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.
Ingredients
Scale
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 sheet pans with parchment paper and set aside.
- 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.
- 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!
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