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Gluten-Free Lemon Ricotta Cookies

A stack of soft Gluten-Free Lemon Ricotta Cookies topped with a white lemon glaze and zest.
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Bake soft, moist gluten-free cookies using ricotta cheese and fresh lemon flavor. This recipe yields tender, cake-like cookies perfect for any occasion.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 cup whole milk ricotta cheese, drained if very watery
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the egg until just combined.
  5. Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth. Scrape down the sides of the bowl as needed.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers look set.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Drizzle or dip the cooled cookies into the lemon glaze. Let the glaze set before serving.

Notes

  • Drain the ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth if it seems very wet. Excess moisture affects the cookie structure.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For a stronger lemon flavor, increase the zest to 1 1/2 tablespoons.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://tastetaught.com/gluten-free-lemon-ricotta-cookies/