Name: Key Lime Ricotta Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 1 egg; 1 cup whole milk ricotta; 2 tablespoons key lime juice; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 teaspoon lime zest; 1 cup powdered sugar; 1/2–1 teaspoon lime zest; 2–3 tablespoons key lime juice

Key Lime Ricotta Cookies are soft, pillowy treats bursting with citrus flavor and a light, tangy sweetness. I love how the ricotta keeps the cookies tender and moist, while the key lime zest and juice bring a refreshing brightness that makes them irresistible.

Why You’ll Love This Recipe

I adore these cookies because they’re the perfect mix of creamy and zesty. The ricotta adds a delicate richness that balances the tartness of key lime, creating a texture that almost melts in my mouth. I also love how simple the recipe is — no chilling or complicated steps, just easy, bakery-style cookies that feel special enough for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup unsalted butter – Room temperature
1 cup granulated sugar
1 egg
1 cup Ricotta – whole milk ricotta
2 Tablespoons Key Lime Juice
2 Cups All purpose flour
1 Tablespoon Baking Powder
1/4 teaspoon salt
1 Teaspoon Lime zest

Glaze
1 cup powdered sugar
1/2-1 teaspoon lime zest
2-3 Tablespoons Key Lime Juice

Directions

Preheat the oven to 350 °F (177 °C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy — I usually beat them for 3–4 minutes.
Add the egg, ricotta, and key lime juice, and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, salt, and lime zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly sticky.
Using a small cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lime zest, and key lime juice until smooth. I adjust the consistency with more sugar for thicker glaze or more juice for a drizzle.
Spoon or drizzle the glaze over the cooled cookies. Let them sit for 20–30 minutes until the glaze sets before serving.

Servings and Timing

This recipe yields about 24 cookies.

Prep time: 15 minutes
Baking time: 12–14 minutes per batch
Cooling and glazing: 30 minutes
Total time: approximately 1 hour

Variations

Coconut Lime Cookies: Add 1/4 cup shredded coconut to the dough for a tropical twist.
Lemon Ricotta Cookies: Substitute lemon juice and zest for the key lime to create a sunny lemon version.
White Chocolate Drizzle: Drizzle melted white chocolate over the glaze for a bakery-style finish.
Mini Cookie Sandwiches: Spread a thin layer of cream cheese frosting between two cookies for an indulgent treat.
Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking blend.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week for extra freshness. They also freeze beautifully — I layer them with parchment paper in an airtight container and freeze for up to 2 months. When ready to serve, I thaw them at room temperature. I don’t reheat them; they taste best soft and cool.

FAQs

Can I use bottled lime juice instead of fresh key lime juice?

Yes, but I prefer fresh juice for the brightest flavor. Bottled key lime juice works in a pinch.

Why add ricotta to cookies?

Ricotta gives these cookies a soft, moist texture and a subtle creaminess that keeps them tender for days.

Can I make the dough ahead of time?

Yes, I sometimes refrigerate the dough for up to 24 hours. Just let it sit at room temperature for 10–15 minutes before scooping and baking.

How do I keep the glaze from soaking into the cookies?

I make sure the cookies are completely cool before glazing so it stays glossy on top instead of absorbing.

Can I freeze the cookies after glazing?

Yes, but I prefer freezing them unglazed and adding the glaze after thawing for a fresher look.

How can I make the cookies more tart?

I add an extra teaspoon of lime zest or a little more key lime juice to both the dough and glaze.

Do I need to drain the ricotta?

If your ricotta is very wet, I drain it in a fine-mesh strainer for about 10 minutes to avoid overly soft dough.

Can I use part-skim ricotta?

You can, but I find whole milk ricotta gives a richer flavor and softer texture.

What kind of texture should I expect?

These cookies are soft, cake-like, and moist — not crispy. They’re similar to Italian ricotta cookies but with a citrus twist.

How long does the glaze take to set?

Usually around 20–30 minutes at room temperature, depending on humidity.

Conclusion

I love how these Key Lime Ricotta Cookies combine bright citrus and creamy ricotta for a treat that’s both refreshing and comforting. Their soft, tender texture and tangy glaze make them perfect for spring gatherings, tea time, or whenever I crave something light yet indulgent. Every bite reminds me that the simplest ingredients can create something truly special.