest.
- If wet, let the ricotta drain in a fine-mesh sieve for 20-30 minutes.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar until lightened, then whisk in milk, melted butter, lemon zest, and rum.
- Fold ricotta mixture into the wet ingredients until incorporated.
- Combine wet and dry ingredients until a soft, slightly sticky dough forms. Chill for 30 minutes if too sticky.
- Scoop golf-ball-sized portions onto a parchment-lined baking sheet.
- Roll each ball in tinted granulated sugar, if desired.
- Bake at 350°F for 12-15 minutes until edges are set and centers bounce back.
- Optionally, top warm cookies with sweetened ricotta and thin peach slices.
- For neat layers, cool cookies completely before assembling.
