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Italian Orange-Poppy Seed Cookies

Updated Sep 21, 2020
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We can't get enough of these citrus-kissed Christmas cookies! Inspired by our beloved Easy Italian Christmas Cookies, we added ricotta cheese, fresh orange and crunchy poppy seed to Pillsbury™ sugar cookie dough for this flavorful twist on a classic.

More About This Recipe

  • Craving more Christmas cheer? We have all the Christmas Cookie recipes to bake all season long.

Italian Orange-Poppy Seed Cookies

  • Prep Time 25 min
  • Total 1 hr 45 min
  • Ingredients 7
  • Servings 36
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • Step 
    2
    In large bowl, break up cookie dough. Stir or knead in ricotta cheese, flour, poppy seed and 2 teaspoons of the orange zest until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets.
  • Step 
    3
    Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Step 
    4
    In small bowl, stir powdered sugar, 2 tablespoons of the orange juice and remaining 1 teaspoon orange zest; mix well. If necessary, add additional orange juice, 1 teaspoon at a time, until thin enough for glaze. Dip tops of cookies into glaze. Let stand about 20 minutes or until glaze is set. Store in covered airtight container in refrigerator up to 1 week.

Nutrition

90 Calories
2 1/2g Total Fat
1g Protein
15g Total Carbohydrate
10g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Use fresh poppy seed in this recipe. Due to its high oil content, if not stored properly, poppy seed can go rancid quickly. Fresh poppy seed can be stored in an airtight container in the fridge 3 to 6 months or in the freezer up to 1 year.
  • tip 2
    For best results, bake cookies one sheet at a time on the center oven rack.
  • tip 3
    Store cookies in an airtight container in single layers between parchment or waxed paper in refrigerator up to 1 week. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.
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