I’m just going to tell you straight up that this is (yet) another example of me thinking I read the whole recipe/I read a good 3/4 the recipe and thought I had it all under control when I kind of … didn’t. They are cookies! How complicated can they be? I have all of the ingredients this time! And cookie sheets! So I’m good right?
I pre-measured everything this time, as I do most of the time, and it really cut down on my running back and forth to the computer screen to check on Smitten’s recipe. I still did because I’m a second-guesser, but it was a lot less frantic.
(Please ignore the old lady hands, yes they are mine.) Although, every single time I bake I always forget to think ahead and take out the butter and leave it on the counter. So even though I “warmed” them on top of my pre-heating stove, they were still hard as hell and has me poking at the mixer with a wooden spoon again and again and again and again. “Smooth and creaming” it was not. Well blended with flex of butter distributed throughout, yes.
I have never worked with molasses before this moment. And did you know… Molasses tastes terrible by itself. It is not sweet and noms-y, it is … gross. I made Kamel try it. I have no first hand knowledge of this except for the look on his face. Also it’s made of sugar beets and some other stuff… so not what I thought. I can’t believe there isn’t a molasses tree. You’d think!
(Imagine it’s the 1700s … or something… and it’s time to take your medicine! Ha chacha Molasses!)
So by this time everything is hummin’ a long. It’s almost 8:30, Kamel will have freshed baked Gingersnaps to take to work for Thursday, I totally got this, etc.
My hair is insane you guys. It is ragged and lame-o and sticks out at weird angles and in this picture I look like I’m gnawing on the wooden spoon like a primitive human. But the gingersnap batter? with all of it’s butter gingery goodness? ZOMGSOGOOD. This is right before I realize that 1) The next step of the recipe calls for me to wrap the dough in plastic wrap – which we do not have and 2) requires the dough to chill for 2 or more hours.
I may be able to cram a lot of things in my day, but I am one tired mother effer. And staying up until 11 pm baking cookies is really just not my thing. So I decided to wing it with the cookie dough and stick it on a plate and cover it in foil. That will work right?
I’m not actually sure if it will work… because I was also supposed to get up at 5:30 am today and finish the cookies and the post. But guess what? Baking as the sun is peeking up over the trees is also really not my thing either. I hate to keep you in gingersnap-suspense, but tomorrow!! Tomorrow I’ll let you know if they actually turned out, if I was able to peel the dough off the plate, how it went while I rolled tiny balls of cookie dough and placed them two inches a part, and! if the cookies ended up melting together in the oven to form a giant bubbling gingersnap monster. All things are possible. (Noms, the dough may not make it that long.)