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
Scale
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
