Orange Cranberry Ricotta Cookies

Orange Cranberry Ricotta Cookies are a delightful treat, perfect for holiday gatherings or when you’re craving something sweet and tangy. These soft, cake-like cookies combine the creamy richness of ricotta cheese with the bright flavors of orange zest and dried cranberries, making them irresistible to cookie lovers everywhere.

Ingredients

• For the cookies:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • ¾ cup dried cranberries
• For the glaze:
  • 1 ½ cups powdered sugar
  • 3 tablespoons fresh orange juice
  • Zest of 1 orange (optional, for garnish)

Instructions

1. Prepare the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
4. Add wet ingredients: Mix in the ricotta cheese, egg, vanilla extract, and orange zest until fully combined.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries.
6. Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth. If desired, stir in additional orange zest.
9. Glaze the cookies: Drizzle or spread the glaze over the cooled cookies and let it set for about 20 minutes before serving.

Serving and Storage Tips

Serve these cookies at room temperature, ideally with a cup of tea or coffee. They are perfect for holiday platters or as a festive gift.

To store, place the cookies in an airtight container, layering parchment paper between them to prevent sticking. They will stay fresh for up to 5 days at room temperature or up to 10 days in the refrigerator. You can also freeze them, without the glaze, for up to 3 months. Thaw at room temperature and glaze before serving.

1. Can I use fresh cranberries instead of dried cranberries?

Yes, but fresh cranberries should be chopped into smaller pieces and may add more moisture to the dough. Adjust the baking time slightly if needed.

2. What can I substitute for ricotta cheese?

You can substitute ricotta with mascarpone or cream cheese, but the texture and flavor of the cookies may vary slightly.

3. Can I make these cookies gluten-free?

Yes, you can use a 1:1 gluten-free baking flour blend to replace the all-purpose flour. Ensure your other ingredients are gluten-free as well.

4. How do I prevent the glaze from soaking into the cookies?

Ensure the cookies are completely cooled before applying the glaze. A thicker glaze will also help it stay on the surface rather than soaking in.

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