Description
These Lemon Ricotta Cake Mix Cookies are a delightful twist on classic cookies, combining the creamy texture of ricotta cheese with zesty lemon flavors. Using a simple lemon cake mix as the base, these cookies are moist, flavorful, and perfect for a light dessert or snack. Ready in under 20 minutes, they offer a fresh, tangy taste that brightens any occasion.
Ingredients
Scale
Wet Ingredients
- ¼ cup unsalted butter (melted)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tsp lemon extract
- 1 Tbsp lemon zest
Dry Ingredients
- 1 box lemon cake mix (approximately 15.25 oz or 432 g)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a stand mixer, beat together the melted butter and ricotta cheese until the mixture is fluffy and well combined, creating a creamy base.
- Add Lemon and Egg: Incorporate the egg, lemon extract, and lemon zest into the ricotta mixture, continuing to beat until everything is fully blended and airy.
- Combine with Cake Mix: Gradually add the lemon cake mix to the wet ingredients, beating continuously until you have a uniform dough.
- Form Cookies: Using a medium cookie scoop, drop portions of the dough onto the prepared cookie sheets, spacing them well for baking.
- Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the bottoms of the cookies turn lightly browned.
- Cool: Remove the cookies from the oven and allow them to cool completely on the cookie sheet before serving. This helps them set and enhances texture.
Notes
- For an extra citrus zing, sprinkle additional lemon zest on top of raw cookie dough before baking.
- Make sure butter is melted but not hot to avoid cooking the egg prematurely.
- Whole-milk ricotta provides the best texture, but part-skim can be used for a lighter option.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To lighten the cookies, consider substituting egg whites for whole eggs, but note a slight change in texture.
