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Orange Cranberry Ricotta Cookies

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Soft, citrusy, and studded with sweet cranberries, these ricotta cookies are the perfect holiday treat that melts in your mouth! Ideal for gifting or sharing with loved ones during the festive season. #ricottacookies #cranberrycookies #holidaybaking #festivedesserts #citruscookies

Ingredients

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For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup ricotta cheese (whole milk preferred)
  • Zest of 1 orange
  • 1 teaspoon orange extract (or vanilla extract)
  • 1 large egg
  • 1/2 cup dried cranberries, chopped

For the Orange Glaze:

  • 1 cup powdered sugar
  • 23 tablespoons freshly squeezed orange juice
  • Zest of 1/2 orange (optional, for garnish)

Instructions

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream the softened butter and sugar together until fluffy.
  • Add the ricotta cheese, orange zest, orange extract, and egg to the butter mixture, mixing until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the chopped cranberries.
  • Cover the dough and refrigerate for 1 hour to make it easier to handle.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them 2 inches apart.
  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Let the cookies cool completely on a wire rack.
  • For the glaze, whisk together powdered sugar and orange juice until smooth.
  • Drizzle or spread the glaze over the cooled cookies and garnish with orange zest, if desired.

Notes

  • Make sure the cookies are completely cool before glazing, so the glaze sets nicely.
  • You can store the cookies in an airtight container for up to a week.

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