Orange Cranberry Ricotta Cookies

There’s something truly magical about the combination of tart cranberries, zesty orange, and creamy ricotta coming together in one sweet, pillowy cookie. Every bite feels like a little piece of winter comfort, the kind that reminds you of snowy afternoons, warm kitchens, and the smell of something sweet baking in the oven. These Orange Cranberry Ricotta Cookies carry a sense of tradition that feels both timeless and inviting.

In many homes, ricotta is often reserved for savory dishes like lasagna or stuffed shells, but in Italian baking, ricotta is the secret to creating incredibly moist and tender desserts. When my grandmother used to make ricotta cookies, the kitchen would fill with the soft scent of citrus and vanilla, and we kids would hover around the counter, waiting impatiently for the first tray to cool just enough to steal a warm cookie.

Adding cranberries and orange to the mix feels like a little nod to the winter season — bright citrus to lift the spirits during the darker days and cranberries, those jewel-toned berries that are a staple in festive celebrations. Whether you’re baking a batch for a cookie exchange, setting them out for a holiday gathering, or just treating yourself on a chilly weekend, these cookies feel like a warm hug from an old friend.

Why You’ll Love This Recipe:

• Super Moist and Tender: Thanks to the ricotta cheese, these cookies stay soft for days.
• Festive Flavors: The orange zest and cranberries bring a fresh, tangy brightness that perfectly balances the sweetness.
• Simple to Make: No complicated steps here — just mix, scoop, and bake.
• Perfect for Any Occasion: Great for holidays, brunches, or just a cozy afternoon snack.
• Crowd-Pleaser: These cookies are unique enough to impress but familiar enough to satisfy even the pickiest eaters.

INGREDIENTS YOU’LL NEED:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup dried cranberries
• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice

HOW TO MAKE Orange Cranberry Ricotta Cookies:

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. The parchment helps the cookies bake evenly and makes cleanup so easy — always a win.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like doing this first so that when it’s time to combine everything, the process is smooth and seamless.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. It should look pale and airy — this step sets the foundation for those wonderfully soft cookies.
4. Add Ricotta and Egg: Mix in the ricotta cheese, the egg, and vanilla extract. The batter will look a little fluffy and luscious at this point — it’s totally normal if it’s softer than traditional cookie dough.
5. Incorporate Orange Zest and Cranberries: Stir in the orange zest and dried cranberries. I always pause here to inhale deeply — the bright citrus smell is honestly my favorite part.

1. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Try not to overmix — just fold it gently so the cookies stay tender.
2. Scoop the Dough: Using a small cookie scoop or a spoon, drop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
3. Bake: Bake for 12–14 minutes or until the edges are just turning golden. They should look set but not brown all over. Trust me — pull them out while they still look a little soft in the center for the best texture.
4. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’re fragile when warm, so be gentle.
5. Make the Glaze: In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. The glaze should be thick but drizzle-able.
6. Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze generously over the tops. If you’re feeling fancy, you can even add a little extra zest on top for a bright pop of color.

HELPFUL TIPS:

• Room Temperature Ingredients: Make sure your butter, ricotta, and egg are at room temperature for the smoothest batter.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cookies soft.
• Softer Cookies: If you love even softer cookies, slightly underbake them — they’ll continue cooking on the baking sheet after you pull them from the oven.
• Extra Cranberries: Feel free to toss in a few extra cranberries if you like a burst of tartness in every bite.
• Glaze Game: If you love extra sweetness, double the glaze and fully coat the tops instead of just drizzling.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American-Italian
• Diet: Vegetarian

NOTES:

• You can substitute fresh cranberries for dried ones if you chop them finely and pat them dry before adding.
• Store these cookies in an airtight container to keep them moist for days.
• The glaze hardens slightly as it sits, making these cookies perfect for stacking or gifting.

NUTRITIONAL INFORMATION:

(Per cookie, approximate)

• Calories: 130
• Carbohydrates: 20g
• Protein: 2g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 80mg
• Sugar: 12g

FREQUENTLY ASKED QUESTIONS:

Can I freeze Orange Cranberry Ricotta Cookies?
Absolutely! Freeze the unglazed cookies in an airtight container. When ready to enjoy, thaw and glaze fresh.

Can I use fresh cranberries instead of dried?
Yes, but make sure to chop them small and drain any excess moisture to avoid soggy cookies.

Can I make the dough ahead of time?
You can refrigerate the dough for up to 24 hours before baking. It might be a little firmer, so just let it sit at room temperature for 10–15 minutes before scooping.

STORAGE INSTRUCTIONS:

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week. You can also freeze the cookies (unglazed) for up to 3 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Raspberry Chocolate Chunk Cookies
• Mini Chocolate Chip Cookies
• Mini Pecan Pies
• Chewy Chocolate Espresso Cookies

CONCLUSION

These Orange Cranberry Ricotta Cookies are the kind of recipe that turns an ordinary afternoon into something a little more special. They’re soft, flavorful, and bursting with that cozy holiday vibe we all crave this time of year. Whether you’re baking them for a festive gathering or simply to enjoy with a cup of tea, you’re in for a treat that feels just as comforting as a favorite old sweater. Happy baking!

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