If you are looking to brighten your cookie game with something that feels fresh, festive, and downright irresistible, the Orange Cranberry Ricotta Cookies Recipe is an absolute must-try. These cookies bring together the creamy richness of ricotta cheese with zesty orange and tart dried cranberries, resulting in a soft, cake-like texture that melts in your mouth. Each bite offers a perfect balance between sweet and tangy, making these cookies a standout treat whether for everyday indulgence or special occasions. Trust me, once you’ve made this recipe, it will become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple, staple ingredients is the first step toward mastering this delightful cookie recipe. Each ingredient plays a crucial role—whether lending moisture, flavor, or that perfect tender crumb that makes these cookies so memorable.
- 2 cups all-purpose flour: The foundation providing structure without heaviness.
- 1 teaspoon baking powder: Helps the cookies rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Adds just enough lift and supports browning on the edges.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that tender bite.
- 1 cup granulated sugar: Sweetens the dough without overpowering the citrus notes.
- 1 large egg: Binds ingredients together and adds to the soft texture.
- 1 cup whole milk ricotta cheese: Delivers creaminess and keeps every cookie wonderfully moist.
- 1 tablespoon orange zest: Infuses bright, aromatic citrus flavor throughout.
- 2 tablespoons fresh orange juice: Enhances the orange essence with a natural tang.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the overall flavor profile.
- 3/4 cup dried cranberries, chopped: Offers bursts of tartness and a lovely chewy texture contrast.
How to Make Orange Cranberry Ricotta Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this prevents sticking and promotes even baking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients in advance helps to distribute the leavening agents evenly, which is key to getting the soft, tender texture these cookies are loved for.
Step 2: Cream Butter and Sugar
Using a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture looks light and fluffy. This step is essential because it incorporates air into the batter, helping the cookies rise slightly and creating a delicate crumb.
Step 3: Add Wet Ingredients
Beat in the egg, whole milk ricotta cheese, orange zest, fresh orange juice, and vanilla extract until everything is well combined. The ricotta cheese provides beautiful moisture and a subtle tanginess, while the orange elements will brighten the overall flavor, making these far from ordinary cookies.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet, mixing gently until just combined. Overmixing can lead to tough cookies, so stir carefully to keep that soft, cake-like texture. The dough will be thick and slightly sticky at this stage.
Step 5: Fold in Cranberries and Bake
Finally, fold in the chopped dried cranberries, distributing them evenly throughout the dough. Drop rounded tablespoons onto your prepared baking sheets, spacing each about 2 inches apart to allow for gentle spreading. Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers appear set. Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Orange Cranberry Ricotta Cookies Recipe
Garnishes
A simple glaze made from powdered sugar mixed with a tablespoon or two of fresh orange juice can be drizzled over the cookies once cooled. This adds a touch of sweetness and a beautiful glossy finish that ties in wonderfully with the orange flavor already in the cookie.
Side Dishes
These cookies pair delightfully with a hot cup of tea or freshly brewed coffee for an afternoon treat. For a brunch twist, serve alongside a bowl of fresh berries or a light citrus salad to accentuate the fruity notes in the cookies.
Creative Ways to Present
For gatherings, stack these cookies on a festive platter, perhaps dusted with a sprinkle of powdered sugar or topped with a small sprig of fresh rosemary or orange peel curls. Their soft texture and vibrant flavors make them a charming addition to any dessert table or holiday cookie exchange.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to maintain their soft texture. They stay fresh for about 4 days, though honestly, they rarely last that long once people get a taste!
Freezing
If you want to keep these cookies for longer, freeze them in a single layer on a baking sheet first to prevent sticking, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months and thawed at room temperature when you’re ready to enjoy.
Reheating
To restore the freshly-baked feel, warm your cookies in a preheated oven at 300°F (150°C) for 5 minutes or microwave a single cookie for about 10 seconds. This softens the ricotta-rich dough and revitalizes the delightful orange aroma.
FAQs
Can I use low-fat ricotta cheese instead of whole milk ricotta?
While low-fat ricotta can work, whole milk ricotta is best for achieving the moist, tender crumb that defines this cookie’s texture. Using low-fat might make the cookies slightly drier.
Are fresh cranberries a good substitute for dried cranberries?
Fresh cranberries are much more tart and contain more moisture, which can alter the cookie texture significantly. If you prefer fresh, consider lightly cooking them down or reducing their amount to avoid a soggy dough.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, making sure it contains xanthan gum if your blend doesn’t have it. The texture might be slightly different but still delicious.
What if I don’t have orange juice or zest on hand?
You can use lemon juice and zest as a substitute for a citrus twist, though it changes the flavor profile. Alternatively, orange extract can boost the orange flavor without the juice or fresh zest.
Why do these cookies have a cake-like texture instead of being crunchy?
The ricotta cheese and the combination of baking powder and baking soda create a tender, moist crumb that resembles cake rather than a traditional crunchy cookie. If you prefer crunchier cookies, this recipe might not be the perfect fit.
Final Thoughts
Making the Orange Cranberry Ricotta Cookies Recipe is like inviting a burst of sunshine and a hint of holiday cheer into your kitchen. These cookies are soft, flavorful, and packed with delightful contrasts in taste and texture that make every bite special. I encourage you to give this recipe a try—you might just find that these become your go-to cookies for any time of year!
Print
Orange Cranberry Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and cake-like Orange Cranberry Ricotta Cookies, bursting with bright citrus flavor and chewy dried cranberries. Made with creamy ricotta cheese and fresh orange zest, these cookies offer a tender texture and a perfect balance of sweetness and tanginess, making them an ideal treat for holidays or everyday indulgence.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cranberries, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and well combined, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg, whole milk ricotta cheese, orange zest, fresh orange juice, and vanilla extract to the creamed butter and sugar. Mix thoroughly until the batter is smooth and all flavors integrate well.
- Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Cranberries: Carefully fold in the chopped dried cranberries ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes, or until the cookie edges turn lightly golden and the centers appear set but soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or glazing.
Notes
- For an optional glaze, mix 1 cup powdered sugar with 1 to 2 tablespoons fresh orange juice and drizzle over cooled cookies for extra citrus sweetness.
- Store cookies in an airtight container at room temperature for up to 4 days to keep them fresh and moist.
- These cookies have a soft, cake-like texture due to the ricotta cheese, making them tender and deliciously unique.
