Gluten Free Ricotta Cookies, Pomegranate Glaze

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How to Make Gluten Free Ricotta Cookies from Spinach Tiger

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.

Gluten Free RIcotta Cookies from Spinach Tiger

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.

Best Gluten Free Ricotta Cookies from Spinach Tiger

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.

How to Make Soft Gluten Free Ricotta Cookies from Spinach Tiger

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.

Freezing Cookies

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.

More Cookies from Spinach Tiger

More Gluten Free Recipes from Spinach Tiger

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Gluten Free Oatmeal Cookies Recipe from Spinach Tiger

Print Recipe
4.13 from 8 votes

Gluten Free Ricotta Cookies with Glaze

A wonderful pillowy soft cookie with a flavored glaze, perfect for dessert or a tea service.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Gluten Free Cookie
Cuisine: Italian
Servings: 40
Author: Angela Roberts


  • 4 cups gluten free flour Order Here
  • 1 teaspoon gluten free baking powder
  • 1 tablespoon gluten free vanilla Order Here
  • 1 3/4 cups sugar
  • 1 cup unsalted butter softened at room temperature
  • 15 ounces ricotta cheese
  • 2 eggs
  • 1/4 teaspoon freshly ground nutmeg

Pomegranate Glaze

  • 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.


You can find recipes for almond glaze and orange glaze here.

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If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. 4 stars
    It’s really looking awesome and so beautiful gluten-free cookies. I have remembered its recipes and also bookmarked this site for my party for my next birthday. You have really make a very beautiful and innovative cake. Thank you so much for such a nice work.

  2. These are fan.TAS.tic!!! Yummy THANK YOU for taking the time and making the effort to figure out gluten-free recipes. What a BLESSING! One question…when does the nutmeg go in.? We left it out and they tasted divine 🙂

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