scuffed gingerbread cookies
heyy! for todays grizzly gazette advent calendar you are with me and i will take you on a journey where i will talk about how my grandmothers grandmother made these cookies- no just kidding, this isn't that kind of blog. instead i'm going to give you a pretty quick, scuffed and simple recipe for gingerbread cookies i found somewhere on the internet years ago (i forgot where).
ingredients
- 140 grams of ROOM TEMPERATURE butter (i wonder where the fuck did i find the original recipe and why the fuck it includes such a peculiar grammage. i don't have a kitchen scale and i have never come across anyone who has one so if you are like me just cut a 500 gram butter slab in 4 pieces and add a bit more to push it to what you think might be 140)
- half a glass of white sugar (this is measured with a 200 ml glass)
- 1 egg yolk
- 2.5 glasses of flour (same 200 ml glass) (you need to sift this) (this also isn't super precise because you and me both probably fucked up the amount of butter so we'll adjust this as we go)
- 1 packet of baking powder (this is 10 grams or two teaspoons) (don't forget to sift this too)
- about one fourth glass of grape molasses (i think this is a local thing, i don't really know. i always had this somewhere in the house growing up. i think people use something called unsulphured molasses, ymmw, works on my machine)
- half a tablespoon of ground cinnamon
- 2 teaspoons of ground ginger
getting your hands dirty
- mix the softened room temp butter with the sugar, REALLY WELL!. it is ideal to use a stick blender with a whisk attachment if you have it at hand but if you have enough dedication you can probably achieve a similar result with a fork. (i have been there)
- add the egg yolk and molasses and continue mixing.
- add the cinnamon and ginger. then through a sieve add the baking powder and flour. add the flour one glass at a time and try to gauge doughs consistency. we are aiming for a consistency where it won't stick to your hand. adjust it as necessary.
- you are mostly done. if you have cute little cookie cutters you can shape the dough by letting it chill in the fridge for a while, then stretching it between two baking sheets and cutting it with those. though i just wrap the dough in the cling wrap like a sausage and after chilling in the freezer cut it into circles.
- put the cookies in a preheated 180°C oven for 12 mins. you can also try putting them in an airfryer. 180°C for 5 to 6 minutes is enough for the airfryer.
- wait for it to cool down a little and for the cookies to shape up.
- don't forget to eat them. this is the most important step.
well that's all. if you made the cookies and liked them let me know. if you burned down your kitchen whilst baking these do not sue me. i don't have legal representatives as of writing this blogpost.
ps: you can also keep the cookie dough in your freezer for a long while. i usually keep couple of them and pop them out for a quick snack every now and then.