Gluten-Free Lemon Ricotta Cookies
These gluten-free lemon ricotta cookies are soft, tender, and bursting with fresh lemon flavor. Made with creamy ricotta cheese and almond flour, they have an incredible, moist, almost cake-like texture and are finished with a simple lemon glaze.
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Ricotta cookies with almond flour
These gluten-free lemon ricotta cookies are wonderfully soft and tender, with a delicate crumb and bright, fresh lemon flavor. Made with creamy ricotta cheese and almond flour, they’re finished with a smooth lemon glaze for an extra touch of citrusy sweetness. If you love baking with ricotta, don’t miss this ricotta pie recipe.
These are the kind of cookies that disappear quickly, yet they’re easy to make with simple ingredients and no complicated steps. The dough can be prepared ahead of time, making them a convenient choice when you want to get a little baking done in advance. They’re perfect for everyday baking or whenever you need a simple treat that feels a little special.
What goes in: ingredient notes
Some NOTES about the main ingredients you’ll need to make this recipe:
- Flour: gluten-free all-purpose flour blend.
- Almond flour: store-bought almond flour or finely ground homemade. Adds richness and gives the cookies their soft, tender texture.
- Ricotta: full-fat ricotta cheese for the best flavor and consistency. If your ricotta contains excess liquid, drain it before using.
- Butter: unsalted butter softened at room-temperature.
- Eggs: room-temperature eggs are better.
- Lemon: fresh lemon zest for the cookie and lemon juice for the glaze. Zest the lemon before juicing it.
- Sprinkles: Ricotta cookies are traditionally topped with sprinkles.
How to make gluten-free lemon ricotta cookies
Whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter, sugar, and fresh lemon zest with an electric mixer until pale and fluffy.
Beat in ricotta, vanilla extract, and the egg until combined. Scrape down the sides of the bowl as needed. Gradually add the dry ingredients and mix just until combined. The dough will be sticky, which is normal.
Let the dough chill covered 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 dough onto the prepared baking sheets, leaving about an inch of space between the cookies.
Bake for about 12 minutes, or until the cookies are lightly golden around the edges.
Let them cool on the baking sheet before transferring them to a wire rack.
For the icing
Whisk the powdered sugar and lemon juice together. Add the milk gradually until you reach your preferred glaze consistency. For a thicker glaze, add a little more powdered sugar. If the glaze is too thick, add a few drops of milk.
Once the cookies are completely cool, spread or drizzle them with the lemon glaze and finish with colorful sprinkles or a little fresh lemon zest.
Store the cookies covered at room temperature for 3 days, or in the refrigerator for up to 5 to 7 days.
Good to know: baking tips
- Drain watery ricotta. If your ricotta has a lot of liquid, drain it before adding it to the dough.
- Don’t skip the chilling time. The dough is naturally sticky because of the ricotta. Chilling makes it easier to scoop and helps the cookies bake properly.
- Don’t over-bake them. These cookies should stay soft and tender. They don’t need to become deeply golden. Remove them from the oven when the edges are lightly golden, and the cookies are set.
- Let the cookies cool before removing them from the baking sheet to a wire rack, and allow them to cool completely before decorating; if the cookies are still warm, the lemon glaze can melt
You might wonder: FAQ
Why does my lemon ricotta cookie dough feel sticky? Lemon ricotta cookie dough is naturally sticky because of the ricotta cheese. Chilling the dough helps firm it up, making it easier to scoop and helping the cookies hold their shape while baking.
Can I freeze the cookies? Yes, you can freeze them in an air-tight container or freezer bag for up to 3 months. You can also freeze the cookie dough, and when ready to enjoy them, bake the cookies and top with the icing.
For more gluten-free lemon-ricotta recipes
- Lemon crinkle cookies
- Ricotta Pie (Creamy and Easy)
- Soft Lemon Cookies
- Easy Lemon Bars
- Ricotta Cake with almond flour
Gluten-Free Soft Lemon Ricotta Cookies
Ingredients
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- ½ cup unsalted butter (113g), softened
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 7 ounces Ricotta cheese (210g)
- 1 teaspoon vanilla extract
- 1 egg, room temperature
For the lemon glaze:
- 1 ¾ cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
Instructions
- Whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, sugar, and fresh lemon zest with an electric mixer until pale and fluffy.
- Beat in ricotta, vanilla extract, and the egg until combined. Scrape down the sides of the bowl as needed. Gradually add the dry ingredients and mix just until combined. The dough will be sticky, which is normal.
- Let the dough chill, covered, 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 dough onto the prepared baking sheets, leaving about an inch of space between the cookies.
- Bake for about 12 minutes, or until the cookies are lightly golden around the edges.
- Let them cool on the baking sheet before transferring them to a wire rack.
For the lemon glaze:
- Whisk the powdered sugar and lemon juice together. Add the milk gradually until you reach your preferred glaze consistency. For a thicker glaze, add a little more powdered sugar. If the glaze is too thick, add a few drops of milk.
- Once the cookies are completely cool, spread or drizzle them with the lemon glaze and finish with colorful sprinkles or a little fresh lemon zest.
I substituted orange zest and juice and made these for our annual extended family party. They were a hit and my family loved them. I love the soft tender inside and the pillowy texture! We have a number of celiacs as it runs in our family, and they were excited for a new cookie. However all the non celiacs loved them just as much!
Thanks Lucy for sharing! ⭐⭐