introduction
These orange cranberry ricotta cookies are soft, fresh, and bright. They use ricotta to make the inside tender and orange for a fresh taste. If you like soft, old-fashioned sweets, you might also enjoy Vermont chewy molasses cookies which share that soft, homey feel.
why make this recipe
Make this recipe when you want a light cookie with fresh fruit flavor. The ricotta makes the dough moist without extra oil. The orange adds a clean lift that cuts the sweetness. For a nutty butter cookie to serve with tea, try the rose and pistachio shortbread cookies for a different but easy treat.
how to make Orange Cranberry Ricotta Cookies
These cookies come together fast and bake in one pan. Follow the steps below and work with chilled baking sheets if you bake many rounds.
If you want a sandwich cookie version, you can take baked cookies and fill them like in vanilla sandwich cookies, using a light orange glaze or cream.
Ingredients :
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- Zest of 1 orange
- Juice of 1 orange
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the ricotta cheese, softened butter, and sugar until smooth.
- Add the egg, vanilla extract, and almond extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the cranberries, orange zest, and orange juice.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Orange Cranberry Ricotta Cookies
Serve these cookies at room temperature. They go well with tea or coffee. You can also add a light dusting of powdered sugar or a thin orange glaze for a sweeter finish. They work well on a cookie plate for guests or packed in a small box for a gift.
how to store Orange Cranberry Ricotta Cookies
Let cookies cool fully before storing. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Orange Cranberry Ricotta Cookies
- Measure flour by spooning it into the cup and leveling it for best texture.
- Do not overmix once you add the dry ingredients; mix just until combined.
- If dough feels too wet from the orange juice, add one more tablespoon of flour.
- For chewier cookies, follow basic steps from the secret to chewy cookies guide and adjust baking time slightly.
variation (if any)
- Swap dried cranberries for chopped fresh cranberries if you like more tartness; reduce orange juice a bit.
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Make a glaze with powdered sugar and a little orange juice for a shiny finish.
FAQs
Q: Can I use low-fat ricotta?
A: Yes. Low-fat ricotta works but the cookies may be slightly less rich.
Q: Can I use fresh cranberries?
A: Yes, but they add moisture and tartness. Chop them small and reduce the orange juice by one tablespoon.
Q: Can I freeze the dough?
A: You can scoop dough onto a tray and freeze the balls. Then bake from frozen, adding a minute or two to the bake time.
Q: Do these cookies spread a lot?
A: Not much. Drop them with a spoon and leave space between each cookie to be safe.
Orange Cranberry Ricotta Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the ricotta cheese, softened butter, and sugar until smooth.
- Add the egg, vanilla extract, and almond extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the cranberries, orange zest, and orange juice.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.