Gluten-Free Lemon Ricotta Cookies
Lemon Ricotta Cookies are rich, tender, and delicious. The almond flour gives a soft texture and they’re topped with a perfect lemon glaze.
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About this recipe
GF lemon ricotta cheese cookies are the perfect bite. They’re soft, tender, and perfectly sweetened. They are easy to make and perfect for any occasion!!
They´re made with ricotta cheese, and fresh lemon zest, and topped with a simple lemon glaze. The dough takes also almond flour and takes the cookies to another level.
If you like ricotta recipes don’t miss this amazing and easy gluten-free ricotta cake.
Ingredients
These are the main ingredients you’ll need to make this recipe:
- Gluten-Free All-Purpose Flour: is the main flour of the recipe.
- Almond Flour: I used store-bought almond flour, but you can use homemade. Gives a soft texture to the cookie.
- Baking powder: gluten-free baking powder. Leaving agent.
- Salt: enhances flavors.
- Ricotta: full-fat ricotta cheese.
- Butter: unsalted butter.
- Vanilla extract: add flavor.
- Eggs: room temperature eggs are better.
- Lemon: fresh lemon zest for the cookie and juice for the glaze.
- Powdered Sugar: for the glaze.
- Sprinkles: to end up the cookies. Ricotta cookies are traditionally topped with sprinkles.
How to make lemon ricotta cookies
In a medium bowl whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl beat with an electric mixer the softened butter, sugar, and fresh lemon zest until pale and fluffy.
Add ricotta and vanilla extract, and beat well, then add the egg. Scrape the sides of the bowl down with a rubber spatula, and then beat in, slowly, the dry ingredients, and mix until just combined. The dough is sticky.
Let chill the dough cover in the refrigerator for at least 2 hours.
Preheat the oven to 350º F. Line baking sheets with parchment paper or silicone mats.
Drop tablespoons of cookie dough on the prepared sheets, spacing them an inch or so.
Bake for 12 minutes or until golden brown.
Let cool before removing.
For the icing
In a medium bowl mix powdered sugar with two tablespoons of lemon juice. Mix and add 2 tablespoons of milk, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny. If needed you can add a little bit more of milk.
When the cookies are completely cold spread the icing and top with colorful sprinkles.
Variations
- Regular cookies: replace gluten-free all-purpose flour with all-purpose flour.
- Topping: replace colorful sprinkles with fresh lemon zest.
Storing
Store GF lemon ricotta cookies in an air-tight container at room temperature for 3 days, or in the refrigerator for up to 5 to 7 days.
Can I freeze the cookies?
You can freeze them in an air-tight container or freezer bag for up to 3 months, is always best if they are not icing. You can also freeze the cookie dough, and when ready to enjoy them, bake the cookies and top with the icing.
For more related recipes
- Ricotta cake (with blueberry sauce).
- Red velvet crinkle cookies.
- Chocolate crinkle cookies.
- Brigadeiros.
GF Lemon Ricotta Cookies (with almond flour)
Ingredients
- 1 ¼ cup gluten-free all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter (113gr) softened
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 210 gr Ricotta cheese (about 7 ounces)
- 1 teaspoon vanilla extract
- 1 egg room temperature
For the icing
- 1 ¾ cups powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
Instructions
- In a medium bowl whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl beat with an electric mixer the softened butter, sugar, and fresh lemon zest until pale and fluffy.
- Add ricotta and vanilla extract, and beat well, then add the egg. Scrape the sides of the bowl down with a rubber spatula, and then beat in, slowly, the flour mixture, and mix until just combined. The dough is sticky.
- Let chill the dough cover in the refrigerator for at least 2 hours.
- Preheat the oven to 350º F (180°C). Line baking sheets with parchment paper or silicone mats.
- Drop tablespoons of cookie dough on the prepared sheets, spacing them an inch or so.
- Bake for 12 minutes or until golden brown.
- Let cool before removing.
For the lemon glaze
- In a medium bowl mix powdered sugar with two tablespoons of lemon juice. Mix and add 2 tablespoons of milk, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny. If needed you can add a little bit more of milk.
- When the cookies are completely cold spread the icing and top with colorful sprinkles.
