These Key Lime Ricotta Cookies are my latest baking comfort food. Like the rest of the country I find comfort in baking and eating what I bake. I find it fascinating what people are buying and hoarding. I haven’t been able to buy flour and yeast in weeks , those items just fly off the shelves . Don’t even get me started on cleaning products, luckily I keep my cleaning supplies pretty well stocked but I am starting to get nervous, lol. So back to this cookie, I took a really basic fluffy ricotta cookie and gave it a tangy sweet flavor of key lime. I just love anything that is full of citrus flavor.
If you have never had a ricotta cookie you are missing out. They fluffy , cake like and so tender and melt in your mouth. I thought it would be fun to incorporate the flavor of key lime into this cookie and I was right. This Key Lime Ricotta Cookie is so yummy and refreshing.
To get started preheat your oven to 350 degrees and line a cookie sheet with parchment paper. If you haven’t noticed I adore parchment paper and use it to bake all my cookies. It is so magical and just bakes everything more evenly. Once that is done cream together butter ,eggs , sugar and beat until nice and fluffy. Now add the flour , baking powder , salt and blend well. Mix in the fresh lime zest. Cover and chill for 1 hour. I used a tablespoon cookie scoop and dropped dough onto the prepared cookie sheet. Bake in preheated oven for 15-17 minutes.
Remove the cookies from the cookie sheets and cool completely on a wire cooling rack. Once the cookies are cool mix the glaze . Add 1/2 -1 full teaspoon of lime zest depending on how tangy you like it. Start by adding 2 tablespoons of key lime and mix according to how thick or thin you like it. Dip the tops of the cookies in the glaze , let the excess drip off. Place the cookies back on the cooling rack and let them dry completely.
Key Lime Ricotta Cookies
- 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
- 1 cup powdered sugar
- 1/2-1 teaspoon lime zest
- 2-3 Tablespoons Key Lime Juice
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- In a large mixing cream together the butter, sugar and egg until fluffy
- Add the ricotta and key lime juice blend until smooth
- Add the flour, baking powder, salt and blend well
- Add lime zest and blend well
- Cover and chill dough for one hour
- Drop dough by the tablespoon about 2 inches apart on parchment lined cookie sheets
- Bake 15-17 minutes in preheated oven
- Once baked removed from cookie sheet and cool on wire rack
- Once cookies are completely cooled mix glaze starting with 2 tablespoons of key lime juice and add more if you want it thinner
- Dip the tops of the cookies in the glaze , let the excess drip off and dry on the cooling rack
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These cookies look so delicious! The glaze on top is a game changer!
Loved your cookies, I love key lime anything and these were awesome!
So Glad you enjoyed them!
So Glad you enjoyed them
We have been doing lots of baking around here too. My girls will love helping me make these key lime ricotta cookies.
These Key Lime Ricotta Cookies look so deliciously good. I wish I could eat that right this minute!
Great recipe since I always have leftover ricotta in my fridge! And I love that you use limes instead of the usual lemon. Thanks for sharing.
I love pistachio ricotta cookies so I imagine these would be as tasty. I especially enjoy the taste of citrus. The aroma and flavor is outstanding. I’ve saved the recipe to make ASAP. I know the family will go crazy over it.
I cannot imagine how aazing these must be but they look stellar!!!
These ricotta cookies look so tender and melt-in-your-mouth! Love the flavors and I think I would just pop one after the after in my mouth without being able to stop! 🙂
Yum, these cookies look so good and are adorable! I love key lime anything, so this is going to be perfect for me!
OMG! These were a dream!!! I’m obsessed with key lime, and I can’t believe I never had these before!! <y life is complete ahah Thank you!
Unfortunately, my cookies got flat and I had to keep them in the oven for another 10 min. Not happy with the recipe.
Hi Bella ,I am so sorry your cookies didn’t come out good. I have never had issues with these ricotta cookies going flat. This recipe has a generous tablespoon of baking powder. Is your baking powder fairly new ? I’ve had old baking powder not work. As far as baking times all ovens are different . I check my oven often to make sure it is maintaining heat.
My cookies turned out flat, but the flavor is delish! Any idea what could have caused them to flatten?
Hi Reah sorry your cookies were flat .Here are a few things that may have happened. First make sure you use all of the ingredients without substitutions like whole milk ricotta and real butter not margarine . Here are a few other things I have found that may cause this , make sure an entire tablespoon of baking powder was used and measured correctly. Also make sure your baking powder is fresh..baking powder has a shelf life of 18 months unopened but once it is opened only about 6 months. I also added a step of chilling the dough before dropping it on the cookie sheets , I have found with other cookies that uses butter as the fat that this prevents spreading. As far as lemon I have never tried but I am sure it would work.
Check your baking soda. I’ve had chocolate chip cookies go flat because of baking soda.
Yes , It is always a good idea to check your baking powder. Chilling this dough makes a difference as well.
Also, do you think this recipe would work with lemons?
Can you freeze these cookies for later?
Hi Sandra .. I have never froze these particular cookies but I have regular ricotta cookies. I would treat them like any other cookies when freezing them, wrapped in an air tight container. The only thing is I wouldn’t freeze them with the glaze. I would wait to glaze them until after defrosting.