Lemon Ricotta Cookies (Gluten-Free)

With a tender, cake-like texture, and bright citrusy lemon flavor, these lemon ricotta cookies are perfect for your cookie platter and are sure to bring holiday cheer! Gluten-free too.

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Soft Lemon Ricotta Cookies

Eating these lemon and ricotta cookies feels like eating a slice of cake in the shape of a cookie.

Soft and tender with a moist crumb and filled with the flavor of fresh citrus lemon, these cookies are a bright and vibrant addition for holiday baking!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients needed for these ricotta lemon cookies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the cookie dough is simply a matter of mixing the dry and wet ingredients together, then shaping the dough into balls and baking! Then drizzle with icing and sprinkle with zest for the final touch!
• Totally Gluten-Free: The best part is that these cookies are 100% gluten-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this lemon ricotta cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.
• Butter: I used unsalted butter because we are already adding salt in the recipe. If you only have salted butter, make sure to leave the salt out.
• Ricotta Cheese: Since this is a recipe for lemon ricotta cookies, ricotta cheese is a key ingredient here. The closest replacement would probably be cottage cheese.
• Sugar: I used white sugar, but cane sugar or light brown sugar will also work. Just bear in mind that the darker the sugar used, the darker the color of the cookie dough and the baked cookies.
• Lemon Zest: Make sure to use freshly grated lemon zest for the best flavor. Alternatively, you can also use other types of zest from citrus fruits (such as orange, grapefruit or lime).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, you can also use lemon extract if you wish to enhance the lemon flavor.
• Baking Powder: Baking powder is the only leavening agent used to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
• Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, is sugar that has been processed until it becomes a super-fine powder.
• Lemon Juice: Make sure to use freshly squeezed lemon juice for the best flavor! 

How to Make Gluten-Free Lemon Ricotta Cookies:

Beat Butter, Sugar, Vanilla & Zest: In a large bowl, combine the room-temperature butter, sugar, vanilla extract, and lemon zest. Beat for a few minutes.

Add Egg: Add the egg and beat until well combined.

Dish by Dish Tips/Tricks:

• Swap Lemon with Other Citrus: If you wish, go ahead and substitute lemon with other types of citrus – orange, grapefruit or even lime!
• Texture: The texture of these cookies is naturally soft and feels like cake, so that’s fine. They aren’t meant to be crispy.

Other Lemon Recipes You’ll Love:

• Lemon Crinkle Cookies (Gluten-Free, Dairy-Free)
• Lemon Yogurt Cake (Gluten-Free, Dairy-Free)
• Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
• Lemon Bundt Cake (Gluten-Free, Dairy-Free)

Gluten-Free Cookies to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Lemon Ricotta Cookies (Gluten-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

With a tender, cake-like texture, and bright citrusy lemon flavor, these lemon ricotta cookies are perfect for your cookie platter and are sure to bring holiday cheer! Gluten-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Cookie Dough:

• 1 1/2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum
• 1/4 cup unsalted butter, at room temperature
• 1 cup ricotta cheese
• 3/4 cup sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg

For the Icing:

• 3/4 cup powdered sugar
• 1 1/2 tablespoons lemon juice
• Lemon zest, for topping

Cook Mode Prevent your screen from going dark

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Instructions

1. Beat Butter, Sugar, Vanilla & Zest: In a large bowl, combine the room-temperature butter, sugar, vanilla extract, and lemon zest. Beat for a few minutes.
2. Add Egg: Add the egg and beat until well combined.
3. Add Ricotta: Add the ricotta cheese and beat again until smooth.
4. Add Dry Ingredients: Add the flour, baking powder, and salt. Mix with a spatula until you have a smooth dough. There’s no need to chill the dough.
5. Preheat & Line: Line two large baking sheets with parchment paper.
6. Shape Dough into Balls: Using a #20 cookie scoop (or two scoops), form equal-sized balls of dough and place them on the baking sheet, leaving space between each one. You should get 6 balls of cookie dough on each sheet (12 balls in total).
7. Bake Until Ready: Bake in a preheated oven at 350F (175C) for 12 to 14 minutes, or until the tops are cooked through. The dough doesn’t brown much.
8. Cool Completely: Remove from the oven and let the cookies cool completely on a wire rack.
9. Prepare Icing: Mix the powdered sugar with the lemon juice, adding it gradually until you reach the desired consistency.
10. Spread Icing on Cookies: Spread the icing onto each cookie.
11. Sprinkle with Zest: Finally, decorate with a little lemon zest sprinkled over the icing.

Notes

Gluten-Free Flour: I recommend using a gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.

Butter: I used unsalted butter because we are already adding salt in the recipe. If you only have salted butter, make sure to leave the salt out.

Ricotta Cheese: Since this is a recipe for lemon ricotta cookies, ricotta cheese is a key ingredient here. The closest replacement would probably be cottage cheese.

Sugar: I used white sugar, but cane sugar or light brown sugar will also work. Just bear in mind that the darker the sugar used, the darker the color of the cookie dough and the baked cookies.

Lemon Zest: Make sure to use freshly grated lemon zest for the best flavor. Alternatively, you can also use other types of zest from citrus fruits (such as orange, grapefruit or lime).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, you can also use lemon extract if you wish to enhance the lemon flavor.

Baking Powder: Baking powder is the only leavening agent used to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Egg: The egg helps to better bind the ingredients together, so make sure to add it in.

Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, is sugar that has been processed until it becomes a super-fine powder.

Lemon Juice: Make sure to use freshly squeezed lemon juice for the best flavor! 

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western