Key Lime Ricotta Cookies
Soft and tender Key Lime Ricotta Cookies with a light cake like texture and bright citrus flavor. An easy homemade cookie topped with a sweet and tangy key lime glaze.
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These Key Lime Ricotta Cookies are soft, tender, and full of bright citrus flavor. The ricotta cheese gives the cookies a light cake like texture that stays moist for days, while the fresh key lime adds the perfect balance of sweet and tangy. Finished with a simple key lime glaze, these cookies are perfect for spring, summer, showers, or anytime you want a refreshing twist on a classic cookie. These are the perfect cookie if you have some leftover ricotta just sitting in your fridge .
What you will love about these Key Lime Cookies :
- Perfect cake like cookies and tender and soft
- Bright refreshing Key lime flavor that is perfect for the spring and summer
- Easy and made with simple ingredients
- Perfect recipe to use leftover ricotta
- Great dessert or summer BBQs or Potlucks
What you will need to make these Ricotta Cookies
- Butter
- Sugar
- egg
- Key Lime Juice
- Ricotta
- Flour
- Baking powder
- salt
- Stand up mixer or hand mixer
- rubber spatula
- cookie scoop
- baking pan
- parchment paper
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Let’s make some Key Lime Ricotta Cookies!
- Beat together the butter and sugar until light fluffy and then beat in the egg
- Add Ricotta, key lime juice and lime zest. Beat until smooth
- Add flour , baking powder and salt
- Blend unitl just mixed
- Drop tablespoons of dough onto a parchment lined baking sheet
- Bake for 15 minutes , the edges will just start to brown
- Make Key Lime glaze by mixing powdered sugar , lime zest and key lime juice
- Dip the tops of the cookies into the glaze and allow the excess to drip off
- Then Allow them to dry on a cooling rack
Tips and Variations
- Use Whole milk ricotta for best results
- Do not overmix the dough or cookies with not be as tender
- Allow cookies to cool completely before glazing
- Add a 1/2 cup of coconut for a more tropical flavor
- Add 1/2 cup of white chocolate chips for a little extra richness
If you like this recipe check out these :
Key Lime Ricotta Cookies
Ingredients
- 1/2 cup unsalted butter room temp
- 1 cup granulated sugar
- 1 egg
- 1 cup Ricotta whole milk ricotta
- 2 Tablespoons Key Lime Juice Nellie & Joe's Key West Lime Juice
- 2 Cups All purpose flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoon salt
- 1 Tablespoon Lime zest
Key Lime Glaze
- 1 cup powdered sugar
- 1 Tablespoon lime zest
- 2-3 Tablespoons Key Lime Juice
Instructions
- 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 fluffy1/2 cup unsalted butter, 1 cup granulated sugar, 1 egg
- Add the ricotta, lime zest and key lime juice blend until smooth1 cup Ricotta, 2 Tablespoons Key Lime Juice, 1 Tablespoon Lime zest
- Add the flour, baking powder, salt and blend well2 Cups All purpose flour, 1 Tablespoon Baking Powder, 1/4 teaspoon salt
- 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 another Tablespoon if you want it thinner1 cup powdered sugar, 1 Tablespoon lime zest, 2-3 Tablespoons Key Lime Juice
- Dip the tops of the cookies in the glaze , let the excess drip off and dry on the cooling rack
- Store in a covered container for at room temp for 3 days and up to 5 days in the fridge .
Notes
Nutrition
Frequently asked Questions
It makes a tender and moist cake like texture cookie .
Yes for up to three months but I recommend freezing them without the glaze .
Yes I recommend the bottle Nellie and Joe’s Key lime juice , it has a great flavor .
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.
I made grinch cookies with this recipe by rolling the green color chilled dough balls in granulated sugar and then in powder sugar and adding a little red heart sprinkle. I left them in the full ball shape for baking, which resulted in the perfect cute grinch cookie. No glaze.