By
TheCookingPhotographer 9 months ago
Recipe Tags:
Cookie Sheet,
Cookie Sheets,
Cupcakes,
Dollop,
Drop Cookies,
Drop Dough,
Lemon Cake Mix,
Lemon Extract,
Lemon Frosting,
Lemon Zest,
Melted Butter,
Next Morning,
Ounce Package,
Parchment Paper,
Position Rack,
Scoops,
Suckers,
Teaspoon Lemon,
Time 2,
Wilton
4
Cake Mix Lemon Ricotta Drop Cookies
Thursday night was chaotic. In the middle of dinner and baking and decorating cupcakes for a school bake sale, I still needed to make cookies for my husband to take to work the next morning. Instead of turning to a recipe I could depend on, I decided to add more work to my crazy evening by inventing a new cookie. Hey, why not right?
With a large tub of ricotta about to turn I threw part of it into the mixer with a lemon cake mix and a few other ingredients. After the cookies cooled, I beat a can of lemon frosting with some leftover icing from the cupcakes and quickly piped a dollop on the tops with a large round Wilton tip 2A.
I think the can of lemon frosting whipped well is all that would have been needed. I was attempting to pass these suckers off as homemade, which they were sort of! Soft, moist, cakey, and lemony these gems disappeared in a hurry.
Frosting is probably optional here. I happen to like frosting, but these cookies were quite good without it too.
Ingredients
¼ cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract
Zest of 1 lemon
1 (18.25 ounce) package lemon cake mix
Canned or homemade lemon frosting (optional), whipped well
Instructions
1. 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.
2. In a stand mixer beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. With a mini or standard size cookie scoop drop dough onto parchment two inches apart. Dunk scoop into a glass of hot water and shake well after every few scoops when the dough gets difficult to release.
4. Bake a sheet at a time for 10 to 12 minutes or until lightly browned on the bottom. I used a mini cookie scoop; it might take a minute or two longer for standard sized cookies.
5. Let sit on the cookie sheet for a couple of minutes and move to a cooling rack to finish cooling.
6. Once cool, whip frosting until fluffy and pipe a dollop on top of each cookie.
Recipe by Laura Flowers
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