Orange Cranberry Ricotta Cookies
These cookies are ultra-soft and cake-like, with creamy ricotta inside, bright citrus flavor from orange zest and juice, and chewy bits of cranberry. They’re easy to make, no chilling required, and perfect for holidays or anytime you crave something cozy and sweet.
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
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together butter, sugar, and ricotta until light and fluffy, about 2–3 minutes.
- Add the egg, orange zest, orange juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients just until combined.
- Fold in the dried cranberries gently to distribute evenly.
- Drop tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 11–13 minutes, until edges are set but tops are still pale. Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
Use full-fat ricotta for best results. Try swapping cranberries for cherries, or add white chocolate chips for a twist. Freeze baked cookies for up to 2 months.