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3 Ingredient Ricotta Cookies
A incredibly simple, soft, cake-like cookie made with just vanilla cake mix, whole milk ricotta, and a touch of almond extract.
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Ingredients
- 1 box Vanilla Cake Mix (Standard size box containing flour and leavening)
- 15 oz Whole Milk Ricotta Cheese (One small container; use whole fat for best results)
- Almond Extract (A 'scootch' or small splash to taste)
- Powdered Sugar Glaze (Optional, for topping)
- Gold Sprinkles (Optional garnish)
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, combine the box of vanilla cake mix and the 15-ounce container of whole milk ricotta cheese.
- 3
Add a small splash (a 'scootch') of almond extract to the bowl.
- 4
Mix the ingredients together using some elbow grease until a thick, uniform cookie batter forms.
- 5
Scoop the batter onto a baking sheet. Shape them slightly by hand if desired, as they do not melt or spread significantly during baking.
- 6
Bake in the preheated oven for approximately 20 minutes. The cookies should be soft with a nice golden brown bottom, but not overly browned on top.
- 7
Remove from the oven and allow the cookies to cool completely on the pan or a wire rack.
- 8
Once cooled, top with a simple glaze and sprinkles if desired.
Notes
Variation: Use lemon cake mix and add fresh lemon zest for a citrus version. It is very important to let these cookies cool completely before glazing or eating to ensure the proper texture.
Nutrition per serving
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