- 1 3/4 C. Granulated Sugar
- 1/2 C. Unsalted Butter (room temperature)
- 2 eggs
- 1 T. Pure Vanilla Extract
- 15 oz. Whole milk ricotta cheese
- 2.5 C. All Purpose Flour (or Gluten Free Flour substitute)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 Tablespoons fresh lime juice
zest from one lime
- 1.5 C. Powdered Sugar
- 3-4 Tablespoons lime juice
- zest from 1 lime
Pre-heat your oven to 350F. Measure out all ingredients. Place flour, baking powder, soda, salt in a bowl and whisk to combine, set aside. Place room temperature butter and sugar in a mixer with the paddle attachment. Mix until butter and sugar are creamed and fully combined. Add vanilla extract and eggs. Mix until eggs are fully incorporated and pale and fluffy. Add ricotta cheese and mix till combined. Place half of dry mixture into ricotta mixture. Add lime juice. Mix until just combined. Add remaining dry mixture.
NOTE: at this point you can rest your dough in the refrigerator or make right away. Your cookies will thank you if you give the batter a rest though.
Place on a parchment lined baking sheet and bake 13-14 minutes until bottoms are golden brown. Cool completely and dip in glaze. Allow glaze to harden at room temperature OR roll in powdered sugar BEFORE baking to get a lime crinkle cookie! Enjoy!
Check out this step by step instructional recipe video by Andrea Maranville:
About the Baker
Meet the Baker: Andrea Maranville is a self taught cook and baker from Sherrill, N.Y. What started as a hobby quickly turned into a passion for baking. In 2018, she got her big break in the baking world after competing on ABC’s “The Great American Baking Show – Holiday Edition.” It was there that she competed in 18 baking challenges and finished in the top three. Now Andrea has taken her passion for baking and turned it into her own business, Silver City Baking Company. Andrea also writes her own food blog Sweet Life of a Baker, where you can follow her story and view more of her recipes.
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