Sourdough Key Lime Ricotta Cookies Recipe

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Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal KneadingMy best friend makes the best ricotta cookies. We’ve been eating them since we were kids, sneaking as many as we could from her mom’s Christmas cookie tin. I have adapted her original recipe to make them sourdough-friendly, which happens to be the perfect complement to citrusy lime. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.

  • Yield: 4 Dozen


  • 8 tbsp (113 g) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 1 large egg
  • ½ cup (120 g) leftover starter
  • 1 cup (125 g) whole milk ricotta
  • 1 lime zest or several key limes
  • 1 tsp (5 ml) pure vanilla extract
  • 3 cups (360 g) all-purpose flour
  • 1 tbsp (15 g) baking powder
  • ½ tsp fine sea salt
Lime Glaze
  • ¾ cup (90 g) powdered sugar, sifted
  • 2 limes juices, zest reserved for decoration
How to Make It
  1. Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
  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.
  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.
  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.
  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.
  6. Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
  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.

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