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    Crisp-Edged Ricotta Brown Butter Cookies

    clock-icon105 minutes
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    Pixicook editorial team

    Deliciously crispy-edged cookies with a tender center, infused with nutty brown butter and creamy ricotta.

    Ingredients for Crisp-Edged Ricotta Brown Butter Cookies

    units in
    USchevron
    units in
    USchevron
    serves
    35 peoplechevron
    serves
    35 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Vanilla Bean Pod, leftover

    each

    Substitute chevron-down

    Plain Or Toasted Sugar

    cups

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Diamond Crystal Kosher Salt

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Cold Ricotta, strained if watery

    cups

    Substitute chevron-down

    All Purpose Flour, spooned

    cups

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Brown the Butter to Perfection

    Heat the butter until it melts, foams, and turns a golden-brown color with a nutty aroma. Use a light-colored pan for better color judgment and let it cool slightly before using.

    Rest the Dough

    Refrigerate the dough for at least 30 minutes before baking to hydrate the flour and meld flavors, also making it easier to handle.

    Uniform Cookie Size

    Use a cookie scoop or measuring spoon for even-sized cookies, promoting even baking and consistency.

    Bake Until Golden

    Bake the cookies until edges are golden and centers are set, which may require adjusting baking time based on your oven.

    Quality Ricotta Cheese

    Opt for high-quality, full-fat ricotta and drain any excess liquid to prevent dough from becoming too wet.


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