PREPARE THE COOKIE DOUGH

1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub together with your fingertips until fragrant and the sugar is lightly moistened.
3. Add the butter and beat with an electric hand mixer until light and creamy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the ricotta cheese, lemon juice, and almond extract. Mix until fully combined.
6. Add the dry ingredients and mix on low speed just until no flour streaks remain.
7. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, until the dough is firm enough to scoop and hold its shape.

BAKE THE COOKIES

1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
2. Scoop the dough into 2-tablespoon portions (about 45 g each) and place on the prepared baking sheet, spacing 2 inches apart. Keep the remaining dough refrigerated while baking.
3. Bake on the center rack for 13–17 minutes, or until the cookies are puffed and the edges are pale with just a hint of color.
4. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

MAKE THE FROSTING

1. In a large mixing bowl, beat the cream cheese, butter, and salt together with an electric mixer on medium speed until smooth and fluffy, about 2–3 minutes.
2. Add the powdered sugar gradually, mixing on low speed until fully incorporated and smooth.
3. Add the lemon zest, lemon juice, and vanilla extract, then increase to medium speed and beat until light and creamy.
4. If needed, add milk 1 teaspoon at a time until the frosting reaches a soft, spreadable consistency.

FROST AND GARNISH

1. Once the cookies are completely cool, pipe or spoon a mound of frosting onto the center of each cookie.
2. Use the back of a spoon or a small offset spatula to gently swirl the frosting outward.
3. Garnish with a small lemon slice or a sprinkle of fresh lemon zest, if desired.

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow the cookies to sit at room temperature for 15-20 minutes before serving.