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!