Description
Delight in these soft and tender Orange Cranberry Ricotta Cookies, a perfect holiday treat bursting with zesty orange flavor and sweet dried cranberries. The addition of ricotta cheese keeps these cookies moist and tender, making them a festive favorite for cookie trays or gifting during the holiday season.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- ¾ cup dried cranberries, chopped if large
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Preheat Oven and Prepare Pans: Preheat the 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 to evenly distribute the leavening agents and salt for uniform texture and flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: To the butter and sugar mixture, add the ricotta cheese, egg, orange zest, orange juice, and vanilla extract. Mix thoroughly until smooth and fully combined, infusing the dough with moistness and citrus flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing carefully until a soft, sticky dough forms. Avoid overmixing to maintain cookie tenderness.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough to evenly distribute bursts of tartness throughout the cookies.
- Portion Cookies: Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are set and the tops have a light golden hue, indicating doneness. This ensures a soft yet slightly crisp texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to set. Then transfer them to a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth to create a light, citrus-flavored glaze.
- Glaze Cookies: Drizzle the glaze over the completely cooled cookies, allowing it to set before serving or storing. This adds a sweet and tangy finish enhancing the flavor.
Notes
- These cookies maintain a soft and tender texture thanks to the ricotta cheese.
- Ideal for holiday cookie trays, seasonal celebrations, or gifting to friends and family.
- Store in an airtight container at room temperature for up to 5 days to keep freshness.
- Ensure cookies are fully cooled before glazing to prevent glaze from melting off.
- For extra zest, sprinkle additional orange zest on top of glazed cookies before the glaze sets.
