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Sweet Ricotta Peach Cookies

Sweet Ricotta Peach Cookies




12 Cookies


57 Minutes


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  • 2 cups creamy full-fat ricotta cheese
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange zest
  • Cookies

  • 1/2 cup granulated sugar
  • 3 large eggs, whisked
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted & cooled
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoons Fleischmann's Baking Powder
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest (optional)
  • Assembly

  • Peach schnapps (optional)
  • Red food coloring
  • Granulated sugar, for rolling
  • Basil or mint leaves, to finish




  1. In a small mixing bowl stir together the ricotta, sugar, vanilla & orange zest until well combined.
  2. Cover with plastic wrap & refrigerate until ready to use.
  3. Cookies

  4. Preheat the oven to 350(f) degrees. Line 2 baking sheets with parchment paper.
  5. In a large mixing bowl whisk together sugar, eggs, milk, butter & vanilla until well combined.
  6. Sift in flour, baking powder, salt & orange zest. Stir until dough comes together.
  7. Divide dough into 24 evenly sized rounds & shape into a ball ensuring there are no cracks on the surface.
  8. Transfer to prepared baking sheets & bake until cooked throughout, about 10 to 12 minutes. Let cool completely before assembling the peaches.
  9. Assembly

  10. When ready to assemble, hollow out the center of each cookie. Add a scoop of ricotta & finish with a second cookie.
  11. In a small mixing bowl stir together peach schnapps with red food coloring. You can also simply use peach juice with red food coloring. Brush the cookie generously with the mixture & roll in granulated sugar.
  12. Garnish with a fresh basil or mint leaf. Refrigerate until ready to serve.


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