The wonderful thing about these gluten free ricotta cookies is that they taste exactly like my legendary Ricotta Christmas cookies that are not gluten free. They are pillowy, almost like a little tea cake and take on the flavor of whatever extract you decide to use.
In this case, I used pure vanilla extract, topped with a pomegranate orange glaze. You can feel free to switch out the vanilla with a lemon extract, a peppermint extract or an almond extract. Just go gently on those.
You can also use pure essential oils that are meant to be ingested like these from Young Living. I often use the lemon or orange in my glazes. I found a few drops of Orange Essential Oil added nice flavor to the pomegranate.
Because I already have made these ricotta cookies as a Christmas cookie last year, I decorated these to be more all occasion, but you can use the Christmas glaze and decoration ideas.
I think these are such pretty cookies with the soft pink glaze.
These Gluten Free Ricotta Cookies taste exactly like my recipe that uses all purpose flour.
This is the first time I’ve switched out gluten free flour without changing anything in the recipe and it was just perfect.
When the twins came home from school, they ate the whole tray.
Once the cookie dough was done, I found it best to freeze the cookies on a tray and then put them in a plastic bag, keeping them in the freezer until I was ready to bake. If you bake them frozen, add extra time. Non frozen, they take from 8 to 10 minutes. They are done when the bottom is a nice golden brown.
If you want to freeze cookies, here are my tips.
Freeze Raw Cookies. Roll into balls. Place on tray, making sure they are separated. Sometimes I used egg cartons to do this. Once frozen, place in freezer bags. Bake as usual, adding some time. When it comes to baking these ricotta cookies, I recommend placing them frozen on the baking pan, and defrosting for about 15 minutes. Then bake at usual time. This is my preference.
Freeze Pre-Baked Cookies. Don’t glaze cookies, until they are defrosted.Freeze separately until cookies are hard. Then place in freezer bags. Take out and defrost, glaze
Store Cookies. Once glaze is hard, store in tins. You can stack them. They should be good for at least a week, but we don’t usually have any that last that long.
Have fun deciding what glaze and sprinkles, if any, you’d like to use.
- 4 cups gluten free flour Order Here
- 1 teaspoon gluten free baking powder
- 1 tablespoon gluten free vanilla Order Here
- 1¾ cups sugar
- 1 cup unsalted butter, softened at room temperature
- 15 ounces ricotta cheese
- 2 eggs
- ¼ teaspoon freshly ground nutmeg
- 4 -5 cups confectioner's sugar
- 2-4 tablespoons pomegranate juice
- 1 tablespoon orange juice
- Mix flour, baking powder, together. Set aside.
- Mix together butter and sugar just until mixed. Do not whip to fluffy.
- Add eggs and mix just until mixed.
- Add vanilla.
- Add in ricotta cheese.
- Add in flour and mix on medium just until mixed. Do not over mix.
- Refrigerate for one hour or freeze for fifteen minutes.
- Preheat oven to 350 degrees.
- Scoop into tablespoon sized balls.This batter is messy and balls won't be perfect. Chill balls for about 15 minutes. Then re-roll. When using gluten free flour, the cookie batter will not go together smoothly, but re-rolling helps to have a smoother ball and the cookies will be less apt to crack.
- Bake for ten minutes at 350 degrees F.
- Cool completely before making glaze.
- Mix ingredients together and using a fork or mixer, mix until you have an opaque glaze.
- Spoon the glaze over each cookie. Immediately use sprinkles. The glaze will dry and you will be able to store the cookies in layers.