Orange Cranberry Ricotta Cookies Recipe
Imagine a cookie so soft, so fragrant with citrus, and so studded with tangy-sweet fruit that it practically begs you to take another bite. That’s exactly what you get with Orange Cranberry Ricotta Cookies, a delightful treat that blends creamy ricotta, bright orange zest, and chewy cranberries into one irresistible bite. These cookies are wonderfully tender and cake-like, making them perfect for holiday gatherings, afternoon coffee breaks, or any moment that deserves a little extra sweetness.
Ingredients You’ll Need
Let’s talk about how simple but essential each ingredient is in this recipe. Every item on the list plays a key role, whether it’s bringing moisture, flavor, or that perfect soft texture that makes Orange Cranberry Ricotta Cookies so special. Here’s what you’ll need and why:
- All-purpose flour: Provides structure and the perfect base for these pillowy cookies.
- Baking powder: Helps the cookies rise for that lovely, soft cakey texture.
- Baking soda: Reacts with the orange juice and ricotta for extra lift and tenderness.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Unsalted butter (softened): Brings richness and that classic cookie flavor; softened butter ensures easy creaming.
- Granulated sugar: Sweetens the cookies and helps create a light, fluffy crumb.
- Large egg: Binds everything together and gives the cookies structure.
- Whole milk ricotta cheese: The secret to moist, tender cookies with a hint of creamy flavor.
- Zest of 1 orange: Infuses the dough with fresh, zesty citrus aroma.
- Fresh orange juice: Adds brightness and a gentle tang that perfectly complements the cranberries.
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Dried cranberries (chopped if large): Pops of tartness and chewy texture in every bite.
- Powdered sugar + orange juice (optional, for glaze): Creates a sweet, citrusy drizzle for extra flair and flavor.
How to Make Orange Cranberry Ricotta Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. While the oven heats, gather all your ingredients—organization is your secret weapon for stress-free baking!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes the leaveners and salt, ensuring every Orange Cranberry Ricotta Cookie bakes up soft and tasty.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This creates air pockets that contribute to the cookies’ tender, cake-like texture.
Step 4: Add the Ricotta, Egg, and Flavorings
Beat in the egg, ricotta cheese, orange zest, orange juice, and vanilla extract. The ricotta keeps the dough moist and rich, while the orange zest and juice add a bright, sunny flavor that sets these Orange Cranberry Ricotta Cookies apart.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can make cookies tough, so stop as soon as you see the last streak of flour disappear.
Step 6: Fold in the Cranberries
Gently stir in the dried cranberries. If your cranberries are extra large, give them a rough chop so every bite has a little burst of tart fruit.
Step 7: Scoop and Bake
Using a cookie scoop or a tablespoon, drop the dough onto your prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 12 to 14 minutes, or until the edges are just turning golden and the centers are set. The smell of orange and sweet butter will fill your kitchen!
Step 8: Cool and Glaze (Optional)
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. If you’d like, whisk together the powdered sugar and orange juice for a simple glaze, then drizzle over the cooled cookies. Let the glaze set before storing or serving.
How to Serve Orange Cranberry Ricotta Cookies
Garnishes
A light drizzle of orange glaze adds a gorgeous shine and extra citrus punch to these cookies. For a festive touch, sprinkle a few extra chopped cranberries or a little grated orange zest on top of the glaze while it’s still wet. This not only looks beautiful but also signals the flavors inside!
Side Dishes
Serve Orange Cranberry Ricotta Cookies alongside a steaming cup of tea, fresh-brewed coffee, or even a glass of cold milk. They also pair wonderfully with a fruit salad or a scoop of vanilla gelato for an elegant dessert plate.
Creative Ways to Present
Stack the cookies in a clear jar tied with a ribbon for an adorable homemade gift, or arrange them on a platter lined with orange leaves or slices for a vibrant presentation. For a cookie swap or party, try placing each cookie in a colorful paper liner for easy (and pretty) sharing.
Make Ahead and Storage
Storing Leftovers
Keep your Orange Cranberry Ricotta Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to four days, thanks to the moisture from the ricotta cheese. If you’ve glazed them, let the glaze set completely before stacking.
Freezing
These cookies freeze beautifully! Once cooled, layer the cookies between sheets of parchment in an airtight container or freezer bag. They’ll keep for up to two months. Thaw at room temperature when you’re ready to enjoy them.
Reheating
If you love a warm cookie, reheat individual Orange Cranberry Ricotta Cookies in the microwave for just 10–15 seconds. This refreshes their softness and brings out the lovely citrus aroma. Avoid reheating if you’ve glazed them, as the glaze can melt.
FAQs
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are much more tart and juicy than dried. If you go this route, chop them finely and consider increasing the sugar slightly or mixing with a few dried cranberries for balance.
What’s the best way to zest an orange?
Use a microplane or fine grater for the brightest, most fragrant orange zest. Avoid grating too deep into the white pith, which can taste bitter—just the orange outer layer is what you want.
Can I make the dough ahead of time?
Yes! You can prepare the dough, cover, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes to soften slightly before scooping and baking.
Can I substitute lemon for orange?
Absolutely! Lemon zest and juice are a wonderful twist if you’re craving a different citrus flavor. The cookies will have a slightly tangier, brighter taste but will bake up just as soft and lovely.
Do I have to glaze the cookies?
Not at all—the cookies are delicious on their own, thanks to the creamy ricotta and bursts of orange and cranberry. The glaze is just a fun extra for those who want a little more sweetness and shine.
Final Thoughts
If you’re looking for a cookie that’s equal parts comforting, festive, and just a little bit fancy, give these Orange Cranberry Ricotta Cookies a try. They’re a joy to bake and even more delightful to share. I hope they become a new favorite in your kitchen, too!
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Orange Cranberry Ricotta Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Orange Cranberry Ricotta Cookies are soft, cake-like treats bursting with the bright flavors of fresh orange zest and tart cranberries. Made with creamy whole milk ricotta cheese, they offer a moist texture that’s perfect for the holiday season or any time you crave a delicious, citrus-infused dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup dried cranberries, chopped if large
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons orange juice
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes. This creates a smooth base for the cookies.
- Add Wet Ingredients: Beat in the egg, followed by the ricotta cheese, orange zest, fresh orange juice, and vanilla extract. Mix until the batter is smooth and well combined, ensuring the ricotta is fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in batches. Mix gently just until everything is combined—avoid overmixing to keep cookies tender.
- Fold in Cranberries: Carefully fold the chopped dried cranberries into the cookie dough, distributing them evenly throughout.
- Portion and Bake: Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
- Prepare Optional Glaze and Serve: If desired, mix the powdered sugar with 1 to 2 tablespoons of fresh orange juice to create a light glaze. Drizzle the glaze over the cooled cookies and let it set before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain their soft, cake-like texture.
- Ricotta cheese keeps these cookies moist and tender, distinguishing them from traditional crisp cookies.
- For a citrus twist, substitute lemon zest and juice instead of orange for a fresh variation.
- Chopped dried cranberries can be adjusted based on sweetness and tartness preferences.
- Ensure butter is properly softened to achieve the right creamy texture when creaming with sugar.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
