The Best Lemon Ricotta Cookie Recipe with Sourdough Discard

This winter I began my sourdough journey. It led me to a simple and easy sourdough lemon ricotta cookie recipe that is perfect for Spring.

I’ve mentioned this past fall here that I struggle with cooking and baking.

Not that I’m not good, although I can assure you I’m not an artisan chef.

I’m probably just regular good.

My kids tell me that I make the best food, but as sweet as that is we all know they eat meals prepared by me more than anyone else haha!

daughter looking at the lemon ricotta cookies

Regardless, I’m always afraid of trying a new recipe and setting it before anyone other than my little family.

I’m sure this struggle makes absolutely no sense to anyone.

I love our garden.

I love setting a beautiful table.

But for some reason, it’s the in-between step of preparing the food that has caused me fear.

sourdough discard Italian cookies for Spring

So I decided to take the same approach that I take with DIY projects and apply it in the kitchen.

I’m going to start trying new recipes even though I’m scared.

“Don’t wait until you’re not scared to do the thing you want to do. You’ll never do it. Instead, just do it scared. There’s something extraordinary waiting for you on the other side.”
Christy Wright

Then to add to this challenge, I decided to start a sourdough starter and incorporate it as much as I can.

I started the sourdough starter in January and I can safely say it has been one of the most rewarding experiences.

I’m not only learning to master a new skill, but I’m learning about cooking from scratch.

Little things.

Like juice from a freshly squeezed lemon is ALWAYS better than a bottle of lemon juice.

Maple syrup is a perfect replacement for granulated sugar in sourdough cinnamon buns.

But the sweetest thing I’ve learned is that the kitchen is going to get messy and it’s going to be one of the most beautiful messes.

the best way to use up sourdough discard with lemon ricotta cookies

You guys, I’ve been baking and cooking with our baby sourdough starter for 2 months and I’m learning to love the kitchen!

When the girls ask me to make my cinnamon rolls my heart is filled with joy!

I simply can’t wait to do it!

Is it going to take me 5 hours?

Yes!

Am I going to have to plan in advance to ensure my starter is at its peak?

Sure am.

But as much as I love all the things that are quick and easy, I have to admit, some things are simply worth the time and energy.

I also recently instituted a new “rule”.

Our girls are 4 and 5 currently.

They are old enough to help me prepare a meal once a week.

When I told them about the new rule a few weeks ago, they grumbled.

But now, they argue about whose turn it is to cook with Mommy.

Little by little overcoming my fear in the kitchen is splashing on my girls, and if I’m being honest, they are the biggest reason why I’m always pushing back against fear.

What ingredients do I need to make this lemon ricotta cookie recipe?

Lemon Ricotta Cookie Recipe: Dough

3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
1/2 cup sourdough discard
3/4 cup ricotta cheese
zest of 2 lemons
1 teaspoon vanilla

Lemon Ricotta Cookie Recipe: Glaze

1/3 cup powdered sugar
1 tablespoons of lemon juice
zest (for garnish if desired)
sprinkles (for garnish if desired)

How do I make this lemon ricotta cookie recipe?

Step 1

The first thing you will do is take your 1/2 C (1 stick) softened butter and cream it in the mixer with your 1 C. granulated sugar.

Step 2

Next, you want to zest the 2 lemons and add that to the sugar and butter mixture.

Doing this at the beginning of the process will ensure that the lemon oils are rubbed more and therefore the cookies will be more lemony.

Also, only scratch the yellow portion of the lemon.

After you start zesting the yellow will come off and leave you with white flesh.

Don’t zest the white flesh.

This will make the cookies more bitter.

Turn your mixer back on after you add the lemon zest and let it do its thing for a minute or two.

Step 3

Next, you will add the 2 eggs, 1tsp vanilla extract, and 3/4 C. ricotta cheese.

Once again, turn your mixer on and mix it all together.

Step 4

The final wet ingredient you will add is the 1/2 C sourdough discard.

Mix thoroughly.

Step 5

Now that the wet ingredients are mixed, it’s time to mix your dry ingredients.

Add the 3 cups of flour and 2 1/2 tsp of baking powder to a second bowl.

Baking powder can be clumpy so I encourage you to use a sifter or at least whisk the baking powder and flour for a couple of minutes to help prevent clumpy baking powder in your cookies.

Step 6

The final step to the dough is to pour the dry ingredients into the mixer with the wet ingredients.

Turn on your mixer and mix until completely mixed starting on low so you don’t end up with a flour mess haha!

Step 7

Once everything is mixed, cover the dough, making sure it is air-tight.

I like to used press-and-seal.

Then put the dough in the fridge to chill for at least 1 hour, but no longer than 2 days.

Step 8

For the glaze, you will use the lemon juice from a lemon you zested.

I don’t usually measure although I did for this recipe.

I’ve found that 1 lemon holds about 2 tbsps of juice.

So I squeezed half a lemon and mixed it with 1/3 C powdered sugar for the glaze.

You can add more juice or powdered sugar depending on if your glaze is too runny or too thick.

But you do want the glaze to be a little runny so it gives the cookie a beautiful look of the glaze cascading down the side of the cookie.

Step 9

When the dough is chilled you can preheat the oven to 350F.

Then begin spooning the dough onto a lined cookie sheet.

Step 10

I like to use a regular spoon.

It keeps the beautiful peaks.

I’ve seen these cookies look perfect like little clouds.

But I love the mismatched cookies.

If you want to have more uniform cookies use a 1 tbsp cookie scoop and you will get that desired effect.

Step 11

Put the cookies in the oven for 16-18 minutes.

The tops of the cookies will not likely change color much.

You’ll be checking the bottom of the cookie for a darker crust.

When you see the bottom of the cookies turn golden brown that is when they are done.

Step 12

Pull the cookies out of the oven and let them cool completely before adding the glaze.

I found that holding the cookie over the small bowl of glaze and spooning the glaze over the cookie and letting the excess fall back into the bowl worked best.

But again, I’ve seen people turn the cookie upside down and dip it into the bowl of glaze as well.