Chris and I have always been big fans of lemon desserts, and these Gluten Free Lemon Ricotta Cookies are one of our favourites. They’re soft, slightly cake-like, and have just the right balance of sweetness and fresh lemon flavour. If you love citrus as much as we do, these cookies are bound to become a new go-to treat.
One of the best parts about this recipe is that it makes good use of leftover ricotta. Instead of letting that half container sit in the fridge, you can bake it into something light, bright, and irresistibly delicious. The ricotta keeps the cookies moist and tender, while the lemon zest and juice bring a fresh, tangy finish that makes them perfect for spring, summer, or honestly, any time of year.
Whether you enjoy them with a cup of tea in the afternoon or share them at a gathering, these cookies are simple, refreshing, and a wonderful twist on a classic.
Shaping the cookies
You can just plop the dough on the baking sheet and bake it like that. It will turn out more like a ball and not spread out very much. You will see that on the right of the photo.
What I like to do is shape them into balls, and take the bottom of a glass to squish them into a disc. That way you will have a flat baked cookie that is perfect for the glaze on top. You can see that on the left of the photo.
ingredients
- Sugar
- Butter
- Lemon
- Eggs
- Ricotta
- Gluten free flour: My favourite flour gluten free flour to use is Ardent Mills 1-1 Gluten Free Flour, and my second favourite to use is Bob’s Red Mill 1-1 Gluten Free Flour.
- Baking Powder
- Icing Sugar
Tools
Storing
Once cooled, store your lemon ricotta cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days.
You can also freeze the cookies for up to 2 months—just layer them between parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Gluten Free Lemon Ricotta Cookies
Ingredients
Cookies
- 200 Grams Sugar
- 1 Lemon Rind
- 115 Grams Butter
- 2 Eggs
- 280 Grams Ricotta
- 38 Grams Lemon Juice – About 1 big lemon or 2 smaller
- 315 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 6 Grams Baking Powder
Icing
- 180 Grams Icing Sugar
- 10 Grams Lemon Juice
- 1 Lemon Rind
Instructions
- Preheat the oven to 350F.
- In a glass bowl, add in the sugar and lemon rind. With your hands, rub the lemon and sugar together. You will know when it is done when it is a pale yellow.200 Grams Sugar, 1 Lemon Rind
- With a stand mixer, add in the lemon/sugar mixture and the butter. Cream it until it is light and fluffy.115 Grams Butter
- Add in 2 eggs, ricotta and lemon juice. Mix until fully incorporated.2 Eggs, 280 Grams Ricotta, 38 Grams Lemon Juice – About 1 big lemon or 2 smaller
- Add in the flour and baking powder. Mix it until it is just combined.315 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 6 Grams Baking Powder
- On a prepared baking sheet, using a cookie scoop, scoop the cookie batter and put it on to the prepared baking sheet. Taking a glass, flatter the cookie into a disc.
- Place it into the oven for 15 minutes. Remove it from the oven and let the cookies set on the pan for 10 minutes. Once that is cool, move them onto a wire cooling rack.
- While they are cooling, in a bowl, add together the icing sugar, lemon rind and lemon juice. Add the lemon juice slowly as you might not need it all, or you might need a little bit more. It should be a little thicker so it stays on the cookie.180 Grams Icing Sugar, 10 Grams Lemon Juice, 1 Lemon Rind
- Once the cookie is fully cooled, take the icing and gently put to over every single cookie. I did it with a spoon to have more control. However you could drizzle it over cookies, or pour it over, whatever works for you. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
