If you’re looking for a soft, tender cookie that combines bright citrusy flavors with the sweetness of dried cranberries, look no further than these Orange Cranberry Ricotta Cookies. With their moist texture, thanks to the addition of ricotta cheese, and bursts of orange zest and juicy cranberries in every bite, these cookies are ideal for the holiday season or any time of year. Their quick preparation time makes them perfect for last-minute baking, and they pair beautifully with a cup of tea or coffee.
Why You Will Love Orange Cranberry Ricotta Cookies
These cookies are unique and irresistible for many reasons:
- Moist and Tender Texture: The ricotta cheese adds a wonderful moistness, keeping these cookies soft and delicate.
- Bright and Refreshing Flavor: The orange zest and freshly squeezed orange juice give the cookies a delightful citrus aroma and tangy sweetness.
- Perfect for Any Occasion: These cookies are versatile enough for holiday gatherings, afternoon tea, or as a thoughtful gift.
- Simple to Make: With just 30 minutes total time, these cookies are a quick and easy option for bakers of any skill level.
Ingredients Note For Orange Cranberry Ricotta Cookies
Dry Ingredients
- 1 cup all-purpose flour: The base of the cookie dough.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a soft texture.
- 1/4 teaspoon salt: Enhances the flavors.
Wet Ingredients
- 1/2 cup unsalted butter, softened: Adds richness and a buttery flavor.
- 1 cup granulated sugar: Sweetens the dough.
- 1 large egg: Helps bind the ingredients together.
- 1 cup ricotta cheese (whole milk): Provides a moist and tender texture.
- 1 teaspoon vanilla extract: Complements the citrus and cranberry flavors.
- Zest of 1 orange: Infuses the cookies with a bright citrus flavor.
- 1 tablespoon freshly squeezed orange juice: Adds a tangy sweetness.
Add-Ins
- 1/2 cup dried cranberries, chopped: Sweet, chewy bursts of flavor in every bite.
How to Make Orange Cranberry Ricotta Cookies
Kitchen Equipment Needed
- Medium and large mixing bowls
- Hand mixer or stand mixer
- Spatula
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop or spoons
Step-by-Step Instructions For Orange Cranberry Ricotta Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures the cookies don’t stick and bake evenly.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent throughout the dough, ensuring consistent texture. Set the dry mixture aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Combine Wet Ingredients
Add the egg, ricotta cheese, vanilla extract, orange zest, and orange juice to the creamed butter and sugar. Mix until the ingredients are fully combined, and the mixture is smooth. The ricotta will add a creamy richness, and the orange zest will infuse the batter with a bright, citrusy aroma.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies denser.
Step 6: Add the Cranberries
Gently fold in the chopped dried cranberries using a spatula. Ensure they are evenly distributed throughout the dough for a burst of flavor in every cookie.
Step 7: Portion the Dough
Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft and slightly sticky, so using a scoop makes the process easier.
Step 8: Bake the Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft but will firm up as they cool. Avoid overbaking to preserve their tender texture.
Step 9: Cool the Cookies
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This prevents the cookies from breaking or becoming too soft to handle.
Serving and Storage Tips
Serving
- Serve these cookies at room temperature for the best flavor and texture.
- Pair them with a hot beverage like tea, coffee, or even a mug of mulled wine for a cozy treat.
Storage
- Room Temperature: Store the cookies in an airtight container for up to 4 days.
- Freezing: These cookies freeze well. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Variations
- Glazed Finish: Drizzle a simple orange glaze (made with powdered sugar and orange juice) over the cooled cookies for extra sweetness and a polished look.
- Add Nuts: Stir in a handful of chopped pecans or walnuts for added crunch and flavor.
- Fresh Cranberries: Swap the dried cranberries for fresh ones (roughly chopped) for a tart, juicy burst in every bite.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
Helpful Notes
- Room Temperature Ingredients: For the best results, use softened butter and room-temperature ricotta cheese and egg. This ensures a smooth, well-combined dough.
- Zesting Tip: When zesting the orange, avoid the white pith, as it can add a bitter taste.
- Prevent Overbaking: Keep a close eye on the cookies during the last few minutes of baking. They should be just lightly golden on the edges.
Tips from Well-Known Chefs
- Giada De Laurentiis: For an even brighter flavor, soak the dried cranberries in orange juice for 15 minutes before adding them to the dough.
- Ina Garten: Chill the dough for 15 minutes before baking if it feels too soft. This helps the cookies hold their shape better in the oven.
- Martha Stewart: Always bake one tray at a time in the center of the oven for the most even results.
Frequently Asked Questions
1. Can I use part-skim ricotta cheese?
Yes, you can, but the cookies may be slightly less moist than if you use whole-milk ricotta.
2. Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour.
3. Can I use fresh cranberries instead of dried?
Yes, fresh cranberries can be used, but they should be roughly chopped, and you may want to slightly increase the sugar to balance their tartness.
4. How can I enhance the orange flavor?
Increase the orange zest or add a few drops of orange extract to the batter.
5. Can I prepare the dough in advance?
Yes, the dough can be prepared up to 24 hours in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before scooping and baking.
These Orange Cranberry Ricotta Cookies are the perfect balance of sweet and tangy, with a soft, melt-in-your-mouth texture that makes them irresistible. Whether you’re baking for a festive occasion or simply want to enjoy a delicious homemade treat, these cookies are sure to be a hit!
