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Giada’s lemon ricotta cookies are so beloved and famous for a reason: perfectly fluffy and moist from ricotta with a glaze that makes them just sweet enough. It’s no wonder we’ve found multiple ways to reimagine the cookies, from our pumpkin spice version for fall to this new summery version: Aperol Spritz Ricotta Cookies! Perfumed with fresh orange and topped with a punchy aperol glaze, this is a cocktail we’re happy to eat in cookie form. Cin cin!
Aperol Spritz Ricotta Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Servings
40
Prep Time
20 minutes
Cook Time
15 minutes
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.
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2 comments
I rate this recipe 5 stars but the website will only let me give it 4. My daughter requested that I try this recipe because the aperol spritz is her favorite beverage after visiting Italy. I made them with King Arthur’s gluten free flour and they turned out great. Everyone loved them. I used a 2 tablespoon cookie scoop and they were the perfect size. A delicate delicious cookie. Things I would do differently next time- the dough is sticky, I would refrigerate overnight. Also I would use less aperol or more powdered sugar to make a stiffer icing/ glaze for the top.
Such a great cookie for summer. The orange zest bring out the Aperol taste and the ricotta makes these so soft. Yum!