Orange Cranberry Ricotta Cookies

Delight your taste buds with these Orange Cranberry Ricotta Cookies, a perfect blend of citrusy sweetness and creamy texture. These cookies are not only easy to make but also provide a refreshing twist on traditional recipes, making them an ideal treat for any occasion.

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup ricotta cheese
1/2 cup dried cranberries
Zest of 1 orange
Juice of 1/2 orange

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the egg, then mix in the ricotta cheese, orange zest, and orange juice until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the dried cranberries.
7. Drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the cookies are set and the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The prep time is around 15 minutes, with a cooking time of 15 minutes. The total time for making these cookies is about 30 minutes.

Variations

• Nutty Addition: Add chopped walnuts or pecans for extra crunch and flavor.
• Different Fruits: Substitute dried cranberries with dried cherries or blueberries for a different taste.
• Spice It Up: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
• Glazed Finish: Drizzle a simple orange glaze made with powdered sugar and orange juice over the cooled cookies for added sweetness.

Storage/Reheating

Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Thaw at room temperature before serving.

10 FAQs

1. Can I use whole wheat flour?
   Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.
2. Is ricotta cheese necessary?
   Ricotta adds moisture and flavor, but you can substitute it with cream cheese or cottage cheese.
3. Can I make these cookies ahead of time?
   Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking.
4. Can I use fresh cranberries instead of dried?
   Fresh cranberries are too tart, but you can use them if you sweeten them first or cook them down.
5. What if I don’t have an egg?
   You can substitute the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
6. Can I add frosting?
   Yes, a cream cheese or buttercream frosting would complement these cookies nicely.
7. What should I serve with these cookies?
   They pair well with tea, coffee, or milk for a delightful snack.
8. How do I know when the cookies are done?
   They should be set with lightly golden edges. A toothpick inserted in the center should come out clean.
9. Can I double the recipe?
   Yes, you can easily double the ingredients to make more cookies.
10. What’s the best way to transport these cookies?
    Place them in a single layer in an airtight container to prevent them from getting squished.

Conclusion

Orange Cranberry Ricotta Cookies are a deliciously unique treat that combines the brightness of citrus with the sweetness of cranberries. These soft, fluffy cookies are perfect for sharing at gatherings or enjoying with a cup of tea. Try this recipe for a delightful dessert that’s sure to impress!

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