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These Cranberry Orange Ricotta Cookies are great for the holidays or all year round! These tasty Italian cookies are topped with a light orange icing. Perfect for the citrus lover in your life!
Ingredients Needed For Cranberry Orange Ricotta Cookies
- salted butter
- whole milk ricotta
- orange extract
- granulated sugar
- large egg
- all-purpose flour
- baking soda
- sea salt
- confectioners sugar
- water
- fresh grated orange zest
- dried cranberries
- cornstarch
Kitchen Tools Used In This Recipe
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wire rack
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Buy Now → How To Make Cranberry Orange Ricotta Cookies
Let’s get started! Preheat your oven to 350 degrees and line a sheet pan with parchment. First, toss the dried cranberries in the cornstarch and roughly chop. I used a small food processor but a cutting board and knife works just fine. The cornstarch keeps the dried cranberries from sticking together and helps them evenly distribute in the batter. Once done chopping, set aside.
In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy. Make sure the butter has softened. Next add in the granulated sugar, egg, orange extract and fresh orange zest beating until combined. When zesting the orange, leave a little zest to add later to the icing. Then mix in the all-purpose flour, baking soda and sea salt. Stir in the chopped dried cranberries.
Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart making sure you don’t crowd the cookies in the pan. You will have to bake in batches, about 12 at a time.
Bake for 10 minutes and place cookies on wire rack to cool and repeat with the rest of the cookie dough.
Once cookies are cool, whisk together the icing ingredients and spread icing on the top of each cookie. You can also use sprinkles, if you want to make the cookies a little more festive.
Store in the refrigerator or freezer in an airtight container.
Hope you enjoy!
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Cranberry Orange Ricotta Cookies
- Total Time: 40 mins
- Yield: 40 cookies 1x
Ingredients
- 1/2 cup salted butter (1 stick), softened
- 1/2 cup whole milk ricotta
- 2 tsp orange extract
- fresh grated orange zest, divided
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dried cranberries, chopped
- 1/2 tsp cornstarch
Icing
- 2 cups confectioners sugar
- 1 tsp orange extract
- 1/2 tsp salted butter, softened
- 3 tbsp water
- remaining fresh grated orange zest
Instructions
- Preheat oven to 350 and line a sheet pan with parchment.
- Toss the dried cranberries with the cornstarch and chop using the small food processor or food chopper. set aside.
- In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy.
- Next beat in the granulated sugar, egg, orange extract and fresh grated orange zest (Reserving some zest for the icing).
- Then mix in the all-purpose flour, baking soda and sea salt.
- Stir in the chopped dried cranberries.
- Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart (will have to bake in batches, about 12 at a time)
- Bake on the center rack for 10 minutes and place cookies on wire rack to cool.
- Once cookies are cool, whisk together the icing ingredients.
- Spread icing on top of each cookie.
- Store in the refrigerator or freezer in an airtight container.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian