Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, beat the softened unsalted butter, ricotta cheese, egg, and vanilla extract until the mixture is smooth and creamy.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Gently fold in the chopped peaches until evenly distributed throughout the dough.
Step 6: Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Step 7: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 8: While the cookies are cooling, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. If the glaze is too thick, add a tiny bit more orange juice; if too thin, add a little more powdered sugar.
Step 9: Once the cookies are completely cooled, drizzle the orange glaze generously over the top of each cookie.
Step 10: Optionally, garnish with fresh orange slices and fresh mint leaves before serving. Enjoy!