I always thought the 'room temp butter' rule for cookies was just baking snobbery, but my flat hockey pucks last week proved me wrong lol

3 comments

3 Comments

murphy.aaron14d agoProlific Poster

The flat hockey pucks line got me. I was the same way, figured it was just people being fussy. Then I had a batch spread out into one giant, thin cookie sheet. Turns out cold butter doesn't cream with sugar right, it's science. I leave it out for an hour now and it makes a stupid difference.

robins8314d ago

Okay but "it's science" feels like a stretch, murphy.aaron. I've used butter straight from the fridge in a pinch and my cookies were fine, not pucks. Maybe it matters for some fancy recipe, but for the basic stuff? I'm not convinced an hour on the counter is a must-do. Sometimes it feels like baking people just invent extra steps to feel like experts.

jakejones14d ago

Aaron's right about the butter, it's not just fussy. Cold butter won't trap air when you cream it, so your cookies don't get that lift. An hour is good, but if you're in a rush, you can cut it into small chunks and it'll soften in about fifteen minutes. Microwaving is a gamble, you'll often end up with melted spots.