Gluten-Free Soft 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. They're easy to make and are perfect for spring and summer baking, holiday cookie trays, afternoon coffee, or as a refreshing lemon dessert.
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.
Notes
Store ricotta cookies covered at room temperature for 3 days, or in the refrigerator. You can freeze them in an airtight container or freezer bag.