Gluten-Free Lemon Ricotta Style Cookies (Print Version)
Soft, cake-like lemon treats with creamy ricotta texture. Ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1 cup whole milk ricotta cheese (gluten-free certified)
08 - 2 large eggs, room temperature
09 - Zest of 2 lemons
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons freshly squeezed lemon juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with electric mixer until light and fluffy, about 2–3 minutes.
04 - Add ricotta cheese, eggs, lemon zest, lemon juice, and vanilla. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture. Mix on low speed until just combined.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 13–15 minutes until edges are lightly golden and centers are set.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled cookies and let set before serving.
# Expert Advice:
01 -
- These cookies have this incredible cake like texture that makes people swear they can't possibly be gluten free
- The bright lemon flavor wakes up your whole kitchen while they bake and somehow tastes like sunshine on a cloudy day
02 -
- I once forgot the xanthan gum in my flour blend and the cookies literally fell apart when I tried to glaze them
- Room temperature ingredients are not optional here. Cold eggs will make your ricotta seize into little lumps that never quite disappear
03 -
- Zest your lemons before you juice them. It's nearly impossible to zest a lemon that's already been squeezed
- Weigh your flour if you can. Gluten-free blends vary wildly in density and that can make or break the texture