Lemon Ricotta Cake Mix Cookies
Soft, pillowy, and bursting with bright lemon flavor, these Lemon Ricotta Cake Mix Cookies are the easiest bakery-style cookies you’ll ever make. Made with just a handful of simple ingredients, they bake up tender and cakey thanks to creamy ricotta cheese, with a sweet-tart lemon glaze that takes them over the top.
Why you’ll love this recipe:
- Soft and fluffy texture – Ricotta cheese keeps these cookies incredibly moist and tender with a melt-in-your-mouth crumb.
- Easy shortcut recipe – Using a box of lemon cake mix means less measuring and faster cookie prep.
- Bright fresh lemon flavor – Lemon zest and lemon juice add fresh citrus flavor that balances the sweetness beautifully.
If you are looking for more healthier cookie recipes, try my Healthy Double Chocolate Cookies, Honey Sesame Cookies, and Almond Flour Thumbprint Cookies.
Ingredients you’ll need:
- lemon cake mix – The base of the cookies, providing sweetness, flavor, and leavening.
- ricotta cheese – Adds moisture and creates a soft, cake-like texture.
- egg – Helps bind the dough and provide structure.
- lemon zest – Adds a fresh, fragrant lemon flavor.
- powdered sugar – Creates a smooth sweet glaze.
- lemon juice – Thins the glaze and adds a tangy citrus flavor.
How to make lemon ricotta cake mix cookies:
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, add the cake mix, ricotta cheese, egg, and lemon zest.
Step #2) Mix everything together until combined.
Step #3) Scoop out rounded cookie dough and place 2″ apart on a baking sheet lined with parchment paper. Bake at 350F for 10 minutes.
Step #4) Once the cookies are completely cooled, whisk the powdered sugar and lemon juice together in a small bowl until smooth. Dip each cookie top side down into the glaze and place on a cooling rack.
Storing & freezing instructions:
Storing – Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing – Freeze unglazed cookies in an airtight container for up to 2 months. Thaw and glaze before serving for the best texture.
Recipe FAQs:
Yes! White chocolate chips, blueberries, or poppy seeds all pair beautifully with the lemon flavor.
Yes, but full-fat ricotta gives the richest flavor and softest texture.
Absolutely. The cookies are delicious plain or dusted with powdered sugar.
If you’ve tried this Lemon Ricotta Cake Mix Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Cake Mix Ricotta Cookies
Ingredients
- 1 box lemon cake mix
- 15 oz full-fat ricotta cheese
- 1 large egg
- zest of 1 lemon
- 3/4 cup powdered sugar
- 2-3 Tbsp lemon juice
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the cake mix, ricotta cheese, egg, and lemon zest. Mix everything together until combined.15 oz full-fat ricotta cheese, 1 large egg, zest of 1 lemon, 1 box lemon cake mix
- Scoop out rounded cookie dough and place 2" apart onto the prepared baking sheet.
- Bake at 350F for 8-10 minutes, or until the bottoms of the cookies are golden brown. Transfer the cookies to a cooling rack to cool.
- Once the cookies are completely cooled, whisk the powdered sugar and lemon juice together in a small bowl until smooth. Dip each cookie, face side down, into the glaze, then place it back on the cooling rack to dry for a few minutes.3/4 cup powdered sugar, 2-3 Tbsp lemon juice
Notes
Recipe adapted from Cucina Palermo Rita
