3 Ingredient Ricotta Cookies
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A incredibly simple, soft, cake-like cookie made with just vanilla cake mix, whole milk ricotta, and a touch of almond extract.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
In a large mixing bowl, combine the box of vanilla cake mix and the 15-ounce container of whole milk ricotta cheese.
Add a small splash (a 'scootch') of almond extract to the bowl.
Mix the ingredients together using some elbow grease until a thick, uniform cookie batter forms.
Scoop the batter onto a baking sheet. Shape them slightly by hand if desired, as they do not melt or spread significantly during baking.
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.
Remove from the oven and allow the cookies to cool completely on the pan or a wire rack.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 143
- Protein
- 4 g
- Carbs
- 23 g
- Fat
- 4 g
- Fiber
- 0 g
Where the calories come from
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