This Orange Cranberry Ricotta Cookies Recipe brings soft, cake-like cookies with bright orange zest, tart pops of cranberry, and a simple citrus glaze. It suits holiday trays, bake sales, and weekday cravings, and you can finish a batch in about 45 minutes. I tested these for my block party last winter, and the plate came back empty faster than I could make tea.
Why You Should Try This Orange Cranberry Ricotta Cookies Recipe
Orange Cranberry Ricotta Cookies Recipe fans get tender middles, light edges, and bold citrus without fussy steps. Ricotta keeps the crumb plush, while dried cranberries and fresh orange zest add sweet-tart sparkle. The dough mixes quickly, the glaze stirs in one bowl, and the cookies hold their shape without chilling for hours.
“Bright citrus, juicy cranberry bites, and a not-too-sweet glaze made these the star of our cookie swap ★★★★★”
Ingredients You’ll Need
Yields about 24 cookies
- All-purpose flour: 2 1/4 cups 270 g
- Baking powder: 1 1/2 teaspoons
- Fine sea salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup 113 g
- Granulated sugar: 3/4 cup 150 g
- Large egg: 1
- Whole-milk ricotta cheese: 1 cup 240 g; drain with a paper towel if it looks watery. I like Galbani or BelGioioso for consistent texture.
- Orange zest: 2 teaspoons, from 1 to 2 oranges
- Fresh orange juice: 2 tablespoons; bottled works in a pinch
- Vanilla extract: 1 teaspoon; swap in 1/2 teaspoon orange extract for extra citrus
- Dried cranberries: 3/4 cup, roughly chopped; I use Ocean Spray and chop to distribute better
- Optional mix-ins: 1/2 cup white chocolate chips or 1/3 cup chopped pistachios
Orange glaze
- Powdered sugar: 1 1/4 cups 150 g
- Orange juice: 2 to 3 tablespoons, to thin
- Orange zest: 1/2 teaspoon
- Pinch of fine salt
Pantry shortcuts and swaps
- Use bottled orange juice and pre-zested citrus peel if you lack fresh oranges.
- Swap the all-purpose flour with a 1:1 gluten-free baking blend for gluten-free friends.
- Replace up to 1/4 cup of the cranberries with chopped candied orange peel for a bakery vibe.
Equipment
- Two sheet pans, parchment paper or silicone mats
- Mixing bowls, hand mixer or stand mixer
- Microplane or zester, citrus juicer
- Cookie scoop 1.5 tablespoons
- Wire cooling racks
How to Make Orange Cranberry Ricotta Cookies Recipe
1. Preheat and prep 10 minutes
- Heat the oven to 350°F 175°C and line two sheet pans with parchment.
- Zest and juice the orange. Chop the cranberries so they disperse well.
2. Whisk the dry ingredients 2 minutes
- In a bowl, whisk flour, baking powder, and salt until combined.
- Set the bowl aside.
3. Cream butter and sugar 2 to 3 minutes
- Beat the softened butter and granulated sugar on medium speed until light and fluffy.
- Scrape the bowl so everything mixes evenly.
4. Add egg, ricotta, and flavors 1 to 2 minutes
- Beat in the egg until it looks smooth.
- Mix in ricotta, orange zest, orange juice, and vanilla until the batter looks creamy.
5. Combine wet and dry 1 minute
- Add the dry ingredients to the bowl.
- Mix on low just until the flour disappears. Fold in chopped cranberries and any optional mix-ins.
6. Scoop and bake 12 to 14 minutes
- Scoop 1.5-tablespoon mounds onto the pans, spacing about 2 inches apart.
- Bake one pan at a time until the edges set and the tops look matte, about 12 to 14 minutes.
- Move the cookies to a rack and let them cool until just warm.
7. Glaze and set 10 minutes
- Whisk powdered sugar, orange juice, zest, and a pinch of salt until smooth and pourable.
- Spoon or dip glaze over warm cookies so it clings in a thin layer.
- Let the glaze set for 10 to 15 minutes, then serve.
Tips & Tricks
- Use room-temp butter and ricotta for smooth mixing and even texture.
- Drain extra-wet ricotta with a paper towel so the dough stays scoopable.
- Chop the cranberries so you get tart bits in every bite.
- Measure flour with the spoon-and-level method to avoid dense cookies.
- Chill the dough for 20 minutes if your kitchen runs warm and the dough feels loose.
- Pull the cookies when the tops look matte; they finish with carryover heat and stay soft.
- Glaze while the cookies feel slightly warm so it adheres in a thin, shiny coat.
- Add a pinch of cardamom or cinnamon to the glaze for a cozy twist.
What to Serve with Orange Cranberry Ricotta Cookies Recipe
Pair these soft ricotta cookies with black tea, espresso, or a latte; the citrus sings against coffee. Serve them on a holiday platter with pistachios, candied orange peel, and dark chocolate squares. For dessert, stack a few with vanilla bean ice cream or Greek yogurt and a drizzle of honey. A splash of Prosecco or a cranberry spritzer also plays nicely with the citrus notes.
Make-Ahead and Storage
- Store the glazed cookies in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
- Freeze baked, unglazed cookies for up to 2 months; thaw at room temp and glaze fresh.
- Freeze scooped dough balls on a sheet pan until solid, then bag them for up to 2 months; bake from frozen and add 1 to 2 minutes.
- Reheat day-old cookies in a 300°F oven for 4 to 5 minutes to refresh the texture; let them cool 2 minutes before serving.
Orange Cranberry Ricotta Cookies Recipe
Orange Cranberry Ricotta Cookies are soft, cake-like cookies with bright orange zest, tart dried cranberries, and a simple citrus glaze—perfect for holidays, bake sales, or everyday dessert.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Zest and juice the orange, and roughly chop the dried cranberries.
- In a medium bowl, whisk together the flour, baking powder, and fine sea salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
- Beat in the egg until smooth, then mix in the ricotta, orange zest, orange juice, and vanilla extract until the batter looks creamy and well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until the flour is incorporated. Fold in the chopped dried cranberries and any optional white chocolate chips or pistachios.
- Scoop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to 14 minutes, or until the edges are set and the tops look matte rather than glossy.
- Transfer the cookies to a wire rack and let them cool until just warm to the touch.
- While the cookies cool slightly, whisk together the powdered sugar, orange juice, orange zest, and a pinch of salt in a small bowl until smooth and pourable.
- Spoon or dip the warm cookies in the orange glaze so it coats in a thin layer. Let the glaze set for 10 to 15 minutes on the rack before serving.
Notes
Nutrition Information
Approximate per cookie (1 of 24): 140 calories; fat 6 g; saturated fat 3.5 g; carbohydrates 20 g; fiber 0.5 g; sugars 13 g; protein 2.5 g; sodium 80 mg. Values will vary based on brands, exact ingredients, and portion size.
Approximate per cookie (1 of 24): 140 calories; fat 6 g; saturated fat 3.5 g; carbohydrates 20 g; fiber 0.5 g; sugars 13 g; protein 2.5 g; sodium 80 mg. Values will vary based on brands, exact ingredients, and portion size.