Instructions
- Brown the Unsalted Butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, whisk together the browned Butter, Dark Brown Sugar, Blackstrap Molasses, Egg Yolk, Vanilla Bean Paste, and Orange Zest.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the dough in half, flatten into disks, wrap tightly in plastic wrap, and refrigerate for at least 24 hours.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness.
- Cut out shapes with cookie cutters.
- Place cookies on prepared baking sheets and bake for 12-15 minutes, or until edges are firm and slightly browned.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
