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Gluten-free ricotta cookies sit on a scalloped cream colored serving tray. On top of the pile is half of a cookie to show the fluffy interior texture. A green ribbon with gold leaves weaves throughout the photo. In the upper right is a Christmas themed tea towel and one more gluten-free ricotta cookie. Scattered throughout the photo are red and white sprinkles. Everything sits on a wood plank background.
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5 from 5 votes

Gluten-Free Ricotta Cookies

These gluten-free ricotta cookies are easy to make, tender, and cakey! They are also easy to customize for any holiday. Pair with a glass of milk of your choice.
Prep Time15 mins
Cook Time48 mins
Total Time1 hr 3 mins
Course: Cookies
Cuisine: Italian
Keyword: christmas cookies, gluten-free
Servings: 70 cookies
Calories: 91kcal
Author: The Panicked Foodie



  • 1/2 cup butter of your choice, softened (I used Earth Balance)
  • 6 tablespoons extra light olive oil (OR 1/2 cup butter of your choice)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/8 cups granulated sugar
  • 1/2 cup unsweetened applesauce
  • 15 oz ricotta cheese
  • 3.5 cups gluten-free 1:1 baking flour (I used Bob's Red Mill) (OR 3.5 cups of all-purpose flour)


  • 1.5 cups confectioner's sugar
  • 4-5 tablespoons milk of your choice
  • sprinkles


  • Preheat oven to 350F.
  • In a large mixing bowl, add softened butter of your choice, extra light olive oil, vanilla extract, Kosher salt, baking soda, baking powder, and granulated sugar. Using an electric mixer on low speed, cream everything together.
  • Add applesauce and ricotta cheese. Using an electric mixer on low speed, mix everything together.
  • Add flour, one cup (or half cup) at a time, mixing after each addition. For the second cup and on, I had to use my hands to combine the dough together.
  • Drop dough by rounded tablespoon onto ungreased baking sheet. Bake for 10-12 minutes or until the cookies look golden.
  • While cookies are baking, whisk together the confectioner's sugar and milk of your choice in a small bowl to make the glaze.
  • When the cookies are finished baking, remove from the oven. Glaze the cookies while they are still hot. I used about 1/2 teaspoon of glaze per cookie. Top with sprinkles if desired.


Dairy-free: Replace ricotta with a vegan ricotta.
Be sure to use vegan friendly sugars, sprinkles, and ricotta cheese.


Serving: 1cookie | Calories: 91kcal | Carbohydrates: 15.7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 3.4mg | Sodium: 54.5mg | Potassium: 1.9mg | Fiber: 0.2g | Sugar: 9.4g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.1mg