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Orange Cranberry Ricotta Cookies

Soft, pillowy, and melt-in-your-mouth tender, these Orange Cranberry Ricotta Cookies bring together bright citrus, creamy ricotta, and tart pops of cranberry. They’re fragrant, festive, and unbelievably moist—perfect for holiday platters, afternoon tea, or anytime you want a cookie that feels bakery-quality with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 20 Cookies
Ingredients Equipment Method Notes

Ingredients
  

Cookies:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1 cup dried cranberries roughly chopped
Glaze:
  • 1 cup powdered sugar
  • 1 –2 tbsp orange juice
  • ½ tsp orange zest

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Microplane or zester
  • Cooling rack

Method
 

  1. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
  2. Cream butter & sugar: Beat softened butter and sugar until light and fluffy.
  3. Add ricotta & egg: Mix in ricotta, egg, orange zest, orange juice, and vanilla until smooth.
  4. Combine: Add dry ingredients and mix just until incorporated. Fold in chopped cranberries.
  5. Chill: Refrigerate dough for 30–60 minutes for easier scooping.
  6. Bake: Drop tablespoon-sized scoops onto parchment-lined baking sheets. Bake at 350°F (175°C) for 12–14 minutes, or until edges just begin to turn golden.
  7. Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Glaze: Whisk powdered sugar, orange juice, and zest. Spoon or drizzle over cooled cookies.

Notes

🧊 Storage & Reheating
Store in an airtight container at room temperature for 3–4 days.
Refrigerate for up to 1 week.
Freeze baked cookies (unglazed) for up to 3 months. Thaw and glaze after defrosting.
🥄 Variations
Fresh Cranberries: Use 1 cup chopped fresh cranberries and add 2 tbsp extra sugar.
Almond Twist: Add ½ tsp almond extract to the dough.
White Chocolate: Fold in ½ cup mini white chocolate chips.
Cookie Bars: Spread dough in an 8×8 pan and bake 20–24 minutes; glaze after cooling.
Lemon Version: Swap orange zest/juice with lemon for a bright citrus swap.
❓ 10 FAQs
Can I use part-skim ricotta?
Yes—just make sure it’s well-drained.
Why are my cookies spreading too much?
Chill the dough longer or add 1–2 tbsp flour.
Can I make the dough ahead?
Yes—refrigerate up to 24 hours.
Can I use fresh orange juice?
Absolutely; it adds the best flavor.
Can I skip the glaze?
Yes, but it adds extra citrus brightness.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
Why are my cookies dry?
Overbaking—remove as soon as edges lightly brown.
Can I use frozen cranberries?
Yes, chop while frozen and fold in—no thawing.
Do these taste like Italian ricotta cookies?
Yes, but with a citrus-cranberry twist.
Can I double the recipe?
Easily—just bake in batches.
🏁 Conclusion
These Orange Cranberry Ricotta Cookies are soft, fragrant, and irresistibly festive—combining citrus brightness, creamy ricotta moisture, and chewy cranberries in every bite. Whether for holidays or everyday baking, they bring a touch of elegance and comfort to any cookie tray.