Orange Cranberry Ricotta Cookies
These Orange Cranberry Ricotta Cookies are soft, fluffy, and bursting with citrusy brightness and chewy cranberries. The creamy ricotta base makes them irresistibly tender, while a light orange glaze adds a sweet, festive finish. Perfect for holidays or any cozy baking day.
Ingredients
Cookie Dough
- 1 cup ricotta cheese whole milk recommended
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 tbsp orange juice freshly squeezed
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dried cranberries roughly chopped if large
Citrus Glaze
- 1 cup powdered sugar sifted
- 1-2 tbsp orange juice adjust for desired consistency
Instructions
- Cream the ricotta, softened butter, and sugar in a large bowl until light and fluffy (2–3 minutes).
- Mix in the egg, vanilla extract, orange zest, and orange juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in the dried cranberries gently to evenly distribute.
- Drop tablespoonfuls of dough onto a lined baking sheet, spaced about 2 inches apart.
- Bake at 350°F (175°C) for 12–14 minutes, until edges are set and centers look slightly soft. Let cool on a wire rack.
- For the glaze, whisk powdered sugar with orange juice until smooth and drizzle over cooled cookies. Let set before serving.
Notes
For best texture, use whole milk ricotta and avoid overbaking. Cookies freeze well (without glaze), and the dough can be made ahead and refrigerated up to 2 days.