Lemon & orange ricotta cookies

By Vanessa Gianfrancesco
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The best finale to a filling Easter meal. 


Total Time


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (450 grams) container whole-milk ricotta cheese
  • Zest of one lemon
  • Zest of one orange
  • 3 tablespoons freshly squeezed lemon juice
  • 1 container of multi-colored round sprinkles


  1. Preheat the oven to 375°F. In a medium bowl, combine the dry ingredients including the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and granulated sugar until light and fluffy, about three minutes. Add the eggs, one at a time, beat until incorporated. Add the vanilla, the ricotta cheese, lemon zest, orange zest and lemon juice and beat to combine. Stir in the dry ingredients and mix until it is incorporated. (I add the dry mixture gradually).
  3. Line the baking sheets with parchment paper. Spoon the dough onto the baking sheets using two tablespoons for each cookie. Bake for 15 minutes or until the edges of the cookie are slightly gold. Remove from the oven and let the cookies rest on the baking sheet for about 20 minutes.
  4. While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Sprinkle with your favorite type of sprinkle for Easter we use small round multi-colored ones.


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