Orange Cranberry Ricotta Cookies
Ingredients:
For the Cookies:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup ricotta cheese
1 tbsp orange zest
1/2 cup dried cranberries, chopped
For the Orange Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh orange juice
1 tsp orange zest
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
Mix in the ricotta cheese and orange zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried cranberries.
Scoop and Bake:
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Orange Glaze:
In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze over the cooled cookies.
Serve:
Let the glaze set before serving. Enjoy these Orange Cranberry Ricotta Cookies with a cup of tea or coffee for a delightful treat!
Serve: These soft and flavorful cookies are perfect for holiday gatherings, cookie exchanges, or as a sweet snack any time of the year. The combination of zesty orange and tart cranberries with the smooth ricotta makes them irresistible!
Prep Time: 15 minutes | Bake Time: 15 minutes | Total Time: 30 minutes
Kcal: 130 kcal | Servings: 24 cookies
