Sourdough Key Lime Ricotta Cookies

Name: Sourdough Key Lime Ricotta Cookies
Total time: 1 h 42 min
Yield: 24 servings
Ingredients: 8 tbsp unsalted butter; 1 cup sugar; 1 large egg; ½ cup sourdough starter; 1 cup whole milk ricotta; 1 lime lime zest; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tbsp baking powder; ½ tsp fine sea salt; ¾ cup powdered sugar; 2 limes lime juice; 1 lime lime zest

Light and tender cookies made with sourdough discard, creamy ricotta cheese, and bright key lime zest, finished with a tart lime glaze. These unique cookies combine the subtle tang of sourdough with refreshing citrus flavors.

24 servings

1 hr 42 min

Published October 4, 2025

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Ingredients

•8 tbsp unsalted butter
•1 cup sugar
•1 large egg
•½ cup sourdough starter
•1 cup whole milk ricotta
•1 lime lime zest
•1 tsp vanilla extract
•3 cups all-purpose flour
•1 tbsp baking powder
•½ tsp fine sea salt
•¾ cup powdered sugar
•2 limes lime juice
•1 lime lime zest

Cooking Instructions

1.
Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
5 min
2.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
5 min
3.
Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
60 min
4.
Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
17 min
5.
For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
5 min
6.
Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
10 min
7.
These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.

Sourdough Key Lime Ricotta Cookies

24 servings

1 hr 42 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.

5 min

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.

5 min

Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.

60 min

Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.

17 min

For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.

5 min

Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.

10 min

These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.