Lemon Ricotta Cookies
Lemon Ricotta Cookies are light and fluffy, like small bites of lemon cake. The combination of lemon zest and juice gives the cookies an incredible lemon flavor. Although these come together quickly, allow time for the batter to rest.
Lemon Ricotta Cookies
Servings: 42 Cookies
Calories: 106kcal
Ingredients
For the Cookies
- 2 ½ cups (340 grams) gluten-free flour blend
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- ¾ teaspoon (4.5 grams) fine sea salt
- 1 ⅔ cups (333 grams) granulated sugar
- Zest from 1 lemon
- ½ cup (226 grams) unsalted butter, room temperature
- 2 large eggs , room temperature
- 15 ounces (425 grams) whole milk ricotta cheese, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 tablespoons fresh lemon juice
For the Glaze
- 1 cup (120 grams) powdered sugar
- 2 tablespoons fresh lemon juice
- Sliced almonds and/or lemon zest for decorating
Instructions
- Add the gluten-free flour, xanthan gum, baking powder, baking soda, and salt to a medium bowl. Whisk to combine. Set aside.
- Add the granulated sugar and lemon zest to the bowl of a stand mixer. Use your hands to rub the zest into the sugar to release the natural oils. Add the butter and cream together with the sugar for two minutes on medium-high speed. Scrape down the bowl and beat in the eggs one at a time. Add the ricotta cheese, vanilla extract, almond extract, and lemon juice. Mix to combine, scraping down the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 6 hours or overnight.
- Preheat the oven to 350°F and line 2 half sheet pans with parchment paper or silicone baking mats.
- Portion the cookie dough with a 1-tablespoon scoop and drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies for 12 minutes or until the bottoms are slightly golden. Repeat with remaining cookie dough, cooling the baking pans completely between each batch.
- Cool the cookies on the baking pan for 5 minutes then transfer to a wire rack to cool completely.
- Once the cookies are cool, make the glaze by mixing the powdered sugar and lemon juice together. Dip each cookie in the glaze and top with a sliced almond or lemon zest and let the glaze set.
Notes
The cookie dough can be refrigerated up to 3 days before baking. Store the cookies at room temperature in an airtight container up to 2 days or refrigerate up to1 month.
Nutrition
Nutrition Facts
Lemon Ricotta Cookies
Amount Per Serving
Calories 106
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 89mg4%
Potassium 16mg0%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 124IU2%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
