Orange Cranberry Ricotta Cookies Recipe

These Orange Cranberry Ricotta Cookies are the chewy-meets-fluffy holiday treat you didn’t know you needed. The ricotta cheese brings a creamy tenderness to the cookie base, while bright orange zest and juicy bursts of cranberry add layers of fresh flavor. They’re lightly sweet, lusciously soft, and finished with a delicate citrus glaze that makes them shine—literally and figuratively.

Perfect for holiday cookie trays, cozy snow days, or honestly, any time you’re craving a little citrusy comfort with a twist.

Why You’ll Love This Recipe

• Bright, fresh flavor – Orange zest and juice bring a zing that balances the rich ricotta beautifully.
• Ultra-soft and cakey – Thanks to ricotta, these cookies are melt-in-your-mouth tender.
• Cranberry surprises – Tart dried cranberries add chew and contrast in every bite.
• Holiday-perfect – The combo screams festive, but works all year round.
• Easy to make – No chilling, no complicated steps—just mix, scoop, and bake!

Recipe Snapshot

Feature	Details
Category	Dessert
Prep Time	15 minutes
Cook Time	12-14 minutes
Total Time	30 minutes
Servings	About 24 cookies
Key Flavor	Orange, cranberry, ricotta
Texture	Soft, fluffy, lightly cakey
Best For	Holidays, winter baking, gifting

Ingredients

Here’s what you’ll need to bring these dreamy cookies to life:

• Ricotta cheese – The not-so-secret weapon for a moist, tender crumb.
• Unsalted butter – Adds richness and structure.
• Granulated sugar – Sweetens and helps achieve that golden finish.
• Egg – Binds the cookie and keeps it soft.
• Vanilla extract – For warm, aromatic depth.
• Orange zest + juice – Brings brightness and a citrus punch.
• All-purpose flour – Your classic cookie base.
• Baking powder – Lifts the dough and creates fluffiness.
• Salt – Enhances all the flavors.
• Dried cranberries – Tart, chewy, and perfectly festive.
• Powdered sugar – For that beautiful citrus glaze on top.

📌 Measurements and full instructions are in the printable recipe card below!

How to Make Orange Cranberry Ricotta Cookies

Step 1: Cream the Ricotta, Butter & Sugar

In a large bowl, beat together the ricotta, softened butter, and sugar until light and fluffy—about 2-3 minutes. You’re looking for a whipped, airy texture.

Step 2: Add the Egg, Vanilla & Orange

Mix in the egg, vanilla extract, orange zest, and juice. The batter will look silky and smell absolutely amazing already.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to your wet mixture, stirring until just combined. Don’t overmix!

Step 4: Fold in the Cranberries

Gently stir in the dried cranberries. You want them evenly distributed but not mashed into the dough.

Step 5: Scoop and Bake

Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, until the edges are set but the tops still look soft. They’ll finish setting as they cool.

Step 6: Glaze It Up

Once cookies are cool, whisk powdered sugar with a splash of orange juice to make a quick glaze. Drizzle it over the tops and let it set.

Pro Tips

• Use whole milk ricotta for the richest texture.
• Zest the orange first, then juice it—you’ll need both!
• Don’t overbake—the cookies should be just set on the edges and still pale in the center.
• For the glaze, add juice gradually to get that perfect drizzling consistency.

Flavor Variations

• Add white chocolate chips for extra indulgence.
• Swap dried cranberries with chopped dried cherries or golden raisins.
• Add a hint of almond extract for a nutty undertone.
• Use lemon instead of orange for a tangier twist.

Serving Suggestions

• Pair with a mug of hot tea or mulled wine.
• Add to a festive dessert board with fudge, peppermint bark, and spiced nuts.
• Stack in clear treat bags, tie with ribbon, and gift to friends and neighbors!

Make-Ahead & Storage

• Make-ahead: Dough can be made up to 2 days in advance and stored in the fridge.
• Storage: Keep cookies in an airtight container at room temperature for 4–5 days.

Leftovers

• Pop leftover cookies in the microwave for 5–10 seconds to bring back their softness.
• Crumble and sprinkle over yogurt or vanilla ice cream!

Freezing

• Freeze unbaked dough in scoops for up to 2 months—bake straight from frozen with 1–2 extra minutes.
• Freeze baked cookies (without glaze) in layers between parchment paper for up to 2 months.

Reheating

• For that fresh-baked feel, warm cookies in a 300°F (150°C) oven for 4–5 minutes or microwave briefly.

FAQ

Can I use fresh cranberries instead of dried?
You can! Chop them finely and toss with a little sugar to offset the tartness. Expect a softer, slightly moister texture.

Is it okay to use low-fat ricotta?
You can, but whole milk ricotta yields the best flavor and texture. Low-fat can make the cookies slightly less rich.

How do I keep the cookies from spreading too much?
Make sure your butter isn’t too soft and don’t skip the baking powder. If your dough seems too wet, chill it briefly before baking.

Can I skip the glaze?
Totally! The cookies are delicious on their own, but that citrus glaze really ties it all together.

Final Thought

There’s just something magical about citrus and cranberry together—especially when you tuck them into a soft, ricotta-rich cookie that basically tastes like a cloud. Whether you’re baking these for the holidays or just need a cozy citrus pick-me-up, these Orange Cranberry Ricotta Cookies are a total vibe. I hope they find a sweet spot in your cookie lineup this season.

P.S. If you’re vibing with the citrus theme, don’t miss my Orange Dreamsicle Salad Recipe! It’s creamy, fluffy, and full of nostalgic orange goodness. Dessert dreams, I’m telling you.

Let me know how yours turn out—and don’t forget to share with someone who needs a little cookie joy!