A spoonful of orange-scented ricotta, a scatter of jewel-toned cranberries, and the cheerful crunch of pistachios that first warm batch I pulled from the oven smelled like holiday afternoons at my grandmother’s house. The kitchen filled with chatter, and the cookies vanished faster than I could count. Those are the little memories that anchor recipes in my heart.
I learned to cook beside a patient woman who kept a stack of handwritten church booklets on the shelf above the stove. I’m not a professional chef I’m a home cook who makes meals for family and friends, the kind you can pull together on a weeknight or tuck into a lunchbox. Now in my late fifties, I write from a cozy Louisville kitchen and share simple, reliable recipes that taste like home.
I test everything in real weeknight conditions so you won’t need a pastry degree to get good results. Comfort made simple is my aim, and that’s how Cranberry Pistachio Ricotta Cookies came to live on my table: an easy dough, a little ricotta to keep them tender, bright cranberries for sweetness, and pistachios for that satisfying bite. When I teach this recipe I talk in plain steps, and I tell the same stories I grew up with church suppers, Sunday casseroles, and the hands-on lessons from my mom.
If you like simple desserts that feel special without fuss, these Cranberry Pistachio Ricotta Cookies will become your go-to. If you want more pistachio inspiration while you bake, check out this round-up of favorites that play well with ricotta and cranberries.
Table of Contents
Table of Contents
How to prepare Cranberry Pistachio Ricotta Cookies
Ingredients :
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 3/4 cup ricotta cheese
- 1 tsp vanilla extract
- 1 tsp orange zest
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios, chopped
Directions :
Begin by preheating your oven to a cozy 350°F and lining your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and set it aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the ricotta cheese, vanilla extract, and orange zest.
Gradually mix in the dry ingredients until just combined. Fold in the dried cranberries and chopped pistachios. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Let cool for about 5 minutes on the sheets before transferring to a wire rack.
Simple serving suggestions
These Cranberry Pistachio Ricotta Cookies shine in a few simple ways. Serve them warm with a cup of tea or coffee for an everyday treat, or stack them on a pretty plate for guests the green pistachios and ruby cranberries always look festive. For brunch, pair a few cookies with ricotta pancakes or alongside a fresh fruit salad to mirror the citrus notes in the orange zest. You can also sandwich a little lemon curd or mascarpone between two cookies to make an elegant mini-dessert that still takes just minutes.
If you want to set up a cookie platter for a holiday or gathering, group these Cranberry Pistachio Ricotta Cookies near crisp shortbread and nutty biscotti to balance textures and flavors. I like to line a basket with a tea towel and tuck a few cookies inside for neighbors or teachers they travel well and hold their charm even after a day in the tin.
For a light dessert course, present the cookies with dollops of sweetened ricotta or whipped cream lightly flavored with orange. That echo of ricotta keeps flavors cohesive without overwhelming the palate. If you plan to plate them for ten or more, bake a test sheet first to check timing in your oven; home ovens vary, and you want that tender center that ricotta gives these cookies. And if you enjoy different takes on pistachio-cranberry combos, try this delicate shortbread idea for a buttery contrast: Cranberry Pistachio Shortbread Cookies. The bright, nutty notes in the Cranberry Pistachio Ricotta Cookies pair well with both bubbly and brewed beverages, making them versatile for many occasions.
How to store it properly
After baking, let your Cranberry Pistachio Ricotta Cookies cool completely on a wire rack. Proper cooling prevents trapped steam from softening the edges. Once cool, store them in an airtight container at room temperature for up to three days. If you stack cookies, place a sheet of parchment between layers to keep the pistachios from pressing into the tops of lower cookies. For longer storage, freeze the cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to three months. Thaw at room temperature for about 30 minutes before serving so the texture relaxes.
If you prefer your cookies on the softer side, add a slice of apple or a small square of bread to the container; that bit of moisture helps soften cookies gently and naturally. Conversely, if you like them on the crisper side, leave them uncovered for an hour or two after baking before storing them. When reheating, warm a cookie in a 300°F oven for 4–6 minutes to refresh the texture without drying it out. The ricotta in Cranberry Pistachio Ricotta Cookies helps retain tenderness, so avoid long high-heat bursts that can toughen the crumb. Label any frozen batches with the bake date so you rotate older cookies first; that little habit keeps your treats tasting their freshest.
Simple tips for success
Measure your flour properly: spoon it into your measuring cup and level it with a knife rather than scooping it, which prevents a dry, dense dough. Use whole-milk ricotta for the best texture in these Cranberry Pistachio Ricotta Cookies; low-fat ricotta can dry the dough and change the mouthfeel. Bring ingredients like eggs and ricotta to near room temperature so they incorporate more smoothly into the creamed butter and sugar. When folding the dried cranberries and chopped pistachios into the dough, use a gentle hand. Overmixing the dough once the flour goes in can activate gluten and make the cookies tougher.
If your dried cranberries are very chewy, soak them briefly in warm orange juice for five minutes, drain well, and pat dry they’ll plump up and distribute moisture more evenly. For uniformly shaped cookies, scoop the dough with a small cookie scoop and roll slightly with your hands to round the tops. Resist the urge to pile too many dough balls on a single sheet; give them room to spread about 2 inches apart. If you want a glossy finish, brush the tops lightly with a sugar syrup just as they come out of the oven, but that step is optional and best for special occasions.
I often freeze scooped dough balls on a sheet pan for quick future baking pop frozen scoops into the oven and add 2–3 minutes to the bake time. That trick makes fresh Cranberry Pistachio Ricotta Cookies possible with almost no prep on busy days. For more ricotta-based cookie ideas, I test and share lots of varieties, including some sweet ricotta cookies you might try later from my collection: Heavenly Pistachio Ricotta Cookies.
Flavor variations
The Cranberry Pistachio Ricotta Cookies adapt well to small flavor swaps. Trade orange zest for lemon or lime if you prefer a brighter citrus note. Stir in a teaspoon of ground cardamom or a pinch of cinnamon for a warm, spiced profile. Swap dried cherries for the cranberries for a less tart, sweeter bite, or add a tablespoon of chopped candied ginger for an unexpected zing. For a chocolatey twist, fold in 1/2 cup of white or dark chocolate chips; the green pistachios and red cranberries look gorgeous beside bits of pale white chocolate.
If you want to boost the nutty flavor, toast the pistachios lightly in a dry skillet until fragrant before chopping and adding them to the dough. For a more decadent finish, dip half of each cooled cookie into melted white chocolate and sprinkle a few chopped pistachios on top for extra color and crunch. To make these gluten-free, substitute a measured gluten-free all-purpose blend designed for one-to-one substitution and watch the texture; you may need to chill the dough slightly before scooping. No matter which variation you try, keep the ricotta ratio close to the recipe that ingredient gives Cranberry Pistachio Ricotta Cookies their distinctive tenderness.
Frequently asked questions
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries contain much more moisture and will change the balance of the dough, so I recommend sticking with dried cranberries or briefly using fresh cranberries that you’ve chopped and tossed with a little sugar and then patted dry. Using fresh fruit will likely make the cookies wetter and may require extra baking time. Dried cranberries give the right chewy texture while keeping the dough stable for scooping and baking.
Q: Do I need to drain the ricotta?
A: Use regular ricotta without excessive liquid. If your ricotta seems especially wet, drain it in a fine mesh sieve for 10–15 minutes or stir it vigorously to smooth out lumps. The goal is a creamy ricotta that adds moisture and tenderness without making the dough runny. Proper ricotta helps the Cranberry Pistachio Ricotta Cookies hold their shape and maintain a soft center.
Q: Can I make the dough ahead of time?
A: Yes you can refrigerate the dough for up to 48 hours, tightly wrapped, which actually improves flavor as it rests. If you freeze scooped dough balls, bake them directly from frozen and add a few extra minutes to the baking time. Resting the dough often makes the cookies more flavorful and keeps the texture reliably tender, which is part of why these Cranberry Pistachio Ricotta Cookies are so forgiving and weeknight-friendly.
Conclusion
If you want a chewy, festive cookie with bright, nutty notes, give these Cranberry Pistachio Ricotta Cookies a try and compare textures or flavor tweaks with a similar take in the Chewy Pistachio Cranberry Cookies recipe for inspiration: Chewy Pistachio Cranberry Cookies.
Print
Cranberry Pistachio Ricotta Cookies
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Festive and chewy cookies featuring orange-scented ricotta, tart cranberries, and crunchy pistachios, perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 3/4 cup ricotta cheese
- 1 tsp vanilla extract
- 1 tsp orange zest
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ricotta cheese, vanilla extract, and orange zest.
- Gradually mix in the dry ingredients until just combined.
- Fold in the dried cranberries and chopped pistachios.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Let cool for about 5 minutes on the sheets before transferring to a wire rack.
Notes
For best results, use whole-milk ricotta and let ingredients come to room temperature. Store cookies at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American