Easy Gluten-Free Italian Ricotta Cookies
These Easy Gluten-Free Italian Ricotta Cookies are soft, tender, and perfectly sweet with a delicate cake-like texture. Made with certified gluten-free flour and creamy ricotta cheese, they’re a delicious treat for holidays, family gatherings, or everyday baking. Finished with a generous dusting of powdered sugar, these cookies melt in your mouth and are completely gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 cups (280g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 cup (250g) whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 teaspoon fresh lemon zest
- ½ cup certified gluten-free powdered sugar, for dusting
Instructions
- Preheat the Oven: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Beat in the egg, ricotta cheese, vanilla extract, almond extract (if using), and lemon zest until smooth.
- Combine: Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Scoop: Drop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake: Bake for 13–15 minutes or until the bottoms are lightly golden and the tops are set.
- Cool and Finish: Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Once completely cool, dust generously with gluten-free powdered sugar before serving.
Notes
Use certified gluten-free ingredients to keep this recipe safe for celiac disease. Measure flour carefully for the softest cookies, and avoid overbaking to maintain their tender texture. These cookies stay moist for several days and freeze beautifully for up to 3 months.