Cookie Ingredients:
- 1-1/4 cups (150 g) All Purpose Flour
- 1/4 cup (41 g) Semolina Flour
- 1 tsp baking powder
- 1/4 teaspon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, room temperature
- 3/4 cup (149 g) granulated sugar
- 1 large egg
- 1 cup (227 g) ricotta cheese, whole milk or part-skim
- 1-1/2 teaspoons pure vanilla extract
Glaze:
2-1/4 cups (255 g) confectioner’s sugar (sifted if needed)
1/2 teaspoon vanilla extract
1/4 cup pure maple syrup Slippery Slope Maple Syrup
1 to 2 tablespoons milk (as needed to make glaze correct consistency)
- Sprinkles (if desired)
Method
FOR THE DOUGH: In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
In another bowl, beat butter and sugar with a mixer until creamy.
Add egg and mix until incorporated.
Scrape the bowl, add ricotta and vanilla until combined.
Add dry ingredients and mix on low just until combined. Cover bowl and chill for at least two hours or overnight
When ready to bake, preheat over to 350 degrees. Line two cookie sheets with parchment paper.
- Scoop tablespoons of chilled dough onto cookie sheets, 12 cookies per sheet.
- Bake cookies for 15-17 minutes until edges are light brown. Cool completely on the baking sheets
- Whisk together ingredients for the glaze until it is the consistency of cold honey (add milk a little at a time only using what you need for the right consistency)
- When cookies are cool, put a tablespoon or so of glaze on each cookie and add sprinkles if desired.
Notes from Slippery Slope Maple- If you’d like to make a more traditional lemon ricotta cookie, you can add the zest of one lemon to the glaze. Now it’s a Maple Glazed Lemon Ricotta Cookie!