Looking for a taste of summer? These sourdough discard key lime ricotta cookies are a wonderful blend of tart and sweet in every bite. This is the perfect recipe to use up any sourdough discard.

As summer starts to creep up on us, I’m over here babysitting a sourdough starter which means I am feeding it daily. With feeding it so often, I must remove the top portion to keep it alive. I hate wasting anything, so this portion needs to be used and these key lime ricotta cookies are a tasty and delightful way to use the excess discard.

I’m a big fan of baked goods. Check out my gluten free blueberry lemon poppyseed muffins. They are to die for and make an excellent treat during the summer. Now, these cookies are my newest obsession. The creamy ricotta infused throughout the cookies with the hint of key lime just tastes like summer. I’ve already mentioned this is a great way to use up any leftover sourdough discard which does not overpower these cookies at all.

These sourdough discard key lime ricotta cookies make the perfect dessert treat to enjoy poolside, at a picnic or any outdoor BBQ. You will keep coming back for more!

WHY YOU’LL LOVE THESE COOKIES

Unique Flavors. The tartness of the key lime flavor, creamy ricotta and the sweetness of the cookie just melt in your mouth. It will put a smile on your face as it truly tastes like summer.

Soft and Chewy. This cookie is very soft, tender and moist. The ricotta cheese combined with the sourdough discard help bring that lovely balance and blend to it. The discard aids in the chewiness while the cheese helps keep it soft. There is yummy goodness in every bite.

Great use for Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Sourdough discard adds a hint of tanginess to the cookies that infuse so well with the tartness and sweetness.

INGREDIENTS

For the cookies:

Butter- Unsalted and softened for creaming purposes is used in this recipe.

Sugar- White cane sugar is the best for the cookies.

Egg- The binder that helps keep the ingredients together.

Sourdough Discard- A fabulous way to use up that excess discard from your sourdough.

Ricotta Cheese- Mild, soft cheese that adds moisture to baked goods. A whole milk, full fat version should be used.

Lime- The zest of one large lime for optional flavor.

Vanilla Extract- Adds a hint of vanilla infused with the lime.

All Purpose Unbleached Flour- The base of the cookie recipe.

Baking Powder- Leavening agent to help cookies rise.

Salt- Balances all the flavors.

Lime Glaze:

Powdered Sugar- The sweetness for the glaze.

Limes- Juice of 1 or 2 and extra zest for decoration.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
Using a standing mixer, add the butter and sugar into the bowl and cream until light and silky. Scrape down the sides of the bowl and add the egg to combine. With the mixer on, add the sourdough starter discard, ricotta, lime zest, vanilla and incorporate. If the mixture becomes lumpy, this is normal.
While that combines, whisk the flour, baking powder, and salt together in a mixing bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, assuring no flour is left at the bottom.
Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans with a mini ice cream scoop. You can leave the shape as is, or roll each scoop into a ball and press down slightly.
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 consistent coloring. When completed, the cookies will be soft yellow with golden bottoms and soft to the touch. Transfer 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 a smooth glaze forms. If the texture is too thick, add more lime juice until the consistency is smooth.
Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired, sprinkle grated lime zest. Enjoy!

VARIATIONS

Here are a few variations to these cookies:

Use a different type of citrus. Don’t have limes on hand? Try lemons or orange for a different flavor profile.

Use another extract. Almond, lemon or orange extract are other extracts that can be used especially if you are using a different type of citrus other than limes.

Make these cookies gluten free. Swap out the all-purpose flour for gluten free one for one flour along with using a gluten free sourdough discard.

TIPS

Avoid overspreading. It is critical that you chill the dough for minimum 30 minutes but ideally an hour. If you don’t, the dough will spread all over your baking sheet.

Use a cookie scoop. Size of the cookies matters with this dough. Use a scooper so that about 1 tablespoon is used. If you use more than the cookies could remain flat. This is due to the ricotta.

Don’t press cookies down. The cookies will naturally spread so don’t press down or they may become too flat.

Zest the lime before juicing. When you zest a lime, you remove the outermost layer of skin which holds the majority of the flavor. You will get more lime flavor if you zest before juicing.

Let cookies cool. Let cookies sit and cool for at least 5 minutes before transferring to a wire cooking rack.

Allow cookies to fully cool before adding the glaze. By letting the cookies cool first, the glaze will set and stick to the cookies.

STORAGE

If you have leftover cookies, place in an airtight sealed container or bag and refrigerate for up to 3 to 5 days.

These cookies freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking. Then, place in a freezer safe airtight container or bag.

FAQ’S

What is a sourdough discard?

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like these key lime ricotta cookies come in!

Why use a sourdough discard in a cookie recipe?

Making cookies or any other baked goods with sourdough discard is a great way to use it up instead of throwing it away. It gives the baked goods a slight tangy flavor which blends well with the sweetness of these cookies.

Can I use another citrus flavor instead of lime?

Yes, any citrus flavor would taste wonderful in these cookies. The most popular ones to try would be lemon or orange.