zesty orange ginger molasses cookies

makes 16 cookies

INGREDIENTS

1 stick of butter

1 Tbsp fresh ginger, peeled and minced

1 cup all purpose flour

1 cup oat flour (I roughly grind oats in a food processor)

1 tsp ground cinnamon

1/4 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3/4 cup granulated sugar, plus more for rolling

1/3 cup molasses

1 tsp vanilla extract

1 Tbsp orange zest

1 egg

STEPS

1. Preheat oven to 350 F.

2. Begin by browning the butter. Cut the stick of butter into a few pieces before placing it in a frying pan or saucepan and melting over medium heat. Whisk constantly and allow the butter to keep cooking after it melts. It will begin to bubble and foam. After about 5 minutes, the butter will turn golden brown, some foam will subside, and milk solids in the butter will brown and appear at the bottom of the pan. This is the time to take the pan off the heat and place butter into a large heat resistant mixing bowl to stop the cooking process.

3. Add fresh ginger to the butter and allow to cool while you prepare dry ingredients.

4. In another bowl, mix together the flours, cinnamon, salt, baking soda, and baking powder. Set aside.

5. Add the sugar, molasses, vanilla, and orange zest to the butter and stir to combine. Then add the egg and whisk into the mixture.

6. Add the dry ingredients to the butter mixture and mix thoroughly to form the dough. If the dough is too sticky to handle, place in the refrigerator for a minimum of 15 minutes.

7. Form the dough into balls, 2 tablespoons each, then roll in granulated sugar. Place a couple inches apart on the lined baking sheets.

8. Bake for 12-15 minutes - cookies will puff up, crack, and be golden brown.

9. Let the cookies cool on the pan briefly before moving to a cooling rack.