Cranberry Orange Ricotta Cookies
  • Alaina Hinkle

Cranberry Orange Ricotta Cookies

#sponsored by Midwest Dairy #undeniablydairy

I love cranberries, I love orange, I love ricotta and most importantly....I LOVE COOKIES. So obviously, I had to try & incorporate 4 things I love & viola... perfection in cookie form. What I love about the ricotta is it adds a twist to your traditional cookie & provides it with a cake-like fluffy texture. Move over traditional holiday cookies, this one it coming for ya :)

What I love more than anything about partnering with Midwest dairy is who they represent. They represent more than 7,000 dairy farm families. 97% of these dairy farms are family owned, so I love that by providing my family with the products they produce, I am also supporting another family as well. Since dairy is a local business, most of the milk that we buy is made about a 2 hours drive from where it is sold. Since I am all about fueling Ainsley with real food & real ingredients, it is so important for me to provide her with the essential nutrients like protein & calcium that her body needs. These cookies do just that :) With real whole milk ricotta & unsalted butter, you are GOOD to GO!

Remember to tag #hghfcookieweek when you make these. The first 3 people to make & tag HGHF in a cookie from this week, will be entered 5 times for the giveaway Friday. Happy Baking!


1 cup All Purpose Flour

1 1/2 cup Whole Wheat flour

1 zest of orange 

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cardamom 

1/2 tsp salt

15 oz whole milk ricotta

1 stick unsalted butter

1 cup coconut sugar

2 tsp pure vanilla extract

1 tsp pure almond extract

1 tbsp pure maple syrup 

3 tbsp orange juice (used from orange above) 

1 cup chopped dried cranberries 


Makes 1 dozen cookies

Pre heat oven to 375 degrees

1. In large mixing bowl add in all purpose flour, whole wheat flour, cardamom, baking soda, baking powder, & zest of one medium orange. Whisk together until thoroughly combined.

2. In a stand alone mixer add in butter & sugar. Cream sugar & butter together on medium speed, like I mentioned in my coffee cookies from yesterday--- set a time for 5 minutes. Wait until it is fully creamed, don't watch over it, it takes forever that way :) . Then scrap the sides. Mix for another 30 seconds then slowly add in the vanilla extract, almond extract & ricotta. Mix until full incorporated ( will have pieces because of the cheese & that is okay). Then continue to pour in the rest of the liquid-- orange juice & maple syrup. Mix for another whole minute together.

3. Put mixer splash guard up & start slowly adding your flour on the low speed setting. Mix until all the flour is incorporated, but not overly mixed. Then pour in your chopped cranberries & fold them in with a spatula.

4. Divide mixture into 2 tbsp worth of batter and place on a baking sheet with parchment paper or a Silpat. Then bake at 375 degrees for 10-15 minutes. Check at 10 minutes, then continue to cook for 1 minute increments until the bottoms are a bit brown & golden top. Take a tooth pick to one of them to see if it is clean or not to tell. Each oven is different, it is safe to say at 10 minutes to start checking.

5. Then let cool for a few minutes to let it set.. if you can :)

+ Keep on counter for 2-3 days or refrigerate for 5-7 days. Keep in aluminum foil for crispier cookies & an air tight container if you want them softer.

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