- taking extra care not to burn it. scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. when butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). it is ready.
add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) beat in the eggs, one at a time, scraping the sides as needed. add the molasses and orange zest and beat until combined. turn the mixer speed to low and 