Orange Cranberry Ricotta Cookies
Delightful, fluffy cookies bursting with citrus and tart cranberry flavor, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the foundation for these fluffy cookies.
- 1 tsp baking powder Ensures they rise just right.
- 1/2 tsp baking soda Helps achieve a soft and tender cookie.
- 1/2 tsp salt Balances the sweetness and enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds a rich, buttery taste.
- 1 cup granulated sugar Sweetness that complements the cranberries.
- 1 cup ricotta cheese Provides creaminess and keeps cookies tender.
- 1 large egg Binds all ingredients together.
- 1 tsp vanilla extract Adds a hint of warmth.
- 1 tbsp fresh orange zest Infuses a vibrant citrus aroma.
- 2 tbsp orange juice Enhances the orange flavor.
Mix-ins
- 3/4 cup dried cranberries Adds tartness that contrasts beautifully.
- 1/4 cup chopped dried apricots Optional for extra fruity goodness.
For the Glaze
- 1 cup powdered sugar For the sweet finishing touch.
- 1-2 tbsp orange juice For consistency and flavor.
- 1/2 tsp orange zest A final burst of citrus brightness.
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until fluffy.
- Beat in the ricotta cheese, egg, vanilla extract, orange zest, and orange juice into the butter-sugar mixture.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the dried cranberries and optional chopped apricots gently.
- Cover the mixing bowl and refrigerate the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Baking
- Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack before applying the glaze.
Glazing
- In a small bowl, whisk together the powdered sugar, 1 tbsp of orange juice, and orange zest until smooth.
- Drizzle or spread the glaze over the cooled cookies and allow to set before serving.
Notes
Use fresh oranges for zest instead of bottled juice for maximum flavor. Experiment with other dried fruits or nuts for variety. Store cookies in an airtight container at room temperature for up to three days; freeze for up to three months.