Lemon Cake Mix Ricotta Cookies

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 96

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

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.