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Lemon ricotta cookies baked with cake mix, fresh and delicious treat.

Lemon Ricotta Cake Mix Cookies

These Lemon Ricotta Cake Mix Cookies are a refreshing treat with a soft texture and a burst of zesty lemon flavor, perfect for lifting your spirits and brightening your day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookies Base
  • 1/4 cup unsalted butter, melted Adds richness and moisture to the cookies
  • 1 cup whole-milk ricotta cheese Gives a creamy texture that keeps the cookies soft
  • 1 large egg Helps bind the ingredients together
  • 1 tsp lemon extract Enhances the zesty flavor
  • 1 Tbsp lemon zest Adds a burst of natural lemon flavor
  • 1 box lemon cake mix Serves as the base for cookie dough

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the melted butter and ricotta cheese until well combined.
  3. Add the egg, lemon extract, and lemon zest to the mixture. Stir until everything is smoothly blended.
  4. Gradually add the lemon cake mix, stirring until a soft dough forms.
Baking
  1. Drop spoonfuls of dough onto the prepared baking sheet, keeping them spaced apart, as they will spread while baking.
  2. Bake for 10 to 12 minutes, or until the edges are lightly golden. They may look slightly underbaked, but they will firm up as they cool.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place cookies in a single layer on a baking sheet before transferring to a freezer-safe bag. They last in the freezer for up to 2 months.
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