Lemon Ricotta Cookies

I bought Ricotta to attempt a chocolate ricotta cheesecake but there was something about the chocolate cheesecake that didn’t seem right for the summer, so I started thinking (and googling) what dessert I could put together with ricotta and summer ingredients. I stumbled on a blog from someone who had stumbled on another blog with this tasty recipe. I love tasty, different and easy and these cookies are it! It really takes minutes to whip together the perfect summer cookie.

I’m going to take the recipe from the blog, Plain Chicken (link above), where I found it, including her changes, which gives flexibility to adjust to fit what you have in the house.

Lemon Ricotta Cake Mix Cookies
1/4 cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract (I used 1/4 tsp lemon oil and no zest)
Zest of 1 lemon
1 (18.25 ounce) package lemon cake mix

Preheat oven to 350 Degrees. Position rack in the middle of the oven and line cookie sheets with parchment paper. Parchment can be reused one time.

In a stand mixer,  or with a hand mixer, beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy.

I’m including a picture of ‘fluffy’ because it always confuses me.

Add the cake mix and beat until combined. With a medium scoop drop dough onto parchment two inches apart. Bake a sheet at a time for 14 to 16 minutes or until lightly browned on the bottom. Let sit on the cookie sheet for a couple of minutes and move to a cooling rack to finish cooling.

 

That’s really it. Living in Salt Lake City, I did not see a need to adjust the recipe for high altitude. They don’t need frosting and Kevin loves them with his tea. I have used yellow cake mix as well, and added a bit more lemon oil. I think they would also go well with lavender but haven’t tried that yet.

Buon Appetito!

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