Orange infused sweet ricotta peach cookies Recipe

Imagine biting into a tender, sugar-crusted cookie that looks like a blushing peach and tastes like a Mediterranean summer—these Orange infused sweet ricotta peach cookies are the treat you never knew you needed! Each adorable cookie is filled with creamy orange-scented ricotta, kissed with a hint of vanilla and citrus, then sandwiched, brushed with peachy color, and finished with a sprinkle of sugar. The result? A truly show-stopping dessert that’s as fun to make as it is to eat, and perfect for bringing a burst of sunshine to any table.

Ingredients You’ll Need

What makes Orange infused sweet ricotta peach cookies so irresistible isn’t just their stunning appearance, but the fact that they’re built on simple, accessible ingredients that each bring something special. From fluffy ricotta and fragrant citrus zest to a sprinkle of sugar for that irresistible crackle, each ingredient plays its own delicious part.

• Ricotta Cheese (2 heaping cups): This is the soul of your cookie filling—choose fresh whole-milk ricotta for the creamiest texture.
• Granulated Sugar (1/2 cup + 3/4 cup + 1 cup for coating): Adds sweetness throughout—the filling, dough, and that sparkling sugary finish.
• Vanilla Bean Paste (1 teaspoon): Gives exceptionally rich vanilla flavor that melds beautifully with citrus.
• Orange Zest (2 teaspoons): Makes the ricotta burst with bright, aromatic freshness.
• All-Purpose Flour (4 cups): The classic building block for soft, tender cookies.
• Baking Powder (2 teaspoons): Brings gentle lift for a tender, not-too-dense crumb.
• Large Eggs (3): Essential for structure and that golden hue.
• Full-Fat Milk (1/2 cup): Adds moisture and richness—don’t skimp on the fat for best flavor.
• Unsalted Butter, Melted (1 stick): Lends a lovely plushness and subtle flavor—be sure it’s cooled so you don’t scramble the eggs.
• Salt (small pinch): Rounds out the flavors, keeping things lively and not bland.
• Lemon Zest (1 teaspoon): Adds a subtle zing that pairs beautifully with orange and ricotta.
• Liquid Food Coloring, Red or Pink: A tiny bit transforms these cookies into lookalike peaches! Gel food color is best for vibrant hues.
• Rum (1 tablespoon, or substitute peach liqueur or juice): Gives an adult, aromatic note that echoes the cookie’s fruitiness.
• Mint Leaves or Leaf Decorations: The cutest finishing touch to mimic real peach leaves and add a pop of green.

How to Make Orange infused sweet ricotta peach cookies

Step 1: Prepare the Ricotta Filling

Start by giving your ricotta a quick whip with sugar, orange zest, and luxurious vanilla bean paste until it’s smooth and dreamy. This will be the luscious surprise waiting in the center of every cookie. Cover the filling and pop it in the fridge—it’ll firm up a bit and become even more spoonable while you work on the dough.

Step 2: Mix the Cookie Dough

First, sift together your flour and baking powder for extra-light cookies. In a separate bowl, whisk eggs and sugar until combined, then blend in the milk, cooled melted butter, salt, and lemon zest. The fresh citrus zest adds incredible aroma here! Gently fold the dry ingredients into the wet ingredients in batches; stop just when a soft, slightly sticky dough forms. If it’s sticking too much, add just a tablespoon or two of flour—the dough should be soft, not stiff.

Step 3: Rest Then Shape the Dough

Refrigerate your dough for at least 15 minutes (longer if you can), making it easier to handle and preventing over-spreading. Once rested, divide it into two logs, slice each into 44 pieces, then roll each into a smooth ball. Place on parchment-lined baking sheets, gently flattening each ball a bit—this helps form the perfect cookie “half-peach” shapes.

Step 4: Bake the Cookies

Bake your cookie balls at 350°F for approximately 10 minutes, rotating the trays halfway through to ensure even coloring. You’re looking for golden bottoms—the tops will look pale and soft at first, but don’t worry, that’s exactly what you want. Swap trays out as you go, and let the aroma of citrus and butter fill your kitchen!

Step 5: Hollow and Pair the Cookie Halves

Once the cookies are warm but cool enough to handle, gently scoop a bit from the bottom of each to make a filling “well.” Be careful not to cut too deep. As you do this with the second tray, also pair cookies by size—it’s much easier to match your peach halves now than after they’re filled.

Step 6: Assemble and Color the Orange infused sweet ricotta peach cookies

Mix food coloring with a splash of rum or juice for your “peach blush,” and place your coating sugar in a shallow bowl. Spoon a generous teaspoon of your fragrant ricotta filling into each hollowed cookie, then press a paired half on top, gently squeezing so a tiny bit of ricotta peeks out (wipe away any excess). Brush the whole cookie with your peachy food coloring, then roll gently in sugar so it sparkles—all the colors and textures are coming together now!

Step 7: Chill, Decorate, and Serve

Cover your finished cookies and let them chill for several hours (they get better as they rest!). Before serving, press a little mint leaf at the top of each to complete the illusion—now they truly look like peaches. Bring them out and watch everyone’s eyes light up at your spectacular creation.

How to Serve Orange infused sweet ricotta peach cookies

Garnishes

Don’t skip the finishing touch! A single fresh mint leaf tucked at the seam between the two cookie halves is classic—it looks just like a peach stem, adds a burst of color, and a little herbal note. If you’re feeling creative, tiny edible flowers or candied citrus peel also look stunning. Serve on a tray lined with fresh leaves or parchment for extra charm.

Side Dishes

Orange infused sweet ricotta peach cookies are delightful all on their own, but they pair beautifully with other simple sides. Try setting them out alongside bowls of plump summer berries, a light sorbet (peach or lemon is perfect), or a bubbly glass of Prosecco for grown-up gatherings. They also make a fabulous addition to an afternoon tea spread.

Creative Ways to Present

Lean into the “real peach” illusion by nestling your cookies among whole peaches in a rustic basket, or arrange them on a cake stand dusted with a little extra sugar to mimic orchard dew. For parties, wrap each cookie in a square of parchment paper with a ribbon—guests love taking a cookie home as a sweet reminder of a memorable dessert.

Make Ahead and Storage

Storing Leftovers

Thanks to their luscious ricotta filling, Orange infused sweet ricotta peach cookies are best enjoyed within the first couple of days, but they’ll keep well in an airtight container in the fridge for up to 4 days. The chilling actually helps the flavors meld and the texture become melt-in-your-mouth tender. Let them come up to room temperature for 10 to 15 minutes before serving so the filling is creamy and soft.

Freezing

If you’d like to make these cookies ahead, freeze the unfilled cookie shells in a single layer, then transfer to a freezer bag for up to 1 month. Thaw at room temperature, then fill and finish the cookies as directed. Avoid freezing the assembled, filled cookies—the ricotta filling can become icy and affect the texture after thawing.

Reheating

These cookies are meant to be enjoyed slightly chilled or at room temperature, so there’s no need to reheat. In fact, a little chill keeps the ricotta creamy and the cookie soft. Just take them out of the fridge ahead of serving and let them come to the perfect, tender consistency naturally.

FAQs

Can I use low-fat ricotta or a different cheese?

Full-fat ricotta is ideal because it’s extra creamy and gives these cookies their signature velvety filling. Low-fat versions tend to be grainy and less flavorful. If you want to experiment, a mix of mascarpone and ricotta can also be delicious, but avoid cottage cheese as it’s too watery.

Do I have to use rum or can the cookies be alcohol-free?

Absolutely! Substitute peach juice or orange juice for the rum—they’ll add a lovely fruity quality and keep your Orange infused sweet ricotta peach cookies totally kid-friendly.

How do I get the peach color just right?

A little food coloring goes a long way—start small and build up. Mix red or pink gel food coloring with rum or juice, and test a spot before brushing the whole cookie. Layer the color for a realistic blush, and don’t worry about making each cookie identical—natural peaches have beautiful little variations!

Can these be made gluten-free?

Yes, you can try using a cup-for-cup gluten-free flour blend, but results may vary slightly in texture. Be sure your blend has xanthan gum or a similar binder for best results, and don’t overbake—gluten-free cookies can dry out more quickly.

What’s the best way to hollow out the cookies without breaking them?

Use a small serrated knife or even a melon baller, and gently cut a shallow circle on the bottom of each warm cookie, scooping slowly and carefully. Work while they’re still a little soft and be patient—it gets easier as you go!

Final Thoughts

Whether you’re dressing up a summer picnic or dazzling guests at a holiday table, these Orange infused sweet ricotta peach cookies are guaranteed to make a lasting impression. Give them a try—you’ll fall in love with both their cuteness and their dreamy, citrus-vanilla flavor. I can’t wait to hear how your batch turns out!

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