Crisp-Edged Ricotta Brown Butter Cookies

1. Brown the Butter

Begin by melting the butter in a large skillet over medium heat. If you have a leftover vanilla bean pod, add it to the skillet for extra flavor. Stir the butter occasionally with a heat-resistant spatula. Keep a close eye on it as it simmers and foams. Once the butter turns a golden yellow and the sizzling stops, indicating the water has evaporated, remove it from the heat. This browning process infuses the butter with a nutty richness. Transfer the browned butter to a medium bowl, discarding the vanilla bean pod if used, and let it cool. This will take about 75 minutes at room temperature or 25 minutes in the fridge.

2. Preheat Oven and Combine Ingredients

While the butter is cooling, preheat your oven to 350°F (175°C). Once the butter has cooled, combine it with the sugar, vanilla extract, kosher salt, and baking soda in a mixing bowl. Stir until the mixture is smooth. Next, add the cold ricotta to the bowl. If your ricotta is watery, strain it beforehand. Mix until the ricotta is fully incorporated. Finally, gently fold in the all-purpose flour until you have a cohesive dough.

3. Portion Out Dough

Line a half sheet pan with parchment paper. Use a spoon to portion out the dough, arranging each piece on the pan with about 4 inches of space between them. These cookies spread significantly, so the extra space will ensure they bake evenly without merging into each other.

4. Bake the Cookies

Place the pan in the preheated oven and bake for approximately 12 minutes. The cookies are ready when they are lacy and golden brown around the edges, while remaining pale in the middle. This contrast in color guarantees a perfect texture: crisp edges with a tender center.

5. Cool and Store

Allow the cookies to cool completely on the baking sheet before attempting to move them. Once cooled, store the cookies in an airtight container. They will stay fresh at room temperature for up to one week, ready to be enjoyed with a cup of coffee or tea.