Gluten Free Lemon Ricotta Cookies
These gluten free lemon ricotta cookies are soft, light, and bursting with fresh lemon flavour. A perfect way to use up leftover ricotta—delicious and never wasted!
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!