Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.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 CookiesThese 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 tbsp 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!
Did you make these cookies? Snap a photo and tag @letthemeatglutenfreecake on Instagram! Adapted from Cooking Classy’s Italian Ricotta Cookies
Perfect Gluten Free Ricotta Cookies
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.Print Recipe
- 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 tsp baking soda
- ¾ tsp kosher salt
- 1 tsp almond extract
- 3¾ cups (469 g) powdered sugar
- 1 tbsp butter, melted
- ½ tsp almond extract
- 6-8 tbsp milk
- Christmas sprinkles
- 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.
*To freeze unbaked cookies, scoop dough and roll into balls. Place on lined baking sheets and put in the freezer until dough is solid. Place frozen dough balls in large ziptop bag. When ready to bake, remove from freezer, place on lined baking sheet, and bake as directed, adding about 5-8 minutes to the baking time. Frost as instructed. **To freeze baked cookies, do NOT ice cookies. Allow cookies to cool completely. Place on lined baking sheet and freeze until solid. Place frozen cookies in large ziptop bags. When ready to serve, remove bag from freezer and allow cookies to come to room temperature still in bag. You can also remove as many cookies as you want, wrap them in plastic wrap and allow them to come to room temperature. Dip in icing and decorate with sprinkles as desired.