Cranberry Orange Ricotta Cookies
These Cranberry Orange Ricotta Cookies are soft, tender Italian-inspired cookies filled with dried cranberries and fresh orange flavor. Topped with a simple orange glaze, they’re a beautiful addition to a Christmas cookie tray or holiday dessert table.
Ingredients
- 1 stick of room temperature butter
- 1 1/2 sugar
- 1 cup of ricotta
- 1 egg
- 1 Tbsp. vanilla
- zest and juice from 1 small orange
- 2 1/2 cups of flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 cups dried cranberries
- powder sugar glaze 2 cups powder sugar juice from one orange.
- Sprinkles
Instructions
- In a bowl start by creaming the butter and sugar together until light.
- Add the ricotta, egg, orange zest, vanilla and the juice from the orange. beat until light and fluffy.
- Mix the baking powder and baking soda with the flour. Add the flour mixture to the butter mixture. Mix only until well combined. Then fold in the cranberries.
- Drop by Tablespoon on a parchment lined cookie sheet bake in a per heated 375-degree oven for 10 -12 minutes.
- Let cool before drizzling with the powder sugar glaze and topping with sprinkles.
Notes
Don’t overbake these cookies. Ricotta keeps the cookies wonderfully soft, so take them out when the edges are just set and lightly golden. Let them cool completely before adding the orange glaze.