Go Back
–+ servings
Ricotta Peach Cookies

Irresistible Ricotta Peach Cookies Perfect for Summer Treats

These Ricotta Peach Cookies are soft, cake-like, and the perfect summer treat bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Ricotta Cheese or cottage cheese as a substitute
  • 0.5 cup Granulated Sugar brown sugar can be used for deeper flavor
  • 1 teaspoon Vanilla Bean Paste or vanilla extract
  • 1 tablespoon Orange Zest can substitute with lemon zest
  • 2 cups All-Purpose Flour or a 1:1 gluten-free blend
  • 1 tablespoon Baking Powder ensure it's fresh
  • 2 large Eggs room temperature for better emulsification
  • 0.5 cup Full-Fat Milk can use almond milk
  • 0.5 cup Unsalted Butter cool it down
  • 0.5 teaspoon Salt to balance sweetness
For the Peach Flavor
  • 1 tablespoon Lemon Zest can replace with orange zest
  • 0.25 cup Peach Juice use a concentrate for stronger flavor
Optional Enhancements
  • Food Coloring use sparingly for visual appeal

Equipment

  • Mixing bowl
  • hand mixer
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper

Method
 

Preparation Steps
  1. Cream together ricotta cheese, 1/2 cup granulated sugar, vanilla bean paste, and orange zest until light and fluffy, about 3-5 minutes.
  2. Add eggs one at a time, mixing well after each. Gradually pour in full-fat milk and cooled unsalted butter until smooth.
  3. In a separate bowl, whisk together all-purpose flour and baking powder. Gently add to wet ingredients, mixing on low speed.
  4. Stir in lemon zest and peach juice. Cover and refrigerate dough for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Roll chilled dough into balls and place them on a baking sheet lined with parchment.
  6. Roll each dough ball in granulated sugar. Bake for 12-15 minutes until edges are golden.
  7. Cool on sheets for 5-10 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 8gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Chilling the dough enhances flavor development and makes it easier to handle. Store cookies in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!