Name: Orange Cranberry Ricotta Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 1 large egg; 1 cup ricotta cheese (preferably full-fat); 1 tbsp orange zest (from about 1 orange); 2 tbsp fresh orange juice; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup dried cranberries (chopped if large)

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Let me tell you, these cookies are pure cozy in a bite. The first time I made them was right after Thanksgiving, when I had leftover ricotta in the fridge and a bowl of cranberries staring me down. I thought—why not turn these into something soft, citrusy, and just a little tart? One bowl later, these Orange Cranberry Ricotta Cookies were born. They’re pillowy-soft, with creamy richness from the ricotta, bright pops of orange zest, and chewy bits of sweet-tart cranberries in every bite. They taste like the holidays, but I make them year-round now because they’re just that good.

Why You’ll Love This Recipe

Ultra soft and cake-like with creamy ricotta inside
Bright citrus flavor from fresh orange zest and juice
Chewy bursts of cranberry in every bite
No chilling required—easy and quick to make
Perfect for holidays, brunches, or afternoon tea
Freezer-friendly and stays soft for days

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dessert	American	15 mins	12 mins	27 mins	24 cookies	Easy

Ingredients

Ricotta cheese – Adds moisture and creates that melt-in-your-mouth texture
Unsalted butter – For a rich, buttery flavor base
Granulated sugar – Sweetens and helps the cookies stay soft
Egg – Binds everything together and adds a little lift
Orange zest – Brings the brightest, freshest citrus flavor
Fresh orange juice – Adds tang and enhances the orange notes
Vanilla extract – Rounds out the flavors with warmth
All-purpose flour – The cookie structure; measure carefully
Baking powder – Helps the cookies puff up slightly and stay tender
Salt – Balances the sweetness
Dried cranberries – Add a chewy, sweet-tart pop in every bite

Full recipe card is below.

How to Make It

Cream the butter, sugar, and ricotta

In a large bowl, beat together the softened butter, sugar, and ricotta until creamy and smooth—about 2-3 minutes. This is where that dreamy texture starts.

Add in the wet ingredients

Mix in the egg, orange zest, orange juice, and vanilla. Your kitchen will start to smell amazing at this point—like a citrus grove in cookie form.

Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet mixture, stirring until just combined. Don’t overmix—just until there are no dry streaks.

Fold in the cranberries

Gently stir in the dried cranberries so they’re evenly distributed. Every bite should get a little love.

Scoop and bake

Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 11–13 minutes, until the edges are just set but the tops look pale and soft. They’ll continue to cook slightly as they cool.

Cool and enjoy

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. You can dust them with powdered sugar for a little sparkle, but they’re delicious just as they are.

Pro Tips for Success

Don’t overmix the dough—once the flour goes in, stir gently to keep cookies soft.
Use full-fat ricotta for the richest flavor and best texture.
Zest the orange before juicing—it’s easier and less messy.
Use a cookie scoop for evenly sized cookies that bake uniformly.
Let them cool completely before storing to prevent sogginess.

Flavor Variations

Swap dried cherries or chopped apricots for cranberries
Add a dash of cinnamon or nutmeg for a warm spice twist
Drizzle with a simple orange glaze for extra citrus zing
Use lemon zest and juice for a lemon-berry version
Add white chocolate chips for a creamy sweet surprise

Serving Suggestions

These cookies are perfect with:

A mug of hot Earl Grey or chamomile tea
After-dinner coffee or espresso
A holiday cookie platter with Banana Bread Cookies and ginger snaps
A spring brunch alongside fruit and scones

Make-Ahead & Storage

You can make the dough a day ahead and refrigerate it—just let it sit out for 15 minutes before scooping. Baked cookies stay fresh in an airtight container at room temp for up to 4 days.

Leftovers

Crumble leftover cookies over vanilla yogurt or ice cream for a quick dessert parfait. Or sandwich two with a smear of cream cheese frosting—thank me later.

Freezing

These freeze beautifully! Once baked and cooled, layer them in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw at room temp.

Reheating

You don’t have to reheat, but if you want that fresh-baked feel, pop a cookie in the microwave for 10–12 seconds, or warm in a 300°F oven for a few minutes.

FAQs

Can I use fresh cranberries instead of dried?
Yes, but chop them finely and toss with a bit of sugar—they’re very tart!

Can I use low-fat ricotta?
You can, but the cookies won’t be quite as soft and rich. Full-fat is best here.

Can I make these gluten-free?
Absolutely! Use a good 1:1 gluten-free flour blend and you’re good to go.

Can I add nuts?
Yes—chopped walnuts or pecans would be a lovely crunch against the soft texture.

Final Thoughts

These Orange Cranberry Ricotta Cookies are like a warm hug on a chilly afternoon. They’re tender, bright, and just fancy enough to make you feel a little special. I love sharing them during the holidays, but really, they bring joy year-round. I hope you bake them, love them, and maybe even make them your new signature cookie.

Happy baking, friend.

Caroline