If you’re searching for the ultimate festive treat that’s both bright and decadent, look no further than these Orange Cranberry Ricotta Cookies: A Holiday Delight. Soft and pillowy, with a creamy richness from fresh ricotta and a burst of citrusy orange and jewel-like cranberries, they’re destined to become a new holiday tradition. Each bite captures the cheerful magic of the season – cookies that look as gorgeous as they taste, and stay irresistibly tender for days. Trust me, these are real crowd-pleasers for holiday parties or cozy nights in with your favorite mug of tea!
Ingredients You’ll Need
The beauty of this recipe is its simplicity – every ingredient has a special job, making each bite unforgettable. From creamy ricotta to bright orange zest, these orange cranberry ricotta cookies are made with pantry staples and a few fresh twists that give them their signature holiday flair.
- All-purpose flour: The essential base for tender, cakey cookies that hold their shape.
- Baking powder & baking soda: Help the cookies rise just enough for that perfect, soft texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Granulated sugar: Delivers classic, clean sweetness that keeps the cookies nice and light.
- Unsalted butter (softened): Adds richness and buttery flavor – make sure it’s at room temperature for easy creaming.
- Whole milk ricotta cheese: The secret ingredient for incredible moisture and a delicate, fluffy crumb.
- Large egg: Binds everything together, giving structure with a bit of richness.
- Orange zest: Packs a zingy citrus punch right into the dough and glaze for unmistakable flavor.
- Fresh orange juice: Brightens the cookies and glaze, making every bite taste extra festive.
- Vanilla extract: Lends warmth and deepens the cookie’s holiday aroma.
- Dried cranberries (chopped): Add chewy, tart bursts of color and flavor in every mouthful.
- Powdered sugar (for glaze): Dissolves easily for a silky-smooth finish that sets beautifully atop the cookies.
How to Make Orange Cranberry Ricotta Cookies: A Holiday Delight
Step 1: Prep Your Oven and Baking Sheets
Begin your Orange Cranberry Ricotta Cookies: A Holiday Delight journey by preheating the oven to 350°F. Line two baking sheets with parchment paper—this makes cleanup a breeze and ensures your cookies won’t stick as they bake. Trust me, it’s a simple step that pays off in flawless cookies every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even mixing sets the stage for cookies that rise just right and bake evenly. That quick moment with the whisk is your secret to lump-free, perfectly textured cookies.
Step 3: Cream the Butter and Sugar
Grab a large bowl and beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale in color. Don’t skimp on this step—creaming really matters for that soft, cloud-like crumb Orange Cranberry Ricotta Cookies: A Holiday Delight are known for!
Step 4: Mix in the Wet Ingredients
Add the ricotta, egg, orange zest, orange juice, and vanilla extract right into your creamed butter and sugar mixture. Mix everything until smooth and uniform—this combination fills your kitchen with the scent of fresh oranges and promises incredible flavor.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Over-mixing is the enemy of tender cookies, so stop as soon as no streaks of flour remain for ultra-soft results.
Step 6: Fold in the Cranberries
Gently fold in the chopped dried cranberries—they add tart pops of ruby red to every single cookie. Each bite of these Orange Cranberry Ricotta Cookies: A Holiday Delight will boast irresistible bursts of color and flavor.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart as they will puff gently in the oven. Slide them into the oven and bake for 12 to 15 minutes, until the cookies are set and just starting to turn golden at the edges. Move them to a wire rack to cool completely—patience is key before glazing!
Step 8: Make the Orange Glaze
While the cookies cool, whisk together powdered sugar, fresh orange juice, and more orange zest for a gloriously tangy glaze. It’s easy, fragrant, and the perfect finishing touch. Drizzle or spread the glaze over the cooled cookies, then let it set until delightfully glossy.
How to Serve Orange Cranberry Ricotta Cookies: A Holiday Delight
Garnishes
Sprinkle a touch of extra orange zest or finely chopped dried cranberries on top of the glaze for a festive, eye-catching finish. Not only does it look beautiful, but the bright zing and color make each cookie feel extra special—perfect for your Orange Cranberry Ricotta Cookies: A Holiday Delight platter.
Side Dishes
Pair your cookies with mugs of hot tea, mulled cider, or after-dinner coffee for a cozy holiday spread. They’re also a natural match alongside vanilla ice cream or a scoop of tangy lemon sorbet if you want to turn dessert into a real event.
Creative Ways to Present
Arrange the cookies in a rustic tin lined with parchment for gifting, or stack them high on a cake stand adorned with sprigs of rosemary and dried orange slices for maximum holiday charm. Orange Cranberry Ricotta Cookies: A Holiday Delight also shine on dessert trays at parties, nestled among tartlets, chocolates, and other festive sweets.
Make Ahead and Storage
Storing Leftovers
Keep your Orange Cranberry Ricotta Cookies: A Holiday Delight moist and tender by storing them in an airtight container at room temperature. Thanks to the ricotta, they’ll stay deliciously soft for up to four days—if they last that long!
Freezing
For longer storage, freeze the unglazed cookies in a single layer on a baking sheet until firm, then transfer to a zip-top bag or airtight container for up to two months. Thaw at room temperature and glaze just before serving for that freshly baked magic.
Reheating
If you love a warm cookie, you can gently reheat your Orange Cranberry Ricotta Cookies: A Holiday Delight in a low oven (about 200°F) for a few minutes. Don’t microwave glazed cookies, though—the glaze can melt and lose its special shine.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot more moisture and tartness, so if you want to use them, chop them small and toss with a spoonful of flour to keep the dough from getting too wet. Dried cranberries are best for intense bursts of sweet-tart flavor without altering the cookie’s texture.
What’s the best way to zest an orange?
Use a microplane or fine grater to remove just the outer orange layer of the peel; avoiding the bitter white pith will give your Orange Cranberry Ricotta Cookies: A Holiday Delight the brightest possible flavor. Fresh zest makes a world of difference.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1-for-1 gluten-free flour blend for the all-purpose flour. Just make sure your blend contains xanthan gum or a similar binder for best results.
Can I double this recipe for a big crowd?
Yes! Orange Cranberry Ricotta Cookies: A Holiday Delight scale up beautifully for holiday parties or cookie swaps. Just pay attention to mixing times and use multiple baking sheets so everything bakes evenly.
What can I use if I don’t have ricotta cheese?
For the best results, stick with whole milk ricotta, but in a pinch, well-drained cottage cheese (blended smooth) or mascarpone can work. The unique moisture and texture from ricotta is key, though, for that signature soft crumb.
Final Thoughts
If you’ve been searching for your new favorite cookie for the holidays, these Orange Cranberry Ricotta Cookies: A Holiday Delight are it. Bright, tender, and truly irresistible, they’re a cinch to make and guaranteed to bring smiles to any festive gathering. Give them a try and watch your cookie plate disappear in record time!
Print
Orange Cranberry Ricotta Cookies: A Holiday Delight Recipe
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Orange Cranberry Ricotta Cookies are a delightful treat, perfect for the holiday season. With a soft and moist texture, a burst of citrus flavor from oranges, and a hint of tartness from dried cranberries, these cookies are sure to be a hit at any festive gathering.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup ricotta cheese (whole milk)
- 1 large egg
- zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Additional:
- 1 cup dried cranberries (chopped)
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons fresh orange juice, zest of 1/2 orange
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Add wet ingredients: Add the ricotta, egg, orange zest, orange juice, and vanilla extract to the butter mixture, mixing until smooth.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add cranberries: Fold in the chopped cranberries.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 12–15 minutes until set and golden.
- Make glaze: Whisk together powdered sugar, orange juice, and zest for the glaze.
- Glaze cookies: Drizzle or spread the glaze over the cooled cookies.
- Cool and serve: Allow the glaze to set before serving.
Notes
- These cookies stay soft and moist for days thanks to the ricotta.
- Store in an airtight container at room temperature for up to 4 days.
- You can also freeze them (unglazed) for up to 2 months and glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
