Cranberry Orange Chevre Cookies

Why You’ll Love This Recipe

You will fall in love with these cookies because they strike the elusive balance between gourmet sophistication and comforting indulgence. The use of chevre introduces a creamy, cheesecake-like depth that cuts through the sweetness of the sugars. The addition of cake flour ensures a melt-in-your-mouth texture that mimics a high-end bakery pastry. Furthermore, the optional hint of rosemary in the streusel adds a modern, herbaceous note that perfectly complements the tartness of the blood orange and cranberry. It is a visually stunning cookie that tastes even better than it looks, offering a multi-sensory experience from the first aromatic whiff of orange zest to the final crunch of toasted almonds.

What Is a Chevre Cookie?

A chevre cookie is a modern evolution of the classic cream cheese cookie or thumbprint. Chevre, or soft goat cheese, has a higher moisture content and a more distinct, acidic profile than cow’s milk cream cheese. When incorporated into cookie dough, it functions similarly to butter and cream cheese, providing fat and structure, but it adds a signature “zing” that enhances fruit flavors like cranberry and citrus. In this specific recipe, the chevre is whipped extensively with sugars to create a stable, aerated base. This results in a cookie that is soft, slightly tangy, and structurally sound enough to hold a generous portion of fruit jam and a heavy streusel topping.

Ingredients Overview

To achieve the professional results this recipe promises, ingredient quality and type are paramount. We use a combination of Cake Flour and All-Purpose Flour. The cake flour provides a lower protein content, resulting in a finer crumb, while the AP flour gives the cookie enough strength to hold the jam well. The Chevre should be a plain, unflavored soft goat cheese; ensure it is at room temperature to prevent “beading” in the dough.

The Cranberry Blood Orange Jam is the star of the show. If you cannot find this specific blend, a high-quality cranberry preserve mixed with a teaspoon of blood orange zest works beautifully. Cornstarch is included in the dough to further soften the proteins in the flour, ensuring the cookies stay tender for days. For the streusel, Toasted Almonds provide a nutty contrast to the bright citrus notes, while Fresh Rosemary offers a piney aroma that elevates the entire profile from “cookie” to “pastry.”

Ingredient Substitutions & Tips

If you are hesitant about goat cheese, you can substitute it with a high-quality full-fat Cream Cheese (the block variety, not the tub). For the jam, an orange marmalade or even a tart lemon curd would provide a similar acidic contrast. If you have a nut allergy, replace the toasted almonds in the streusel with rolled oats or extra flour to maintain the crunch. To make these gluten-free, a high-quality 1-to-1 gluten-free baking flour can be used, though you may need to chill the dough for 30 minutes before scooping to manage the stickiness. Always use fresh citrus juice rather than bottled for the most vibrant flavor.

Step-by-Step Instructions

1. Prepare the Streusel: In a small bowl, whisk together the flour, sugars, almonds, zest, and rosemary. Pour in the cooled melted butter and use a fork to “fluff” the mixture. You want distinct, pea-sized crumbs. Do not overmix into a paste.
2. Cream the Base: Using a stand mixer with the paddle attachment, cream the room-temperature butter, granulated sugar, brown sugar, and chevre. This is the most important step—mix for at least 5 to 7 minutes until the mixture is pale and voluminous.
3. Add Aromatics: Incorporate the egg, egg yolk, almond extract, and orange juice/zest. Mix for 2 minutes to ensure the emulsion is stable.
4. Incorporate Dry Ingredients: Sift the flours, cornstarch, salt, and leavening agents directly into the bowl. Mix on the lowest speed until just a few streaks of flour remain.
5. Shape and Fill: Use a 2-ounce scoop to place 12 mounds on your baking sheet. Use your thumb to press a deep well into the center of each. Fill each well with 1/2 teaspoon of jam.
6. Top and Bake: Press the streusel firmly onto the top of each cookie, covering the jam slightly. Bake at 375°F for 12 minutes.
7. Glaze: Once the cookies have cooled for 20 minutes, whisk the powdered sugar and buttermilk and drizzle generously.

Expert Baking Tips

The secret to the professional texture of these cookies lies in the creaming time. Most home bakers stop creaming once the butter and sugar are combined, but for this recipe, you need the full 7 minutes. This process aerates the chevre, creating a micro-bubble structure that prevents the cookie from becoming too dense. Additionally, ensure your egg and egg yolk are at room temperature. Adding cold eggs to creamed fat can cause the mixture to curdle, resulting in an uneven bake. Lastly, use heavy-gauge parchment paper or a silicone mat to ensure the bottoms of the cookies don’t brown too quickly at the 375°F temperature.

Why Chevre is a Baker’s Secret Weapon

Chevre is often relegated to cheese boards, but its application in patisserie is profound. Unlike cream cheese, which has a relatively neutral, milky flavor, chevre contains caproic, caprylic, and capric fatty acids. these provide a unique “earthy” tang that works as a flavor enhancer, much like salt or lemon juice. When paired with high-sugar recipes, chevre provides a sophisticated counterpoint that prevents the dessert from feeling “cloying.” It also has a unique melting point that contributes to a “short” texture in the dough, similar to a high-end shortbread but with the moisture of a soft-baked cookie.

Serving Suggestions

These cookies are best served at room temperature to allow the flavors of the almond and rosemary to fully bloom. They pair exceptionally well with a dry sparkling wine, such as a Prosecco or Cava, which cuts through the richness of the goat cheese. For a non-alcoholic pairing, serve them alongside a London Fog latte (Earl Grey tea with steamed milk and vanilla), as the bergamot in the tea mirrors the citrus notes in the cookies.

Storage & Make-Ahead Tips

Store these cookies in an airtight container at room temperature for up to 3 days. Because of the jam and chevre content, they remain moist for a significant amount of time. If you need to make them ahead, the dough can be refrigerated for up to 24 hours before scooping. You can also freeze the unbaked, filled, and streuseled dough balls. Bake them directly from frozen at 350°F, adding 2–3 minutes to the total bake time.

FAQs

Can I use regular orange juice instead of blood orange?
Absolutely. While blood orange offers a slightly more “raspberry-forward” citrus flavor and a deeper color, standard Navel or Cara Cara oranges are excellent substitutes.

My cookies spread too much. What happened?
This usually occurs if the butter or chevre was too soft (melted) or if the creaming process was skipped. Ensure your ingredients are “cool room temperature”—pliable but still holding shape.

Is the rosemary necessary?
It is optional, but highly recommended. It provides a savory “bridge” between the tangy cheese and the sweet jam that makes these cookies taste truly artisanal.

Can I use a different jam?
Yes! Blackberry, raspberry, or even apricot preserves work beautifully with the chevre and almond flavor profile.

Why use both cake flour and all-purpose flour?
This blend creates the “Goldilocks” of textures: soft and tender like a cake, but sturdy enough to hold its shape and support the heavy toppings.

The Cranberry Orange Chevre Cookie is a testament to how professional-grade ingredients can transform a simple dessert into an extraordinary experience. By focusing on the nuances of texture and the balance of acidity, you can create a cookie that stands out in any setting. Don’t be afraid of the goat cheese it is the hidden hero that makes these cookies unforgettable. Happy baking!

Print