Ahh, the holidays are now upon us. And in our household, nothing is more holidayish than the smell of cookies baking in the oven. We do have our traditional favorites that make an appearance year after year. They are always welcomed with outstretched hands and open mouths. But we also like to try out new cookies to keep things exciting and see if any will become new traditionals.
This year, we start the holiday baking extravaganza with a new recipe. These Orange Ricotta Chocolate Chip Pillows are soft, cake-like and have those special flavors that remind us of the holidays.
Ricotta is an impressive ingredient to bake with. It give your cakes and cookies a moist lift and adds a subtle creamy flavor profile that can’t be mimicked by any other ingredient.
Orange and chocolate are like yin and yang.. seriously one of my absolute favorite combinations.
These cookies are finished with a sweet orange glaze for next-level worthiness. The cookies, themselves, aren’t too sweet, so the glaze really finishes them off nicely.
These cookies are a quick throw-together and can be ready before last minute holiday company arrive. Try them out and post your comments below. I’d love to hear how yours came out!
Orange Ricotta Chocolate Chip Pillows
(Makes 18 cookies)
2 c AP flour
1 1/2 t baking powder
1/4 t salt
3/4 c granulated sugar
6 T unsalted butter, room temperature
Zest from 1 orange
1 egg, large
1 c ricotta cheese (I used part-skim)
2 t vanilla extract
3/4 c chocolate chips
Sweet Orange Glaze
1 c powdered sugar
2 T orange juice
Zest of 1/2 orange
Pinch of salt
Preheat your oven to 350°F.
Whisk flour and baking soda together in a bowl. Set aside. Cream butter, sugar and salt until well incorporated. Add egg, vanilla and zest. Mix again until blended together. Add ricotta and mix to combine.
Slowly add the flour mixture to the wet ingredients along with the chocolate chips. Using a 1.5T cookie scoop, scoop out the dough and place them about 2″ apart on a parchment-lined cookie sheet.
Bake these cookies for about 12 to 15 minutes, or until the edges are lightly Browning and the top of the cookie is no longer wet.
Let the cookies cool on a wire cooling tray while you make your glaze by combining all ingredients in a bowl until smooth and thick. Dip the tops of the cooled cookies into the glaze and let sit on a cooling rack until the glaze is set.
These cookies didn’t last more than a few hours in my house, but they will keep in the fridge, in an airtight container, for about 4 days.
Sweetly ❤ Yours,
*Recipe slightly adapted from Cooking Classy