GF Lemon Ricotta Cookies (with almond flour)
These homemade GF cookies are soft, moist, and made with creamy ricotta cheese and fresh lemon zest. The almond flour gives a soft texture, and they're topped with a perfect lemon glaze. Easy to bake, these cookies are a great option for anyone looking to enjoy a sweet, wheat-free treat.
Ingredients
- 1 ¼ cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 ½ teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter (113g), softened
- 3/4 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. 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 the dough chill 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 and mix. Add two tablespoons of milk, little by little, and incorporate it until you get the desired consistency. If it's too runny, you can add a little bit more milk, or more powdered sugar if it's too thick.
- When the cookies are completely cold, spread the icing and top with colorful sprinkles.
Notes
Store GF lemon ricotta cookies covered at room temperature for 3 days, or in the refrigerator for up to 5 to 7 days.