WHY YOU’LL LOVE this Gluten Free Sweet Potato Casserole With Marshmallows

Fresh Sweet Potato. The fresh sweet potato gives this casserole its moist and scrumptious texture. This dish pairs deliciously with Paleo Garlic Mashed Potatoes!

Pecan Streusel. The sweet and crunchy pecan topping gives this classic sweet potato casserole an added texture and flavor profile. Are you a pecan fan? Then you have to try these Gluten Free Pecan Pie Bars! They seriously taste like a slice of your favorite pecan pie but are made healthy.

Mini Marshmallows. A sweet potato casserole is not complete without gooey and toasted marshmallows. The mini version allows for an equal spread of marshmallow goodness.

INGREDIENTS

Sweet Potatoes- The base of this deliciously easy sweet potato casserole.

Brown Sugar- Helps sweeten the potatoes and topping.

Butter– Adds rich flavor to the recipe.

Vanilla Extract– This enhances the taste and aroma of the sweet potato casserole.

Eggs- The rich yoke is the binder that helps keep the ingredients together.

Pecans- The star of the streusel topping gives a nice crunch in every bite.

Mini Marshmallows – A sweet potato casserole is incomplete without gooey and toasted marshmallows.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

SUBSTITUTIONS/VARIATIONS for Gluten Free Sweet Potato Casserole

• Combine The Topping. You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.

Storing these Gluten Free Sweet Potato Casserole With Marshmallows

Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.

To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

Gluten Free Sweet Potato Casserole With Marshmallows

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 8
• Diet: Gluten Free

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Description

This easy Gluten Free Sweet Potato Casserole With Marshmallows is made with a delightfully crunchy pecan streusel topping and gooey toasted marshmallows. A classic sweet and crunchy Thanksgiving recipe you can easily make ahead of your holiday dinner. It’s a wonderful side dish that almost tastes like a dessert!

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Ingredients

Sweet Potato Mixture

• 6 cups cooked, peeled, mashed sweet potatoes (4 large or 6 medium sweet potatoes)
• ¾ cup light brown sugar, packed
• ½ cup butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• ⅛ tsp ground nutmeg

Pecan Streusel

• ½ cup pecans, roughly chopped
• ½ cup light brown sugar, packed
• 2 tbsp butter, softened
• 3 tbsp gf flour

Marshmallow Topping

• 2 cups mini marshmallows

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Instructions

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

Notes

• You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.
• Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.
• To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

• Prep Time: 10 minutes
• Cook Time: 25 minutes

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WHY YOU’LL LOVE this Sourdough Chocolate Chip Skillet Cookie

Butter And Sugar. The cookie dough recipe is brought together with creamy butter and two different sugars, giving the cookie dough a deliciously gooey and chewy texture.

Chocolate Chips. The warm chocolate chips paired with the cold vanilla ice cream melt in your mouth with 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. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour.  Sourdough Chocolate Chip Skillet Cookie should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this crowd-pleasing Sourdough Chocolate Chip Skillet Cookie.

Baking Soda- Helps the cookie rise and enhance its light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and flavor.

Sugars- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Chocolate Chips- The star of the pizookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet and set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. Slowly add the flour mixture with the mixer on low until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to spread out the cookie dough in the skillet evenly.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will still be slightly gooey, but don’t worry—that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet, giving everyone a spoon to enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Chocolate Chip Skillet Cookie

• A sweeter chocolate? If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• Skillet size. You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.

TIPS/STORAGE for Sourdough Chocolate Chip Skillet Cookie

Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Chocolate Chip Skillet Cookie come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Chocolate Chip Skillet Cookie

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 8-10

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Description

Crisp on the outside, chewy & gooey on the inside! Enjoy this giant Sourdough Chocolate Chip Skillet Cookie warm with your favorite scoop of ice cream for the perfect dessert and comfort food, all baked to perfection in a trusty cast iron skillet! This skillet cookie recipe will feed a crowd and be a crowd-pleaser.

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Ingredients

• 1 cup room temperature butter, unsalted
• 1 cup brown sugar
• 3/4 cup cane sugar
• 1 egg
• 1/3 cup sourdough discard
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips

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Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet. Set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to evenly spread out the cookie dough in the skillet.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon to enjoy!

Notes

• If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.
• Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months. 

• Prep Time: 15 minutes
• Cook Time: 35 minutes

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WHY YOU’LL LOVE THESE Sourdough Sprinkle Cookies

Soft and Buttery texture. The dough recipe is brought together with creamy butter giving the dough a delicious soft and buttery texture.

Colorful Sprinkles. The pop of color from the sprinkles makes the whole family happy to see these cookies on the table.

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. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy sourdough sprinkle cookie.

Baking Soda- Helps the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and also a better flavor.

Cane Sugar- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Sprinkles- The star of the show or cookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
4. Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Sprinkle Cookies

• Chocolate twist. Add a handful of chocolate chips to give the cookies a little chocolate flavor twist to complement the sprinkles.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

TIPS/STORAGE for Sourdough Sprinkle Cookies

Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.

If the dough is left in the fridge for more than 30 minutes, the dough will harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.

Store leftovers in a sealed container, on the counter for 1-4 days.

WHAT IS SOURDOUGH DISCARD?

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

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Sprinkle Cookies

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• Author: Michelle Powell
• Total Time: 53 minutes
• Yield: 3 dozen

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Description

These melt-in-your-mouth Sourdough Sprinkle Cookies are soft, and buttery, with perfectly crisped edges and coated with colorful sprinkles. They are a delicious homemade version of a grocery store’s favorite sugar cookie with sprinkles and a sourdough twist. These will quickly become a family favorite!

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Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cup cane sugar
• 1 egg
• 1/3 cup sourdough discard
• 1 tbsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 and 3/4 cups unbleached all-purpose flour
• 1 cup sprinkles

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Instructions

1. Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
4. Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

Notes

• Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.
• If the dough is left in the fridge for more than 30 minutes, the dough will start to harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.
• Store leftovers in a sealed container, on the counter for 1-4 days.

• Prep Time: 40 minutes
• Cook Time: 13 minutes

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WHY YOU’LL LOVE THESE Brown Butter Sourdough Chocolate Chip Cookies

Browned Butter. Browned butter will not only result in a better texture but also a better flavor. This one step goes a long way to achieve that chewy texture that is an essential part of making the perfect cookie.

Add-Ins. Mix in all kinds of goodies, like chocolate chunks, roughly chopped instead of chocolate chips or nuts, like walnuts.

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. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

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

Baking Soda & Baking Powder- Combined agents help the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Unsalted Browned Butter– This will not only result in a better texture but also a better flavor.

Dark Brown Sugar and Cane Sugar- A perfect sweet combo for these cookies.

Eggs- The rich yokes are the binder that helps keep the ingredients together.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Chocolate Chips- The star of the show.

Pecans- This adds great texture, flavor, and crunch to the cookie.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F and line two cookie sheets with parchment paper. Set it aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, pull it from the heat and allow it to cool for five to 10 minutes. Once cooled, pour the brown butter into a large mixing bowl.
3. Add the sugars to the brown butter mixing bowl and combine. Adding the sugars to the butter before adding the egg yolks prevents the yokes from scrambling when coming into contact with the warm, browned butter. 
4. Once the butter and sugars are combined, add the egg yolks, sourdough starter, and vanilla. Mix until incorporated and set aside.
5. Using a medium mixing bowl, add the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) and wrisk together. Then, add the dry ingredients to the large bowl of wet ingredients and mix until just incorporated. Do not overmix.
6. Fold in the chocolate chips and optional chopped pecans.
7. Put cookies onto the parchment-lined baking sheet using a cookie scoop and bake at 350F until you have crisp, brown edges but the middles are still soft. About 10-12 minutes.
8. Set the cookies on a wire rack to cool and enjoy.

SUBSTITUTIONS/VARIATIONS

• Nutty goodness. Add a handful of chopped walnuts in place of pecans to give the cookies a little crunch to complement the softness.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

STORAGE

If you won’t be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.  

Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.

WHAT IS SOURDOUGH DISCARD?

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

Need more sourdough recipes? Try this Easy Sourdough Discard Banana Bread. It’s seriously so good!

Brown Butter Sourdough Chocolate Chip Cookies

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• Author: Michelle Powell
• Total Time: 32 minutes
• Yield: 2 dozen

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Description

The classic chocolate chip cookie just got an upgrade. These Brown Butter Sourdough Chocolate Chip Cookies are sweet, chewy, perfectly gooey, and have just the right touch of tangy sourdough flavor.

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Ingredients

• 1 cup browned, unsalted butter
• 3 egg yolks
• 3/4 cup sugar
• 3/4 cup dark brown sugar
• 3/4 cup sourdough discard or active starter
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 1 cup dark chocolate chips or milk chocolate chips
• 1/2 cup chopped pecans, optional

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Instructions

1. Preheat the oven to 350F and line two cookie sheets with parchment paper. Set it aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. Once cooled, pour the brown butter into a large mixing bowl.
3. To the large mixing bowl, add the sugars and combine with the brown butter.  Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm butter.
4. Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
5. Whisk the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined.  Do not overmix.
6. Add the chopped pecans (optional) and rough-chopped chocolate chips and stir.
7. Use a cookie scoop or spoon the cookie dough onto a parchment-lined baking sheet and bake at 350F until you have crispy edges but the middles are still soft, 10-12 minutes.
8. Place the cookies on a wire rack to cool.

Notes

• If you won’t be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
• Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: sourdough discard

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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

1. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

The Best Sourdough Discard Key Lime Ricotta Cookies

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• Author: Michelle Powell
• Total Time: 1 hour 30 minutes
• Yield: 3 dozen

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Description

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.

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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

 

 

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Instructions

1. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
2. Using a stand 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired,  sprinkle 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.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: sourdough discard

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