Name: Orange Infused Sweet Ricotta Peach Cookies
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: Italian
Ingredients: 2 heaping cups Ricotta cheese; ½ cup Granulated sugar (for filling); 1 teaspoon Vanilla bean paste; 2 teaspoons Orange zest; 4 cups All-purpose flour, spooned and leveled; 2 teaspoons Baking powder; 3 Large eggs; ¾ cup Granulated sugar (for cookie dough); ½ cup Full-fat milk; 1 stick Unsalted butter, melted and cooled; Small pinch of Salt; 1 teaspoon Lemon zest; 1 cup Granulated sugar (for coating); Red or pink food coloring; 1 tablespoon Rum, peach liqueur, or peach juice; Mint leaves or other leaf decorations

Why You’ll Love Orange Infused Sweet Ricotta Peach Cookies Recipe

These cookies are not only delicious but also a show-stopper thanks to their peach-like appearance. The combination of orange zest and ricotta creates a light, creamy filling with a subtle citrus kick. Each bite blends the tender cookie shell with the velvety center, making them both fun to make and irresistible to eat. Whether you’re serving them at a celebration or enjoying one with tea, they’re guaranteed to bring delight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ricotta Filling:
2 heaping cups ricotta cheese
½ cup granulated sugar
1 teaspoon vanilla bean paste
2 teaspoons orange zest

Cookies:
4 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
3 large eggs
¾ cup granulated sugar
½ cup full-fat milk
1 stick unsalted butter, melted and cooled
Small pinch of salt
1 teaspoon lemon zest

Assembly:
1 cup granulated sugar for coating
Red or pink food coloring
1 tablespoon rum, peach liqueur, or peach juice
Mint leaves or other leaf decorations

Directions

Prepare the ricotta filling
In a bowl, mix the ricotta cheese with sugar, vanilla bean paste, and orange zest until smooth. Cover and chill in the refrigerator while you make the cookies.
Make the cookie dough
Sift together the flour and baking powder. In a separate bowl, whisk the eggs, granulated sugar, milk, melted butter, salt, and lemon zest until combined. Gradually fold the dry ingredients into the wet ingredients. Let the dough rest in the refrigerator for 15 minutes.
Shape and bake the cookies
Preheat oven to 350°F (175°C). Shape the dough into small, even-sized balls and place them on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until the bottoms are golden but the tops remain pale.
Hollow and pair
While the cookies are still warm, carefully scoop out a small cavity from the bottom of each one. Match similar-sized halves to form pairs.
Fill and seal
Spoon the ricotta filling into the center of one half of each pair, then press the other half on top to create a filled cookie. Use a little extra filling to seal the seam.
Color and coat
Mix the food coloring with rum, peach liqueur, or peach juice. Lightly brush the outside of each cookie to give it a peach-like hue. Roll the colored cookies in granulated sugar.
Decorate and chill
Insert a mint leaf or decorative leaf into the top of each cookie. Chill the cookies for at least 2 hours before serving.

Servings and timing

Servings: 22 cookies
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 4 hours

Variations

Alcohol-Free Version: Use peach juice or orange juice instead of rum or liqueur for brushing.
Different Fillings: Swap the ricotta filling for mascarpone mixed with powdered sugar and zest for a creamier texture.
Flavor Twist: Add almond extract to the cookie dough for a nutty undertone.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Mini Cookies: Make smaller cookies for bite-sized treats, ideal for large gatherings.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 4 days. They are best served chilled, so no reheating is necessary. If needed, let them sit at room temperature for 5–10 minutes before serving to slightly soften the filling.

FAQs

How do I prevent the cookies from becoming soggy?

Make sure to chill the cookies after assembly and brush lightly when adding the coloring to avoid over-soaking them.

Can I make the cookies ahead of time?

Yes, you can make them a day in advance. Keep them refrigerated until ready to serve.

What can I use instead of ricotta?

Mascarpone cheese or a blend of cream cheese and sour cream can be used for a different texture.

Can I freeze these cookies?

It’s not recommended to freeze them fully assembled, but you can freeze the baked, unfilled cookie shells for up to one month.

Do I need to use food coloring?

No, the coloring is optional, but it adds a beautiful, realistic peach appearance.

Is there a dairy-free option?

Use dairy-free ricotta alternatives and plant-based milk and butter to adapt the recipe.

How do I get the cookies to look evenly shaped?

Use a cookie scoop to portion the dough evenly, and roll gently between your palms for uniform balls.

Can I use bottled juice instead of fresh?

Yes, but fresh juice or zest will provide a more vibrant and natural flavor.

What’s the best way to hollow out the cookies?

Use a small spoon or a melon baller while the cookies are still warm to gently scoop out the centers.

Why is the filling chilled before use?

Chilling the filling helps it firm up, making it easier to spoon into the cookies without leaking.

Conclusion

These Orange Infused Sweet Ricotta Peach Cookies are a delightful mix of flavor, creativity, and charm. Their peach-like appearance and creamy citrus filling make them perfect for special occasions or when you want to impress with something unique. With a little time and care, you’ll have a batch of cookies that look as amazing as they taste.