If gluten-free and sprinkles had a love child, this ricotta cookie would be it. And by the looks of them, they’re delicious enough to pass for the real thing. A.K.A. even gluten connoisseurs will approve. Find the recipe from baker and gluten free maven Kait Hanson below and when in doubt, just know that sprinkles are always a good idea.
When I was diagnosed with a gluten allergy, I was devastated thinking I would never be able to eat my mom’s famous ricotta cookies again. Thanks to a couple tweaks, I can happily enjoy them again! These are a family favorite and everyone always wants to know — how do you get them so moist? What’s your secret?! I always tell them — CHEESE! And sometimes they get freaked out. I promise these cookies will be a real treat at your next get together and by using Cup 4 Cup (a literal cup for cup replacement for regular flour), you won’t have to worry about gluten allergies.
- ½ pound butter
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 pound ricotta cheese
- 2 eggs
- 1 teaspoon vanilla
- 4 ½ cups Cup 4 Cup flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 cups confectioners sugar
- ¼ cup butter
- ½ teaspoon vanilla
- Preheat oven to 350 degrees.
- Mix together confectioners sugar, ¼ cup butter and ½ teaspoon vanilla for frosting and set aside.
- In a large mixing bowl, combine ½ pound butter, 2 cups granulated sugar and salt.
- Add the eggs and vanilla. Mix well.
- Fold in the ricotta cheese.
- Sift in flour, baking powder and baking soda.
- Place small dough balls on a greased cookie sheet about an inch apart.
- Bake at 350 degrees for about 10 minutes, or until golden brown.
- Wait until cookies are cool to frost and sprinkle liberally with your favorite colorful sprinkles!