Orange Cranberry Ricotta Cookies 3 Recipe

There’s something truly comforting about the combination of sweet ricotta and tangy orange in these cookies, perfectly punctuated by the chewy bits of dried cranberries. As I drizzled the orange glaze and watched it set, I couldn’t help but be reminded that simple pleasures like these can turn an ordinary day into something special.

My Orange Cranberry Ricotta Cookies are a delightful mix of tantalizing and sweet flavors, thanks to the fresh orange zest and cranberries (all gone, but I can tell you’ll love them) that make these cookies on the verge of breakfast scone. The creamy ricotta lends a soft crumb, while two sticks of softened unsalted butter make these cookies hard to resist.

If you don’t find the hint of citrus in each bite irresistible, well, then I don’t know what to say.

Orange Cranberry Ricotta Cookies 3 Recipe Ingredients

• Ricotta Cheese: Adds creamy texture, contains protein and calcium.
• Unsalted Butter: Provides richness; essential fats for texture.
• Granulated Sugar: Sweetens the cookies, providing structure.
• Orange Zest: Adds bright citrus aroma and flavor.
• Dried Cranberries: Offer chewy texture and tangy sweetness.
• All-purpose Flour: Provides structure; source of carbs.
• Fresh Orange Juice: Adds a natural citrusy sweetness.
• Confectioners’ Sugar: Used in glaze for a sweet finish.

Orange Cranberry Ricotta Cookies 3 Recipe Ingredient Quantities

• 1 cup (8 oz) ricotta cheese
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• Zest of 1 orange
• 1 tablespoon fresh orange juice
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup confectioners’ sugar
• 2-3 tablespoons fresh orange juice (for glaze)

How to Make this Orange Cranberry Ricotta Cookies 3 Recipe

1. Your oven should be set to 350 degrees Fahrenheit, or 175 degrees Celsius, for baking. While the oven works to reach that temperature, prepare your baking sheets. Place a sheet of parchment paper on top of each of your baking sheets.

2. In a big bowl, blend the ricotta, butter, sugar, orange zest, and 1 tablespoon of fresh orange juice until light and fluffy. This will take a while, so be patient.

3. Whisk the egg in thoroughly so that it is completely mixed with the other ingredients.

4. In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Beat them together with a whisk until they are well blended.

5. Slowly incorporate the dry ingredients into the ricotta mixture, mixing just until everything is combined.

6. Mix in the dried cranberries until they are well distributed.

7. Spoon tablespoon-sized mounds of dough onto the baking sheets that are prepared. Space them about 2 inches apart.

8. Preheat the oven and set to 350 degrees.
Combine the honey and butter in a bowl and stir until well blended. Add the baking soda and stir until it is dissolved. Stir in the eggs and the almond extract. Add the almond flour gradually, stirring until well mixed, then add the cocoa powder and salt and stir until well blended. Pour the batter into a 9 x 13 inch pan lined with parchment paper and greased.

9. Take the cookies out of the oven and allow them to cool on the baking sheets for a few minutes before moving them to wire racks, where they will finish cooling.

10. To make the glaze, combine the confectioners’ sugar with 2 to 3 tablespoons of fresh orange juice in a bowl. Whisk until smooth. Drizzle over the cooled cookies and let the glaze set before serving.

Orange Cranberry Ricotta Cookies 3 Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand or stand mixer
7. Whisk
8. Measuring cups and spoons
9. Spoon or cookie scoop
10. Spatula
11. 9 x 13 inch baking pan
12. Wire racks

FAQ

• Q: Can I use fresh cranberries instead of dried?A: Yes, but fresh cranberries will add a lot more moisture to the cookies. You might want to chop them up and slightly increase the flour to maintain the texture.
• Q: Can I substitute orange zest with lemon zest?Of course! Lemon zest will provide a somewhat different flavor profile but will taste wonderful with the cranberries.
• Q: How should I store these cookies?Keep the cookies in a nonporous container,

  1. at room temperature for up to 3 days,
  2. or in the refrigerator for up to a week,

  and they will stay fresh.

• Q: What kind of ricotta cheese should I use?A: For the best texture and flavor, use whole milk ricotta. Avoid low-fat ricotta, as it might affect the richness of the cookie.
• Q: Can I freeze these cookies?A: Yes, the cookies can be frozen either pre- or post-baking. When freezing after baking, it is crucial that the cookies are completely cooled before being layered in an airtight container. Parchment paper between the layers of cookies is a good idea.
• Q: Is there a substitute for the egg?A. To make this recipe egg-free, you can substitute with a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water.

Orange Cranberry Ricotta Cookies 3 Recipe Substitutions and Variations

For a slightly tangier flavor, use cream cheese instead of ricotta.
Use coconut oil instead of unsalted butter for a dairy-free option.
Replace the fresh orange juice with lemon juice to get a different twist of citrus.
Substitute whole wheat flour for all-purpose flour to get a nuttier taste and more fiber.
In place of dried cranberries, use dried cherries to give a different kind of fruity profile.

Pro Tips

1. Room Temperature Ingredients Ensure that the ricotta cheese, butter, and egg are at room temperature before starting. This allows for better creaming and incorporation, leading to a smoother batter and more evenly baked cookies.

2. Zesting Technique When zesting the orange, be sure to avoid the white pith underneath the orange peel, as it can add bitterness. Use a microplane or zester to get the most flavorful and fragrant zest.

3. Baking Consistency For consistent results, use a cookie scoop to portion out the dough onto the baking sheets. This ensures even sizing and baking time for each cookie.

4. Proper Mixing Time When combining the dry ingredients into the wet mixture, mix just until combined. Overmixing can cause the cookies to become tough instead of tender.

5. Cooling for Optimal Glaze Ensure the cookies are completely cooled before applying the orange glaze. If the cookies are warm, the glaze will melt and not set properly, affecting the texture and appearance.