Orange Cranberry Ricotta Cookies
Delightful cookies with a soft and chewy texture, combining the fruity flavors of fresh oranges and tart cranberries, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the cookies
- 2 cups all-purpose flour A staple that provides the base for these cookies.
- 1 tsp baking powder This ingredient helps the cookies rise.
- 1/2 tsp baking soda Works with the baking powder for fluffiness.
- 1/2 tsp salt Balances the sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened Adds richness and a tender texture.
- 1 cup granulated sugar Sweetens the cookies perfectly.
- 1 cup ricotta cheese Keeps the cookies moist and adds a unique flavor.
- 1 large egg Binds the ingredients together.
- 1 tsp vanilla extract Adds a warm, sweet aroma.
- 1 tbsp fresh orange zest Infuses cookies with bright citrus notes.
- 2 tbsp orange juice Enhances the orange flavor.
- 3/4 cup dried cranberries Provides a chewy texture and tartness.
- 1/4 cup chopped dried apricots Optional but a fun addition for extra sweetness.
For the glaze
- 1 cup powdered sugar Sweetens the glaze topping.
- 1-2 tbsp orange juice Thins the glaze for drizzling.
- 1/2 tsp orange zest Enhances the glaze.
Instructions
Prep the Dough
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly mixed.
- In a separate bowl, cream the softened butter with granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the ricotta cheese, egg, vanilla extract, fresh orange zest, and orange juice until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, ensuring everything is well integrated.
- Gently fold in the dried cranberries and any optional chopped dried apricots.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
Scoop and Bake
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Drop heaping tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 12-15 minutes or until edges are lightly golden brown.
Cool and Glaze
- Allow cookies to cool completely on a wire rack.
- Prepare the glaze by whisking together powdered sugar, orange juice, and orange zest until smooth.
- Drizzle or spread the glaze over the tops of cooled cookies and let it set before serving.
Notes
Chill the dough to help cookies hold their shape and deepen flavors. Use a microplane grater for fine zest. Consider adding nuts for crunch or different dried fruits for variation. Store cookies in an airtight container for up to a week or freeze for three months.