Oh my gosh, I love lemon cookies! I love cookies, period. But there’s just something about lemon cookies that is so refreshing and different from the chocolate and peanut butter standards, especially in the warmer months.
This recipe is an adaptation of my lemon cookies, but this time I wanted to add ricotta cheese. I love the velvety texture and mild flavor of ricotta. It’s the perfect ingredient to balance the sweetness of the cookies and tartness of the lemon. Plus, it gives the cookies a wonderfully soft and spongy texture. They’re almost like whoopie pies!
I also have to admit that I love using boxed cake mix to make cookies. I first tried cake mix cookies with a box of red velvet and I’ve been hooked ever since! I love making food completely from scratch, but I like how super fast they are to whip up with a mix, and I can’t resist the incredible results. The addition of fresh lemon zest gives these cookies that homemade taste.
I sandwiched these cookies with a sweet and fluffy ricotta frosting to really highlight the ingredient. I could eat this frosting with a spoon! I’m not even what you would call a frosting fanatic, but when you add cheese to the mix it’s a whole other ball game. It starts to taste more like cheesecake — or in this case cannoli cream filling. Yes please, sign me up for that!
I took a container of these cookies with me to a potluck where they disappeared like a pot of gold. I think it’s safe to say I’m not the only one who loves the lemon-ricotta combo! Try them yourself and see!
For the Cookies:
For the Frosting: