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Key Lime Ricotta Cookies

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Key Lime Ricotta Cookies are soft, tender, and bursting with bright citrus flavor. The ricotta adds creaminess and moisture, while the key lime juice and zest bring a refreshing tang, making these cookies light, fluffy, and irresistible.

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

For the Glaze:

1 cup powdered sugar

1/2–1 teaspoon lime zest

2–3 tablespoons key lime juice

Instructions

  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Cream together butter and sugar in a large mixing bowl until light and fluffy, about 3–4 minutes.
  3. Add the egg, ricotta, and key lime juice, mixing until smooth.
  4. In another bowl, whisk together flour, baking powder, salt, and lime zest.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough should be soft and slightly sticky.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
  7. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
  8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. To make the glaze, whisk together powdered sugar, lime zest, and key lime juice until smooth, adjusting the consistency as desired.
  10. Spoon or drizzle the glaze over cooled cookies and let set for 20–30 minutes before serving.

Notes

Drain ricotta if it’s too wet to prevent overly soft dough.

Ensure cookies are completely cool before glazing to keep the glaze glossy.

Store in an airtight container at room temperature up to 3 days or refrigerate for up to 1 week.

Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.

Nutrition

Find it online: https://justsosavory.com/key-lime-ricotta-cookies/