Valentine's day valentine's day valentine's day valentine's day valentine's day.

Win Valentine’s Day With These Delightful Raspberry Sourdough Cookies

These delightful sourdough and ricotta cheese cookies are the perfect small bite. If you have loved ones that can't have sugar, you can go the "no sugar added" route with this recipe.
Valentine's day valentine's day valentine's day valentine's day valentine's day.

One of my main motivations for baking with sourdough is to make food that is healthier for my family and me. Sourdough bread has many health benefits. One of them is the fact that the long fermentation lowers the glycemic index of the bread, which is important for the diabetic people in my life.

A drawing of a group of wild yeast on a piece of paper.

But what about sweets? Diabetics have to be very careful about eating sugar, and most sweet things are off-limits for them. We have found some sugar replacement options that don’t have a bad aftertaste and are easy to find. We like to use products that are based on the Stevia Plant.

For this recipe, I use stevia, but you can also use regular sugar. Even though the packages always say to use the same volume of sugar replacement as you would use sugar, I usually reduce the volume I use. Stevia powder is much lighter than sugar, so it is important not to use the same weight.

These cookies have a delightfully subtle raspberry flavour and pink colouring from the raspberries. Depending on how much glaze you add, the raspberry flavour can get much more noticeable.

I used a 1 1/2″ cookie scoop for the cookies in the pictures, but you can make them smaller if you wish. Just adjust the baking time a little.

Enjoy these little gems and have a happy Valentine’s Day!

Valentine's day valentine's day valentine's day valentine's day valentine's day.

Sourdough Valentine’s Day Cookies

These delightful sourdough and ricotta cheese cookies are the perfect small bite. If you have loved ones that can't have sugar, you can go the "no sugar added" route with this recipe.
Prep Time: 45 minutes
Cook Time: 17 minutes
Chill time: 1 hour
Course: Dessert
Hydration: Canadian
Keywords: Cookies, Discard, Raspberry
Servings: 36 cookies

Equipment

  • 1 Large Bowl
  • 1 spatula or stand mixer
  • 2 sheet pans
  • 1 cookie scoop 1 1/2" or smaller
  • 1 blender optional

Ingredients 

  • 125 grams butter softened
  • 1 cup Stevia granulated sugar replacement for the sugar free version
  • 200 grams sugar for the sugar version
  • 1 large egg
  • 150 grams sourdough discard (unfed starter)
  • 125 grams ricotta cheese
  • 125 grams raspberries fresh or frozen
  • 380 grams all purpose flour
  • 20 grams baking powder

Raspberry Glaze

  • 150 grams raspberries fresh or frozen
  • ¾ cup powdered stevia sweetener for the sugar free version
  • 100 grams powdered sugar for sugar version

Instructions

Stand Mixer Instructions

  • Cream the butter and the sweetener (sugar) until light and fluffy
  • Add the egg and mix
  • Pulse raspberries in the blender
  • Let the mixer run and add discard, raspberries, vanilla and cinnamon
  • With the speed on low, slowly add the dry ingredients until just incorporated.
  • Cover the bowl with plastic and chill the dough in the fridge for at least one hour.

Hand Mix Instructions

  • Cream the butter and the sweetener (sugar) until light and fluffy
    A wooden spoon is being used to stir butter in a bowl.
  • Add the egg and mix
    Butter in a bowl with a wooden spatula.
  • Pulse raspberries in the blender
  • Add discard, raspberries, vanilla and cinnamon
    A bowl of ingredients with a wooden spoon in it.
  • Slowly add the dry ingredients until just incorporated.
    A white bowl with a wooden spoon in it.
  • Cover the bowl with plastic and chill the dough in the fridge for at least one hour.

Preheat our oven to 350F (180C)

    Shape The Cookies and Bake

    • With a small cookie spoon, shape the cookies and place them on your baking sheet.
      Meatballs on a baking sheet with a metal utensil.
    • Bake both sheets for about 17 minutes. The cookies will be light brown and slightly darker on the underside.

    Glaze

    • Blend raspberries and powdered sugar to a smooth glaze.
    • Once the cookies are cool, drizzle the glaze over them or use a pastry brush for a more even coating.
      A tray of cookies with red icing sitting on a cooling rack.

    Notes

    If you don’t have a sourdough starter, I invite you to make your own using my free step-by-step course.
    I prefer mixing things by hand, and a large silicone spatula works very well for this.
     
    We have a convection oven that works very well. Depending on your oven, you may have to adjust the time. 
    Tried this recipe?Let us know how it was!
    Spread the love ❤️

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Scroll to Top