Key Lime Ricotta Cookies
Key Lime Ricotta Cookies are sweet and sour. The perfect cookie to see summer in!
I love to make lasagna. And although my recipe for The Easiest Lasagna Ever can be made with either ricotta or cottage cheese, it really does taste better with ricotta. Our local grocery store only carries one size of whole milk ricotta, and that's 30 ounces. So since I only need half of it to make lasagna, I'm always wondering what to do with the other half.
I was looking through Pinterest at ricotta pancake recipes, when I saw several lemon ricotta cookie recipes. But of course I didn't have any lemons on hand, so I decided to try my hand at Key Lime Ricotta Cookies instead.
Having never had ricotta cookies at all, I wasn't sure what to expect. They turned out with a similar taste to sugar cookies, but a lighter, less dense texture. They're quite good. The cookies alone aren't very sweet, but the key lime glaze really adds a pop of sweet and sour to them!
Key Lime Ricotta Cookies
Ingredients
- 2 ½ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, (1 stick)
- 1 ¾ cups sugar
- 2 eggs
- 1 tablespoon lime juice
- 15 oz whole milk ricotta
- 1 teaspoon vanilla
- zest from 1 lime,, divided
For the Glaze
- Reserved lime zest
- 1 ½ cups powdered sugar
- 1 ½ tablespoon lime juice
- 1 tablespoon warm water
Instructions
- Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
- In a small bowl combine flour, baking powder, soda and salt.
- Put butter and sugar a large bowl or mixer, and beat for about 3 minutes, until mixture is fluffy and light. Add one egg and beat until well mixed. Repeat with second egg.
- Beat in lime juice, ricotta, vanilla and lime zest. Then stir in the dry ingredients.
- Spoon dough onto parchment paper lined baking sheets.
- Bake approximately 15 minutes, until cookie is set and edges are golden.
- Cool.
- While cookies cool, make the glaze.
- In a small bowl, stir together glaze ingredients and spoon approximately ½ teaspoon of glaze over each cookie.
- Allow to sit until glaze hardens.
Have you ever had ricotta cookies? If so, what is your favorite flavor?
Our Favorite Cookies
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Just made them. They are a soft cookie but I loved them so much. Made with gluten free flour and turned out great. I added extra fresh lime juice to both cookies and frosting. Yum!!
Thanks for letting us know that they worked well with gluten-free flour as well! That may have changed the texture a bit, since mine turned out a bit more cakey, but either way, I'm glad they were tasty!
I just made these and I think they're kind of weird. Definitely not cookies. More like biscuits or super soft scones. Without the glaze they would have been kind of just doughy with a hint of lime. I made a glaze of lime juice and honey instead of lime juice and powdered sugar, and drizzled a lot on while they were warm. Still needed zest and finishing sugar. And I'm not someone who needs stuff super sweet.
Don't know if I'd make them again; if I did they would be more like a breakfast item. And I'd probably add lime juice to the ricotta for more flavor.
How many cookies does this recipe make?
I'm dying to make these, but I'm super confused...where's the instructions? All I can see on this page is the ingredient list. Are there instructions?
Miguel, I'm so sorry! I have no idea why the instructions disappeared, but I'm adding them back! I apologize for the confusion!
Ahh thank you so much! Things happen I guess, but I'm so glad you put them back up for me!...and everyone else haha
Miguel, I am so thankful you brought it to my attention! Enjoy the cookies 🙂
how much lemon juice for the lemon ricotta cookies ?
Nancy, I'm not sure, since I haven't ever made lemon ones, only the lime. Sorry!
Key Lime just tastes like summer! I'm ready for that for sure! I've never had a ricotta cookie but these sound amazing, I'm going to have to try some!
They were such fun! I can't wait for summer!