Description
Orange cranberry ricotta cookies are soft, cake-like treats bursting with bright citrus flavor and tart dried cranberries. The ricotta keeps them moist and tender, making them perfect for holiday cookie trays, gift boxes, or enjoying with a cup of tea. A simple orange glaze on top adds a sweet, zesty finish.
Ingredients
Scale
Cookie Dough
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 1 large egg
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dried cranberries, chopped
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Sugar and Butter: In a large bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Mix Wet Ingredients: Add the ricotta cheese, egg, orange zest, fresh orange juice, and vanilla extract to the creamed butter and sugar. Mix until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Cranberries: Carefully fold the chopped dried cranberries into the dough, distributing them evenly throughout the batter.
- Scoop Dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes or until the edges just begin to turn a light golden color, indicating they are baked through.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, fresh orange juice, and orange zest in a bowl until the glaze is smooth and pourable.
- Glaze Cookies: Drizzle the orange glaze over the cooled cookies and allow it to set before serving for a sweet and zesty finish.
Notes
- For extra flair, top glazed cookies with finely chopped pistachios or a sprinkle of sparkling sugar to add color and texture.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- You can freeze unglazed cookies for longer storage; glaze them after thawing for best results.
