If you love soft, cake-like cookies with a burst of citrus and tart cranberry goodness, these Orange Cranberry Ricotta Cookies are for you! They’re pillowy, moist, and infused with fresh orange zest, making them a perfect holiday treat or everyday indulgence. Plus, they’re incredibly easy to make!
Why You’ll Love This Recipe
- Soft & Moist: Ricotta cheese keeps these cookies light and fluffy.
- Perfectly Balanced: The sweetness of orange pairs beautifully with tart cranberries.
- Easy to Make: No chilling required—just mix, scoop, and bake!
- Great for Gifting: These cookies stay soft for days and make the perfect homemade gift.
Ingredients You’ll Need
For the Cookies:
- All-Purpose Flour (2 cups) – The base for soft cookies.
- Baking Powder (1 tsp) – Gives the cookies a slight lift.
- Salt (½ tsp) – Enhances flavors.
- Unsalted Butter (½ cup, softened) – Adds richness.
- Granulated Sugar (1 cup) – Sweetens the cookies.
- Ricotta Cheese (¾ cup, whole milk) – Keeps them soft and tender.
- Egg (1 large) – Binds everything together.
- Vanilla Extract (1 tsp) – Adds warmth.
- Orange Zest (1 tbsp) – Brings bright citrus flavor.
- Dried Cranberries (¾ cup, chopped) – Adds a tart contrast.
For the Glaze:
- Powdered Sugar (1 cup) – Creates a smooth, sweet glaze.
- Orange Juice (2 tbsp, fresh) – Thins the glaze and adds citrus flavor.
- Orange Zest (1 tsp, optional) – For an extra citrus punch.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Small whisk or spoon for glazing
How to Make Orange Cranberry Ricotta Cookies
1. Preheat the Oven & Prep the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the Butter & Sugar
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
4. Add the Wet Ingredients
Mix in the ricotta cheese, egg, vanilla extract, and orange zest until fully combined.
5. Combine Everything
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried cranberries.
6. Scoop & Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
7. Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
9. Glaze & Serve
Drizzle the glaze over the cooled cookies. Let them set for 10-15 minutes before serving.
Serving Suggestions
- Enjoy with tea or coffee for a cozy treat.
- Sprinkle with extra orange zest for a vibrant look.
- Serve alongside hot chocolate for a festive holiday pairing.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for up to a week.
- Freeze: Freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes! Chop fresh cranberries and toss them with a teaspoon of sugar before adding them to the dough.
What if I don’t have ricotta?
You can substitute with Greek yogurt or mascarpone, but ricotta gives the best texture.
Can I make these ahead of time?
Absolutely! The dough can be made a day ahead and stored in the fridge before baking.
Conclusion
These Orange Cranberry Ricotta Cookies are soft, citrusy, and absolutely delicious. They’re easy to make and perfect for any occasion, from the holidays to a simple weekend treat.
Tried this recipe? Let me know how it turned out in the comments!
Preparation Time: 10 minutes
Cooking Time: 12-14 minutes
Cuisine: American
Nutritional Information (Per Cookie):
Calories: 120 | Protein: 2g | Carbohydrates: 18g | Fat: 5g | Fiber: 0.5g | Sodium: 50mg
Orange Cranberry Ricotta Cookies
- Total Time: 0 hours
Description
If you love soft, cake-like cookies with a burst of citrus and tart cranberry goodness, these Orange Cranberry Ricotta Cookies are for you! They’re pillowy, moist, and infused with fresh orange zest, making them a perfect holiday treat or everyday indulgence. Plus, they’re incredibly easy to make!
Ingredients
For the Cookies:
- All-Purpose Flour (2 cups) – The base for soft cookies.
- Baking Powder (1 tsp) – Gives the cookies a slight lift.
- Salt (½ tsp) – Enhances flavors.
- Unsalted Butter (½ cup, softened) – Adds richness.
- Granulated Sugar (1 cup) – Sweetens the cookies.
- Ricotta Cheese (¾ cup, whole milk) – Keeps them soft and tender.
- Egg (1 large) – Binds everything together.
- Vanilla Extract (1 tsp) – Adds warmth.
- Orange Zest (1 tbsp) – Brings bright citrus flavor.
- Dried Cranberries (¾ cup, chopped) – Adds a tart contrast.
For the Glaze:
- Powdered Sugar (1 cup) – Creates a smooth, sweet glaze.
- Orange Juice (2 tbsp, fresh) – Thins the glaze and adds citrus flavor.
- Orange Zest (1 tsp, optional) – For an extra citrus punch.
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
Mix in the ricotta cheese, egg, vanilla extract, and orange zest until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried cranberries.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
Drizzle the glaze over the cooled cookies. Let them set for 10-15 minutes before serving.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for up to a week.
- Freeze: Freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Cuisine: American
