These unassuming little gluten free ricotta cookies with a simple icing and sprinkles might just become your new favorite! They're so soft and addictive, I dare you to stop at just one.
I found this recipe last year and decided to try them for my Christmas cookie trays, alongside my cutout sugar cookies. They seemed very simple and quick to make, and I'm a sucker for anything with sprinkles on top. I finished the cookie trays and delivered them to all my friends and family. Lo and behold, everyone who tasted these little babies fell in love with them!
These cookies are usually flavored with lemon zest, but I really like an almond cookie so I substituted the zest for almond extract and they're just perfect. If you're not a fan of almond, though, feel free to use lemon zest.
What You'll Need to Make These Cookies.
Most of these ingredients are probably already in your kitchen:
- Kim's All-Purpose Gluten Free Flour Blend -- if you don't have a container of this already made, no worries. You can use Cup4Cup or any other high-quality gluten free flour blend with xanthan gum.
- Ricotta Cheese -- no time to skimp on the fat here. Use whole milk ricotta.
- Butter -- 'cause butter makes everything better!
- Eggs -- as a binder and also to help the cookies rise.
- Baking soda -- to help the cookies rise.
- Salt -- flavor booster.
- Sugar -- all cookies need some sweetness.
- Almond extract -- a little goes a long way. For non-almond lovers, substitute with vanilla extract and lemon zest.
- Powdered sugar -- for the icing.
- Milk -- just a little to thin the icing.
- Sprinkles -- use any Christmas sprinkles you have. Just make sure they're gluten free (Wilton are made in a facility that processes wheat)
How to Make Gluten Free Ricotta Cookies
These cookies couldn't be simpler, so they're perfect to throw together for preppers OR last minute bakers.
- Cream butter and sugar together until fluffy, about 2-3 minutes.
- Add ricotta cheese followed by eggs, one at a time, beating well after each. Add almond extract.
- In a medium bowl, whisk together flour, baking soda, and salt.
- On low speed, slowly add flour mixture and beat just until combined. Don't overmix.
- Chill dough for 1-2 hours, or up to 2 days.
- When ready to bake, scoop with small scoop and roll into balls, about 1 tablespoon each.
- Bake on lined baking sheets for 12-14 minutes or until puffed and barely golden. They won't get as much color on the top of the cookies, but the bottoms will be brown. Let cookies cool.
- Whisk together icing ingredients and dip cookies into icing. Immediately add sprinkles before icing sets.
Can the Cookies Be Made Ahead of Time?
Yep, they certainly can! They can be baked, cooled, and frozen without the icing. Freeze in one layer on a parchment-lined baking sheet. When solid, place cookies in large ziptop bag. When ready to serve, remove the bag from the freezer, leaving the cookies in the bag, and thaw on the counter for a few hours. Dip them in the icing and add the sprinkles on top.
To freeze unbaked cookies, scoop dough onto lined baking sheets and freeze until solid. Place unbaked scoops into a large ziptop bag and seal. When ready to bake, remove from freezer, place frozen cookies onto lined baking sheets and bake, adding 5-8 more minutes of baking time. Proceed with cooling and icing as directed.
Add these perfect gluten free ricotta cookies to your Christmas cookie trays this season and everyone will love you for it!
Perfect Gluten Free Ricotta Cookies
Ingredients
- 1 cup (2 sticks or 226 g) butter, softened
- 1¾ cups (350 g) granulated sugar
- 1 15-ounce container whole milk ricotta cheese
- 2 large eggs, at room temperature
- 3½ cups (490 g) Kim's All-Purpose Gluten Free Flour Blend (or any high-quality blend with xanthan gum)
- 2 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon almond extract
ICING:
- 3¾ cups (469 g) powdered sugar
- 1 tablespoon butter, melted
- ½ teaspoon almond extract
- 6-8 tablespoon milk
- Christmas sprinkles
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or in a bowl with a handheld mixer), cream butter and sugar until light and fluffy. Add ricotta cheese, followed by eggs one at a time. Add almond extract.
- Reduce speed to low and slowly add flour mixture. Mix just until combined.
- Cover the bowl with plastic wrap and chill in refrigerator for at least 2 hours, but up to 2 days.
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Remove from refrigerator and using a small (1 tbsp) scoop, scoop cookie dough and roll into a smooth ball. Place on baking sheets 2 inches apart.
- Bake for 12-14 minutes, or until puffed and slightly golden. They will be a very pale golden color when done.
- Cool on baking sheets for a few minutes and then transfer to a wire rack to cool completely.
- Combine icing ingredients in medium bowl and whisk until smooth. Dip tops of cookies into icing and decorate with sprinkles as desired.
- Cookies will keep in a sealed container at room temperature for about 3-5 days.
Notes
Adapted from Cooking Classy's Italian Ricotta Cookies
Anne says
I made these to bring to friend’s house for Easter. I was hoping they’d taste like the Ricotta cookie recipe I make with regular flour. I followed the recipe exactly with the exception I used vanilla extract as my daughter has an allergy. I put the dough in the refrigerator for about 5 hours. When I started making them I noticed a funny odor. It was coming from the dough. Never had this happen baking before. I thought well it will be good once they’re baked. I was wrong. I don’t know what happened with these, but the most peculiar flavor, not tasty at all. I frosted with homemade vanilla and chocolate frosting it did not help. Sadly they were not a hit. Very disappointing.
Kim says
Oh no! I'm not sure what went wrong because this is one of our favorite cookies ever!! What flour blend did you use? Some flour blends contain bean flours and, in my opinion, they are very off putting. I've made these cookies dozens of times and every time I make them, someone wants the recipe. I use my own flour blend recipe.
Anne says
Hi Kim,
I used King Arthur, Measure for Measure Flour, Certified Gluten-Free. It’s my go to GF flour. I rechecked all the ingredients. Only thing different was vanilla extract.
Kim says
Hmmm. Is it possible your ricotta was had gone bad? I honestly don't know why they would taste bad otherwise.
Anne says
I made these to bring to friend’s house for Easter. I was hoping they’d taste like the Ricotta cookie recipe I make with regular flour. I followed the recipe exactly with the exception I used vanilla extract as my daughter has an allergy. I put the dough in the refrigerator for about 5 hours. When I started making them I noticed a funny odor. It was coming from the dough. Never had this happen baking before. I thought well it will be good once they’re baked. I was wrong. I don’t know what happened with these, but the most peculiar flavor, not tasty at all. I frosted with homemade vanilla and chocolate frosting it did not help. Sadly they were not a hit. Very disappointing. Not sure why they had odor and carried into the taste.
Megan says
The texture of these is out of this world. GF baked goods tend to be dry & dense- these are NOT!
Paula says
Hi, Anxious to try your receipt. Shouldn't that be baking POWDER and not SODA?
Josie says
I used baking soda and they came out awesome.
Drina Boban says
These cookies are amazing! So light and lovely. I made them for a Xmas party and they were a hit. Easy to decorate. Even easier to eat. I made them with only vanilla extract but will add the lemon zest next time. Thanks, Kim, for another fantastic recipe!
Kim says
So glad you liked them, Drina! They are a family favorite.
Jen says
Made these for Christmas and everyone loved them! They also stay pretty fresh for a couple days in the fridge. I do think I personally might like them better with lemon flavoring next time, but everyone else loved the almond. Either way, they're a great cookie going into our regular cookie favorites!
Michelle Ravell says
These were wonderful, soft and cake like. My whole family loved them
Patty Hudson says
Delicious! I made a batch for my wheat-allergic BFF. Next I’m making a batch for us and non-gf friends. Perhaps one of the best cookies I’ve tried in a very long time. Thank you!
gabi says
These cookies are A DREAM! I can't believe how moist and fluffy they are what the hell!!! Amazing, delicious, showstopping! I made some very minimal changes: lowered sugar to 250gs and added raisins (we like our cookies a lil less sweet and we love raisins soo hahaha) and they were just perfect. We might or might now eat them all by the time I send this message. Next time might add walnuts to try, the sky is the limit when the base recipe is so great. Thank you soooo much!!! <3
Kim says
So glad you liked them!!
J osie says
I made these cookies For Christmas and they are so soft and delishes the best ricotta cookies I have ever had I would not change a thing.
Thank you,
Josie
Kimberly says
I have made these a bunch of times now and they always come out perfect! Everyone is so impressed by them (myself included). They come out very moist and cake-like...the way a ricotta cookie should! Thank you for this recipe.
Kim says
Awe, thanks so much Kimberly! These are one of my all-time favorite cookies ever 😍
Jocelyn Brewer says
The cookies are amazing but mine came out super flat and not puffy at all...is there anyway to salvage the rest of the dough
Kim says
Oh no! Maybe your ricotta was too soft and runny? I don't think you'd be able to salvage the rest of the dough. Did you use my flour blend or a store bought one?
Brielle E says
I am looking to try this recipe but would want to do the vanilla extract with lemon zest instead as my sister is allergic to almonds. Do you have the substitute measurements for that?
Kim says
i think you could just add the zest of one lemon 🙂