Cookies are the perfect blend of sweetness and creativity, and this recipe for Orange Infused Sweet Ricotta Peach Cookies is no exception. These delightful treats combine the rich creaminess of ricotta cheese with the fresh, juicy flavor of peaches, all enhanced by a citrusy twist of orange. Whether you’re looking for a new dessert to impress guests or simply want to indulge in a sweet snack, these cookies are sure to satisfy.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 cup fresh peaches, peeled and diced
- 2 tbsp orange juice
- 1/4 cup powdered sugar (for dusting)
Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add the large egg and beat well until fully incorporated. Mix in the ricotta cheese, vanilla extract, and orange zest, stirring until smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense cookies.
5. Fold in Peaches:
Gently fold in the diced fresh peaches and orange juice, ensuring they are evenly distributed throughout the dough.
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Dust with Powdered Sugar:
Once the cookies have cooled completely, dust them with powdered sugar for a beautiful and sweet finishing touch.
Serving and Storage Tips:
Serving Tips
- Pair with a Beverage:
These cookies pair wonderfully with a variety of beverages. Serve them with a hot cup of tea, a glass of cold milk, or even a refreshing glass of iced tea. The citrus and peach flavors also complement a light white wine or sparkling water with a splash of orange. - Serve Fresh:
For the best flavor and texture, serve these cookies fresh. The combination of the soft ricotta and juicy peaches makes them particularly enjoyable when they’re just baked. - Presentation:
To make these cookies even more inviting, arrange them on a decorative plate or a tiered dessert stand. Dust them with a little extra powdered sugar just before serving for a beautiful, snow-dusted look.
Storage Tips
- Room Temperature:
Store the cookies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent them from sticking together. - Refrigeration:
If you plan to keep the cookies longer than a few days, refrigerate them in an airtight container. They will stay fresh for up to a week. Before serving, bring them to room temperature or lightly warm them in the oven to restore their softness. - Freezing:
These cookies freeze well, making them perfect for baking ahead. After they’ve cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, thaw them at room temperature or warm them gently in the oven.
With these serving and storage tips, you can enjoy your Orange Infused Sweet Ricotta Peach Cookies at their best, whether you’re sharing them with friends and family or savoring them on your own.
Variations:
1. Chocolate Chip Ricotta Peach Cookies
- Add Chocolate Chips:For a rich, chocolatey twist, fold in 1/2 cup of mini chocolate chips into the dough along with the peaches. The chocolate pairs beautifully with the sweetness of the peaches and the citrusy zing of the orange zest.
2. Lemon Ricotta Peach Cookies
- Substitute Lemon for Orange:Swap out the orange zest and juice for lemon zest and juice to create a bright and tangy version of these cookies. The lemon flavor complements the peaches and adds a refreshing citrus kick.
3. Almond Ricotta Peach Cookies
- Add Almond Extract:Replace the vanilla extract with 1/2 teaspoon of almond extract, and fold in 1/4 cup of slivered almonds. The nutty flavor of almonds adds a delightful crunch and pairs wonderfully with the peaches.
4. Blueberry Ricotta Peach Cookies
- Add Blueberries:For a burst of berry flavor, add 1/2 cup of fresh or frozen blueberries to the dough along with the peaches. The combination of peaches and blueberries creates a fruity, summery treat.
5. Coconut Ricotta Peach Cookies
- Incorporate Shredded Coconut:Mix 1/4 cup of unsweetened shredded coconut into the dough for a tropical twist. The coconut adds a chewy texture and enhances the fruity flavors of the peaches and orange.
6. Spiced Ricotta Peach Cookies
- Add Warm Spices:For a cozy, spiced version, add 1/2 teaspoon of ground cinnamon and a pinch of ground nutmeg to the dry ingredients. These spices add warmth and depth to the cookies, making them perfect for cooler weather.
7. Gluten-Free Ricotta Peach Cookies
- Use Gluten-Free Flour:Substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities. Ensure that the other ingredients, such as baking powder and baking soda, are also gluten-free.
8. Honey Ricotta Peach Cookies
- Sweeten with Honey:Replace half of the granulated sugar with honey for a naturally sweetened version. The honey adds a floral note that complements the peaches and orange zest beautifully.
9. Ricotta Peach Thumbprint Cookies
- Create Thumbprints:After scooping the dough onto the baking sheet, use your thumb to make a small indentation in the center of each cookie. Fill the indentation with a small spoonful of peach preserves before baking. The result is a delightful jam-filled cookie with a burst of peach flavor in every bite.
10. Ricotta Peach Scones
- Turn into Scones:
To make a scone version of this recipe, increase the flour to 2 1/2 cups and shape the dough into a round disc about 1 inch thick. Cut the disc into wedges and bake as you would scones. These scones will have a tender, moist texture similar to the cookies but with a more crumbly, scone-like consistency.
FAQs:
1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches if fresh ones are not available. Make sure to thaw and drain them thoroughly before folding them into the dough to prevent excess moisture from affecting the cookie texture.
2. Can I substitute ricotta cheese with another type of cheese?
While ricotta cheese is ideal for its creamy texture, you can substitute it with cottage cheese or mascarpone. If using cottage cheese, consider blending it until smooth to achieve a similar texture.
3. How do I prevent the cookies from spreading too much during baking?
To prevent excessive spreading, ensure your butter is softened but not melted, and chill the dough for 15-20 minutes before baking. Using parchment paper instead of a greased baking sheet can also help.
4. Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. You can also bake the cookies and store them in an airtight container at room temperature for up to 3 days.
5. What can I use instead of orange zest if I don’t have any?
If you don’t have orange zest, you can substitute it with lemon zest or a few drops of orange extract. The zest adds a lot of flavor, so if possible, try to use fresh citrus zest.
6. How can I make the cookies softer or chewier?
For softer cookies, slightly underbake them, removing them from the oven when the edges are just starting to turn golden. If you prefer chewier cookies, add an extra tablespoon of ricotta cheese or reduce the flour by 1-2 tablespoons.
7. Are these cookies suitable for freezing?
Yes, these cookies freeze well. After cooling completely, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.