These unassuming gluten free ricotta cookies, finished with a simple glaze and sprinkles, could easily become a new favorite. They bake up impossibly soft and tender—hard to stop at just one.
Perfect Gluten Free Ricotta Cookies was originally published December 3, 2019 and has been refreshed with updated tips, photos, and a video.
I discovered this recipe a few years ago and added it to my holiday cookie trays alongside my gluten-free cutout sugar cookies and several other favorites. They’re quick to prepare and look extra festive with sprinkles. I delivered trays to friends and family and received so many compliments—these little cookies were among the easiest and most popular.
Traditionally these cookies are flavored with lemon zest, but I prefer almond. I swap the lemon for almond extract for a perfect, classic almond cookie. If you prefer lemon, feel free to use the zest instead.
Here’s what you’ll need
- Kim’s All-Purpose Gluten Free Flour Blend (or a tested store-bought gluten free all-purpose blend).
- Whole milk ricotta cheese — using whole milk ricotta gives the best texture and keeps the cookies moist and tender.
- Eggs — they bind the dough and add structure.
- Almond extract — a little goes a long way. Substitute vanilla plus lemon zest if you prefer.
- Powdered sugar — for a thick glaze.
- Almond extract — repeating the almond flavor in the glaze is lovely, but vanilla or lemon also work.
- Milk — to thin the glaze to the desired consistency.
- Sprinkles — check that they are gluten free if needed.
How to make ricotta cookies
- Step 1: Cream the softened butter and granulated sugar until light and fluffy.
- Step 2: Whisk together the dry ingredients (flour blend, baking soda, and salt) in a separate bowl and set aside.
- Step 3: Add the ricotta to the creamed butter and sugar, then add eggs one at a time and the almond extract.
- Step 4: Reduce speed and add the flour mixture slowly, mixing just until combined. Chill the dough in the refrigerator for at least 1–2 hours (or longer for easier handling).
- Step 5: Scoop the dough (about 1 tablespoon per cookie), roll into smooth balls, and space them on parchment-lined baking sheets. Bake at 350°F for 12–14 minutes, until puffed and just turning pale golden. Let cool on the sheet briefly, then transfer to a wire rack.
- Step 6: Whisk together the glaze ingredients (powdered sugar, melted butter, almond extract, and milk) until smooth. Adjust milk to reach a thick but dippable consistency.
- Step 7: Dip the top of each cooled cookie into the glaze.
- Step 8: Add sprinkles while the icing is wet, then allow the glaze to set before storing or serving.
Ricotta cookies FAQs
Store the cookies in an airtight container at room temperature for up to 3–5 days.
Yes. Freeze baked cookies without icing; thaw before glazing. Or freeze scooped dough balls on a tray until firm, then transfer to a bag and bake from frozen—add 5–8 minutes to the bake time.
Lemon is traditional—use the zest of one lemon in place of almond extract. Orange zest also makes a lovely variation.
More gluten free cookie recipes
- Perfect gluten free gingerbread cookies
- Gluten free butter cookies five ways
- Gluten free sugar cookie recipe with endless variations
- Gluten free biscoff style cookies
- Gluten free peanut butter blossoms
- Perfect gluten free snickerdoodles
- Gluten free Mexican wedding cookies
- Gluten free chocolate thumbprint cookies
Add these gluten free ricotta cookies to your holiday cookie trays this season—soft, tender, and universally loved.
Perfect Gluten Free Ricotta Cookies
Ingredients
- 1 cup (226g) butter, softened
- 1¾ cups (350g) granulated sugar
- 1 — 15-ounce container whole milk ricotta cheese
- 2 large eggs, at room temperature
- 3½ cups (490g) Kim’s All-Purpose Gluten Free Flour Blend
- 2 teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon almond extract
ICING:
- 3¾ cups (469g) powdered sugar
- 1 tablespoon butter, melted
- ½ teaspoon almond extract
- 6–8 tablespoons milk
- Sprinkles, for topping
Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream butter and sugar until light and fluffy. Add ricotta, then add eggs one at a time, followed by almond extract.
- With the mixer on low, slowly add the flour mixture and mix just until combined.
- Cover and chill the dough for at least 2 hours or up to 2 days.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop about 1 tablespoon of dough and roll into smooth balls. Place 2 inches apart on prepared sheets.
- Bake 12–14 minutes, until puffed and very lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk the icing ingredients until smooth. Dip the tops of cooled cookies into the glaze and decorate with sprinkles.
- Store cookies in a sealed container at room temperature for about 3–5 days.
Notes
To freeze baked cookies: do not ice before freezing. Cool completely, freeze on a lined sheet until solid, then store in freezer bags. Thaw in the bag to room temperature, then ice and decorate.
Recipe adapted from Cooking Classy’s Italian Ricotta Cookies.