Orange Cranberry Ricotta Cookies
Pillowy-soft, cake-like cookies bursting with bright orange flavor, tart cranberries, and topped with a sweet citrus glaze – perfect for the holidays!
Equipment
- Baking Sheets
- Mixing bowls
- Electric mixer
- Parchment paper
- Wire Rack
Ingredients
For the Cookies
- 1 cup butter softened
- 1 3/4 cups granulated sugar
- 1 cup ricotta cheese full-fat preferred
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries chopped
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons orange juice to desired consistency
- 1 teaspoon orange zest for garnish
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add ricotta cheese and beat until smooth and creamy.
- Mix in eggs one at a time, then add vanilla extract, orange zest, and orange juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chopped dried cranberries.
- Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
- Bake 12–14 minutes, until bottoms are lightly golden and tops are just set.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Make glaze by whisking powdered sugar with orange juice until smooth.
- Drizzle glaze over cooled cookies and sprinkle with orange zest. Let set before serving.
Notes
For best results, use full-fat ricotta and room temperature ingredients. Cookies stay soft for days and freeze beautifully unglazed.