Introduction:
These Orange Cranberry Ricotta Cookies are the perfect combination of zesty citrus and sweet, chewy cranberries, making them a delightful addition to any holiday baking tray. The ricotta cheese gives these cookies a soft, tender texture, while the orange zest and juice add a refreshing burst of flavor that complements the tartness of the cranberries. With their lightly golden edges and irresistible fragrance, these cookies are sure to impress at family gatherings, holiday parties, or just as a sweet treat with a cup of tea. Best of all, they’re incredibly easy to make!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese (whole milk)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup dried cranberries, chopped
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. This helps evenly distribute the baking powder throughout the dough.
Step 3:
In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
Step 4:
Add the egg, ricotta cheese, vanilla extract, orange zest, and orange juice to the butter and sugar mixture. Mix everything until it is well combined and smooth. The ricotta adds a unique moistness to the dough, while the orange zest gives it a bright citrusy aroma.
Step 5:
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Mix on low speed until just combined, being careful not to over-mix the dough, as this can result in denser cookies.
Step 6:
Gently fold in the chopped dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough. The cranberries provide bursts of sweetness in each bite, balancing the tangy orange flavor.
Step 7:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. The dough will be soft and slightly sticky, so using a cookie scoop or two spoons can make this easier.
Step 8:
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft, but they will firm up as they cool. Be careful not to overbake, as this could cause the cookies to lose their tender texture.
Step 9:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking or becoming too soft to handle.
Cooking Note:
- For extra flavor, you can drizzle a simple orange glaze over the cookies once they have cooled. Just mix together powdered sugar and a bit of orange juice until you reach your desired consistency.
- If you prefer a more tart flavor, you can increase the amount of cranberries or use fresh cranberries instead of dried ones, though this may add a bit more moisture to the cookies.
Serving Suggestions:
These Orange Cranberry Ricotta Cookies are delicious on their own, but you can serve them with a cup of coffee, tea, or even a glass of milk for a cozy afternoon treat. For a more festive presentation, sprinkle them with powdered sugar or add a drizzle of the orange glaze mentioned above. These cookies also make excellent gifts for friends and family during the holiday season when packaged in a festive tin or wrapped in parchment paper.
Tips:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. If you plan to make them ahead of time, they also freeze well. Just be sure to let them cool completely before freezing.
- Make Ahead: You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 10 minutes before scooping and baking.
- Customization: Feel free to substitute lemon zest for the orange zest for a different flavor profile, or add in white chocolate chips for an extra indulgent touch.
Prep Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Nutritional Information: (Per cookie)
- Calories: 120 kcal
- Protein: 2g
- Sodium: 50mg
Conclusion:
These Orange Cranberry Ricotta Cookies are a delightful, refreshing take on traditional holiday cookies. The tangy citrus zest, chewy cranberries, and soft ricotta base make them a standout on any cookie platter. Whether you’re baking for the holidays or simply want a sweet treat to enjoy at home, these cookies are an easy yet impressive choice. Their tender texture and balanced sweetness make them perfect for any occasion. Give this recipe a try, and your family and friends will surely ask for more!
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Orange Cranberry Ricotta Cookies Recipe
- Total Time: 30 minutes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese (whole milk)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup dried cranberries, chopped
Instructions
Step 1:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. This helps evenly distribute the baking powder throughout the dough.
Step 3:
In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
Step 4:
Add the egg, ricotta cheese, vanilla extract, orange zest, and orange juice to the butter and sugar mixture. Mix everything until it is well combined and smooth. The ricotta adds a unique moistness to the dough, while the orange zest gives it a bright citrusy aroma.
Step 5:
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Mix on low speed until just combined, being careful not to over-mix the dough, as this can result in denser cookies.
Step 6:
Gently fold in the chopped dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough. The cranberries provide bursts of sweetness in each bite, balancing the tangy orange flavor.
Step 7:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. The dough will be soft and slightly sticky, so using a cookie scoop or two spoons can make this easier.
Step 8:
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft, but they will firm up as they cool. Be careful not to overbake, as this could cause the cookies to lose their tender texture.
Step 9:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking or becoming too soft to handle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120 kcal
- Sodium: 50mg
- Protein: 2g