Description
These Orange Cranberry Ricotta Cookies are a delightful holiday treat combining the soft, moist texture of ricotta cheese with the bright flavors of fresh orange and tart cranberries. Perfect for festive occasions, these cookies are lightly sweetened and topped with a zesty orange glaze, making them a unique and delicious addition to any dessert table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup ricotta cheese (whole milk)
- 1 large egg
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries (chopped)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- Zest of 1/2 orange
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which will help create a tender texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the ricotta cheese, egg, orange zest, fresh orange juice, and vanilla extract. Mix until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough to evenly distribute the fruit throughout the batter.
- Form the Cookies: Using a tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies appear set and have a light golden color around the edges.
- Cool: Remove the baking sheets from the oven and let the cookies cool completely on wire racks to set up properly before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth and slightly runny.
- Glaze the Cookies: Once the cookies are cooled, drizzle or spread the orange glaze over them evenly. Allow the glaze to set completely before serving to ensure a beautiful finish and enhanced citrus flavor.
Notes
- The ricotta cheese helps keep these cookies soft and moist for several days.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the cookies unglazed for up to 2 months and add the orange glaze after thawing.
- Be careful not to overmix the dough to maintain a tender texture.
