These Orange Cranberry Ricotta Cookies are soft, tender, and bursting with bright citrus flavor! The creamy ricotta adds a delightful richness to the cookies, while dried cranberries provide a sweet-tart contrast. For an extra treat, white chocolate chips can be added, and the optional orange glaze gives a perfect finishing touch. These cookies are ideal for holidays, gatherings, or anytime you crave a unique and flavorful cookie!
Ingredients
For the Cookies:
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 cup (240 g) ricotta cheese
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup (60 g) dried cranberries, chopped
- ½ cup (60 g) white chocolate chips (optional)
For the Glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Beat in the egg, ricotta cheese, vanilla extract, and orange zest until fully combined and smooth.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing. Gently fold in the chopped dried cranberries and white chocolate chips (if using).
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the tops are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency with more juice or sugar if needed. Drizzle or spread the glaze over the cooled cookies. Let the glaze set for about 10-15 minutes before serving.
- Serve and Enjoy: Serve these soft and flavorful cookies with coffee, tea, or as a sweet holiday treat!
Conclusion
These Orange Cranberry Ricotta Cookies are a delightful balance of citrusy, sweet, and tart flavors, made irresistibly soft by the creamy ricotta cheese. Whether topped with a zesty glaze or enjoyed as-is, these cookies are perfect for holiday baking or anytime you want a unique and flavorful treat. Share them with family and friends, or keep them all to yourself – either way, they’re sure to be a hit!
Orange Cranberry Ricotta Cookies with Orange Glaze
Soft, citrusy ricotta cookies with driedcranberries and optional white chocolate chips, topped with a sweet orange glaze. A perfect treat for any occasion!
Ingredients
For the Cookies:
- 2 ½ cups 315 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 1 large egg
- 1 cup 240 g ricotta cheese
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup 60 g dried cranberries, chopped
- ½ cup 60 g white chocolate chips (optional)
For the Glaze optional:
- 1 cup 120 g powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Beat in the egg, ricotta cheese, vanilla extract, and orange zest until fully combined and smooth.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing. Gently fold in the chopped dried cranberries and white chocolate chips (if using).
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the tops are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency with more juice or sugar if needed. Drizzle or spread the glaze over the cooled cookies. Let the glaze set for about 10-15 minutes before serving.
- Serve and Enjoy: Serve these soft and flavorful cookies with coffee, tea, or as a sweet holiday treat!