. Prepare and preheat

Preheat your oven to 350 °F (about 175 °C). Line two baking trays with parchment paper or use silicone mats to prevent sticking.

2. Make the cookie dough

In a large mixing bowl, combine the lemon cake mix, whole milk ricotta cheese, egg, and lemon zest. Use a handheld mixer or stand mixer to beat for about 2 minutes, until the mixture is smooth and well combined.

3. Shape and bake

Using a teaspoon or small cookie scoop, drop rounded portions of dough about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10–12 minutes, or until the cookies are set and the bottoms are lightly golden. Watch closely to avoid overbaking — the cookies should stay tender and soft.

Once baked, allow the cookies to cool completely on a wire rack before frosting.

4. Make the frosting

While the cookies cool, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until creamy. Mix in 2 cups of powdered sugar and beat until the frosting is creamy and well blended. Then fold in the ricotta cheese and vanilla until blended. If the frosting is too thin, add the 3rd cup of powdered sugar gradually until desired thickness. Place the frosting in the refrigerator to chill and firm up slightly (about 10–15 minutes) before assembly.

5. Assemble the cookies

Once the frosting has set and the cookies are fully cooled:

• Spread or pipe frosting onto the bottom of half the cookies.

• Top with the remaining half of the cookies to form sandwich cookies.

• After assembling, refrigerate the finished cookies until you’re ready to serve.