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.
Perfect Gluten Free Ricotta Cookies were originally published on December 3, 2019 and have been updated with some new tips, pictures, and a video.
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I found this recipe four years ago and decided to try them for my Christmas cookie trays, alongside my gluten free cutout sugar cookies and plenty of others. 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. I got so many compliments on these little cookies, probably the easiest ones of them all!
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.
Here's what you'll need
- Kim's All-Purpose Gluten Free Flour Blend - a store bought blend may be substituted, but hasn't been tested.
- Ricotta Cheese - make sure to use whole milk ricotta. The ricotta is key to the soft texture of these cookies.
- Eggs - as a binder and also to help the cookies rise.
- Almond extract -- a little goes a long way. For non-almond lovers, substitute with vanilla extract and lemon zest.
- Powdered sugar - this is a thick powdered sugar glaze.
- Almond extract - almond flavor in both the cookies and the glaze makes them extraordinary.
- Sprinkles - make sure any sprinkles you use are gluten free as some are not.
How to make ricotta cookies
- Step 1: Cream butter and sugar together until light and fluffy.
- Step 2: Mix together dry ingredients in a separate bowl and set aside.
- Step 3: Add ricotta cheese, followed by eggs and almond extract.
- Step 4: Mix dough another 30 seconds, just until it comes together; chill for 1-2 hours.
- Step 5: Scoop dough and roll into balls and place on parchment-lined baking sheets. Bake for 12-14 minutes, or until puffed and barely golden; let cool.
- Step 6: Mix together icing ingredients.
- Step 7: Dip tops of cookies into icing.
- Step 8: Add sprinkles on top.
Ricotta cookies FAQs
Keep in an airtight container at room temperature for up to 4 days.
Yep, you certainly can. Bake, cool, and freeze without the icing, thawing before icing and decorating. Or scoop and roll dough into balls and freeze. You can bake cookies from frozen, adding 5-8 more minutes to the baking time.
The typical flavor for ricotta cookies in Italy is lemon, so you can sub the almond extract with the zest of one lemon, but you can also flavor them with orange zest.
More gluten free cookie recipes
- Perfect gluten free gingerbread cookies
- Gluten free butter cookies five ways
- Gluten free sugar cookie recipe with endless variations
- Gluten free biscoff style cookies
- Gluten free peanut butter blossoms
- Perfect gluten free snickerdoodles
- Gluten free Mexican wedding cookies
- Gluten free chocolate thumbprint cookies
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 (226g) butter, softened
- 1¾ cups (350g) granulated sugar
- 1 15-ounce container whole milk ricotta cheese
- 2 large eggs, at room temperature
- 3½ cups (490g) Kim's All-Purpose Gluten Free Flour Blend (a store bought blend may be substituted, but one has not been tested)
- 2 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon almond extract
ICING:
- 3¾ cups (469g) powdered sugar
- 1 tablespoon butter, melted
- ½ teaspoon almond extract
- 6-8 tablespoon milk
- sprinkles, for topping
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, or up to 2 days.
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Remove dough 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 5 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
Kristine says
These were delicious! I have never tried ricotta cookies before. I made half of the cookies with almond and half with cake batter extract/flavoring for the icing. I think I liked the cake batter the best! Beware though that it does turn the frosting a pale yellow--I didn't mind. Thanks for the wonderful recipes!
Kristi says
These are the best gf cookies I’ve ever made! I brought them to a holiday open house and everyone loved them. They come together very quickly. I made them exactly as the recipe says but used Cup4Cup flour.
Molly says
I made these tonight and they are amazing. I used your flour blend recipe, including the superfine brand you recommend. They are so delicious with a perfect texture. I added just a few more drops of almond flavor to the icing as almond is a favorite at our house. Thanks so much for the recipe!
Kim says
My pleasure! So glad you liked them (almond is my favorite, too!)
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.
Michelle says
I think it is the King Arthur flour. I also used King Arthur 1 for 1. I snuck in to the fridge to eat some dough and it was fine within the first couple hours. When I finally had time to get to rolling and baking the next afternoon, they had a slight icky smell. I used the almond extract as instructed. I baked them anyways and they tasted fine to everyone else. However even hot from the oven, I couldn't help but smell that icky smell. I will not use King Arthur next time since it never seems to work best in my recipes. Edible and flavorful are two very different things.
Wendy says
Oh EM GEEEEE! I used Bob's Red Mill 1 to 1 gluten free flour and they are superb! Thank you for the recipe. Merry Christmas, everyone!
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 🙂