Aperol Spritz Ricotta Cookies
Category
Dessert
Servings
40
Prep Time
20 minutes
Cook Time
15 minutes
Calories
113
Author:
Giadzy
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese, drained of any excess liquid
- 2 tablespoons orange juice
- 1 tablespoon aperol*
- 1 teaspoon orange zest, from one navel orange
- 1 1/2 cups powdered sugar
- ¼ cup aperol
- 2 teaspoons orange zest, from two navel oranges
- *Cook’s note: if not using aperol, replace with equal parts orange juice.
For The Cookies:
For The Glaze:
Instructions
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, orange juice, aperol, and orange zest. Beat to combine. Stir in the dry ingredients. Cover the dough and refrigerate for one hour before baking, and up to overnight.
- Preheat the oven to 375 degrees F.
- Line 3 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Combine the powdered sugar, aperol, and orange zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Nutrition
Nutrition
- Nutrition Serving Size
- 40
- per serving
- Calories
- 113
- Carbs
- 21 grams
- Protein
- 1 grams
- Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 15 milligrams
- Sodium
- 72 milligrams
- Sugar
- 14 grams
1 comment
Such a great cookie for summer. The orange zest bring out the Aperol taste and the ricotta makes these so soft. Yum!