Soft Ricotta Cookies Recipe Dipped in Chocolate

This untraditional Ricotta Cookies Recipe is a unique addition to the holiday cookie box.

| Capper’s Farmer Holiday Special, Winter 2012

  • Dip Cookies In Chocolate
    It may take some practice to get the chocolate evenly distributed on the dipped cookies.
    Photo By Karen Keb
  • Drop Cookies
    Using a melon baller or cookie scoop will help keep the cookies the same size.
    Photo By Karen Keb
  • Ricotta Cookies
    Ricotta cookies are soft and billowy, and reminiscent of a day in the Italian countryside.
    Photo By Karen Keb

  • Dip Cookies In Chocolate
  • Drop Cookies
  • Ricotta Cookies

These cookies are soft and billowy, and reminiscent of a day in the Italian countryside.

The key to this recipe is using fresh, flavorful oranges — California Navels or Valencias are best. One orange will render enough juice and zest for this recipe. Also, do not try to “cut calories” by using low-fat or partially skim ricotta. Use the real deal. When creaming the butter and sugar, beat with an electric mixer on medium-high speed for at least 3 minutes, preferably 5 minutes, or until the mixture is no longer gritty (set a timer — 3 minutes is longer than you think). Creaming incorporates air into the batter and gives the cookie a nice rise.

Make These Christmas Cookies Recipes for Holiday Gifts 

Soft Ricotta Cookies Recipe Dipped in Chocolate

2 1/4 cups all-purpose flour
1/4 cup cornmeal (medium grind)
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 1/2 cups whole-milk ricotta cheese
3 tablespoons freshly squeezed orange juice
1 orange, zested

6 ounces bittersweet chocolate (60% cacao)

To make cookies: Heat oven to 375°F. Line two baking sheets with parchment paper and set aside.

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