The softest gluten free cookies EVER (lemon ricotta cookie bites)
The first time I made these, I was absolutely shocked. These do not taste gluten free. I actually had a mild panic attack to check and make sure that I used the right flour (don’t worry—I did and my intestines are safe and sound).
I brought these into work the next day and they were all gone within the hour. I was actually a little sad that they were because I was looking forward to munching on them throughout the day!
3 ½-4 cups gluten free flour (I prefer Arthur’s red mill)
1 teaspoon gluten free baking powder
1 teaspoon salt
1 cup butter, SLIGHTLY SOFTENED not melted
1 cup sugar OR 1 cup preferred sweetener
1 tablespoon GF vanilla (celiac pro tip—CHECK THIS FOR GLUTEN)
½ of my homemade ricotta cheese recipe (*Ina Garten voice* store-bought is fine. Use about 10 oz)
1 tablespoon lemon juice
2 cups powdered sugar
2 tablespoons lemon juice
1) Best practice is to mix the dry ingredients (GF flour, baking powder, and salt) in a bowl and set them aside. I, however, am lazy and hate cleaning extra bowls, so I never do this. The choice is yours.
2) Haul out your standing mixer or hand mixer. Cream SOFTENED BUT NOT MELTED butter and sugar together until mixed. Add vanilla, eggs, ricotta cheese, and lemon juice.
3) Add in flour mixture (or just the dry ingredients) and mix on medium until just incorporated.
4) Freeze for 20 minutes.
5) Preheat your oven to 350F.
6) Get out two cookie sheets and place parchment paper on them. Spray lightly with cooking spray.
7) Scoop the dough into walnut-sized balls and place onto baking sheets. Bake them for ten minutes, or until the bottoms of the cookies are golden brown. ***PROTIP*** Gluten free flour doesn’t brown as nicely in the oven as regular flour.
8) LET THE COOKIES COOL COMPLETELY BEFORE YOU EVEN THINK ABOUT MAKING THE GLAZE. Munch on them if you must—they’re a little plain without the glaze to jazz them up.
9) Mix together the powdered sugar & lemon juice. Try not to get powdered sugar everywhere. You will probably fail in this, and that’s ok.
10) Take your COMPLETELY COOLED cookies. Dunk the top parts into the glaze. The motion is kind of like giving a nerd a swirly, except the nerd is the cookie and the toilet water is a delicious lemon glaze.
11) Let the cookies dry for about 20 minutes. After this, they will be ready to go! You can store them by stacking them together and refrigerating them—they will stay for about 5 days, but it’s unlikely that they will last that long.
- Lauren Mitchell