Peach and ricotta cookies are a simple treat that combines fresh fruit with creamy cheese for a unique, delicious flavor. These cookies are soft and moist thanks to the ricotta, while the peach adds a natural sweetness and a hint of summer.
This recipe shows how to make easy, tasty cookies with ricotta cheese and peaches that come together in about 30 minutes. The result is a cookie that is both light and satisfying, perfect for any time of year.
They can be enjoyed as a snack or a special dessert. The peach and ricotta mix makes each bite rich but not heavy, which keeps people coming back for more.
Ingredients for Peach and Ricotta Cookies
The right ingredients make these cookies soft, flavorful, and balanced. Freshness and quality really stand out in the peaches and ricotta. A few key pantry items help bring everything together smoothly.
Choosing the Best Peaches
Fresh peaches should be ripe but firm. They are easier to work with and hold their shape better during baking. Look for peaches with a sweet aroma and smooth, unblemished skin.
Freestone peaches are ideal because their pits come out easily. Yellow or white peaches both work and offer slightly different flavors. Peeling the peaches helps avoid extra texture in the cookie dough.
Using fresh peaches instead of canned or frozen gives the best natural flavor. If peaches are not in season, a small amount of peach preserves can work as a substitute for the filling.
Selecting Fresh Ricotta Cheese
Ricotta needs to be creamy and well-drained for the best texture. Avoid watery or grainy ricotta, which can make the cookies soggy or dry. Whole milk ricotta often has a richer taste and better creaminess than part-skim.
Check the expiration date to ensure freshness. Some recipes benefit from letting ricotta sit in a fine mesh strainer for 10-15 minutes to remove excess moisture before mixing.
Using high-quality ricotta will add a mild tang and smooth texture that contrasts nicely with the sweet, soft peaches.
Recommended Pantry Staples
Basic baking staples like all-purpose flour, granulated sugar, and softened butter are essential for the cookie dough. Butter adds flavor and tenderness, so unsalted butter is best for control over salt levels.
Vanilla extract pairs well with ricotta and peaches, enhancing the overall taste. A pinch of salt in the dough balances sweetness and strengthens the flavors.
Some recipes call for lemon or orange zest to add a bright, fresh note that complements the fruit filling. Powdered sugar can be used for dusting after baking to add a touch of sweetness and visual appeal.
Step-By-Step Instructions
This recipe starts by preparing fresh peaches for a sweet filling. Next, the dough is mixed until smooth and combined with ricotta for a soft texture. Then, the cookies are baked carefully to get a light golden finish. Finally, serving ideas make the cookies even more enjoyable.
Preparing the Peaches
First, wash the peaches and pat them dry. Peel if desired, but leaving the skin on adds texture and color. Cut the peaches into small, even pieces to spread inside the cookies without making them soggy.
In a small bowl, mix the chopped peaches with a bit of sugar and vanilla. This sweetens and brings out their flavor. Let the mixture sit for 10-15 minutes to release the juices and blend well.
Mixing the Cookie Dough
In a large bowl, cream together ricotta cheese, softened butter, and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract for extra aroma.
Next, sift in flour and baking powder. Fold gently to combine. Avoid over-mixing to keep the dough light. The dough should be soft but firm enough to handle without sticking.
Baking and Cooling the Cookies
Preheat the oven to 350°F (175°C). Shape small dough balls and press a shallow hole in each. Fill the holes with the peach mixture or ricotta filling.
Place cookies on a lined baking sheet, spacing them apart. Bake for 12 to 15 minutes or until edges are golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serving Suggestions
These cookies are best served slightly warm or at room temperature. Dust with powdered sugar for a simple finish or drizzle honey for added sweetness.
They pair well with a cup of tea or coffee. Store leftovers in an airtight container for up to 3 days to keep them soft.
Tips and Variations
Peach and ricotta cookies can be adjusted to suit different dietary needs and flavor preferences. Storing them properly also makes baking ahead easier and keeps the cookies fresh.
Gluten-Free and Vegan Options
For gluten-free cookies, substitute regular flour with a gluten-free all-purpose flour blend. It’s best to choose a blend with xanthan gum to keep the dough from crumbling. They may need a few extra minutes in the oven.
To make vegan cookies, replace ricotta with a plant-based cheese or thick coconut yogurt. Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of regular eggs. Swap butter for vegan margarine or coconut oil. These swaps slightly change the texture but keep the cookies soft.
Flavor Enhancements
Adding citrus zest like lemon or orange brightens the cookie’s flavor. A teaspoon of vanilla extract or almond extract mixes well with ricotta’s mild taste.
Chopping fresh peaches into small pieces and folding them gently into the dough adds bursts of juicy sweetness. A sprinkle of cinnamon or nutmeg on top before baking offers a warm, cozy touch.
To make the cookies more colorful, brushing a small amount of apricot glaze after baking gives a shiny finish and extra sweetness.
Storage and Make-Ahead Advice
Store cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread or a damp paper towel inside the container.
For longer storage, freeze the baked cookies in a single layer on a baking sheet. After freezing, transfer them to a sealed container or bag. Thaw at room temperature for 30 minutes before serving.
The dough can also be made ahead and chilled for up to 2 days. Chilling helps the dough firm up, which makes shaping the cookies easier and improves texture during baking.
