Orange Cranberry Ricotta Cookies
Delightful soft and chewy cookies bursting with the flavors of citrus and cranberries, perfect for any dessert table.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Softened to perfection
- 1 cup granulated sugar
- 1 cup creamy ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp fresh orange zest Bursting with citrus scent
- 2 tbsp fresh orange juice Adding juice and brightness
- 3/4 cup dried cranberries Providing chewy sweetness
- 1/4 cup chopped dried apricots Optional for extra fruitiness
For the glaze
- 1 cup powdered sugar
- 1–2 tbsp orange juice For a glossy finish
- 1/2 tsp orange zest Enhancing the flavor
Instructions
Preparation
- Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
- In another bowl, cream the softened butter and granulated sugar together until fluffy and light.
- Beat in the ricotta cheese, egg, vanilla extract, orange zest, and orange juice until smooth.
- Gradually mix in the dry ingredients and fold in the dried cranberries (and chopped dried apricots, if using).
Chilling
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up the dough.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Drop heaping tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes or until the edges are lightly golden.
Cooling and Glazing
- Allow cookies to cool completely on a wire rack.
- Whisk together glaze ingredients until smooth and drizzle or spread over cooled cookies.
Notes
Consider toasting dried cranberries for enhanced flavor. Experiment with different dried fruits or nuts for variations.