Description
Delight in these soft and moist Orange Cranberry Ricotta Cookies, a perfect blend of citrus zest and tangy dried cranberries combined with creamy ricotta cheese. This Italian-inspired dessert offers a festive and flavorful treat that is easy to make, featuring a light orange glaze to add a sweet finishing touch.
Ingredients
Scale
Cookies
- 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 ricotta cheese (whole milk)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup dried cranberries (chopped)
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat and Prepare: Preheat your 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. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the ricotta cheese, egg, vanilla extract, and orange zest. Mix these thoroughly until the batter is smooth and well combined.
- Combine Dry and Wet Mixes: Gradually add the dry flour mixture into the wet ingredients, mixing until everything is fully combined without overmixing.
- Fold in Cranberries: Gently fold in the chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are just lightly golden, indicating the cookies are done but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth and glossy for the optional glaze.
- Glaze Cookies: Drizzle the glaze over the cooled cookies and let it set before serving for a sweet, citrusy finish.
Notes
- The ricotta cheese keeps the cookies soft and moist for a delightful texture.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- For longer storage, freeze cookies without the glaze and add glaze after thawing.
- These cookies are perfect for holiday baking or any festive occasion.
