Scrumptious Sourdough Lemon Ricotta Cookies

Scrumptious Sourdough Lemon Ricotta Cookies are the perfect balance of sweet and tart. Sourdough Starter gives them a pillowy-soft texture and won’t just leave you eating one!

Ricotta Cheese + Sourdough Starter = The Perfect Pair

Have you ever incorporated Ricotta Cheese and Sourdough Starter into your cookies? If not, this recipe is THE recipe to try.

Ricotta Cheese is an Italian cheese with a consistency similar to cream cheese. It also contains all 9 amino acids, calcium, selenium, and vital vitamins and minerals. What other convincing do you need to try these cookies?

Incorporating Sourdough Starter into these cookies leaves these cookies pillowy-soft with a tender bite. You are not left with a “sour” taste, but rather the starter impacts the consistency.

The Sourdough Lemon Ricotta Cookie Ingredients

• Organic, All Purpose Flour
• Baking Powder
• Baking Soda
• Pink Salt
• Unsalted Butter
• Coconut Sugar
• Kirkland’s Applesauce Pouch
• Sourdough Starter Discard
• Ricotta Cheese
• Zest of 1 Lemon (you can also substitute this for Orange or Lime)
• Mexican Vanilla

Making the Cookie Dough

1. First, in a Kitchen Aid Stand Mixer with a paddle attachment, beat the butter and sugar until creamy.
2. Next, add the 1 pouch of applesauce and beat together.
3. Then, add the sourdough starter discard, zest, and vanilla, and mix until combined.
4. Next, add the baking soda, baking powder, and salt and mix. Scrape down the sides of the bowl to make sure all of the dough is together.
5. Then, slowly add in the flour (1/2 c. at a time) and mix until combined (do not overmix).

Chill the Dough

1. Next, remove the paddle attachment, cover the bowl with plastic wrap, and place it into the refrigerator for approximately 1 hour.
2. After the dough has chilled in the refrigerator for 1 hour, preheat your oven to 350.

Preparing the Baking Sheet with Cookies

1. Then, line a baking sheet with parchment paper.
2. Using a small dough scoop or your hands, roll the dough into a ball and place it on the silicone baking sheet or parchment paper. Smoosh the dough down just a bit to make it a little flatter cookie (don’t worry, the baking powder will help the dough puff up in the oven).
3. Place cookies into the oven for about 15-17 minutes or until lightly browned.
4. Then, take the cookies off of the parchment paper and allow them to cool on a wire rack until fully cooled.
5. While the cookies are cooling, make the lemon glaze!

Let the Cookies Cool

Ingredients for the Lemon Glaze

• Powdered Sugar
• Lemon – Zested and Juiced
• Microplane or Zesting Tool
• Measuring Cup or Glass Bowl

Make the Glaze and Ice the Cookies

1. First, in a measuring cup or glass bowl, measure out 1 c. of Powdered Sugar.
2. Then, zest one lemon (being careful to only zest the yellow part and not too far into the rind). Next, add the zest to the Powdered Sugar.
3. Then, juice the zested lemon. Mix until your desired consistency (if you need it to be a little looser, consider adding 1/2 tsp Vanilla or 1 tsp Oat Milk).
4. Finally, ice each cookie with about 1 tbsp of glaze. (You can easily switch this glaze up by incorporating orange or lime in lieu of lemon).

Glazed Cookies

Eat these little beauties at room temperature or cold. These are the perfect pairing to a cup of hot coffee or tea and would be a beautiful addition to any brunch or gathering.

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Scrumptious Sourdough Lemon Ricotta Cookies

Yield: 24 Cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Scrumptious Sourdough Lemon Ricotta Cookies are the perfect balance of sweet and tart. Sourdough Starter gives them a pillowy-soft texture and won't just leave you eating one!

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Ingredients

Sourdough Lemon Ricotta Cookie Dough

• 1 1/2 c. Organic, All Purpose Flour
• 1 1/4 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1/4 c. Unsalted Butter, Softened
• 1/2 c. Coconut Sugar
• 1/2 c. Unsweetened Applesauce
• 1/4 c. Sourdough Starter Discard
• 1/3 c. + 1 tbsp. Ricotta Cheese, Room Temperature
• 1 Lemon, Zested
• 1 tsp. Mexican Vanilla

Lemon Glaze

• 1 c. Powdered Sugar
• 1 Lemon, Zested and Juiced

Instructions

Crafting the Sourdough Lemon Ricotta Cookie

1. In a Kitchen Aid Stand Mixer with a paddle attachment, beat the butter and sugar until creamy.
2. Then, add the 1 pouch of applesauce (equals about 1/4 c.) and beat together.
3. Next, add the sourdough starter discard, zest, and vanilla, and mix until combined.
4. Then, add the baking soda, baking powder, and salt and mix. Scrape down the sides of the bowl to make sure all of the dough is together.
5. Next, slowly add in the flour (1/2 c. at a time) and mix until combined (do not overmix).
6. Remove the paddle attachment, cover the bowl with plastic wrap, and place it into the refrigerator for approximately 1 hour.
7. After the dough has chilled in the refrigerator for 1 hour, preheat your oven to 350.
8. Next, line a baking sheet with parchment paper.
9. Using a small dough scoop or your hands, roll the dough into a ball and place it on the silicone baking sheet or parchment paper. Smoosh the dough down just a bit to make it a little flatter cookie (don't worry, the baking powder will help the dough puff up in the oven).
10. Place cookies into the oven for about 15-17 minutes or until lightly browned.
11. Then, take the cookies off of the parchment paper and allow them to cool on a wire rack until fully cooled.
12. While the cookies are cooling, make the lemon glaze!

Creating the Lemon Glaze

1. First, in a measuring cup or glass bowl, measure out 1 c. of Powdered Sugar.
2. Then, zest one lemon (being careful to only zest the yellow part and not too far into the rind). Next, add the zest to the Powdered Sugar.
3. Then, juice the zested lemon. Mix until your desired consistency (if you need it to be a little looser, consider adding 1/2 tsp Vanilla or 1 tsp Oat Milk).
4. Finally, ice each cookie with about 1 tbsp of glaze. (You can easily switch this glaze up by incorporating orange or lime in lieu of lemon).