Orange Cranberry Ricotta Cookies
Wonderful cakey little bites with the classic flavors of orange and cranberry. The sweet and tart combo is a great to serve along side other desserts for the holidays.
Ingredients
Cookies
- 2 ½ cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 cup White Sugar
- 1/2 cup Whole Milk Ricotta Cheese
- 4 oz Cream Cheese, softened
- 1 Large Egg
- 2 tbsp Milk
- 1 tbsp Orange Zest
- 1 tsp Orange Extract
- 1 tsp Vanilla Extract
- 3/4 cup Dried Cranberries
Glazer
- 1½ cups Powdered Sugar
- 1 tbsp Orange Zest
- 3 tbsp Orange Juice
- 1/4 cup Dried Cranberries, chopped
Instructions
Make the cookies
- Pre-heat over to 375° and line cookie sheets with parchment paper or use Silpat mats.
- Whisk together all dry ingredients, set aside.
- Beat butter and sugar together until light and fluffy. Then add ricotta, cream cheese, and milk. Add egg, orange zest, and extracts; beat until just combined
- Beat in flour mixture until just combined. Fold in dried cranberries
- Use a spoon or a #40 scoop (approx. 2 Tbsps) to portion dough onto cookie sheet.
- Bake at 375° until only the bottom edges will turn golden brown, 10 - 12 minutes. Transfer to rack to cool.
Make the glaze
- Whisk all ingredients together to make glaze. Be sure to add the orange juice slowly to get the consistency you're looking for. It is always easier to add more if it's too thick.
- Spoon a small amount of glaze on each cookie. Glaze only a few at a time and sprinkle chopped dried cranberries on before the glaze sets.
- Make sure the glaze has set before storing.
Tried this recipe?Let us know how it was!