Orange Chocolate Chip Ricotta Cookies


Everyone is going to fall in love with these Orange Chocolate Chip Ricotta Cookies! They’re so good in fact that I’d definitely add them to my list of top 5 favorite Christmas cookies!

Orange Chocolate Chip Ricotta Cookies

I really am head over heels in love with these cookies! They are dreamy in so many ways.

They have a melt-in-your-mouth texture, as in they are pretty much soft little pillows of bliss.


They have that irresistable flavor blend of fresh orange and dark chocolate – and it’s not just a hint. You know these are orange and chocolate cookies.

The ricotta on the other hand – that’s not a flavor you taste so don’t be worried about that if you haven’t ever made Italian ricotta cookies before.

Orange Chocolate Chip Ricotta Cookies

Oh and let’s not forget about that finishing touch – that sweet and simple glaze just takes them over the top!

These cookies will be the talk of the Christmas party, and possibly the most loved cookie at the cookie exchange or on the cookie tray you send out.

While I do have an abundance of cookies recipes shared on my blog there’s no way I could make all of them during the holidays but these will be a cookie I’ll make time and time again when the Christmas season rolls around. They taste like those chocolate oranges that I love but even better!

Orange Chocolate Chip Ricotta Cookies

I made these when I had family staying over Thanksgiving and they were gone in no time. And like I said no one could have guessed it was ricotta that made them so perfect.

So in other words you don’t miss out on these!

Orange Chocolate Chip Ricotta Cookies

Also check out my recipes for Plain Ricotta Cookies and Coconut Lime Ricotta Cookies, because during the holidays you can’t have too many cookies, right :)?

And if you love that citrus chocolate combination be sure to try these super easy White Chocolate and Chocolate Dipped Mandarin Oranges (the white ones taste like an orange creamsicle – so yum!).

Orange Chocolate Chip Ricotta Cookies


Orange Chocolate Chip Ricotta Cookies

5 from 19 votes

One of my all time favorite Christmas cookies! Perfectly soft and full of that irresistable fresh orange and dark chocolate flavor. Sure to be a hit at your next Christmas party!

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 2 hours 10 minutes
Servings: 35 cookies


  • 2 cups (284g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 1 Tbsp + 1 tsp orange zest (from 2 large navel oranges)
  • 1 large egg
  • 1 cup (241g) whole milk ricotta cheese (I recommend Galbani)
  • 1 tsp vanilla extract
  • 1 cup (165g) mini semi-sweet chocolate chips


  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp fresh orange juice
  • 1 tsp orange zest (about 1/2 navel orange)


  1. In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process).

  3. Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips. 

  4. Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit). 

  5. Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn).

  6. Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.

  7. Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set. 

  8. Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet). 

  9. For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies. 

  10. Let glaze set at room temperature. Store cookies in an airtight container. 

  11. Recipe source: Cooking Classy

Orange Chocolate Chip Ricotta Cookies - One of my all time favorite Christmas cookies! Perfectly soft and full of that irresistable fresh orange and dark chocolate flavor. Sure to be a hit at your next Christmas party! #cookies #christmascookies #ricottacookies #chocolate #dessert


  • Renee Claude: Can these be make ahead and freezed? December 3, 2017 at 5:14am Reply

    • Jaclyn: I haven’t tested yet but I’m guessing they’d freeze fine. I might add the glaze after they thaw so it looks fresh and pretty. December 4, 2017 at 12:03pm Reply

  • Patricia: Oh.My.Goodness. Jacklyn, these look absolutely delicious! I can’t wait to try these! I love Ricotta cookies, but this will take them over the top! December 3, 2017 at 5:24am Reply

    • Jaclyn: I hope you love them Patricia! Happy Holidays! December 4, 2017 at 12:02pm Reply

  • Lynda: These cookies look wonderful! I mixed the batter this afternoon, plan to bake in the morning. Do you think I could freeze them after they are cooled, and ice them later. I would need to freeze for a week.
    Thank you. December 3, 2017 at 8:02pm Reply

    • Jaclyn: Yes I think that should work just fine. December 4, 2017 at 12:02pm Reply

  • Whitney: Are you able to make these without a stand mixer? December 4, 2017 at 7:21am Reply

    • Jaclyn: A hand mixer should work just fine – and since it’s a sticky batter even doing it by hand should work okay. December 4, 2017 at 12:04pm Reply

  • Julia – Vintage with Laces: I baked these cookies yesterday and they are fantastic. We love them so much that I guess I’ll have to bake another batch soon. Thank you for this great recipe, Jaclyn! It will go in my collection. December 4, 2017 at 10:15pm Reply

    • Jaclyn: I’m so glad you enjoyed them Julia! Thanks for your review! December 4, 2017 at 11:36pm Reply

  • Debi: Fantastic twist on ricotta cookies! Much easier to handle if you refrigerate for 2 hours. So yummy! Orange and chocolate are two of my favorites. Thanks for posting! December 5, 2017 at 2:57pm Reply

    • Jaclyn: Glad you liked them Debi! Thanks for your feedback! December 5, 2017 at 4:23pm Reply

  • Rebekah: Absolutely delicious! Made these for my OB nurses two days before I was induced and they were such a hit! Everyone asked me for the recipe so I sent them here. I agree with the other commenters- definitely let them chill for 2 hours.. much easier to handle. December 9, 2017 at 12:00am Reply

    • Jaclyn: Thanks so much for sharing my blog :)! So glad everyone liked these orange ricotta cookies Rebekah! December 10, 2017 at 10:24pm Reply

  • Deborah Lilly: I made these yesterday for a family event and everyone raved about them. We love the depth of flavor the orange juice and zest gives without being overpowering. Oh and that glaze… December 9, 2017 at 7:17am Reply

    • Jaclyn: Happy to hear they got rave reviews :). Thanks for your review Deborah! December 10, 2017 at 10:23pm Reply

  • Laura: These cookies were outstanding! May well be the best cookies I’ve ever made. The cooking instructions were perfect as well as the cooking times.
    Using these to give to all my clients for the holidays! Well done! December 9, 2017 at 6:43pm Reply

    • Jaclyn: Thanks for the great review Laura! I’m glad you liked them so much! December 10, 2017 at 10:23pm Reply

  • Lynda: Theses were wonderful!! Made them for a Christmas reception at our church and got rave reviews!
    By the way, I did freeze them for three days, let them thaw completely, then iced. Came out perfectly!!
    Thank you for the awesome recipe! December 11, 2017 at 8:51am Reply

    • Jaclyn: You’re welcome! Thanks for your feedback Lynda! December 11, 2017 at 11:44am Reply

  • Karen: Amazing December 11, 2017 at 2:33pm Reply

  • Lisa: Omg just made these might just be the best cookie I ever ate. I made them with gluten free flour and they are still incredible. December 12, 2017 at 12:54pm Reply

    • Jaclyn: I’m so glad they worked out well with gluten free flour for you! Thanks for the great review Lisa! December 14, 2017 at 4:08pm Reply

  • Charlotte Prisco: These were absolutely delicious. I love anything citrus during the holidays. Two things I would do differently next time are: use a smaller ice cream scoop and bake them 1 minute longer. I did that with the second batch and they were much more solid. I ran out of orange zest so I substituted tangerine zest in the icing. Delicious! Thanks for sharing. December 12, 2017 at 4:12pm Reply

    • Jaclyn: Thanks for your review and tips Charlotte! Glad you liked them :)! December 12, 2017 at 11:13pm Reply

  • Ann: Do these have to be refrigerated after they are baked? Wasn’t sure since they have ricotta December 13, 2017 at 9:46am Reply

    • Jaclyn: I didn’t refrigerate mine but if you’re worried about it it wouldn’t hurt to refrigerate them, they may even be good cold :). December 14, 2017 at 4:09pm Reply

      • Lita: I made these the other day and I have to say I actually like them better out of the fridge than at room temperature. Very good recipe. December 20, 2017 at 9:09am Reply

  • Jennifer Keith: These cookies are FANTASTIC! They are moist and tender with lovely flavor. I will be making these often. December 15, 2017 at 5:29am Reply

    • Jaclyn: So glad you enjoyed them Jennifer! December 15, 2017 at 11:48am Reply

  • Amber: These cookies are amazing! How long will they keep for at room temperature? Thanks! December 16, 2017 at 9:59am Reply

    • Jaclyn: For longer shelf life you could store in the fridge for probably 5 – 6 days. At room temperature I’d say probably 3. So glad you like them Amber! December 16, 2017 at 5:03pm Reply

  • Jill: I made these today and they are delicious! I’m due with my second baby any day now and am going to have to make another batch to take to the hospital for the nurses! They were so easy to make as well! December 20, 2017 at 12:48pm Reply

    • Jaclyn: Thanks for the positive feedback Jill! December 21, 2017 at 3:05pm Reply

  • Jana L Packard: What if I can’t find ricotta? Can I use cottage cheese? Small curd? December 20, 2017 at 7:54pm Reply

  • Holly: Would any type of ricotta cookie freeze well? December 20, 2017 at 10:22pm Reply

    • Jaclyn: I haven’t tried but my guess is that they’d freeze okay. December 21, 2017 at 10:16pm Reply

  • Fran: I was looking for a ricotta cookie and came upon this on Pinterest. Easy to put together and tastes amazing. Being Italian, I added a tsp of anise extract along with the orange and vanilla flavourings. Wonderful recipe and a real keeper! December 21, 2017 at 8:05am Reply

  • Jocelyn: I am so excited to try these, especially after all the rave reviews they have received. May I ask how firmly the glaze sets up? Can the cookies be stacked? Thank you. December 21, 2017 at 10:50pm Reply

    • Jaclyn: It’s not as firm as like a sugar cookie icing and it can smudge but the outer layer does set up. I think for best results it’s better to keep them in a single layer. December 30, 2017 at 12:25pm Reply

      • Jocelyn: Jaclyn, I finally made these cookies, and they are so delicious! I made my glaze slightly on the thick side (spreadable rather than pourable), and it set up beautifully. Thank you so much for a terrific recipe. January 21, 2018 at 4:48pm Reply

  • Elissa: These were great and yummy! My only question is how soft are they supposed to be inside? I used a 1TBL scoop, cooked for 14min and my husband thought they were a bit under-baked in the middle after cooling. Just trying to figure out how soft/under-cooked they should be? I ended up putting them back in for a few more minutes. Thanks. December 25, 2017 at 4:39am Reply

    • Jaclyn: They definitely shouldn’t be doughy or gooey in the center – more similar to a muffin that’s fully cooked through. December 30, 2017 at 12:25pm Reply

  • Reese: I used low-fat ricotta, not because I intended to, but because I snagged it at the store by accident and they still turned out great! I think it might have been a little drier, and therefore I didn’t have to refrigerate before scooping, but they still turned out AHMAYZING! I also squeezed a couple of tablespoons of the juice right into the mix and it really amped up the orange. December 31, 2017 at 9:31pm Reply

    • Jaclyn: Glad they still turned out well for you even with the low-fat ricotta. Thanks for your review of these ricotta cookies Reese! December 31, 2017 at 11:23pm Reply

  • Kristin: My family and I love chocolate and orange flavors together, so I was eager to try these. These are delicious! My husband, especially, adores them. The cookies are so soft and pillowy. I’ve made these twice already… the second time to use up the remaining ricotta. I didn’t have quite enough ricotta (lacking 40 grams), so I risked subbing in 40 grams of sour cream, and they seemed to turn out exactly like the first batch. These are really yummy! January 4, 2018 at 12:48pm Reply

    • Jaclyn: So glad you liked them Kristin! January 4, 2018 at 1:13pm Reply

  • Joanne: Why are the recipe ingredients different than regular ricotta cookies which I’ve been making for years? I sometimes add grated lemon and sometimes chocolate chips to mine. So, I’m just wondering why couldn’t you use the regular ricotta recipe and add the chips and orange? Same difference, no? January 8, 2018 at 11:47am Reply

  • Kelly: I moved these up a rack from the middle and cooked for 18 minutes. I preferred the texture that way. Everyone thought that were great at work. January 9, 2018 at 12:51am Reply

    • Kelly: *they January 9, 2018 at 12:52am Reply

    • Jaclyn: Glad you enjoyed these cookies Kelly! January 9, 2018 at 10:16am Reply

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