GF Lemon Ricotta Cookies (with almond flour)
Lemon Ricotta Cookies are rich, tender, and delicious. The almond flour gives a soft texture and they're topped with a perfect lemon glaze.
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.
Notes
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.