These orange cranberry ricotta cookies puff up during baking like little cakes. Light and tasty, they are glazed and topped with chopped cranberries–perfect for Christmas or on a holiday cookie plate.
Cookies
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup salted butter
1 cup white sugar
1/2 cup ricotta cheese
4 ounces cream cheese, softened
1 large egg
2 tablespoons whole milk
1 tablespoon orange zest
1 teaspoon vanilla extract
3/4 cup dried cranberries
Glaze
1 1/2 cups powdered sugar
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon whipping cream
1/4 cup dried cranberries
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.
Whisk together flour, baking soda, and salt in a bowl; set aside.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy.
Add ricotta cheese and cream cheese; beat well. Add egg, milk, orange zest, and vanilla extract; beat until just combined.
Beat in flour mixture until just combined. Fold in dried cranberries.
Scoop dough into 20 portions using a 3-tablespoon (#20) scoop. Arrange dough portions 2 inches apart on the prepared baking sheets. Flatten cookies slightly with the bottom of a glass dipped in sugar.
Bake in the preheated oven until bottoms are lightly golden brown, 10 to 12 minutes. Transfer cookies to a wire rack and allow to cool.
For the glaze, whisk together powdered sugar, orange zest, orange juice, and whipping cream in a small bowl.
Dip tops of cooled cookies into the glaze. Sprinkle with chopped dried cranberries, if desired.
