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Soft and pillowy blood orange ricotta cookies are a citrus dream! Dipped in naturally pink blood orange glaze, you’ll love the melt-in-your-mouth texture. Recipe makes 28 cookies.

Blood Orange Ricotta Cookies
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Imagine ethereal citrus clouds, and you come close to these blood orange cookies. Pillowy soft ricotta cheese adds a dreamy soft-baked texture that pairs beautifully with fragrant citrus zest.

Dipped in naturally tinted blood orange glaze, these melt-in-your-mouth blood orange ricotta cookies are all too easy to devour.

Blood Orange Ricotta Cookies

Best blood orange desserts:

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Blood Orange Ricotta Cookies

Blood Orange Ricotta Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes (includes chilling)
  • Yield: 28 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Soft and pillowy blood orange ricotta cookies are a citrus dream! Dipped in naturally pink blood orange glaze, you’ll love the melt-in-your-mouth texture.



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 Tbsp blood orange zest
  • 1 cup part-skim ricotta, at room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp pure almond extract
  • 1 large egg


  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1 cup powdered sugar, sifted
  • 2 tsp blood orange zest
  • 2 Tbsp plus 1 tsp blood orange juice


  1. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugar and blood orange zest in a large mixer bowl at medium speed light and fluffy. Mix in ricotta, vanilla, and almond extract, then beat in egg until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 2 hours, or up to 2 days.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper. Spray a medium cookie scoop lightly with nonstick spray; scoop 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets.
  3. Bake cookies for 14 to 15 minutes, rotating pans halfway through, until pale golden and set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. For the glaze, whisk together melted butter, salt, powdered sugar, blood orange zest, and juice in a small bowl. Dip tops of cookies into glaze and let set before serving. If not serving cookies immediately, store unglazed in an airtight container at room temperature and glaze just before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. These are perfect thank you! I only chilled them for an hour and a half but they still came out amazing. Thanks so much for this recipe!

  2. Anybody else have trouble with the frosting turning colors? I made them in the evening, frosted the cookies once they were almost totally cool, and in the morning the frosting had turned BLUE and looked like it had completely molded. Of course, I tasted one (or two) to make sure that it wasn’t mold, but the only thing I could figure was that the acidity in the frosting reacted with SOMETHING to turn them a very unappealing blue – everywhere but the outer edges.


    1. Hi Rebekah, this can happen due to a reaction between the citric acid and the baking soda in the cookies. To alleviate this problem, I glaze the cookies and serve them right away, or store them unglazed until I’m ready to serve them. Hope that helps for the future!

      1. Thanks! I thought it was probably something like that, but wasn’t sure of the chemistry details. Thankfully everyone at work still liked them, and now I know to leave the frosting off until just before eating. Appreciate your reply!

    1. Hi Jazzmin, you can either omit the almond extract with no substitution since the recipe already includes vanilla, or add a bit more vanilla extract if you prefer.