ORANGE CRANBERRY RICOTTA COOKIES
These Orange Cranberry Ricotta Cookies are soft, cake-like treats bursting with citrusy flavour and tart cranberries. Ricotta makes them moist and tender—perfect for holidays, gifting, or cosy winter evenings with tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ¾ cup dried cranberries
Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add wet ingredients: Mix in ricotta, egg, vanilla, and orange zest.
- Combine & fold: Add dry ingredients to wet; mix until just combined. Fold in cranberries.
- Scoop & bake: Drop spoonfuls onto baking sheet. Bake 12–14 minutes, until edges are golden.
- Glaze (optional): Whisk glaze ingredients and drizzle over cooled cookies.
Notes
- Make Ahead: Dough can be chilled for up to 2 days before baking.
- Customizing the Flavor: Add chopped nuts or swap cranberries for dried cherries.
- Serving Suggestions: Serve with tea, mulled wine, or as part of a holiday cookie platter.
- Allergy-Friendly Options: Use plant-based ricotta and vegan butter for a dairy-free version.
- Storage Tips: Store in an airtight container at room temperature for 3–4 days or refrigerate for longer freshness.