Orange Cranberry Ricotta Cookies – Citrus Bliss Meets Holiday Cheer
If you’re looking for a cookie that’s equal parts cozy and refreshing, these orange cranberry ricotta cookies are the one. Soft, pillowy, and laced with bright orange zest and juicy dried cranberries, these cookies bring a burst of holiday flavor to every bite. The ricotta keeps them melt-in-your-mouth tender, while the orange and cranberry combo screams festive magic.
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Why You’ll Love These Orange Cranberry Ricotta Cookies
These cookies are light and cake-like—almost like tiny citrusy clouds. They’re perfect for the holidays but honestly deserve a spot on your year-round cookie tray.
🍊 Super soft and fluffy thanks to ricotta
🍪 Bursting with real orange flavor and tart cranberries
🕒 No chilling needed—bake right away!
🎄 Festive enough for gifting or cookie swaps
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup dried cranberries
Necessary Tools for Preparation
- Mixing bowls
- Hand or stand mixer
- Microplane (for zesting)
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the ricotta, egg, vanilla, orange zest, and orange juice until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet, mixing until just combined. Fold in dried cranberries.
- Scoop and bake: Drop tablespoon-sized scoops of dough onto baking sheets, spacing about 2 inches apart.
- Bake 12–14 minutes, or until cookies are set and edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfecting the Orange Cranberry Ricotta Cookies Recipe
- Use full-fat ricotta for the best texture.
- Don’t overmix once you add the flour—this keeps the cookies soft.
- Want an extra citrus pop? Drizzle with orange glaze (powdered sugar + OJ).
- Use orange-flavored dried cranberries if you want a flavor boost!
What to Serve With It
- A cozy cup of chai, spiced cider, or hot chocolate
- A dollop of whipped ricotta or cream cheese dip
- Perfect on a holiday cookie tray alongside Cinnamon Donut Bread or Spiced Banana Almond Cake
Storage Instructions
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well chilled for 5–6 days.
- Freeze: Freeze baked cookies (or the dough) for up to 2 months.
General Information
These cookies are soft, tender, and slightly cakey—somewhere between a cookie and a tea cake. The orange zest and juice bring brightness, while the cranberries keep things chewy and festive. They’re an easy win for cookie exchanges, hostess gifts, or a “just because” weekend bake.
FAQ
Can I make these ahead of time?
Absolutely! Make the dough 1–2 days in advance and store covered in the fridge.
Can I use lemon instead of orange?
Yes! Lemon zest and juice work great here too.
Can I use fresh cranberries?
Dried are preferred for texture, but if using fresh, chop and reduce to ½ cup. Increase sugar slightly.
Can I glaze these cookies?
Yes! Try a simple orange glaze (½ cup powdered sugar + 1 tbsp orange juice).
Conclusion
These orange cranberry ricotta cookies are the perfect blend of bright citrus, sweet-tart cranberries, and soft, cake-like texture. They’re simple to make, stunning to serve, and even better to eat. A little sunshine for your cookie tray—especially during the holidays!
🍊💛 Share your cookie snaps with @poulefrecipe on Pinterest and show us your citrusy creations!
More holiday-ready bakes from Poulef.com:
Print
Bright & Soft Orange Cranberry Ricotta Cookies (Festive & Flavorful!)
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and fluffy orange cranberry ricotta cookies are filled with bright citrus flavor and tart-sweet cranberries—perfect for the holidays or tea time.
Ingredients
½ cup unsalted butter, softened
1 cup sugar
1 cup ricotta cheese
1 large egg
1 tsp vanilla extract
Zest of 1 orange
2 tbsp orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup dried cranberries
Instructions
-
Preheat oven to 350°F. Line baking sheets with parchment.
-
Cream butter and sugar until light. Add ricotta, egg, vanilla, zest, and juice.
-
In a bowl, whisk flour, baking soda, and salt. Add to wet ingredients.
-
Fold in cranberries. Scoop dough onto baking sheets.
-
Bake 12–14 min until edges are lightly golden.
-
Cool and serve (optional: drizzle with orange glaze).
Notes
Full-fat ricotta yields best results. Add glaze for extra citrus zing. Store up to 4 days or freeze for later.
- Prep Time: 15
- Cook Time: 14
- Category: Cookies
- Method: Baking
- Cuisine: Italian-American
