These 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.
Cookies: – unsalted butter – cane sugar – egg
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.