Orange Cranberry Ricotta Cookies
These fluffy and moist cookies combine tart cranberries and zesty orange for a delightful treat, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation that gives structure to your cookies.
- 1 tsp baking powder Ensures those cookies rise beautifully for a light crumb.
- 1/2 tsp baking soda Adds a subtle lift and balances the acidity in the ricotta.
- 1/2 tsp salt Enhances all the flavors in this cookie symphony.
Wet Ingredients
- 1/2 cup unsalted butter, softened Creates that rich, creamy texture.
- 1 cup granulated sugar Sweetness is essential, perfectly complementing the tartness of cranberries.
- 1 cup ricotta cheese Adds moisture and a unique creaminess to the cookies.
- 1 large egg Acts as a binder, holding everything together.
- 1 tsp vanilla extract For a warm, nostalgic flavor that makes cookies unforgettable.
- 1 tbsp fresh orange zest Brightens the cookies with its vibrant aroma.
- 2 tbsp orange juice Adds moisture and enhances the orange flavor.
Mix-Ins
- 3/4 cup dried cranberries Gives that perfect pop of tartness in every bite.
- 1/4 cup chopped dried apricots Optional for extra fruitiness.
For the Glaze
- 1 cup powdered sugar Forms the sweet, glossy coating.
- 1-2 tbsp orange juice To thin the glaze while adding zesty flavor.
- 1/2 tsp orange zest A finishing touch that intensifies the cookie’s citrus notes.
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another large bowl, cream the butter and sugar together using a mixer until fluffy and pale in color.
- Beat in the ricotta cheese, egg, vanilla, orange zest, and orange juice until well blended.
- Gradually mix in the dry ingredients just until combined—do not overmix!
- Gently fold in the cranberries (and apricots if using) until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, placing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the center is still soft.
- Let the cookies cool completely on the baking sheet.
Glazing
- In a small bowl, whisk together the glaze ingredients until smooth.
- Drizzle or spread the glaze over the tops of the cookies and allow to set before serving.
Notes
Chill Your Dough: Don’t skip the chilling step for a soft, chewy texture. Mix-Ins: Experiment with different dried fruits or nuts. Zest With Care: Only zest the outer colored part of the peel. Don’t Overbake: Take them out as soon as the edges turn lightly golden.