Components
Dry Components
- 3.5 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup maple sugar
Moist Components
- 1 cup unsalted butter, room temperature
- ½ cup full-fat ricotta cheese, room temperature
- 1 tablespoon vanilla extract
- 1 massive egg
Maple Frosting
- ⅓ cup maple sugar
- ⅓ cup water
- ½ cup butter, chopped into pats
- 3 cups powdered sugar
- 3 tablespoons maple syrup
Directions
- Place the flour, baking powder, and salt to a medium bowl and blend till mixed. Put aside.
- Place butter and maple sugar right into a bowl and cream on excessive till there are not any lumps from the maple sugar.
- Slowly add the ricotta cheese to the bowl. Combine on low till there are not any lumps and till the elements are creamed.
- Add the egg and vanilla and blend on low till fully integrated. Scrape down the perimeters and backside of the bowl.
- Add the dry elements and blend on low, slowly till the flour is totally integrated. Then cease mixing.
- Take away half of the dough and press it right into a flat disk, it is going to be fairly comfortable. Wrap the disk in cling wrap, and use a rolling pin to evenly flatten the dough. Do the identical factor with the opposite half of the dough. Then place them within the fridge for half-hour or till the dough is agency.
- To roll out the dough, take away one disk from the fridge and take away the cling wrap. Frivolously flour your countertop in addition to one facet of the dough. Place the dough flour facet down and frivolously flour the highest of the disk.
- Roll the dough to about 1/2-inch thickness. Lower with leaf formed cookie cutters and place on a parchment-lined baking sheet. Freeze for Quarter-hour.
- Preheat the oven to 350ºF. When the cookies are frozen, place the cookie sheet within the oven and bake for 11-13 minutes, or simply till the corners and edges begin to brown.
- Enable cookies to chill fully on a wire rack earlier than frosting the cookies.
Frosting
- Add the maple sugar and ⅓ cup of water to a saucepan and whisk the 2 elements collectively.
- Warmth the saucepan over medium warmth till the combination begins to bubble.
- Take away from warmth and add the butter to the saucepan. Whisk the butter into the combination till the butter has melted fully.
- Pour the combination right into a cool bowl and put aside the sugar combination to chill for 10-Quarter-hour.
- Subsequent, add the sugar combination to a standing mixer bowl and add ½ cup of powdered sugar to the bowl, combine on low pace mixed. Repeat till all the powdered sugar has been added to the bowl.
- Add the three tablespoons of maple syrup to the bowl, combine till integrated and scrape the perimeters.
- Scoop the maple frosting right into a plastic bag or piping bag and seal. Place the frosting into the fridge for half-hour.
- Take away the frosting from the fridge and snip the nook of the bag and punctiliously frost your cookies.
Suggestions & Notes
- Diet info does NOT embrace the frosting.
- An important ingredient on this recipe is the maple sugar, don’t substitute. You additionally have to ensure that in step 2, you ensure that the butter and sugar are creamed collectively fully and that the maple sugar is dissolved and isn’t chunky.
- Make certain you employ full-fat ricotta that’s room temperature.
- I discovered that all the pieces creamed/mixed greatest for the cookie dough if all the pieces was room temperature.
- Whereas your cookies are cooling, put together the maple buttercream frosting instantly because it wants to take a seat within the fridge for half-hour to set.
Diet Info
Serving Measurement: 1
Energy: 160
Sugar: 5
Fats: 8
Carbohydrates: 19
Fiber: 1
Protein: 2
Key phrases: maple sugar cookies