Description
These Orange Cranberry Ricotta Cookies are a festive holiday treat combining the creaminess of ricotta with zesty orange and tart cranberries. Soft and moist with a delightful glaze, they’re perfect for Christmas celebrations or any special occasion.
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)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- Zest of 1/2 orange
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and 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 until well combined. This ensures your leavening agents are evenly distributed.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will give your cookies a tender texture.
- Add wet ingredients: Incorporate the ricotta cheese, egg, orange zest, fresh orange juice, and vanilla extract into the butter and sugar mixture. Mix until the batter is smooth and homogeneous.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in cranberries: Gently fold the chopped dried cranberries into the cookie dough evenly distributing the fruit throughout.
- Portion dough: Using a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are set with lightly golden edges indicating they are done.
- Cool cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth to make a bright, flavorful glaze.
- Glaze cookies: Drizzle or spread the glaze over the cooled cookies evenly. Allow the glaze to set for a few minutes before serving to avoid stickiness.
Notes
- These cookies stay soft and moist for days thanks to the ricotta cheese.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can freeze unglazed cookies for up to 2 months; glaze them after thawing to maintain texture and flavor.
- Use fresh orange zest and juice for the best vibrant citrus flavor in both dough and glaze.
