True & Honest Fan
I once made a terrible mistake reading a ginger cookie recipe becasue the first step was to set aside some sugar to roll the dough in later, so the sugar was the first thing in the ingredient list. Since you also refrigerate your dough for an hour before doing the rolling, I just ignored that step for the moment and went down the list of everything else I needed- totally forgetting that that the first thing listed was not the flour but the sugar. I felt like the dough was stickier that usual even after I refrigerated it but figured it was fine. It wasn't until I opened the oven after baking and was greeted with a sticky, bubbly carmelized nightmare coating the whole baking pan that I knew that everything was not, in fact, fine. There wasn't even kind of enough flour in that dough to make something resembing a cookie. Basically I had made ginger caramel bark. (Which wasn't too bad tbh) I'm usually such a good baker, it was embarassing.