Sourdough Discard Key Lime Ricotta Cookies
Tina BevkThese sourdough discard key lime ricotta cookies are soft, tender, and bursting with citrusy flavor. The ricotta adds a slight richness, while the sourdough discard gives them a delicate tang. Perfect for snacks, brunch, or dessert, these cookies have a melt-in-your-mouth texture that pairs beautifully with the sweet and zesty lime glaze.
If you love a balance of tangy and sweet, this is the perfect cookie to bake! For more discard cookie recipes, also check out my Sourdough Linzer Cookies with Strawberry Jam Filling and Chewy Sourdough Discard Oatmeal Raisin Cookies.
Ingredients
For the Cookies:
Unsalted butter – Creates a rich and tender cookie base.
Cane sugar – Sweetens the cookies while keeping them light.
Egg – Adds structure and moisture.
Sourdough discard – Brings a slight tang and depth of flavor.
Whole milk ricotta – Makes the cookies soft and slightly creamy.
Lime zest – Infuses bright citrus flavor.
Pure vanilla extract – Enhances the overall sweetness.
All-purpose unbleached flour – Provides structure and stability.
Baking powder – Gives the cookies a slight rise.
Fine sea salt – Balances the flavors.
For the Lime Glaze:
Powdered sugar – Creates a smooth, sweet glaze.
Lime juice – Adds a fresh tangy bite.
Lime zest (for garnish) – Brings extra citrus aroma and color.
See recipe card for quantities.
How to Make Sourdough Key Lime Ricotta Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside. Using a stand mixer, combine the butter and sugar in the bowl and beat until light and fluffy.
Scrape the sides of the bowl, then add the egg and mix to combine.
With the mixer running, add the sourdough starter discard, ricotta, lime zest, and vanilla, and mix until fully incorporated. If the mixture becomes lumpy, this is normal.
Meanwhile, whisk the flour, baking powder, and salt together in a separate bowl.
On low speed, gradually add the dry ingredients and mix until just combined. Scrape down the sides of the bowl again, making sure no flour remains at the bottom.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. Then, scoop the dough onto your baking sheets using a mini ice cream scoop. You can leave the shape as is or roll each scoop into a ball and gently flatten.
Place both baking sheets in the oven and bake for 15 to 17 minutes. Rotate the sheets and swap racks at the halfway mark for even browning. Once done, the cookies should be soft yellow with golden bottoms and springy to the touch. Transfer them to a wire rack.
For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until smooth. If the glaze is too thick, add more lime juice until it reaches the desired consistency.
Once the cookies have completely cooled, drizzle the lime glaze over the top. If desired, sprinkle with grated lime zest. Enjoy!
Hint: for extra lime flavor, rub the zest into the sugar before mixing—this helps release the oils and boosts citrus aroma.
Substitutions & Variations
- Swap lime for lemon – If you don’t have limes, lemon juice and zest work just as well.
- Use almond extract – Replace vanilla extract with almond extract for a nuttier flavor.
- Try different glazes – Instead of lime, use a honey glaze or a vanilla icing for a different take.
- Add white chocolate chips – Fold in ½ cup white chocolate chips for extra sweetness.
💭Crucial Success Tips
- Chill the dough – This helps prevent spreading and keeps the cookies soft.
- Don’t overmix – Mix just until the flour is combined to avoid tough cookies.
- Rotate the pans – This ensures even baking and golden brown bottoms.
- Wait until fully cool – Let the cookies cool completely before glazing, or the icing will melt off.
FAQ
Yes! Just make sure it’s whole milk ricotta for the best texture.
Bake for an extra 2–3 minutes for a firmer texture.
Yes! Scoop the dough into portions, freeze on a tray, then store in a freezer bag for up to 3 months.
Sourdough Key Lime Ricotta Cookies
Ingredients
Cookies:
- 1/2 cup unsalted butter softened
- 1 cup cane sugar
- 1 large egg
- 1/2 cup sourdough starter discard
- 1 cup whole milk ricotta
- Zest of 1 large lime
- 1 tsp pure vanilla extract
- 3 cups all-purpose unbleached flour
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
Lime glaze:
- 3/4 cup powdered sugar
- Juice of 1 to 2 limes zest reserved for decoration
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- Using a stand mixer, combine the butter and sugar in the bowl and beat until light and fluffy. Scrape the sides of the bowl, then add the egg and mix to combine. With the mixer running, add the sourdough starter discard, ricotta, lime zest, and vanilla, and mix until fully incorporated. If the mixture becomes lumpy, this is normal.
- Meanwhile, whisk the flour, baking powder, and salt together in a separate bowl. On low speed, gradually add the dry ingredients and mix until just combined. Scrape down the sides of the bowl again, making sure no flour remains at the bottom.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. Then, scoop the dough onto your baking sheets using a mini ice cream scoop. You can leave the shape as is or roll each scoop into a ball and gently flatten.
- Place both baking sheets in the oven and bake for 15 to 17 minutes. Rotate the sheets and swap racks at the halfway mark for even browning. Once done, the cookies should be soft yellow with golden bottoms and springy to the touch. Transfer them to a wire rack.
- For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until smooth. If the glaze is too thick, add more lime juice until it reaches the desired consistency.
- Once the cookies have completely cooled, drizzle the lime glaze over the top. If desired, sprinkle with grated lime zest. Enjoy!
Notes
- 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.
- Don’t have a lime? Use a lemon in its place.
Nutrition
How To Store Sourdough Key Lime Ricotta Cookies
- At Room Temperature – Store in an airtight container for 3 to 5 days.
- In the Freezer – Freeze unglazed cookies in layers between parchment paper for up to 2 months. Thaw and glaze before serving.
- Refrigerate the Dough – Keep the dough in the fridge for up to 24 hours before baking for even better flavor!
