Sweet ricotta peach cookies

These orange infused sweet ricotta peach cookies really capture the essence of spring and summer. Recipe makes 22-24 peach cookies, each the size of an average apricot.
Sweet ricotta peach cookies


  1. 500g (2 cups + 2 TBSPs) ricotta cheese
  2. 110g (1/2 cup) granulated sugar
  3. 1/2 – 1 tsp vanilla paste
  4. zest of 1 medium orange


  1. 540g (4 cups) all-purpose flour (spooned and leveled)
  2. 1 tbsp baking powder
  3. 3 large eggs
  4. 155g (1/2 cup + 3 TBSPs) granulated sugar
  5. 120ml (1/2 cup) milk
  6. 115g (1/2 cup or 1 stick) unsalted butter, melted and cooled to warm, room T
  7. zest of 1 lemon


  1. granulated sugar for coating the cookies
  2. liquid food coloring in red or pink
  3. rum (optional)
  4. mint leaves or other leaf decorations (optional)

Make ricotta filling

  • In a medium bowl, whisk the ricotta with sugar until smooth and creamy. Stir in orange zest and vanilla. Chill the mixture, covered with plastic wrap, while you make the cookies.


  • Preheat the oven to 180 degrees C (350°F) with rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
  • Sift flour and baking powder into a large bowl. In another bowl, whisk the eggs and sugar until combined. Whisk in milk, melted butter and lemon zest until smooth. Mix the dry ingredients into wet in 2-3 additions, until well incorporated. Finish mixing the dough with your hands and press it into a ball. If it’s very sticky add another tablespoon or two of flour until it sticks together. Let rest for 5 minutes.