Okay, here’s my blog post about making lemon ricotta cookies using a cake mix, written from my personal experience:
So, I’ve been seeing these lemon ricotta cookies all over the internet, and I finally decided to give them a try. But, you know me, I like to keep things simple. That’s where the cake mix comes in! I figured, why not take a shortcut and see if I can get that same delicious flavor with way less effort? Spoiler alert: it totally worked!
Getting Started
First things first, I grabbed a box of lemon cake mix. Any brand will do, just your standard, run-of-the-mill lemon cake mix. Then, I gathered the rest of my ingredients. I needed:
- Ricotta cheese – I used the full-fat kind, because, why not?
- Eggs – Just a couple of large ones.
- Butter – Melted, and let it cool down a bit. You don’t want to cook the eggs!
- Lemon zest – I zested a whole lemon. Fresh is best, people!
- Powdered sugar – This is for the glaze, later on.
- Lemon juice – Freshly squeezed, from the lemon I just zested.
Mixing It Up
I started by dumping the cake mix into a big bowl. Then, I added the ricotta, eggs, melted butter, and lemon zest. I gave it all a good stir with a spatula. Don’t use a mixer, it’ll get too tough! It’s gonna be a pretty thick dough, so be patient and just keep folding it together until everything is combined.
Baking Time
I lined a baking sheet with some parchment paper, because I hate scrubbing pans. Then, I used a cookie scoop (you can use a spoon, too) to drop rounded tablespoons of dough onto the sheet. Make sure you leave some space between them, they’ll spread out a bit.
I popped them into a preheated oven at 350°F (175°C). They baked for about 12-15 minutes. You want the edges to be just barely golden brown. They might look a little soft in the middle, but that’s okay. They’ll firm up as they cool.
The Glaze
While the cookies were cooling, I whipped up a simple glaze. I just whisked together some powdered sugar and lemon juice. I started with a little bit of juice and added more until I got the consistency I wanted – kind of like a thick, pourable icing.
Finishing Touches
Once the cookies were completely cool, I drizzled the glaze over them. You could also dip them, if you’re feeling fancy. I let the glaze set for a few minutes, and then…boom! Lemon ricotta cookies, made with a cake mix!
They were seriously so good! Soft, lemony, and just the right amount of sweet. The cake mix totally worked as a shortcut, and nobody would ever guess they weren’t made from scratch. I will definitely be making these again!
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