Description
Delight in these soft and cake-like Orange Cranberry Ricotta Cookies, bursting with bright citrus flavor and chewy dried cranberries. Made with creamy ricotta cheese and fresh orange zest, these cookies offer a tender texture and a perfect balance of sweetness and tanginess, making them an ideal treat for holidays or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cranberries, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and well combined, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg, whole milk ricotta cheese, orange zest, fresh orange juice, and vanilla extract to the creamed butter and sugar. Mix thoroughly until the batter is smooth and all flavors integrate well.
- Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Cranberries: Carefully fold in the chopped dried cranberries ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes, or until the cookie edges turn lightly golden and the centers appear set but soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or glazing.
Notes
- For an optional glaze, mix 1 cup powdered sugar with 1 to 2 tablespoons fresh orange juice and drizzle over cooled cookies for extra citrus sweetness.
- Store cookies in an airtight container at room temperature for up to 4 days to keep them fresh and moist.
- These cookies have a soft, cake-like texture due to the ricotta cheese, making them tender and deliciously unique.
