Cranberry Orange Ricotta Cookies
These soft and tender Cranberry Orange Ricotta Cookies are made with creamy ricotta cheese, dried cranberries, and fresh orange zest, then finished with a sweet orange glaze. Perfect for Christmas cookie trays, fall baking, holiday gifts, and afternoon tea parties.
Servings: 20 Cookies
Calories: 136kcal
Ingredients
Cookies
- 1 3/4 cups all-purpose flour
- 1/4 cup unsalted butter softened to room temperature
- 1 cup whole-milk ricotta cheese
- 3/4 cup granulated sugar
- Zest of 1/2 orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg large
- 1/2 cup dried cranberries roughly chopped
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
- Fresh orange zest for garnish
Instructions
Cookies
- In a large bowl, combine the softened butter and sugar. Beat for a few minutes.
- Add the orange zest and vanilla extract, beating until evenly incorporated.
- Add the ricotta cheese and beat again until smooth.
- Add the egg and beat until well combined.
- Add the flour, baking powder, salt, and roughly chopped dried cranberries. Mix with a spatula until you have a smooth dough. There's no need to chill the dough.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, form equal-sized balls of dough and place them on the baking sheet, leaving space between each one.
- Bake in a preheated oven at 350°F for 15 minutes, or until the tops are cooked through. The dough doesn't brown much.
- Remove from the oven and let cool completely on a wire rack.
Icing
- In a small bowl, combine the powdered sugar and orange juice. Stir until smooth. If the glaze is too thick, add a few drops of orange juice. If it is too thin add a little more powdered sugar.
- Drizzle the orange glaze over the cooled cookies and finish with a little fresh orange zest.
Notes
Cranberries: Roughly chop the dried cranberries to distribute them evenly throughout the dough.
Ricotta: Use whole-milk ricotta for a soft, tender texture. Drain off any excess liquid before measuring.
Baking: Begin checking the cookies at 13 minutes. They will remain pale on top, so look for set tops and lightly golden bottoms rather than waiting for them to brown.
Glazing: Allow the cookies to cool completely before adding the orange glaze.
Uniform Size: Use a medium cookie scoop to help the cookies bake evenly. If you don't have a scoop, use a measuring spoon to portion the dough.
Storage: Store in an airtight container in the refrigerator for 3–4 days.
Gluten-Free Option: A 1:1 gluten-free baking flour blend containing xanthan gum may work, but this substitution has not been tested with this recipe.
Nutrition
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg
