Orange Cranberry Ricotta Cookies Recipe

If you’re looking to bake something that genuinely captures the magic of the holiday season (or adds brightness to any afternoon), Orange Cranberry Ricotta Cookies are going to become your next baking obsession. These cookies are delightfully soft with a subtle, creamy richness from ricotta cheese, bursts of tart dried cranberries, and a vibrant glaze kissed with fresh orange juice and zest. Each bite feels like a treat handed down from a beloved Italian nonna, yet the recipe is accessible enough for bakers of any level. Get ready—this is a cookie that disappears quickly!

this Recipe

Ingredients You’ll Need

Every ingredient in these Orange Cranberry Ricotta Cookies plays a starring role. This is a recipe where freshness and quality shine, from juicy oranges to velvety ricotta cheese. Here’s a rundown on why each addition counts—plus a few insider tips for best results.

• Unsalted butter, softened: Room-temperature butter is key for creamy, fluffy cookies with just the right amount of richness.
• Granulated sugar: Adds sweetness and helps the cookies bake up tender and light.
• Large egg: Provides structure and binds all the other delicious ingredients together.
• Ricotta cheese (whole milk): The secret to super soft, pillowy cookies—whole milk ricotta gives lovely moisture and mild flavor.
• Orange zest: Freshly grated zest infuses the dough (and glaze) with natural citrus perfume you can’t get from extract alone.
• Fresh orange juice: Used in both dough and glaze for tangy brightness without overpowering the mix.
• Vanilla extract: A classic touch that subtly deepens the flavor in each cookie.
• All-purpose flour: The foundation—measured carefully for just the right chewy-meets-tender texture.
• Baking soda: Helps the cookies rise up light and softly puffed.
• Salt: Just a pinch really wakes up the sweetness and enhances the citrusy, cheesy notes.
• Dried cranberries: Each tart, chewy bite contrasts beautifully with the creamy cookie base.
• Powdered sugar: Used in the glaze to give a smooth, glossy finish you’ll want to swipe with your finger.

How to Make Orange Cranberry Ricotta Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this will keep the cookies from sticking and ensure easy clean-up. Having everything ready before you start mixing makes the process stress-free and lets you focus on creating that perfect, cloud-like dough.

Step 2: Cream Butter and Sugar

In a big mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Don’t rush this part: about 3 minutes of mixing will make the mixture light and fluffy. Proper creaming gives you the tender crumb Orange Cranberry Ricotta Cookies are famous for.

Step 3: Add Egg, Ricotta, Citrus, and Vanilla

Crack in your egg and mix well, then add ricotta cheese, freshly grated orange zest, orange juice, and vanilla extract. Mix until the batter looks smooth and creamy—the ricotta ensures unbeatable moisture and gives the dough an ultra-soft scoopable quality.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step distributes the leavening and salt evenly, which is essential for uniform cookies. Slowly add the dry mixture to your wet ingredients, mixing just until everything is incorporated—overmixing can make cookies tough instead of soft.

Step 5: Fold in Cranberries

Gently fold in the dried cranberries with a spatula. These ruby bites add beautiful flecks of color and a tangy surprise in every bite. Make sure they’re evenly distributed, so each cookie gets a bit of cranberry magic!

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about two inches between each. The dough will be soft, but that’s exactly what you want. Bake for 12–14 minutes until the edges are just set and the tops look puffed. The goal is a cookie that’s baked through but still irresistibly tender.

Step 7: Cool and Glaze

Let the cookies rest on the baking sheet for five minutes before transferring to a wire rack. While they cool completely, whisk together the powdered sugar, fresh orange juice, and orange zest for your glaze. When the cookies are cool, drizzle that fragrant glaze over each—letting a few drips fall down the sides is highly encouraged!

How to Serve Orange Cranberry Ricotta Cookies

Garnishes

A sprinkle of additional orange zest or a few extra chopped dried cranberries on top of the glaze adds a fresh look and extra pop of flavor. Some bakers also finish with a feathery dusting of powdered sugar if you’re aiming for a more wintry vibe.

Side Dishes

These cookies shine alongside a cup of Earl Grey tea, hot chocolate, or a creamy latte—the citrus and cranberry notes complement warm beverages perfectly. For a festive dessert platter, pair with shortbread, biscotti, or delicate lemon bars to build a medley of flavors and textures.

Creative Ways to Present

Pile your Orange Cranberry Ricotta Cookies high on a pretty cake stand, or nestle them into a lined cookie tin for a thoughtful homemade gift. For brunch or holiday parties, arrange them in a circle with a bowl of whipped ricotta and orange marmalade for dipping—guests will be delighted!

Make Ahead and Storage

Storing Leftovers

These cookies stay marvelously soft for several days when stored in an airtight container at room temperature. Their tender texture is preserved by the ricotta, so they never turn dry or crumbly. Layer parchment paper between cookies if stacking to keep the glaze intact.

Freezing

For longer storage, freeze the unglazed cookies for up to two months. Arrange cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag or airtight container. When you’re ready, thaw at room temperature and drizzle with the fresh orange glaze before serving for that just-baked appeal.

Reheating

If you prefer a warm cookie, gently heat unglazed cookies in a 300°F (150°C) oven for about 5 minutes, then add the glaze once cooled. Glazed cookies can be microwaved for a few seconds if desired, but keep in mind the glaze will soften.

FAQs

Can I use part-skim ricotta instead of whole milk?

Whole milk ricotta ensures ultimate softness and creamy flavor, but part-skim works in a pinch—though your cookies may be slightly less rich. Stick to whole milk for the authentic Orange Cranberry Ricotta Cookies experience!

Are fresh or dried cranberries better for this recipe?

Dried cranberries are perfect because they keep the dough from becoming too wet and add satisfying chewy texture. Fresh cranberries may be too tart and can introduce extra liquid, so stick with dried for best results.

Can I make Orange Cranberry Ricotta Cookies gluten-free?

Absolutely! Use a good 1:1 gluten-free all-purpose flour blend in place of regular flour. Check that your other ingredients are certified gluten-free, and your cookies will turn out beautifully.

Is it possible to make these cookies without the glaze?

Of course! The glaze adds extra citrus punch and a touch of sweetness, but the cookies are delicious on their own. You could also try a light dusting of powdered sugar for a simpler finish.

Can I double the recipe for a party?

Yes—this recipe scales up easily. Mix the dough in batches if your mixer isn’t large enough, and be sure to rotate pans during baking for even cookies. Orange Cranberry Ricotta Cookies are guaranteed to be a party favorite!

Final Thoughts

There’s just something joyful about baking a batch of Orange Cranberry Ricotta Cookies—maybe it’s the sunny citrus aroma or the way every bite feels like a little celebration. Invite some friends or family to share, and watch these soft cookies vanish in no time. Don’t wait to try them; one bake and you’ll be hooked!

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