Orange Cranberry Ricotta Cookies Recipe
Orange Cranberry Ricotta Cookies are soft, cake-like treats that blend the creamy richness of ricotta cheese with the bright flavors of orange and tart cranberries.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup dried cranberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add ricotta, egg, vanilla, and orange zest.
- Mix in dry ingredients and fold in cranberries.
- Scoop dough onto the baking sheet and bake for 12-15 minutes.
- Cool completely before glazing with powdered sugar, orange juice, and zest mixture.
Notes
Common Mistakes to Avoid
- Using cold ingredients – Ensure butter, egg, and ricotta are at room temperature for easy mixing.
- Overmixing the dough can make the cookies dense instead of soft.
- Skipping parchment paper – Prevents cookies from sticking and makes cleanup easier.
- Glazing too soon – Warm cookies will melt the glaze, making it runny.